– 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.
Watch the Video Below on How to Make an Authentic Spanish Seafood Paella Recipe
Authentic Spanish Seafood Paella
- 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
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 and then add in 2 1/2 cups fish broth
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
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.