– Authentic Spanish Seafood Paella Recipe –
Paella, the essence of Spanish cuisine. Spain is famously known for Paella, specially in the region of Valencia, where Paella was created. I was born in Valencia, Spain, so Paella has been a huge part of my life. I grew up eating paella every sunday with my family, and it´s a very special dish, it brings everyone together to the table and always creates beautiful memories.
This Authentic Spanish Seafood Paella Recipe is loaded with spanish flavors, and believe it or not, it is very easy to make. I cooked my seafood paella in a typical paella pan, but you can always use a large frying pan if you don´t have a paella pan, but I do recommend a paella pan.
The Secret to a Perfect Seafood Paella with Socarrat
First thing is first, make sure you use high-quality ingredients to make a great paella, fresh seafood, Spanish round rice and Spanish saffron. The second thing is to make sure your paella has Socarrat, the beautiful slightly burnt rice at the bottom of the pan. If you achieve socarrat, you have made a perfect paella.
In this Authentic Spanish Seafood Paella Recipe, I will teach you how to achieve this technique. Watch the video below on how to make an Authentic Spanish Seafood Paella Recipe or check out the recipe card below, which you can print.
Equipment I Used to Make this Recipe:
Paella Pan
Wood Cutting Board
Watch the Video Below on How to Make an Authentic Spanish Seafood Paella Recipe
Authentic Spanish Seafood Paella
Ingredients
- 3 cloves garlic
- 1/2 onion
- 1/2 red bell pepper
- 1 tube of squid cleaned
- 12 raw jumbo shrimp peeled & deveined
- 8 fresh mussels cleaned
- 1/3 cup extra virgin olive oil 80 ml
- 1/2 cup tomato sauce 112 grams
- 1/2 tsp sweet smoked Spanish paprika 1.30 grams
- 2 1/2 cups fish broth 600 ml
- 1/4 tsp saffron threads or powder .17 grams
- 1 cup uncooked round rice 200 grams
- 2 lemon wedges
- handful finely chopped parsley
- sea salt & black pepper
Instructions
-
Rouchly chop 3 cloves of garlic, finely dice 1/2 onion, finely chop 1/2 red bell pepper and cut 1 cleaned tube of squid into small squares
-
Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees
-
After 3 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together, then add in 2 1/2 cups fish broth and the saffron
-
Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat, just go between 1 to 2 minutes, then remove the pan from the heat and cover
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After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
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24 . Jun . 2024Chit
05 . May . 2024Easy simple so flavourful so good! Thank you. I wonder same procedure for chicken
Spain on a Fork
For the chicken version, you cook the chiken first, then follow as stated, glad you enjoyed it! Much love 🙂
05 . May . 2024Julie Murray
29 . Mar . 2024I am about to make this….and oops, no “fish broth”. so I am going to substitute good chicken broth….but for next time….Where in the world would I get “fish broth” ? Do I have to make that?
Spain on a Fork
In Spain fish broth is easy to find at any supermarket, you can make your own or you can even get it amazon, Much love 🙂
30 . Mar . 2024Barry W.
21 . Jan . 2024quick question — in recipe it says to use tomato sauce but in video you say you are adding tomato puree… which one do you recommend?
Spain on a Fork
You can go either way 🙂 Much love
22 . Jan . 2024David Lee
25 . Dec . 2023This recipe turned out awesome!! The best I have ever made. Thanks for posting.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
25 . Dec . 2023Buck
I only have a 10” pan. Are the recipe measurements ok for a 10” pan or do I have to adjust?
22 . Dec . 2023Spain on a Fork
A 10-inch pan will work with this recipe 🙂 Much love
23 . Dec . 2023CW
Delicious and easy recipe! Gracias:)
04 . Dec . 2023Spain on a Fork
Happy to hear that! Much love 🙂
04 . Dec . 2023Alicja
20 . Nov . 2023The recipe was super easy to follow, I made double the portion, just doubled the ingredients. It was a hit, and will make it again in the future! 🙂 Added to the list of family favorites. I paired it with baked cod filet in wine tomato and seafood broth sauce
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
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23 . Oct . 2023Paula R
15 . Jul . 2023My husband and I recently took a cruise that ended in Barcelona. We tried to find great paella and were SO disappointed that I started researching and found YOU! With the exception of adding Spanish chorizo and using scallops instead of squid, I followed your recipe to the letter (until my husband stepped in but I’ll share that in a moment). It was AMAZING and we cannot wait to make this again!!!!!! Is there a brand or type of chorizo that you would recommend we use? Okay, now for the husband story. He came into the kitchen at the very end, as I was turning up the heat slightly and creating the soccarat. Keep in mind that one of my regular dishes is Puerto Rican rice, and I nail the pegaut every time. He and get into a disagreement and he cranks the heat extra high and wouldn’t let me take it off for 3+ minutes. YOU guessed it …burned soccarat in spots. I made him eat that part. lol I have augmented your recipe on my printout to say “keep husband away from the stove”. Thank you for the AWESOME recipe and video!
Spain on a Fork
So happy to hear that!!! Typically in Spain you do not add chorizo to paella, but if you want to, any Spanish brand of firm chorizo you can find will work 🙂 Much love
16 . Jul . 2023Aneta
The ads owerwhelming the recipe, tooo many, it is really annoying.
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13 . Feb . 2023Scott Brownlie
What type of tomato sauce do you use ?
04 . Feb . 2023Spain on a Fork
You can use canned tomato sauce or finely grate fresh tomatoes 🙂 Much love
04 . Feb . 2023Alex
29 . Jan . 2023Great recipe! Third time making it.. and I forgot the saffron– can you please put it back in the recipe instructions? Thanks!
Spain on a Fork
Saffron is on the recipe card 🙂 Glad you like the paella! Much love
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08 . Jan . 2023Maria
Hola Albert,
Gracias por responder mis preguntas.
Hice la paella, quedó bien de sabor, Pero me pregunto: en el centro de la paella el arroz estaba quemado (la base). Me pregunto si me puedes orientar en qué fallé? Crees qué me excedí en el tiempo? Mi paellera es de. Carbon steel. De esas delgadas con Las agarraderas Rojas con Los puntitos en el fondo o base.
En cuanto al socarrat, si después qué el liquido se evapore, retiro la paella del fogon y lo dejo reposar sin cubrir. Crees qué podría hacer socarrat sin necesidad de subirle a la estufa?
Muchas gracias por Tu tiempo en leer y responder. Tienes Una página increible
27 . Dec . 2022Maria
Muchas gracias por Tu respuesta!
Y si hago dos tazas , con duplicar Los ingredientes Estrada bien ó Crees qué duplicando el.aceite es mucho?
23 . Dec . 2022Spain on a Fork
El aceite de lo dejas igual, y solo duplica los demas ingredientes 🙂 saludos!
23 . Dec . 2022maria
Hola Albert,
Hice esta receta hace un tiempo y la verdad es excelente. Me gustaría hacerla solo con atún, calamar (tengo Los anillos) y langostino. Tengo Una paellera pequeña y Una grande ( de unos 50 cm) si quiero cocinar 2 tazas de arroz. Crees qué puedo servir a 5 personas?
Muchas gracias por Tu tiempo en leer Este mensaje.
Maria
23 . Dec . 2022Spain on a Fork
Yo usaria la paella the 50 cm para dos tazas de arroz, que sera bastante para 5 personas 🙂 Un saludo!
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14 . Oct . 2022Love your recipes. They’re so easy to follow. l use them to impress my family. Keep them coming. Cheers!
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So happy to hear that! Much love 🙂
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22 . Sep . 2022Freya Petersen
24 . Aug . 2022Great recipe. I bought paella rice and spices on line with my pan. I worked for years in a high end seafood restaurant that Paella was always the most requested item. But you have no meat in yours. Our Chef lived-in Spain for 10 years and his recipe for traditional Valencia Paella had chicken an sausage in it as well as lobster tails/claws, classic and mussels. Maybe you could add a foot note to your recipe for those that are not vegan and other seafood that could be added. Just a thought.
V
It’s say only 2 grams of protein. I think need to correct nutrition information.
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This recipe used to say when to put the saffron in, but it doesn’t anymore. For those curious, you put in the saffron right after adding broth.
Also, I’ve made this recipe at least 10 times. Perfect every single time. 🙂
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29 . Jan . 2022Great recipe. Followed it closely. Was delicious. Wish I could upload the picture
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You can tag me on instagram with your picture @spainonafork Much love 🙂
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24 . Jan . 2022Soo good. Used scallops instead of squid because I had them. Second-time I ve made this and both times awesome. Have a picture to show you but dont know how to add
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You can tag me on instagram with pictures @spainonafork thanks for the comment! Much love 🙂
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11 . Jan . 2022Duncan
Just eaten this on Christmas Day with 250g de-shelled mussels, 3 small lulas/squid, no prawns, 1/3 Portuguese Chouriço Lamego, double the garlic cloves and 2 dried crushed bird’s eye chillies (Espiga Jindungo).
Thanks for the awesome cooking instruction video, came out perfect 🙂 merry christmas from Lisboa
25 . Dec . 2021Spain on a Fork
So happy to hear that! Much love 🙂
26 . Dec . 2021Holly
15 . Dec . 2021Can’t wait to make this! What size paella pan are you using? Thank you!
-Holly
Spain on a Fork
The size I used was 11-inch (28 cm), Much love!
16 . Dec . 2021Anna
Hi!
I made this paella before, did you change the recipe? I can’t see when I have to put the saffron in.
17 . Nov . 2021It’s just after the broth is is not?
Thank you, Much love from Hollanda
Chris
23 . Sep . 2021Great recipe! Tastes delicious and quite easy to make. Thanks David Villa.
Spain on a Fork
lol….So happy to hear that! Much love 🙂
23 . Sep . 2021GWS
21 . Aug . 2021Was really delicious. My paella pan was so full there’s wasn’t room for the mussels ( doubled the recipe for 4 people) so probably my fault. The lemon wedge is incredibly important to the final product. The best soccarrats results I’ve ever had from a recipe.
Spain on a Fork
Glad you enjoyed the paella 🙂 Much love!
22 . Aug . 2021Anna
10 . Aug . 2021Many thanks for your delicious recipe and taking the time to answer my question.
My family loved it
Spain on a Fork
So happy to hear that! Much love 🙂
11 . Aug . 2021Anna
It’s frozen precooked squid mussels and prawns as it’s only ones I could get delivered ( in lockdown)
When is this added
07 . Aug . 2021Thanks again !!!
Spain on a Fork
I would add the about 5 minutes before the rice is done, this way they absorb some of the flavors in the pan 🙂 much love
07 . Aug . 2021Anna
It looks soo good and can’t wait to make it today.
07 . Aug . 2021I have precooked prawns squid and mussels.
When do I add this to the recipe?
Many thanks
Charles Pascual
05 . Aug . 2021The recipe card was not visible but I followed your directions in the YouTube video. Thanks for providing complete measures and times in the video. I just had to start-stop-rewind several times to catch everything as I was cooking – easy enough. Only changes to your recipe: squid tube is not available in my stores so I substituted a cut grouper fillet; I used double the amount of shrimp and 2½ the number of mussels because, once defrosted, we had to use them. I also increased the final cooking time accordingly to account for the additional volume. The result was spectacular! And, no surprise, we have plenty of left-over paella. You recipe is uncomplicated, it is enjoyable to prepare, and delicious. It doesn’t get any better than that. Thank you, Albert.
Spain on a Fork
Yeah there was a glitch whish is now fixed, sorry for the inconvenience Charles, so happy you enjoyed the paella! much love 🙂
06 . Aug . 2021Eric
[yumprint-recipe id=’121′]
Recipe not showing up unfortunately. Tried chrome and firefox
05 . Aug . 2021Charles Pascual
Albert, Jarrod is correct – the recipe card appeared this morning but now it is missing. You may have a glitch on your web page. Fortunately, you give all the ingredient measurements in your YouTube video so, I’m pressing ahead. Thanks for being so thorough with your videos – I’ll just play it over as many times as needed to get ingredient amounts and cooking times.
04 . Aug . 2021Spain on a Fork
Yes there was a glitch which is now fixed 🙂 sorry for the inconvenience, much love
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Hello! The recipe card isn’t showing up – could you please assist?
15 . Jul . 2021Anna
Just finished my plate, almost licked it clean! So good! Packed with flavour! This is going to be one of my favorite recipes! Thanks! Much love from Holland
13 . Jul . 2021Spain on a Fork
So happy to hear that! much love 🙂
13 . Jul . 2021Giannina
My Filipino-Spanish mom makes amazing paella, but the way she makes it seems extremely complicated and intimidating (though still worth the effort). Your recipe, however, is SO easy and SO SO SO delicious! Honestly one of the best if not THE best paella I’ve ever had. I couldn’t find fish stock, so I used vegetable stock hoping it wouldn’t compromise the flavor, and it still tasted delicious! Didn’t have saffron powder, so I chopped up a few saffron threads. I am so grateful for your recipe – you helped make my first paella-making experience a success!
One question, though – I bought the same paella pan you used, which gave me a great socorrat, but even after an overnight soak, I still have socorrat stuck to the bottom of the pan. Is there a different way I should scrape the bottom without compromising the enamel coating?
12 . Jul . 2021Spain on a Fork
Here in Spain we scrub the pan with a steel cloth under water, it will not damage the pan 🙂 thanks for the comment! much love
13 . Jul . 2021Lolz
Drink every time he says “paella”
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24 . May . 2021Santiago
Your recipe is spot-on and I’ve used it many times now. I always re-watch the YouTube video when I make it (like today!).
09 . May . 2021Thank you! Love your recipes <3
Spain on a Fork
I am so happy to hear that! thanks for the comment 🙂 much love
09 . May . 2021Aida
Back in my native Chile my mother would make an amazing paella and she was not Spaniard. Now that I reside here in Canada I have recreated my mother’s recipes with various degrees of success. Because of its simplicity, I will make your recipe and I am looking forward to having it tonight. Thank you for posting it on YouTube otherwise I would not have landed in this website. Sending much love from a Chilean in Canada.
27 . Apr . 2021Spain on a Fork
Hope you enjoy! Much love 🙂
30 . Apr . 2021Emily
Best one yet! Yum Yum!!
20 . Apr . 2021Spain on a Fork
Thank you! Much love 🙂
20 . Apr . 2021Oleg
Man, doing this second time in a week, that worked amazing! Actually it turned out to be the best paella I ever had ?
05 . Apr . 2021Thanks for the great recipe!
Spain on a Fork
I am so happy to hear that! thanks for the comment 🙂 much love
05 . Apr . 2021Gayle H
This recipe looks great! I am in the UK, so could you please convert your cups to grams as I always seem to get one conversion wrong in a recipe! Thanks!
26 . Mar . 2021Claudia
This looks amazing!! Can you post the recipe for 8 people? I have a 17″ pan would that work?
19 . Mar . 2021Can’t wait to make it this weekend!!
Spain on a Fork
Yes a 17 inch pan will work for 8 people. Just quadruple the ingredients, except for the olive oil and onion, keep them the same 🙂 good luck! much love
20 . Mar . 2021Dino noble
Thank you the best ever. your Step by step. taste is great.
10 . Mar . 2021Spain on a Fork
Appreciate the comment 🙂 Much love!
10 . Mar . 2021Jorge
Love it but how many servings does this recipe serve please. I’m trying tomorrow but for 14 people so I’d love to know how many servings this receive makes so I can make the adjustments
Thanks so much !!!
J
27 . Feb . 2021Spain on a Fork
This recipes feeds 2 people as stated on the recipe card, it´s usually 1/2 cup rice per person. So in your cse 7 cups of rice to about 18 to 19 cups of broth 🙂 much love
27 . Feb . 2021Katya
First time making Paella! And this was perfect! Thank you for sharing this, it was so good!
16 . Feb . 2021Spain on a Fork
So happy to hear that! thanks for the comment 🙂 much love
17 . Feb . 2021Jarrad
This is great and I used to use a 30 cm pan. I’ve tried finding it in the comments but now I am using a 50 cm pan, could you please kindly advise on the new measurements?
19 . Jan . 2021Thanks for a great recipe!!
Spain on a Fork
A 50 cm Paella is meant to feed 9 to 10 people, this recipes feeds 2, so just x 5 the ingredinets, excepts for the olive oil, I would just double it, much love
19 . Jan . 2021Hanan
My first paella ever. It was amazing. Thanks for sharing 🙂
16 . Jan . 2021Spain on a Fork
I am so happy to hear that! much love 🙂
16 . Jan . 2021Heather Chitussi
OMG! Made this for the first time for dinner tonight and it was ah-maze-ing!! Flavour was spot on…just like I remember when visiting Madrid and Barcelona. Only change was fresh scallops instead of mussels. Due to COVID lockdown in Ontario, I had to use what I had on hand. It was wonderful!!
13 . Jan . 2021Spain on a Fork
I am so happy to hear that! Much love 🙂
14 . Jan . 2021Ana Polacek
I lived in Barcelona and Zaragoza for a couple years in the early 90s and had the opportunity to travel the country. Could never find a great paella recipe so I stopped trying. Gotta love the internet and authentic recipe sharing. Even though I didn’t have the exact ingredients, it turned out like I remember it. Fantastic! Thank you for sharing.
08 . Jan . 2021Spain on a Fork
So happy to hear that 🙂 Much love Ana!
08 . Jan . 2021Marissa Farina
Thank you so much for sharing your skill and wonderful recipes! My family descends from Spain, sadly no recipes were passed down. I am getting ready to make a seafood paella and after looking in many stores I could not find fish or seafood broth/stock. I was able to find Shrimp bullion. Would you recommend using this bullion versus just using chicken stock (which I do have).
30 . Dec . 2020Spain on a Fork
You can use either one, both will give the paella a good flavor. Thanks for the comment 🙂 much love
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28 . Dec . 2020Steve
Thanks for the suggestion on the fish stock. We made your recipe for my wife’s birthday with a vegan fish broth (all we could find) and it was really delicious! We will try it this time with the fish stock. Thanks for sharing this recipe! Happy Holidays and much love from Boston!
19 . Dec . 2020Spain on a Fork
I am so happy to hear that! much love and happy holidays 🙂
19 . Dec . 2020Steve
What kind of fish broth do you use? I can’t find fish broth in any supermarkets here, the closest i found was fish stock. Thanks
19 . Dec . 2020Spain on a Fork
Here in Spain, you can find some of the best fish broths at just about any supermarket, which is what I used. However, you can use fish stock as well, it is virtualy the same thing 🙂 much love
19 . Dec . 2020Kavita
Made this today for my friends – what a fantastic success… I made my stock from scratch and to be honest that was the hardest part… peeling prawns. I really appreciated you putting the timings on every step and the video clarified all my questions. Thank you from Melbourne, Australia
13 . Dec . 2020Spain on a Fork
I am so happy to hear that! thanks for the comment 🙂 much love
13 . Dec . 2020Terra
Hi Albert! This recipe looks great and I will be attempting it very soon. I would like to seek your advice on a couple of things before I start. Firstly, how would the taste be affected if I were to substitute the fish stock for chicken stock instead? I cannot find fish stock easily where I am, and don’t really have the time to make it from scratch. Secondly, I would like to add some chorizo to the dish. When and how would you recommend I do so in your recipe? Third and lastly, what kind of adjustments would you suggest if I were to cook this paella in a stainless steel pan and over an electric induction cooker instead?
Thanks so much in advance! 🙂
28 . Nov . 2020Spain on a Fork
You can use chicken stock if you cannot find fish broth, it will taste different but still good. If you are going to add chorizo, add it when you add the onion and garlic. If you are cooking in a stainless steel pan over electric heat, the cooking times will vary, keep the measurements the same, maybe add a bit more broth, just keep an eye on it as it´s cooking that nothing burns and everything is evenly cooked before you add the broth, much love 🙂
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01 . Nov . 2020Stephen Conroy
Hi, excited to make this for our friends next weekend. I have a 16” paella pan and wanted to make this for 6 people. Do I just triple the rice and stock?
21 . Oct . 2020Spain on a Fork
Yes, triple the rice and stock and add a bit more seafood if you like 🙂 let me know how it turns out! much love
21 . Oct . 2020Martin Linderoth
Hi again, I made this and it was perfect, tasted like the real thing. How did you get your fish broth? Is it already canned and bought? What product exactly? How do I make Paella Mixta? Is it the same broth?
06 . Sep . 2020Erika A Arciniega
Hello! im attempting this tomorrow for a birthday lunch and I want to make sure its perfect.If I have a 16 inch stainless steel paella pan, do you think the heat distribution would be even if i cooked it on a electrical stove/ large coil burner? If I wanted to add frozen peas when would I add them in? Last thing, what would be the measurements for a 16in pan? Can I use the measurement from the 17in stated in the other comments. Sorry so many questions:(
05 . Sep . 2020Spain on a Fork
Cooking in electric is always different than gas, but it will work, I would add the peas when you add the broth, and yes you can use the 17 in measurements on a 16 inch pan 🙂 let me know how it turns out! much love
06 . Sep . 2020Martin Linderoth
I see you use tomato sauce instead of sofrito base? How Come? I thought sofrito base was one of the ingredients in an authentic Paelle?
Thanks
04 . Sep . 2020Spain on a Fork
the sofrito is the tomato sauce with the garlic and onions, which is the base of this paella 🙂 much love
04 . Sep . 2020stella stylianou
HELLO AND THANK YOU FOR THIS NICE RECIPE WHICH i AM MAKING THIS EVENING. I WOULD LIKE TO SAY THAT MINE LOOKS VERY DEEP RED BUT YOUR PAELLA LOOKS MORE YELLOW THAN RED. IS THE TOMATO ADDITION A PASTE OR TOMATO CONCENTRATE/JUICE?
31 . Aug . 2020VERY TASTY AND EASY TO MAKE. I LOVE PAELLA
Spain on a Fork
The tomato I used was just regular canned tomato sauce, nothing wrong if it is too red, as long as the flavor is there! much love 🙂
31 . Aug . 2020Kanchan
Such a great and easy recipe! My mum is from Spain and makes amazing paella but she lives thousands of miles away from me…I stumbled upon this recipe and i’m so glad I did. Just made it for dinner and got great reviews from friends. Muchas Gracias 🙂
31 . Aug . 2020Spain on a Fork
I am so happy to hear that! thanks for the comment 🙂 much love!
31 . Aug . 2020TK
I rarely ever comment on a recipe/post, but I have to say I made this paella to rave reviews. Making it again today too. Thanks for sharing this recipe .
15 . Aug . 2020Spain on a Fork
I am so happy to hear that! thanks for the comment 🙂 much love
16 . Aug . 2020Leah
I’m so excited to try out this recipe but how many calories are in this dish?
09 . Aug . 2020Alan
Love paella, had it the first time in Toledo many years ago….at least 20…..and was really disappointed at a friends attempt recently ……so after some research on google chose this recipe ….
07 . Aug . 2020Fantastic! – of course changed a few bits…out went the mussels in came scallops and large raw peeled tiger prawns and some spicy chorizo to give it a bit of a kick…..
Perfect size for my wife and I …..
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 much love Alan
08 . Aug . 2020The best easy recipes for Spanish food - Laureny Loves...
[…] Image found at Spain on a Fork […]
27 . Jul . 2020Alex
Fantastic recipe– flavors were awesome and it was quite easy to follow. Only made a few changes: added an extra 1/2 cup (for at total of about 3 cups) of fish stock– I found that my rice wasn’t covered by enough liquid early on and feared under-cooking it. Also used crushed tomatoes instead of puree. Didn’t have any smoked paprika on hand so I used regular paprika with some cayenne. Turned out awesome. Really good fish stock, like Bar Harbor, is essential. Thank you Albert!!
23 . Jul . 2020Spain on a Fork
Yes a great fish broth is the key to a great seafood paella! glad you enjoyed it 🙂 much love!
23 . Jul . 2020Authentic Spanish Seafood Paella Recipe – Colab With Best Bites Forever – Viral Videos
[…] FULL RECIPE HERE: https://spainonafork.wpengine.com/authentic-spanish-seafood-paella-recipe/ […]
20 . Jul . 2020cathy M.
Hello Albert: Thanks so much for sharing this recipe so now I can finally make this authentic paella!
13 . Jul . 2020I am making a seafood paella for 10 people. Can I also add chicken?
I do not have a paella pan – – can I use a regular round pot that I have at home??
I am going to follow your guideline for 1/2 cup of rice for each person.
How many cups of broth?
thanks so much
Cathy 😉
Spain on a Fork
It is prefered to use a paella pan, but you can use an extra large round fry pan if you want, yes 1/2 cup rice per person, so 5 cups in your case to about 12 1/2 to 13 cups broth. You can add chicken if you wish, it should be the first thing you fry in the olive oil to ensure it will cook all the way through 🙂 let me know how it all turns out! much love
13 . Jul . 2020Aron
Is the pan you use 13 inch? I wonder how I have to calculate the ingrediants for a 13 inch pan.
Thanks.
08 . Jul . 2020Spain on a Fork
My paella pan is a 12-inch pan, so you can use a 13 inch the same, though the 13 inch is made to feed 3 to 4 people, so just double up on the rice, broth and seafood 🙂 much love
08 . Jul . 2020Roger Remy
Is the pan you use 13 inch? I wonder how I have to calculate the ingrediants for a 13 inch pan.
Thanks.
08 . Jul . 2020Spain on a Fork
My paella pan is a 12-inch pan, so you can use a 13 inch the same, though the 13 inch is made to feed 3 to 4 people, so just double up on the rice, broth and seafood ? much love
08 . Jul . 2020Cliff
Hey Albert, I tried this yesterday and it was absolutely superb. I left the peppers in (but didn’t tell the wife), added some Manila clams and shell on black tiger prawns also. We also had people who don’t eat shellfish so I followed the same basic recipes but with chicken, pork & chicken stock and it was also excellent. Thank you so much, i can finally cook a decent paella.
05 . Jul . 2020Spain on a Fork
2 paellas at the same time!!! you are a pro 🙂 glad you enjoyed the paella!! thanks for the comment, much love
05 . Jul . 2020Irene
Hello! Nice authentic recipe. I tried this, I even shared with my friend your recipe. Thanks. I used Japanese rice so it took a while for the rice to cook and burned the bottom part. Next time I will use slow hear all thru out to make sure the rice will be cooked. Do you have the recipe that calls for 3 pax?
01 . Jul . 2020Spain on a Fork
You normally use 1/2 cup rice per person, you if you want to make a 3 person paella, add 1 1/2 cups rice and 3 3/4 to 4 cups broth 🙂 much love
02 . Jul . 2020Anna
Hello I’m excited to make this. I love your excitement in the video. However, my pan is 30cm (12 inches). Can I still double the ingredients since I’m cooking for 4 people? Or do I need to get a bigger pan??
Thanks
27 . Jun . 2020Spain on a Fork
Yes you can make the paella in that size pan, though the rice won´t have the same texture, as the pan is too small, I do suggest getting a bigger pan, but with the one you have it can be done 🙂 much lobe
27 . Jun . 2020Cliff
Hi Albert,
Thanks for this recipe. I’ve been struggling with my paella and this looks like just the thing to finally crack it. I do have a coupe of questions though if I may.
I’m in the UK and we don’t have cans of tomato sauce. Tomato puree here generally comes in a tube and is way thicker than the sauce you used. That really means my options are a can of chopped tomatoes, passata, or a pasta tomato sauce. The first two are thinner than the sauce you used and the pasta sauce generally comes with Basil. Which would be my best option and would I need to alter the method at all?
My wife doesn’t like bell pepper so I’m tempted to leave it out (or not tell her it’s in there…sssh). What do you think?
27 . Jun . 2020Spain on a Fork
Your best option for the tomato sauce is to just finely shred 1 large fresh tomato, that is very typical here in Spain too, you can skip the bell pepper if you want, the paella will still be rocking good, let me know how things turn out! much love from Spain
27 . Jun . 2020Eleanor
Hi, would I be able to cook the paella the day before and reheat?
17 . Jun . 2020Spain on a Fork
Typically you eat a paella right when you make it, but yes you can cook it the day before, reheat and eat the next day 🙂 much love
17 . Jun . 2020Bill
Thank you, kind of what I thought on the Chorizo.
17 . Jun . 2020Bill
Bill
I’m thinking about making this tonight.
17 . Jun . 2020Question, I’ve seen some that mention Spanish chorizo. What’s your thoughts on that?
Spain on a Fork
In Spain you will never find a paella with chorizo in it. If you add chorizo, then it is just a rice dish. But hey, everyone has the freedom to add what they choose 🙂 much love
17 . Jun . 2020Edmundo Alfaro
Thanks Albert, wonderful dishes, excellent approach to Spanish food, easy to make and delicious to taste
07 . Jun . 2020Spain on a Fork
Appreciate the comment Edmundo 🙂 much love
07 . Jun . 2020Roger Remy
Hi Albert
This is not a good Paella. This is the best Paella Iˋve ever cooked. Together with your Sangria a beautiful Sunday dish. You definitely have a new follower. Canˋt wait to cook your other recipes
07 . Jun . 2020Spain on a Fork
I´m so happy to hear that Roger! truly appreciate your comment and support 🙂 much love
07 . Jun . 2020Miles
Can I use Arborio rice as a substitute for round rice?
04 . Jun . 2020Spain on a Fork
Yes you can use arborio rice as a substitute to make a paella 🙂 much love
05 . Jun . 2020Lakeisha
Hello! This looks amazing!! I just wanted to let you know I just seen this same photo on someone’s Instagram page. The page is @lasagnawarehouse (Located in Houston, TX).
04 . Jun . 2020Spain on a Fork
Hello Lakeisha 🙂 thanks for the heads up, much love
04 . Jun . 2020Amore Gaddi
My boyfriend and I celebrated our 1st year of dating yesterday. Since we cannot dine out because of quarantine, I decided to cook this instead. This is a great recipe! My Paella was delicious. I ended up cooking more today because my mom and siblings wanted to try it, and they loved it! Thanks for sharing this recipe.
03 . Jun . 2020Spain on a Fork
That is so great to hear Amore!!! glad you all enjoyed it, congratulations to you and your boyfriend:) much love
03 . Jun . 2020Elisa Rodriguez
I tried the recipe this weekend and it was a success my family loved it!
01 . Jun . 2020Spain on a Fork
So happy to hear that! thanks for the comment 🙂 much love
01 . Jun . 2020Ann
I have a 17 inch pan. How many servings I can do for 17 inch pan? Can you please provide the actual recipe/amount? Thanks
30 . May . 2020Spain on a Fork
17-inch pan feeds about 6 people, here is the recipe that feeds six:
-5 cloves garlic
01 . Jun . 2020-1/2 large onion
-1 red bell pepper
-2 cleaned tubes of squid
-1/2 cup extra virgin Spanish olive oil
-3/4 cup can tomato sauce
-1/2 tbsp sweet smoked paprika
-sea salt
-black pepper
-7 1/2 to 8 cups fish broth
-1 1/2 tsp saffron threads
-3 cups round rice
-24 raw jumbo shrimp (peeled and deveined)
-18 fresh mussels (debearded and cleaned)
-fresh parsley for garnish
-1 lemon for garnish
Karen Kelly
Hello, Your recipe looks fantastic. Could you please give me the amounts to make this recipe serve 12 people. I”m not sure if I would just multiply everything by 6, or what. Thank you in advance.
27 . May . 2020Spain on a Fork
Hello Karen,
Here are the ingredients for your 12 person paella, make sure to use a LARGE paella pan:
-8 cloves garlic
28 . May . 2020-1 large onion
-1 large red bell pepper
-2 cleaned tubes of squid
-2/3 cup extra virgin Spanish olive oil
-15 oz can tomato sauce
-1 tbsp sweet smoked paprika
-sea salt
-black pepper
-15 cups fish broth
-1/2 tbsp saffron threads
-6 cups round rice
-36 raw jumbo shrimp (peeled and deveined)
-24 fresh mussels (debearded and cleaned)
-fresh parsley for garnish
-1 lemon for garnish
Lucy Rogers
Our paella was fabulous! I have to tell you I was skeptical and we are not versed in cooking mussels. We doubled the recipe, used chicken broth and Arborio rice because it’s what we had, and added bay scallops when we added the shrimp. So, so good. Great flavor, easy instructions and timing was pretty spot on. (We did it in the grill). We will be making this all summer long—thank you.
25 . May . 2020Spain on a Fork
That is so great to hear Lucy! So happy you all enjoyed it 🙂 much love
26 . May . 2020JQ
Thanks for the great recipe! Browsed through many recipe videos/websites and stuck with yours because of how clear your instructions were and it went great! Took a bit of time but it was easy to make and understand! Thank you!
24 . May . 2020Spain on a Fork
Glad you enjoyed it 🙂 thanks for the comment! much love
25 . May . 2020Lucy
I have some saffron threads…can I use instead, and if so, how much would you recommend? Looking forward to making this paella on our grill this Sunday!
22 . May . 2020Spain on a Fork
Use 1/2 tsp saffron threads 🙂 thanks for the comment! much love
23 . May . 2020Sasha
Hello, I was unable to find squid. I purchased scallops instead. At what point could I add the scallops? Thank you so much, I can’t wait to try this recipe!
19 . May . 2020Spain on a Fork
I would sear the scallops first thing and them remove from the pan, cover and set aside, and then add them back towards the end, once you lower the fire to simmer, much love
19 . May . 2020Sam O
My wife and I were supposed to be in Spain for our honeymoon right now. Since we could not be there, we wanted to bring a little bit of Spain to us with this recipe. It was incredibly delicious, easy to cook, and made us that much more excited for when we can get to Spain!! Thanks so much!
16 . May . 2020Spain on a Fork
Glad you guys enjoyed the paella 🙂 that stinks about your honeymoon, but before you know it things will get better, much love to you both, greetings from Castellon, Spain
17 . May . 2020AB
Did you buy the fish broth you use for this recipe or you made it? Thanks for sharing your recipe?
13 . May . 2020Spain on a Fork
The broth I used was store-bought 🙂 thanks for the comment, much love!
14 . May . 2020Belle
Can I add chicken on this recipe? How can I make the fish broth? Thanks
12 . May . 2020Spain on a Fork
You can add chicken if you wish, which would make this a paella mixta not a seafood paella. I have a vegetable broth recipe, but not a fish broth one at this time, thanks for the comment 🙂 much love
12 . May . 2020Ghulam Mohyudin
It was perfect the first time. I learn so much from you as well! Keep it up great post.
10 . May . 2020Penni Mansour
I loved Paella in Spain and your recipe looks authentic. I would love to make it, but my family is difficult. One has a shellfish allergy and one won’t eat chicken. Can I make a basic paella, then give each a separate bowl of toppings? I only have one paella pan and I’m at my wit’s end. BTW, I live in Toronto Canada with excellent seafood and Spanish stores. Thanks for your help.
03 . May . 2020Spain on a Fork
I would just make the paella without any proteins and then add them as a topping like you said, what really flavors the paella is the sweet smoked paprika and the saffron, so the paella rice will still be great and everyone in your household will be happy!!! much love
03 . May . 2020Elly
My son and I had to cancel our trip to Spain over Easter this year but I came across your recipe and can’t wait to make it over the weekend and toast to your beautiful country. If we were to use fish instead of mussels when would you recommend putting it in and how long to cook it for? Thank you!
28 . Apr . 2020Spain on a Fork
Fish, in example salmon, cod or seabass, takes about 4 to 6 minutes to cook in boiling broth, depending on the thickness of the fillet, I would add the fish about 6 to 8 minutes after adding the broth, this should fully cook it through 🙂 thanks for the comment and much love!
28 . Apr . 2020Becky Guidry
We are cooking something authentic from a new country each week, this year. This week our country is Spain and we made this – IT WAS PHENOMENAL. I doubled it. Our kids are 4 & 7 and devoured it, even the mussels. Thank you for such a wonderful, authentic paella. We will be making this again.
24 . Apr . 2020Spain on a Fork
That is such a cool idea! Glad you all enjoyed the paella 🙂 thanks for the comment and much love
25 . Apr . 2020Maria Russo
I made it yesterday for my mums 86 birthday and it was delicious. I also added scallops. So delicious. Thank you!
22 . Apr . 2020Spain on a Fork
Glad you all enjoyed it! Happy birthday to your mom!!! much love
23 . Apr . 2020Jamie R
Hi Albert!
Looking forward to trying the recipe – my only query is around the saffron. I’m finding sachets with different weights, how much should I be using?
21 . Apr . 2020Spain on a Fork
Use either 1/2 tsp saffron threads or a 1/4 tsp saffron powder 🙂 much love
21 . Apr . 2020Sarah
I tried a different paella recipe and wasn’t thrilled with it but am looking forward to trying yours! We have a 24″ pan and 15 people; how would you scale the ingredients given that your recipe only serves 2-3? Thank you so much!
17 . Apr . 2020Spain on a Fork
You always count 1/2 cup dried rice per person, so in your case 8 cups of rice, which would need about 20 cups of fish broth, It will be tight on a 24¨ pan, but it should work, Here are the ingredients for your 15 person paella :
17 . Apr . 2020-1 head of garlic
-1 large onion
-2 red bell peppers
-4 cleaned tubes of squid
-2/3 cup extra virgin Spanish olive oil
-15 oz can tomato sauce
-1 tbsp sweet smoked paprika
-sea salt
-black pepper
-20+ cups fish broth
-1/2 tbsp saffron threads
-8 cups round rice
-45 raw jumbo shrimp (peeled and deveined)
-30 fresh mussels (debearded and cleaned)
-fresh parsley fpr garnish
-1 lemon for garnish
Nigel
Was looking for a traditional recipe, to make paella this Easter weekend in Edinburgh. This looks perfect, I will make it this Saturday and pretend we’re at Simbad in Marbella, as planned with my bother in law. Hope you’re will in Spain during this challenging time.
07 . Apr . 2020Spain on a Fork
Sounds like a fantastic idea Nigel! Enjoy the paella and keep safe 🙂 much love
07 . Apr . 2020effie sardis
Great, but i cannot print the recipe. Not good….
06 . Mar . 2020Spain on a Fork
The print button is right next to the ¨save recipe¨ button, inbetween the tite of the recipe and the cooking times 🙂 much love
07 . Mar . 2020Rita
Complimenti! I had a family gathering and my 84yo father who usually hovers around the gyros spit of lamb & chicken (where all the blokes hover) kept making his way over to the large paella pan & helped himself to 3 generous serves. We all loved it, thanks for sharing.
29 . Feb . 2020Spain on a Fork
lol……So happy to hear that Rita!!! thanks for the comment:) much love
01 . Mar . 2020pat
I accidentally bought chicken broth, is it okay to use it instead of fish stock? thank you
10 . Feb . 2020Spain on a Fork
The flavor will be different, but yeah, of course you can use it 🙂 much love
10 . Feb . 2020Easy World Recipes Anyone Can Cook – Yummy
[…] a lovely aromatic saffron-flavored rice base and often comes served with squid, shrimp and mussels. This easy-to-follow recipe shows you how to make the real deal Spanish paella at […]
08 . Feb . 2020Gina
Muchas gracias! I’m going to try your recipe for Spanish Paella tonight. It looks easy enough and so delicious. I have always loved Spain and going back to visit this year…..will be including Valencia on our trip, so Paellas….here we come!!!
05 . Feb . 2020Spain on a Fork
Valencia is a beautiful city! thanks for the comment 🙂 much love
07 . Feb . 2020Danielle
I made Spanish seafood paella few times now using your recipe and it turns out perfect everytime!
On the downside, I am now always disappointed with the paella I order in restaurants.
Thank you Albert for sharing your recipes.
12 . Jan . 2020Spain on a Fork
lol….nothing better than homemade!! thanks for the comment Danielle 🙂 much love
12 . Jan . 2020Naoki
Thank you so much for this recipe, I’m excited to try it! Quick question, but I don’t have a large enough lid for the pan I got. If I’m not able to cover it as you say in the last step should I cook it for longer in the other parts? Thanks!
06 . Jan . 2020Spain on a Fork
Since the fire is turned off in the last part, just cover it with a large dishcloth and let it sit there for 4 to 5 minutes, much love!
07 . Jan . 2020Gerry
Wish the recipe also contains gramms not just cups tablespoons etc. I don’t know the correct comparison
22 . Nov . 2019Spain on a Fork
Sorry Gerry, I only use the imperial system, but you can look up all the different measurements on google for metric, but will keep your feedback in mind for future recipes 🙂 much love
22 . Nov . 2019Gerry
This is amazing. but this recipe serves 2.
What ingredients would I double up if I wanted 4 -6 servings.
Thanks,
Gerry
21 . Oct . 2019Spain on a Fork
I would double up on the rice, broth, seafood and saffron 🙂 much love
22 . Oct . 2019Susan White
Thank you so much, Albert. I made your recipe after watching the video and it turned out perfect! It was better than the paella I have had in Spanish restaurants here in Australia. My husband was very impressed! I am thrilled to be able to make it myself at home now, just how it should be, and certainly at a much cheaper cost than dining out. I have tried to make it in the past, but it turned out more like a risotto than a paella. I now understand the importance of using a large paella pan and not stirring the rice. Thank you so much!!
19 . Oct . 2019Spain on a Fork
So happy to hear that! thank you for the comment 🙂 much love
19 . Oct . 2019Sandhya Nair
Thank you so much for the recipe, trying it tomorrow, sourced everything except mussels.
30 . Sep . 2019Spain on a Fork
Let me know how it turns out!!! much love 🙂
30 . Sep . 2019Mia
Hi, this may be a silly question but do you add one cup of uncooked rice? Or do you precook it and then add it to the pan?
25 . Sep . 2019Spain on a Fork
Not a silly question at all, the rice is added uncooked, thanks for the comment 🙂 much love
25 . Sep . 2019Andrew
What size paella pan do you have? 30cm diameter?
02 . Apr . 2019Spain on a Fork
The size pan I use is 36 cm (14-inch) which is perfect for 2-3 people. Thanks for the comment 🙂 much love
02 . Apr . 2019Monica
Hi Albert. Should I double all the ingredients if I am cooking for 4-5 people?
28 . Mar . 2019Spain on a Fork
This recipe is for 2-3 people, so yes by doubling it up it will work perfectly for 4-5 people. Much love Monica!
28 . Mar . 2019Tracy
If I’m using small lobster tails would I need to do anything extra to them for them to have enough flavor and at what point would I put them in the paella?
17 . Mar . 2019Spain on a Fork
I would add the lobster tails at the same time you add the tomato sauce, this will incorporate the flavors into the lobster and cook it all the way through, thanks for the comment 🙂
17 . Mar . 2019Kat
hi thank you for sharing this recipe with us! I made it last night and it was a success:)
just wondering i have saffron strands NOT powder.. so how many number of strands t would you recommend me using if i was cooking for 4-5 people? .
THanks!
18 . Feb . 2019Spain on a Fork
Glad you enjoyed the paella! I use 1/2 tsp of saffron threads for every 1 cup of rice, so for 4-5 people I would use 2 1/2 cups of rice along with 1 1/4 tsp saffron threads. Much love
18 . Feb . 2019Amanda Lapon
What would the changes be for a recipe for 8?
28 . Jan . 2019Spain on a Fork
I would double up on every thing except the rice and broth, add 4 cups of rice and 10 cup fish broth to feed 8 people, make sure you use a large paella pan
28 . Jan . 2019Jackie
Hi! I just got a new paella pan and want to try this recipe, but I’m having trouble finding squid. What do you think would be a good substitute?
12 . Jan . 2019Spain on a Fork
You can substitute the squid for scallops if you can find those. Thanks for the comment 🙂 much love
13 . Jan . 2019Jules
Hi Albert! I need help. I have made this paella 4 times and the rice always turns out too saggy, too soft. I don’t know what I am doing wrong because I have made sure the measurements and ingredients are right as they are in this recipe 🙁 Please help!
06 . Jan . 2019Spain on a Fork
Hello Jules, here are a couple things, one it could be the type of rice you are using, make sure you use round rice, two make sure you cook it at a medium-high heat for 10 minutes, then lower to a low heat for 3 to 5 minutes and then turn off the heat and cover for 5 minutes, or three try adding less liquid, instead of 2 1/2 cups of broth add 2 cups of broth, hope this helps 🙂 much love
06 . Jan . 2019Jennifer
I only have the strands of Saffron. Is there a way I can use that instead since it’s such an expensive ingredient and I don’t want to purchase more? Thanks!
03 . Jan . 2019Spain on a Fork
Absolutely, just pinch in 1/2 tsp to replace the saffron powder, much love 🙂
04 . Jan . 2019Najmah
Can i omit the saffron or substitute it with another ingredient without compromising the taste too much?
21 . Dec . 2018Spain on a Fork
The only thing is turmeric, but the overall flavor will be different, but still good
21 . Dec . 2018Naj
Hi. Just came back from a 3 week trip to Madrid and I am craving for more paella. May i ask if i can omit the saffron?
21 . Dec . 2018Spain on a Fork
Saffron is a big part of the paella, but you can replace it with turmeric, different flavor but will give the paella it´s golden color
21 . Dec . 2018Shobee
Hello, Albert. Made this Paella with a revision on how to make it in the Philippines (my granny taught me.) I am soo excited of the outcome. I revised the recipe good for 4. Granny made it for “millions” of people, so using your recipe for lesser people was a helpful. Here is the post of my FIlipino style Paella . http://theskinnypot.com/paella/
24 . Oct . 2018Spain on a Fork
That is so awesome, much love 🙂
24 . Oct . 20186 TIPS TO MAKE PAELLA FILIPINO STYLE PLUS VIDEO
[…] NotesRecipe adapted with revisions from Spain on Fork Blog3.5.3208 […]
24 . Oct . 2018Steve
Hi..I would love to make this for a party of 8 this weekend..how do I scale upthis recipe. Many Thanks
08 . Oct . 2018Spain on a Fork
I like to measure out 1/2 cup rice per perosn, so this recipe here serves 2 people, so you would have to times everything by 4 to serve 8 people. Remember to use a large paella pan.
09 . Oct . 2018Steve
How do I scale this up to serve 8?
08 . Oct . 2018Andrea
As I live in Portugal I visit Spain a lot and this recipe is better than some restaurants there. I can’t tell you how delighted I am to be able to recreate such an authentic flavour at home. Thank you!!
22 . Aug . 2018Andrea
As I life in Portugal I visit Spain a lot and this recipe is better than some restaurants there. I can’t tell you how delighted I am to be able to recreate such an authentic flavour at home. Thank you!!
19 . Aug . 2018Spain on a Fork
well thank you so much for your wonderful comment!!! much love
20 . Aug . 2018Who Noms the World
GREAT recipe! Pretty easy instructions to follow as well! I wasn’t able to find mussels in my grocery store (they were out ugh). But I used chorizo, chicken, and shrimp and oh man. All the flavors 😀 The added video REALLY helped a lot for certain parts of the instructions too, so thank you!
13 . Jun . 2018Spain on a Fork
That is fantastic! glad this helped you out, much love 🙂
13 . Jun . 2018Marissa
This paella looks fantastic! And so easy to make!
28 . Mar . 2018Spain on a Fork
Thank you for the comment Marissa 🙂
28 . Mar . 2018