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A vibrant dish of paella with seafood, showcasing mussels, prawns, and rice.

Beginner-Friendly Paella With Seafood

This beginner-friendly paella recipe guides you through creating a delicious seafood paella with a rich sofrito base and perfectly cooked rice, ensuring a crispy bottom layer (socarrat).
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 450 kcal

Equipment

  • Paella pan
  • Wide, shallow skillet

Ingredients
  

Main Ingredients

  • 1 tbsp Olive Oil
  • 1 large Onion, diced
  • 1 Bell Pepper (any color), diced
  • 3 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1 can (14.5 oz) Diced Tomatoes, undrained
  • 1.5 cups Arborio or Bomba Rice
  • 4 cups Chicken or Vegetable Broth, warmed
  • 1/4 tsp Saffron Threads Pinch of

Seafood

  • 8 oz firm white fish (such as cod or snapper), cut into 1-inch pieces
  • 8 oz Calamari, cleaned and cut into rings optional
  • 1/2 lb large Shrimp, peeled and deveined
  • 1 lb Mussels, scrubbed and de-bearded

For Serving & Garnish

  • 1 Lemon, cut into wedges for serving
  • 1/4 cup Fresh Parsley, chopped for garnish

Instructions
 

Preparation

  • Dice onion, mince garlic, and chop the bell pepper; clean all seafood, devein shrimp, and de-beard mussels. Warm the broth separately.

Cooking

  • Heat olive oil in a paella pan over medium heat, then sauté onion, bell pepper, and garlic for 5-7 minutes until softened. Stir in smoked paprika and diced tomatoes and cook for 5 more minutes until the liquid slightly reduces.
  • Add rice to the pan, coating each grain with sofrito, and cook for 2-3 minutes, stirring occasionally, until the edges turn translucent.
  • Pour in warm broth and saffron threads; bring to a gentle simmer without stirring to allow the socarrat to form.
  • After 10 minutes of simmering, arrange firmer seafood like fish or calamari over the rice, cover, and continue to simmer for 5-7 minutes.
  • Add shrimp and mussels, cover again, and cook for 3-5 minutes until shrimp are pink and mussels open, discarding any unopened mussels.

Serving

  • Remove paella from heat, cover with foil, and let it rest for 5-10 minutes. Garnish with fresh parsley and lemon wedges before serving.

Notes

For the best flavor and texture, avoid stirring the rice once the broth has been added. This helps create the desired crispy bottom layer, known as socarrat. If you don't have a paella pan, a wide, shallow skillet or a Dutch oven can be used as a substitute. Adjust cooking time for seafood as needed to prevent overcooking, ensuring it remains tender and flavorful.