Classic Seafood Paella

Why You’ll Love Classic Seafood Paella

This Classic Seafood Paella brings restaurant-quality flavor right to your kitchen in just over an hour. The saffron-infused broth gives the rice its signature golden color and delicate aroma, while the combination of shrimp, scallops, and mussels adds layers of fresh seafood flavor.

It’s perfect for entertaining because it’s cooked and served in one pan, creating a stunning presentation at the table. The socarrat—the caramelized crust of rice at the bottom—is a true highlight and adds irresistible texture. Despite its impressive appearance, the step-by-step method makes it approachable even for home cooks.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

5 cups low sodium chicken broth or seafood stock
2 teaspoons saffron threads
½ teaspoon coarse kosher salt
3 tablespoons olive oil, divided
½ red bell pepper, finely chopped
½ yellow onion, minced
3 cloves garlic, finely chopped
1 ½ cups bomba rice
½ cup white wine
14 ounces fire roasted tomatoes, canned and drained
½ cup frozen peas
½ teaspoon smoked paprika
½ pound shrimp, peeled and deveined
½ pound sea scallops
½ pound mussels
1 tablespoon flat leaf parsley, chopped
1 lemon, cut into wedges

Directions

1. In a large saucepan, heat the broth to a low simmer and add the saffron threads. Allow it to sit for 15 minutes. Stir in the salt until dissolved and keep warm.

2. Heat 1 tablespoon of olive oil in a large skillet or paella pan over medium heat. Add the bell pepper and onion and sauté for 4–5 minutes until softened. Stir in the garlic and cook for another minute.

3. Add the remaining 2 tablespoons of olive oil along with the rice. Stir to coat the rice and lightly toast it.

4. Pour in the white wine and cook until absorbed. Stir in the tomatoes, peas, and smoked paprika. Spread the rice mixture into an even, thin layer using the back of a spoon. Carefully pour the warm broth over the rice, keeping the layer smooth and undisturbed.

5. Cover the pan and cook over medium heat for 15 minutes without stirring, until the rice has absorbed at least half of the broth. If the mixture looks too dry, add ½ cup hot water. Do not stir.

6. Arrange the shrimp, scallops, and mussels over the rice, gently pressing them slightly into the mixture. Place the mussels hinge-side up so their juices release into the rice.

7. Cover and cook for an additional 6–10 minutes over medium heat. Remove from heat and let rest, covered, for 5 minutes without stirring.

8. Discard any mussels that did not open. Check the bottom of the pan with a spatula; the rice should have formed a golden-brown crust known as socarrat.

9. Sprinkle with chopped parsley and serve with fresh lemon wedges.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

For a more traditional Spanish touch, substitute chicken broth with seafood stock for a deeper ocean flavor.

Add sliced chorizo for a smoky, savory addition that pairs beautifully with the seafood.

Swap scallops for calamari rings or add clams alongside the mussels for extra variety.

For a spicier version, add a pinch of red pepper flakes or a diced fresh chili when sautéing the vegetables.

If bomba rice is unavailable, arborio rice can be used as an alternative, though the texture may vary slightly.

Storage/Reheating

Store leftover paella in an airtight container in the refrigerator for up to 2 days.

To reheat, add a splash of broth or water to prevent drying out and warm gently in a skillet over medium-low heat until heated through. You can also microwave it in short intervals, stirring gently between each.

Seafood paella is best enjoyed fresh, as reheating multiple times can affect the texture of the seafood.

FAQs

What is socarrat?

Socarrat is the crispy, caramelized layer of rice that forms at the bottom of the pan. It is considered one of the most prized elements of authentic paella.

Can I use a regular skillet instead of a paella pan?

Yes, a wide, shallow skillet works well. The key is to spread the rice in a thin, even layer to ensure proper cooking.

Why shouldn’t I stir the rice while it cooks?

Stirring releases starch and prevents the formation of the signature crust at the bottom.

Can I make this recipe ahead of time?

Paella is best served fresh, but you can prep the ingredients in advance to save time before cooking.

How do I know when the seafood is fully cooked?

Shrimp will turn pink and opaque, scallops will become firm and opaque, and mussels will open their shells.

What should I do if some mussels don’t open?

Discard any mussels that remain closed after cooking, as they may not be safe to eat.

Can I freeze leftover paella?

Freezing is not recommended because the seafood texture can become rubbery when thawed.

Is saffron necessary?

Saffron gives paella its distinctive flavor and color. While you can omit it, the dish will lack its traditional character.

What wine works best for paella?

A dry white wine such as Sauvignon Blanc or Pinot Grigio complements the seafood flavors well.

How can I tell if the rice is fully cooked?

The rice should be tender but not mushy, with most of the liquid absorbed and a slight firmness in the center.

Conclusion

Classic Seafood Paella is a stunning and satisfying dish that combines bold flavors, beautiful color, and impressive presentation. With its saffron-scented rice, tender seafood, and crispy socarrat, this recipe brings a taste of coastal Spain to your table. Whether for a special gathering or a weekend dinner, it’s a memorable meal that’s sure to impress.