Seafood Paella
Our Seafood Paella recipe is a great recipe made with fresh seafood, chopped onion, chorizo, and more, cooked perfectly in a short grain rice mixture. The best part, this one pan meal can give you a filling and flavorful dish in about 30 minutes!
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This delicious paella recipe is great in two parts. You get to enjoy some key ingredients like mussels, clams, white fish, and scallops. You also get the flavor of a traditional spanish rice dish, which gets a flavorful socarrat from the bottom of the pan.
The paella rice is such a delicious base for this dish. It complements the rest of the ingredients so well and adds a lot of substance, making this a great, filling main dish. The chorizo and paprika add a smokey, spicy flavor, while the tomatoes add just a touch of sweetness.
Add in some hot red peppers or red pepper flakes to spice it up, or red bell pepper to add a crunch and cool it down.
Perhaps the most important thing about this easy Seafood Paella, is indeed, the seafood! Fresh fish, mussels, clams, and scallops are simple but flavorful!
We’ve found it best to use a larger, wide, and shallow pan, as this will ensure your paella cooks evenly, and gives the rice more area to crisp up, giving you the best paella around!
Why You’ll Love this Recipe:
Easy & Flavorful: This simple paella recipe delivers rich, authentic flavors without complicated steps.
One-Pan Meal: Everything cooks in a single pan, making cleanup a breeze.
Packed with Seafood: A delicious mix of shrimp, mussels, fish, and scallops for the ultimate seafood lover’s dish.
Bold Chorizo Kick: Spanish chorizo adds a smoky, slightly spicy depth of flavor.
Customizable: Swap or add your favorite seafood like squid, lobster tails, or crab.
Vibrant & Beautiful: The golden saffron-infused rice, bright seafood, and fresh parsley make this a show-stopping dish.
Perfect for Any Occasion: Great for a cozy weeknight dinner or an impressive dish for guests.
Ingredients to Make Seafood Paella:
- chorizo. Spanish chorizo is recommended for its smoky flavor. If using Mexican chorizo, cook it separately since it’s softer and oilier.
- onion. Provides a flavorful base for the paella. Yellow or white onions work best, but shallots can be used for a milder taste.
- short-grain rice. Use Arborio, Bomba, or Calasparra rice for the best texture. Avoid long-grain rice, as it won’t absorb liquid properly.
- saffron threads. Adds authentic color and flavor but can be substituted with a pinch of turmeric for a budget-friendly alternative.
- chicken broth. Use store-bought or homemade chicken broth for the best depth of flavor.
- crushed tomatoes. Adds a subtle sweetness and depth to the dish. Use canned crushed tomatoes for convenience or blend fresh tomatoes for a fresher taste.
- seafood. Use fresh or frozen shrimp, mussels, scallops, and fish. If frozen, thaw completely and pat dry before cooking.
How to Make Seafood Paella:
- Heat olive oil in a large skillet or paella pan over medium heat. Add the chorizo and cook for 2-3 minutes until slightly crispy. Remove excess fat if needed.
- Add the onion to the pan and cook for 2-3 minutes until soft. Stir in the garlic and cook for another minute.
- Add the rice, smoked paprika, salt, and pepper. Stir for 1-2 minutes until the rice is lightly toasted and coated in the flavors.
- Pour in the broth, crushed tomatoes, and saffron. Stir to combine and bring to a simmer. Reduce to medium-low heat and let cook without stirring for about 15 minutes.
- Nestle the shrimp, mussels/clams, fish, and scallops into the rice. Cover and cook for another 10 minutes, or until the mussels/clams open, the shrimp turns pink, and the scallops are opaque.
- Sprinkle in the frozen peas and cook for 2 more minutes. Remove from heat and let it sit for 5 minutes. Garnish with parsley and serve with lemon wedges.
Recommended Equipment
Recipe Notes & Tips:
- Avoid Stirring: Once the broth is added, do not stir the rice—this helps create the signature paella texture with a crispy socarrat (golden crust) at the bottom.
- Use a Wide Pan: A traditional paella pan is ideal, but a large skillet works too. Avoid deep pots, as they won’t allow even cooking.
- Let the Rice Rest: After cooking, let the paella sit for 5 minutes before serving to allow the flavors to meld.
- Check the Mussels & Clams: Discard any mussels or clams that don’t open after cooking.
- Crispy Socarrat: To get a crispy rice crust at the bottom, increase the heat for the last 2 minutes without stirring.
- Make it Spicier: Use spicy chorizo or add a pinch of red pepper flakes for extra heat.
Serving Suggestions:
- Avocado Tomato Cucumber Salad
- Gluten-Free Sourdough Bread
- Chimichurri Roasted Vegetables
- Italian Chopped Salad
- Red Chili Tomato Sauce
How to Store:
Refrigerate: Store leftover paella in an airtight container in the fridge for up to 3 days. Let it cool completely before storing.
Freeze: Seafood paella is best eaten fresh, but if needed, freeze in an airtight container for up to 2 months. Note that the texture of the rice and seafood may change slightly after thawing.
Reheating: For the best texture, reheat paella in a skillet over medium heat with a splash of broth or water for 5-7 minutes. Alternatively, use the microwave in short intervals or bake at 300°F for 15-20 minutes covered with foil.
Make-Ahead: Prepare the broth, chop ingredients, and slice chorizo up to 24 hours in advance. For easy assembly, measure out the rice and spices ahead of time.
FAQs:
Yes! A large, wide skillet works well. Avoid deep pots, as they won’t allow the rice to cook evenly.
Shrimp should turn pink and opaque, scallops should be firm but tender, and mussels or clams should open up (discard any that stay closed).
Stirring disrupts the bottom of the rice from forming its signature socarrat (crispy bottom layer), which adds authentic texture and flavor.
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Seafood Paella
Ingredients
- 2 tablespoons olive oil
- 4 ounces chorizo, sliced
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 ½ cups short-grain rice
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads
- 4 cups chicken broth
- ½ cup crushed tomatoes
- ½ pound shrimp, peeled and deveined
- ½ pound mussels or clams, cleaned
- ½ pound white fish, cut into chunks
- ½ pound bay scallops
- ½ cup frozen peas
Instructions
- Heat olive oil in a large skillet or paella pan over medium heat. Add the chorizo and cook for 2-3 minutes until slightly crispy. Remove excess fat if needed.
- Add the onion to the pan and cook for 2-3 minutes until soft. Stir in the garlic and cook for another minute.
- Add the rice, smoked paprika, salt, and pepper. Stir for 1-2 minutes until the rice is lightly toasted and coated in the flavors.
- Pour in the broth, crushed tomatoes, and saffron. Stir to combine and bring to a simmer. Reduce heat to medium-low and let cook without stirring for about 15 minutes.
- Nestle the shrimp, mussels/clams, fish, and scallops into the rice. Cover and cook for another 10 minutes, or until the mussels/clams open, the shrimp turns pink, and the scallops are opaque.
- Sprinkle in the frozen peas and cook for 2 more minutes. Remove from heat and let it sit for 5 minutes. Garnish with parsley and serve with lemon wedges.
Nutrition
Notes
-
- Avoid Stirring: Once the broth is added, do not stir the rice—this helps create the signature paella texture with a crispy socarrat (golden crust) at the bottom.
- Use a Wide Pan: A traditional paella pan is ideal, but a large skillet works too. Avoid deep pots, as they won’t allow even cooking.
- Let the Rice Rest: After cooking, let the paella sit for 5 minutes before serving to allow the flavors to meld.
- Check the Mussels & Clams: Discard any mussels or clams that don’t open after cooking.
- Crispy Socarrat: To get a crispy rice crust at the bottom, increase the heat for the last 2 minutes without stirring.
- Make it Spicier: Use spicy chorizo or add a pinch of red pepper flakes for extra heat.
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I LOVE seafood and this was so simple and delicious. Keto is awesome!
Perfect! Am just starting the paleo journey!
Btw.. love that photo on top of Chapman’s Peak drive????????????
My home town is Hout Bay !!!!!!!
Hi Gaby! Congrats on making the choice to go paleo! 🙂
Where did you see our photo of Chapman’s Peak? I can’t remember posting it on this blog haha.
But yes, Hout Bay is beautiful! My husband and I would LOVE to have a little place in that neck of the woods one day.
Love the idea of using cauliflower for a low carb paella! So much good stuff in there with the scallops and shrimp – what a treat!
Yep! 🙂 Cauliflower is one of my favorite low carb substitutions, so versatile! Thanks for stopping by!