Seafood Paella Recipe
Traditional saffron rice with seafood
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Rice and Vegetables
Method
Preparation
- 1
Prepare the Broth
In a small saucepan, heat the chicken or seafood broth over medium heat. Add saffron threads to the broth to infuse its flavor and color. Keep warm on low heat.
- 2
Prep the Seafood
Clean and prepare all seafood. Peel and devein the shrimp, clean the mussels, and slice the calamari into rings. Cut the fish fillets into bite-sized pieces.
Cooking
- 3
Sauté the Vegetables
In a large paella pan or a wide skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and diced red bell pepper, cooking for another 2-3 minutes.
- 4
Add Rice and Spices
Add the Bomba rice to the pan, stirring well to coat the grains with oil and vegetables. Sprinkle in paprika and add salt and black pepper to taste. Stir for 1-2 minutes.
- 5
Add Broth
Pour the warm broth with saffron into the pan. Bring to a simmer, stirring occasionally. Allow the rice to cook without stirring, for about 15 minutes.
- 6
Add Seafood
Once the rice has absorbed most of the broth, gently nestle the shrimp, mussels, calamari, and fish into the rice. Cook for an additional 5-7 minutes until the seafood is cooked through and the mussels have opened.
- 7
Finish with Peas
Sprinkle the green peas over the top of the paella and cover with a lid or foil. Cook for another 3-5 minutes off the heat to allow the flavors to meld.
- 8
Serve
Remove from heat and let sit for a few minutes. Serve the paella with lemon wedges on the side for squeezing over the dish.
