Seafood Paella Recipe

Infuse saffron

In a small bowl, crumble the saffron threads and cover with 1/4 cup of warm stock or warm water. Let steep for 10 minutes to release color and aroma.

Heat pan and toast rice

Use a 12-inch paella pan or large wide skillet. Heat 2 tablespoons olive oil over medium heat. Add the bomba rice and stir for 2 minutes to lightly coat and toast the grains; this helps them stay separate.

Add liquids

Pour in the white wine and let it simmer until mostly evaporated, about 2–3 minutes. Add the remaining stock (approximately 4 3/4 cups), the saffron with its soaking liquid, smoked paprika, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Stir once to distribute ingredients, then spread rice evenly across the pan. Bring to a gentle simmer over medium heat.

Cook aromatics

Meanwhile, in a separate sauté pan, heat 2 tablespoons olive oil over medium heat. Add the diced onion and red bell pepper and cook until softened and translucent, about 6–8 minutes.

Build sofrito

Add minced garlic and cook 30–45 seconds until fragrant. Add the chopped tomatoes (or crushed canned tomatoes), thyme, and 1 teaspoon sea salt. Simmer until the mixture reduces and thickens slightly, about 6–8 minutes. Stir in chopped parsley. Taste and adjust seasoning.

Incorporate into paella

Spoon the sofrito evenly over the simmering rice. Do not stir after this point; instead, gently spread the sofrito into the rice surface so flavors meld while cooking.

Initial simmer

Reduce heat to medium-low so the pan maintains a gentle simmer. Cook the rice uncovered, undisturbed, for 12 minutes to allow it to absorb most of the liquid. If you notice the rice drying too fast at the edges, lower heat slightly. Do not stir — a crust (socarrat) should form underneath if desired.

Arrange seafood

After 12 minutes, nestle the mussels hinge-side down into the rice, scatter the squid rings evenly, and place the Argentinian shrimp on top. If using peas, sprinkle them now. Tuck any optional fish pieces into the rice. Do not stir. Cover loosely with a lid or foil for 6–8 minutes to steam the seafood and finish cooking the rice.

Finish cooking

Remove lid and check mussels — discard any that remain closed. If liquid remains and rice is still too firm, simmer uncovered a few minutes longer. Taste rice for doneness; it should be tender with a slight bite (al dente). If you want a socarrat (crispy bottom), increase heat to medium-high for 1–2 minutes at the end, listening for crackling; then immediately remove from heat to prevent burning.

Drizzle remaining 2 tablespoons olive oil over the top, scatter chopped parsley, and arrange lemon wedges around the pan. Let the paella rest for 3–5 minutes before serving to settle flavors and temperatures.

Serve family-style straight from the pan. Squeeze lemon over individual portions to taste. Provide additional sea salt and black pepper if needed.