In this post, I will show you how to make the most amazing 20 minute seafood paella. This paella is loaded with Spanish flavors, super easy to make and done in exactly 20 minutes! Enjoy this paella any day of the week and impress your family & friends with Spain´s most treasured dish.
I know for some people making a paella may seem like a daunting dask, but with this recipe all doubt is eliminated. Folk´s, it does not get any easier than this. We´re talking minimal ingredients, effortless to put together and no tricky or technical steps.
To make this paella I used a stainless steel paella pan, thank´s to its design I can cook this paella in 20 minutes. You can use a standard frying pan instead, but it will take between 22 to 24 minutes to make. I also used some high-quality saffron threads, this is what gives this paella that magical Spanish flavor.
TIPS & TRICKS to make this recipe: Try to use a paella pan to make this paella. Not only because it makes it quicker, but it cooks the rice properly. Speaking of the rice, remember to use round rice, very similar to medium grain rice. When you add the broth into the pan with the rice, mix it just one time to evenly distribute the rice. Don´t mix the rice again, as it distrups the way it cooks.
Watch the Video Below on How to Make the most AMAZING 20 MINUTE Seafood Paella
The most AMAZING 20 MINUTE Seafood Paella
- 1/4 cup extra virgin olive oil
- 4 cloves garlic
- 1/2 cup canned tomato sauce
- 1/2 tsp sweet smoked Spanish paprika
- 1 cup round rice
- 2 1/2 cups fish broth
- 1/2 tsp saffron threads
- 12 raw jumbo shrimp peeled & deveined
- 10 fresh mussels
- sea salt
- black pepper
- handful freshly chopped parsley
- 1 lemon
Heat a sauce pan with a high heat, add in 2 1/2 cups of fish broth and pinch in 1/2 tsp of saffron threads
While the broth is heating up, heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, while the olive oil is heating finely mince 4 cloves garlic, then immediately add the garlics into the pan and mix with the oil, 20 to 30 seconds later add in 1/2 cup of canned tomato sauce, 1/2 tsp sweet smoked Spanish paprika and season with sea salt & black pepper, mix it all together, 1 minute later add in 1 cup of round rice and mix with the tomato sauce, 1 minute later add in the hot saffron infused seafood broth, season with a little sea salt and give it a gentle mix so the rice is evenly divided, after this don´t mix the rice anymore, as it disrupts the way the rice cooks, but you can give the pan a quick shake once in a while
While the paella is cooking, grab 12 raw peeled & deveined shrimp and pat them down with paper towels, then season with sea salt & black pepper, also grab 8 to 10 fresh mussels and clean them under cold running water, remove the beards from each one and scrub off any of the barnacles
About 8 minutes after adding the broth into the pan, add the shrimps seasoned side down and the fresh mussels, 2 minutes later lower the fire to a low-medium heat and simmer for 3 minutes, then heat it back to a medium-high heat for 60 to 90 seconds to achieve the famous socarrat, the layer of burnt rice underneath, then remove the pan from the heat and completely cover with a dish cloth, 3 minutes later uncover the paella, garnish with lemon wedges and sprinkle with some freshly chopped parsley, enjoy!
Get the Saffron Threads that I used to make this seafood paella
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