This Spanish Seafood Paella brings shrimp, squid, saffron, and tomato together in one pan for a classic Mediterranean rice dish. It's perfect for weekends or gatherings when you want a flavorful homemade paella.
Spanish Seafood Paella: A True Taste of the Mediterranean
The first time I watched this paella being made, it was my mother at the stove, moving by instinct rather than by measurements. She sautéed shrimp shells, blended them into broth, and layered the rice without ever rushing. I remember standing beside her, waiting for my moment to blend the tomatoes or add the salt when she nodded.
Now, when I make Spanish seafood paella, I still follow that same quiet rhythm. The squid goes in first, the broth is built patiently, and once the rice is covered in saffron liquid, I stop stirring and let the heat do the rest. Bringing the pan to the table, with everyone eating straight from it, still feels like a small celebration.
Why You'll Love This Recipe
- The Seafood Broth is Rich and Layered: Blending the shrimp shells into the broth builds a flavor that tastes like it has simmered all day.
- The Rice Finishes with a Perfect Bite: It cooks undisturbed, so you get a tender texture on top and a golden crust underneath.
- It's Made for Sharing: There's something about serving it straight from the pan that makes every gathering feel a little more special.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Seafood: I like using fresh squid and shrimp because they bring the essential briny flavor that makes this paella taste like the Mediterranean.
- Rice & Broth: I choose short-grain rice because it absorbs flavor so well, and a rich fish broth to fully carry the saffron and seafood through every bite.
- Aromatics & Tomato Base: Extra virgin olive oil, onion, garlic, blended tomato, and a little tomato purée create the comforting flavor foundation I always expect in paella.
- Seasoning & Saffron: Saffron threads, paprika, salt, and black pepper give the rice its warm color, depth, and balanced taste without overpowering the seafood.
How to Make Spanish Seafood Paella
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Blend the tomato and set aside. Soak saffron in warm water to infuse.
2. Dice the squid and sauté in a paella pan for 4 minutes until dry; set aside.
3. Peel the shrimp, then cook the heads and shells in extra virgin olive oil for 3-4 minutes. Blend with water and mix into warmed fish broth; simmer for 8 minutes.
4. In the same pan, sauté chopped onion with salt in extra virgin olive oil until soft. Add squid and garlic, cooking briefly.
5. Push ingredients to the side, add paprika, stir, then pour in blended tomato and tomato puree. Season with salt and pepper and cook for 8 minutes.
6. Stir in rice to coat evenly. Strain and add the shrimp-infused broth and saffron water; bring to a simmer.
7. Cook uncovered over medium-low heat for 15 minutes without stirring, shaking the pan occasionally.
8. After 17 minutes, top with shrimp. At 20 minutes, remove from heat, cover the Spanish paella with a paper, and rest 5 minutes before serving.
Variations
- Mixed Paella (Paella Mixta): Sometimes I add small pieces of chicken or rabbit along with the seafood; it gives the dish a hearty twist and makes it perfect for feeding a bigger group.
- Vegetable Paella: When I want something lighter, I skip the seafood and load it with artichokes, green beans, red peppers, and peas. It's colorful, satisfying, and still full of flavor.
- Chorizo Paella: I occasionally stir in sliced Spanish chorizo when I want a smoky, spicy kick. It adds a rich layer to the base and works especially well with shrimp.
- Black Paella (Arroz Negro): I sometimes replace the tomato with squid ink for a dramatic, deeply savory version. It turns the rice black and gives it an intense seafood flavor that's really special.
My Tips for Recipe Success
Choose the Right Pan Size: I like to use a wide paella pan so the rice sits in a thin, even layer. If the pan is too small and the rice is deep, it won't cook evenly or develop a good socarrat.
Avoid Long-Grain Rice: Using long-grain rice is a common mistake. It doesn't absorb the broth in the same way and changes the texture completely. A short-grain paella or bomba-style rice keeps the bite and holds the flavor.
Store and Reheat Gently: I transfer leftovers to a shallow airtight container so they cool quickly and evenly. In the fridge, they keep well for up to 2 days. When reheating, I warm them in a skillet over low heat so the rice doesn't dry out.
Try These Spanish Dish Recipes Next!
Recipe
Spanish Seafood Paella
Ingredients
- 350 g Squid - Diced
- 400 g Shrimp
- 500 ml Fish Broth
- 4 tablespoon Extra Virgin Olive Oil
- 50 ml Water
- 1 Onion - Chopped
- 1 Tomato
- 2 Cloves Garlic - Minced
- ¼ teaspoon Saffron Threads
- 2 tablespoon Water
- 1 tablespoon Paprika
- 1 tablespoon Tomato Puree
- 1½ teaspoon Salt
- ½ teaspoon Black Pepper - Freshly ground
- 250 g Rice
Instructions
- Blend the tomato until smooth and set aside
- In a small bowl, combine saffron with 2 tablespoons of warm water and let it infuse.
- In a large paella pan, sauté the diced squid for about 4 minutes until they stop releasing liquid, then transfer to a plate.
- Peel the shrimp and set aside.
- In the paella pan, add extra virgin olive oil and the shrimp heads and skins, cooking for 3-4 minutes. Transfer the cooked shrimp shells to a food processor, add water, and blend until smooth.
- Warm the fish broth in a small saucepan. Stir the shrimp shell puree into the warm fish broth and simmer for 8 minutes.
- In the same pan, heat more extra virgin olive oil, then sauté chopped onion with salt for about 6 minutes until softened. Return the squid to the pan with the onions, stir, and cook briefly. Add minced garlic, stir, and cook for 1 minute until fragrant.
- Make space in the center, add paprika, and cook for 30 seconds, stirring constantly. Add the blended tomato into the pan, and cook for 2-3 minutes. Add the tomato puree, stir, then season with salt and black pepper. Cook for 8 minutes over medium heat. Stir in the rice and cook for 1 minute, coating it well.
- Strain the fish broth through a fine mesh sieve, then pour it over the rice along with the saffron water, making sure everything is evenly covered. Bring to a gentle simmer, lower the heat to medium-low, and cook uncovered for 15 minutes without stirring. If the liquid reduces too quickly, add a little more warm broth. Give the pan a small shake now and then so the rice settles evenly as it cooks. After about 17 minutes, lay the peeled shrimp on top of the rice. At the 20-minute mark, take the pan off the heat, cover it with a clean towel, and let it rest for 5 minutes before serving.
- Serve directly from the pan, with lemon wedges if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Paella is one of my go-to dish for the weekends, the recipe looks easy to follow thank