Spanish Seafood Paella Recipe

Bloom saffron: place saffron threads in a small bowl and cover with 2 tablespoons hot water. Let sit 10 minutes to extract color and aroma.

Heat a wide, shallow paella pan or large skillet over medium heat. Add 3 tablespoons olive oil and warm until shimmering.

Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the diced red bell pepper and carrot and cook another 4–5 minutes until softened.

Stir in the minced garlic and smoked paprika and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Add the rice to the pan, stirring to coat each grain in the oil and sofrito. Toast the rice 1–2 minutes until edges look translucent.

Pour in the white wine and let it simmer 1–2 minutes until mostly absorbed.

Stir in the hot stock, including the saffron with its soaking water, the fish sauce, salt, and pepper. Spread the rice evenly across the pan but do not stir after this point.

Bring to a steady simmer over medium-high heat. Reduce heat to medium-low so the surface is gently bubbling. Cook uncovered for 12 minutes; during this time do not stir. If using a paella pan, occasionally rotate the pan on the burner so rice cooks evenly.

After 12 minutes, nestle the pieces of white fish into the rice and press the shrimp lightly into the rice surface, spaced evenly. Tuck the cleaned mussels, hinge-side down, into the rice so they can steam open.

Scatter the frozen peas over the top if using. Increase heat briefly to medium for 1–2 minutes to encourage socarrat (the crisp bottom) then reduce to low. Cover loosely with foil or a lid and steam gently for 6–8 minutes more until shrimp are opaque and mussels have opened. Discard any mussels that remain closed.

Remove from heat and let the paella rest, covered, for 5 minutes to finish cooking and let flavors meld.

Uncover, sprinkle chopped parsley over the top and arrange lemon wedges around the pan. Taste and adjust seasoning with a pinch more salt or a few drops of lemon if desired.

Serve directly from the pan, passing lemon wedges for squeezing. Enjoy warm.