Spain on a Fork > All Recipes > Main Dishes > Authentic Spanish Seafood Paella Recipe
All Recipes, Main Dishes / February 24, 2018

Authentic Spanish Seafood Paella Recipe

– 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.

Authentic Spanish Seafood Paella Recipe
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.

Authentic Spanish Seafood Paella Recipe

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.

Authentic Spanish Seafood Paella Recipe
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

4.8 from 5 votes
Print

Authentic Spanish Seafood Paella

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Calories 365 kcal
Author Albert Bevia @ Spain on a Fork

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

  1. 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

  2. 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

  3. 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

  4. 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

  5. After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy!

Nutrition Facts
Authentic Spanish Seafood Paella
Amount Per Serving
Calories 365 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 5g31%
Polyunsaturated Fat 4g
Monounsaturated Fat 26g
Sodium 325mg14%
Potassium 349mg10%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 6g7%
Protein 2g4%
Vitamin A 1202IU24%
Vitamin C 55mg67%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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206 Comments

  1. Chris

    5 stars
    Great recipe! Tastes delicious and quite easy to make. Thanks David Villa.

    23 . Sep . 2021
    • Spain on a Fork

      lol….So happy to hear that! Much love 🙂

      23 . Sep . 2021
  2. GWS

    4 stars
    Was 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.

    21 . Aug . 2021
    • Spain on a Fork

      Glad you enjoyed the paella 🙂 Much love!

      22 . Aug . 2021
  3. Anna

    5 stars
    Many thanks for your delicious recipe and taking the time to answer my question.
    My family loved it

    10 . Aug . 2021
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      11 . Aug . 2021
  4. Anna

    5 stars
    It’s frozen precooked squid mussels and prawns as it’s only ones I could get delivered ( in lockdown)

    When is this added
    Thanks again !!!

    07 . Aug . 2021
    • 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 . 2021
  5. Anna

    It looks soo good and can’t wait to make it today.
    I have precooked prawns squid and mussels.
    When do I add this to the recipe?
    Many thanks

    07 . Aug . 2021
  6. Charles Pascual

    5 stars
    The 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.

    05 . Aug . 2021
    • 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 . 2021
  7. Eric

    [yumprint-recipe id=’121′]

    Recipe not showing up unfortunately. Tried chrome and firefox

    05 . Aug . 2021
  8. Charles 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 . 2021
    • Spain on a Fork

      Yes there was a glitch which is now fixed 🙂 sorry for the inconvenience, much love

      05 . Aug . 2021
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  10. Jarrad Napier

    Hello! The recipe card isn’t showing up – could you please assist?

    15 . Jul . 2021
  11. Anna

    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 . 2021
    • Spain on a Fork

      So happy to hear that! much love 🙂

      13 . Jul . 2021
  12. Giannina

    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 . 2021
    • Spain 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 . 2021
  13. Lolz

    Drink every time he says “paella”

    30 . May . 2021
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  21. Santiago

    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!).
    Thank you! Love your recipes <3

    09 . May . 2021
    • Spain on a Fork

      I am so happy to hear that! thanks for the comment 🙂 much love

      09 . May . 2021
  22. Aida

    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 . 2021
    • Spain on a Fork

      Hope you enjoy! Much love 🙂

      30 . Apr . 2021
  23. Emily

    Best one yet! Yum Yum!!

    20 . Apr . 2021
    • Spain on a Fork

      Thank you! Much love 🙂

      20 . Apr . 2021
  24. Oleg

    Man, doing this second time in a week, that worked amazing! Actually it turned out to be the best paella I ever had ?
    Thanks for the great recipe!

    05 . Apr . 2021
    • Spain on a Fork

      I am so happy to hear that! thanks for the comment 🙂 much love

      05 . Apr . 2021
  25. Gayle 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 . 2021
  26. Claudia

    This looks amazing!! Can you post the recipe for 8 people? I have a 17″ pan would that work?
    Can’t wait to make it this weekend!!

    19 . Mar . 2021
    • 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 . 2021
  27. Dino noble

    Thank you the best ever. your Step by step. taste is great.

    10 . Mar . 2021
    • Spain on a Fork

      Appreciate the comment 🙂 Much love!

      10 . Mar . 2021
  28. Jorge

    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 . 2021
    • Spain 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 . 2021
  29. Katya

    First time making Paella! And this was perfect! Thank you for sharing this, it was so good!

    16 . Feb . 2021
    • Spain on a Fork

      So happy to hear that! thanks for the comment 🙂 much love

      17 . Feb . 2021
  30. Jarrad

    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?
    Thanks for a great recipe!!

    19 . Jan . 2021
    • 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 . 2021
  31. Hanan

    My first paella ever. It was amazing. Thanks for sharing 🙂

    16 . Jan . 2021
    • Spain on a Fork

      I am so happy to hear that! much love 🙂

      16 . Jan . 2021
  32. Heather 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 . 2021
    • Spain on a Fork

      I am so happy to hear that! Much love 🙂

      14 . Jan . 2021
  33. Ana 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 . 2021
    • Spain on a Fork

      So happy to hear that 🙂 Much love Ana!

      08 . Jan . 2021
  34. Marissa 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 . 2020
    • Spain on a Fork

      You can use either one, both will give the paella a good flavor. Thanks for the comment 🙂 much love

      31 . Dec . 2020
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  36. Steve

    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 . 2020
    • Spain on a Fork

      I am so happy to hear that! much love and happy holidays 🙂

      19 . Dec . 2020
  37. Steve

    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 . 2020
    • Spain 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 . 2020
  38. Kavita

    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 . 2020
    • Spain on a Fork

      I am so happy to hear that! thanks for the comment 🙂 much love

      13 . Dec . 2020
  39. Terra

    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 . 2020
    • Spain 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 🙂

      28 . Nov . 2020
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  42. Stephen 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 . 2020
    • Spain 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 . 2020
  43. Martin 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 . 2020
  44. Erika 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 . 2020
    • Spain 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 . 2020
  45. Martin 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 . 2020
    • Spain 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 . 2020
  46. stella 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?
    VERY TASTY AND EASY TO MAKE. I LOVE PAELLA

    31 . Aug . 2020
    • 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 . 2020
  47. Kanchan

    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 . 2020
    • Spain on a Fork

      I am so happy to hear that! thanks for the comment 🙂 much love!

      31 . Aug . 2020
  48. TK

    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 . 2020
    • Spain on a Fork

      I am so happy to hear that! thanks for the comment 🙂 much love

      16 . Aug . 2020
  49. Leah

    I’m so excited to try out this recipe but how many calories are in this dish?

    09 . Aug . 2020
  50. Alan

    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 ….
    Fantastic! – 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 …..

    07 . Aug . 2020
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 much love Alan

      08 . Aug . 2020
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  52. Alex

    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 . 2020
    • Spain on a Fork

      Yes a great fish broth is the key to a great seafood paella! glad you enjoyed it 🙂 much love!

      23 . Jul . 2020
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  54. cathy M.

    Hello Albert: Thanks so much for sharing this recipe so now I can finally make this authentic paella!
    I 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 😉

    13 . Jul . 2020
    • 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 . 2020
  55. Aron

    Is the pan you use 13 inch? I wonder how I have to calculate the ingrediants for a 13 inch pan.

    Thanks.

    08 . Jul . 2020
    • Spain 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 . 2020
  56. Roger 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 . 2020
    • Spain 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 . 2020
  57. Cliff

    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 . 2020
    • Spain 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 . 2020
  58. Irene

    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 . 2020
    • Spain 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 . 2020
  59. Anna

    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 . 2020
    • Spain 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 . 2020
  60. Cliff

    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 . 2020
    • Spain 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 . 2020
  61. Eleanor

    Hi, would I be able to cook the paella the day before and reheat?

    17 . Jun . 2020
    • Spain 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 . 2020
  62. Bill

    Thank you, kind of what I thought on the Chorizo.
    Bill

    17 . Jun . 2020
  63. Bill

    I’m thinking about making this tonight.
    Question, I’ve seen some that mention Spanish chorizo. What’s your thoughts on that?

    17 . Jun . 2020
    • 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 . 2020
  64. Edmundo Alfaro

    Thanks Albert, wonderful dishes, excellent approach to Spanish food, easy to make and delicious to taste

    07 . Jun . 2020
    • Spain on a Fork

      Appreciate the comment Edmundo 🙂 much love

      07 . Jun . 2020
  65. Roger 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 . 2020
    • Spain on a Fork

      I´m so happy to hear that Roger! truly appreciate your comment and support 🙂 much love

      07 . Jun . 2020
  66. Miles

    Can I use Arborio rice as a substitute for round rice?

    04 . Jun . 2020
    • Spain on a Fork

      Yes you can use arborio rice as a substitute to make a paella 🙂 much love

      05 . Jun . 2020
  67. Lakeisha

    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 . 2020
    • Spain on a Fork

      Hello Lakeisha 🙂 thanks for the heads up, much love

      04 . Jun . 2020
  68. Amore 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 . 2020
    • Spain 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 . 2020
  69. Elisa Rodriguez

    I tried the recipe this weekend and it was a success my family loved it!

    01 . Jun . 2020
    • Spain on a Fork

      So happy to hear that! thanks for the comment 🙂 much love

      01 . Jun . 2020
  70. Ann

    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 . 2020
    • Spain on a Fork

      17-inch pan feeds about 6 people, here is the recipe that feeds six:

      -5 cloves garlic
      -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

      01 . Jun . 2020
  71. 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 . 2020
    • Spain 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
      -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

      28 . May . 2020
  72. 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 . 2020
    • Spain on a Fork

      That is so great to hear Lucy! So happy you all enjoyed it 🙂 much love

      26 . May . 2020
  73. JQ

    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 . 2020
    • Spain on a Fork

      Glad you enjoyed it 🙂 thanks for the comment! much love

      25 . May . 2020
  74. Lucy

    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 . 2020
    • Spain on a Fork

      Use 1/2 tsp saffron threads 🙂 thanks for the comment! much love

      23 . May . 2020
  75. Sasha

    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 . 2020
    • Spain 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 . 2020
  76. Sam 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 . 2020
    • Spain 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 . 2020
  77. AB

    Did you buy the fish broth you use for this recipe or you made it? Thanks for sharing your recipe?

    13 . May . 2020
    • Spain on a Fork

      The broth I used was store-bought 🙂 thanks for the comment, much love!

      14 . May . 2020
  78. Belle

    Can I add chicken on this recipe? How can I make the fish broth? Thanks

    12 . May . 2020
    • Spain 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 . 2020
  79. Ghulam Mohyudin

    It was perfect the first time. I learn so much from you as well! Keep it up great post.

    10 . May . 2020
  80. Penni 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 . 2020
    • Spain 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 . 2020
  81. Elly

    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 . 2020
    • Spain 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 . 2020
  82. Becky 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 . 2020
    • Spain on a Fork

      That is such a cool idea! Glad you all enjoyed the paella 🙂 thanks for the comment and much love

      25 . Apr . 2020
  83. Maria Russo

    I made it yesterday for my mums 86 birthday and it was delicious. I also added scallops. So delicious. Thank you!

    22 . Apr . 2020
    • Spain on a Fork

      Glad you all enjoyed it! Happy birthday to your mom!!! much love

      23 . Apr . 2020
  84. Jamie 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 . 2020
    • Spain on a Fork

      Use either 1/2 tsp saffron threads or a 1/4 tsp saffron powder 🙂 much love

      21 . Apr . 2020
  85. Sarah

    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 . 2020
    • Spain 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 :
      -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

      17 . Apr . 2020
  86. 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 . 2020
    • Spain on a Fork

      Sounds like a fantastic idea Nigel! Enjoy the paella and keep safe 🙂 much love

      07 . Apr . 2020
  87. effie sardis

    Great, but i cannot print the recipe. Not good….

    06 . Mar . 2020
    • Spain 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 . 2020
  88. Rita

    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 . 2020
    • Spain on a Fork

      lol……So happy to hear that Rita!!! thanks for the comment:) much love

      01 . Mar . 2020
  89. pat

    I accidentally bought chicken broth, is it okay to use it instead of fish stock? thank you

    10 . Feb . 2020
    • Spain on a Fork

      The flavor will be different, but yeah, of course you can use it 🙂 much love

      10 . Feb . 2020
  90. Easy 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 . 2020
  91. Gina

    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 . 2020
    • Spain on a Fork

      Valencia is a beautiful city! thanks for the comment 🙂 much love

      07 . Feb . 2020
  92. Danielle

    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 . 2020
    • Spain on a Fork

      lol….nothing better than homemade!! thanks for the comment Danielle 🙂 much love

      12 . Jan . 2020
  93. Naoki

    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 . 2020
    • Spain 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 . 2020
  94. Gerry

    Wish the recipe also contains gramms not just cups tablespoons etc. I don’t know the correct comparison

    22 . Nov . 2019
    • Spain 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 . 2019
  95. Gerry

    This is amazing. but this recipe serves 2.

    What ingredients would I double up if I wanted 4 -6 servings.

    Thanks,

    Gerry

    21 . Oct . 2019
    • Spain on a Fork

      I would double up on the rice, broth, seafood and saffron 🙂 much love

      22 . Oct . 2019
  96. Susan 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 . 2019
    • Spain on a Fork

      So happy to hear that! thank you for the comment 🙂 much love

      19 . Oct . 2019
  97. Sandhya Nair

    Thank you so much for the recipe, trying it tomorrow, sourced everything except mussels.

    30 . Sep . 2019
    • Spain on a Fork

      Let me know how it turns out!!! much love 🙂

      30 . Sep . 2019
  98. Mia

    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 . 2019
    • Spain on a Fork

      Not a silly question at all, the rice is added uncooked, thanks for the comment 🙂 much love

      25 . Sep . 2019
  99. Andrew

    What size paella pan do you have? 30cm diameter?

    02 . Apr . 2019
    • Spain 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 . 2019
  100. Monica

    Hi Albert. Should I double all the ingredients if I am cooking for 4-5 people?

    28 . Mar . 2019
    • Spain 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 . 2019
  101. Tracy

    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 . 2019
    • Spain 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 . 2019
  102. Kat

    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 . 2019
    • Spain 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 . 2019
  103. Amanda Lapon

    What would the changes be for a recipe for 8?

    28 . Jan . 2019
    • Spain 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 . 2019
  104. Jackie

    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 . 2019
    • Spain on a Fork

      You can substitute the squid for scallops if you can find those. Thanks for the comment 🙂 much love

      13 . Jan . 2019
  105. Jules

    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 . 2019
    • Spain 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 . 2019
  106. Jennifer

    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 . 2019
    • Spain on a Fork

      Absolutely, just pinch in 1/2 tsp to replace the saffron powder, much love 🙂

      04 . Jan . 2019
  107. Najmah

    Can i omit the saffron or substitute it with another ingredient without compromising the taste too much?

    21 . Dec . 2018
    • Spain on a Fork

      The only thing is turmeric, but the overall flavor will be different, but still good

      21 . Dec . 2018
  108. Naj

    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 . 2018
    • Spain 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 . 2018
  109. Shobee

    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 . 2018
    • Spain on a Fork

      That is so awesome, much love 🙂

      24 . Oct . 2018
  110. 6 TIPS TO MAKE PAELLA FILIPINO STYLE PLUS VIDEO

    […] NotesRecipe adapted with revisions from Spain on Fork Blog3.5.3208 […]

    24 . Oct . 2018
  111. Steve

    Hi..I would love to make this for a party of 8 this weekend..how do I scale upthis recipe. Many Thanks

    08 . Oct . 2018
    • Spain 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 . 2018
  112. Steve

    How do I scale this up to serve 8?

    08 . Oct . 2018
  113. Andrea

    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 . 2018
  114. Andrea

    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 . 2018
    • Spain on a Fork

      well thank you so much for your wonderful comment!!! much love

      20 . Aug . 2018
  115. Who 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 . 2018
    • Spain on a Fork

      That is fantastic! glad this helped you out, much love 🙂

      13 . Jun . 2018
  116. Marissa

    This paella looks fantastic! And so easy to make!

    28 . Mar . 2018
    • Spain on a Fork

      Thank you for the comment Marissa 🙂

      28 . Mar . 2018

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