Spain on a Fork > All Recipes > Main Dishes > How to Make a SEAFOOD LOVERS Spanish Paella
All Recipes, Main Dishes / March 12, 2020

How to Make a SEAFOOD LOVERS Spanish Paella

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. 

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make a SEAFOOD LOVERS Spanish Paella

5 from 1 vote

How to Make a SEAFOOD LOVERS Spanish Paella

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


  • 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


  1. 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

  2. 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

  3. 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

  4. 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

  5. 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!

Recipe Notes

Get the Saffron Threads I used to Make this Paella.

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  1. Mario

    Love your site! Thank you! One question, please, if I may. How can I adjust the liquid in this paella if I want to use the sofrito that includes peppers and onions?

    12 . Jan . 2023
    • Spain on a Fork

      Always follow the package instructions on liquid to rice ratio on the rice you are using, even if using a sofrito. Much love!

      13 . Jan . 2023
  2. Lisa Ameijide

    Hello, I have made your wonderful 20 min paella for four people. I would like to make this recipe for ten people and my question is will the ingredients for ten fit properly into my 15″ paella pan or do I need 2 pans?
    Also if I want to add muscles and lobster when would I add them to the pan?
    Thank you.

    22 . Oct . 2021
    • Spain on a Fork

      I would use two pans, add the mussles 5 minutes before covering, lobster needs to be boiled between 10 to 20 minutes to ensure it is fully cooked through ) much love

      24 . Oct . 2021
  3. Lara Stuart Müller

    5 stars
    Gracias!! Perfect recipe. The tip about frozen fish is also good for me because frozen mussels are so much easier to handle as you said.


    09 . Jun . 2020
    • Spain on a Fork

      Thanks for the comment Lara 🙂 much love!

      09 . Jun . 2020

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