I have shared many different paella recipes here on Spain on a Fork. Everything from the Authentic Seafood Paella to the most incredible Vegan Paella Valenciana. In this post, I will show you How to Make a SEAFOOD LOVERS Spanish Paella.
This seafood lovers paella is the next-level in paellas. Loaded with an insane amount of seafood, which gives the paella a beautiful flavor, it´s easy to make and done in just 45 minutes.
To make this paella, I used a 12-inch paella pan. The perfect size for this recipe, which feeds 2 to 3 people. I also used round rice, very similar to medium grain rice or arborio rice. And some high-quality saffron. One of the most important ingredients in a paella.
TIPS & TRICKS to make these Recipes: All the seafood I used to make this seafood lovers paella I bought frozen and thawed out. This makes thing a lot cheaper and much easier for most folks. The secret is to pat each piece of seafood with paper towels. This removes and excess water or moisture, giving the seafood an incredible texture and flavor.
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Watch the Video Below on How to Make a SEAFOOD LOVERS Spanish Paella
How to Make a SEAFOOD LOVERS Spanish Paella
- 1/4 cup extra virgin olive oil
- 2 cleaned tubes of squid
- 4 cloves garlic
- 1/2 cup canned tomato sauce
- 1/2 tsp sweet smoked Spanish paprika
- 2 1/4 cups fish broth
- 1/2 tsp saffron threads
- 1 cup round rice
- 2 tuna steaks
- 14 oz cod fillet
- 15 raw jumbo shrimp peeled & deveined
- 12 clams
- sea salt
- black pepper
- 1 lemon
- handful freshly chopped parsley
Pat down 2 tubes of squid, 2 tuna steaks, a 14 oz fillet of cod and 15 raw jumbo shrimp with some paper towels, cut the squid into 1-inch squares, the tuna steaks & cod fillet into 1/2-inch thick pieces and season all the seafood (except the squid) with sea salt & black pepper
Heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the pieces of squid, mix with the olive oil, 1 minute later add in 4 cloves garlic finely minced and continue to mix, 20 seconds later add in 1/2 cup canned tomato sauce, a generous 1/2 tsp of sweet smoked paprika and a pinch of sea salt, mix it all together until well combined
One minute after adding the tomato sauce, add in 2 1/4 cups of fish broth, pinch in 1/2 tsp of saffron threads and give it a gentle mix, once it comes to a boil let it boil for an extra minute, then add in 1 cup of round rice, gently mix together so everything is evenly divided, after this step do not mix the rice again
Five minutes after adding the rice, add in the pieces of tuna & cod, gently mix the seafood around so it´s evenly spread out, 3 minutes later add in the shrimp and the clams
10 Minutes after adding the rice into the pan, lower the fire to a low-medium heat and simmer for 4 minutes, then hit it back to a medium-high heat and go between 60 to 90 seconds to achieve the socarrat (caralemized burnt rice underneath), then remove from the heat and cover with a dishcloth, after 5 minutes uncover the pan and garnish with lemon wedges & freshly chopped parsley, enjoy!
Get the Saffron Threads I used to Make this Paella.
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