Spanish Seafood Paella

Name: Spanish Seafood Paella
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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

This Spanish seafood paella is a classic one-pan dish made with short-grain rice, smoky chorizo, saffron, and a generous mix of seafood. As the rice simmers, it absorbs rich flavors from the broth, tomatoes, and spices, creating a deeply savory base for shrimp, shellfish, and tender fish.

A Quick Look at the Recipe

✅ Recipe Name: Spanish Seafood Paella
🕒 Ready In: ~45 minutes
👪 Serves: 6 servings
🍽 Calories: ~520 per serving (estimated)
🥣 Main Ingredients: Short-grain rice, chorizo, shrimp, mussels or clams, white fish, scallops, saffron
📖 Dietary Info: Gluten-free; dairy-free
👌 Difficulty: Intermediate - layered cooking with seafood timing

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Perfect for weekend dinners or special occasions, this paella brings everything together in a single pan with minimal hands-on work. The result is a vibrant, satisfying meal that feels impressive yet approachable, with bold flavors and a beautiful presentation straight from the skillet.

If you enjoy one-pan meals like this one , you may also like our Chicken Broccoli Stir Fry, Lemon Chicken Piccata, or Seafood Stew when you want something impressive but manageable.

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A Quick Look at the Recipe
Why You'll Love this Spanish Seafood Paella:
Key Ingredients:
Easy Substitutions & Variations:
How to Make Spanish Seafood Paella:
Recipe Notes & Tips:
How to Store:
Spanish Seafood Paella FAQs:
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Spanish Seafood Paella

Why You'll Love this Spanish Seafood Paella:

Bold, traditional flavors: Smoked paprika, saffron, and chorizo create a rich, aromatic base.
One-pan presentation: Everything cooks in a single pan for easy serving and minimal cleanup.
Seafood-forward: Shrimp, shellfish, fish, and scallops make this a hearty, satisfying meal.
Perfect for sharing: Designed to be served straight from the pan for family-style dining.
Impressive but approachable: Looks special enough for entertaining while remaining straightforward to prepare.

Key Ingredients:

chorizo. Spanish chorizo is recommended for its smoky flavor. If using Mexican chorizo, cook it separately since it's softer and oilier.
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.
seafood. Use fresh or frozen shrimp, mussels, scallops, and fish. If frozen, thaw completely and pat dry before cooking.

Scroll to the recipe card at the bottom of this page for exact quantities.

Easy Substitutions & Variations:

Use a different protein mix: Swap scallops or white fish for calamari, lobster tail, or additional shrimp based on availability.
Chicken option: Replace some or all of the seafood with boneless chicken thighs for a mixed paella variation.
No chorizo: Omit the chorizo for a seafood-only paella, or use smoked paprika and a splash of olive oil to replace the smoky flavor.
Rice substitution: Bomba rice is traditional, but Arborio or other short-grain rice works well if needed.
Vegetable addition: Add roasted red peppers or artichoke hearts for extra color and flavor.

Seafood Paella in a pan with lemon slices.

How to Make Spanish 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.

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Recipe Notes & Tips:

Use a wide, shallow pan: A large skillet or paella pan allows the rice to cook evenly and develop flavor across the surface.
Do not stir once simmering: Leaving the rice undisturbed helps it absorb the broth properly and prevents it from becoming gummy.
Add seafood near the end: Shrimp, shellfish, and scallops cook quickly and should be added only during the final cooking stage.
Check shellfish carefully: Discard any mussels or clams that do not open during cooking.
Rest before serving: Let the paella sit for 5 minutes off the heat so the rice finishes absorbing liquid and sets.
Serving Suggestions: Serve this paella with Arugula Fig Salad and Gluten-Free Focaccia.

Seafood Paella in pan showing rice, shrimp, mussels, and more.

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.

Spanish Seafood Paella FAQs:

What type of rice is best for Spanish seafood paella?

Spanish seafood paella is best made with short-grain rice that absorbs liquid without becoming mushy. Bomba rice is traditional, but other short-grain varieties like Arborio can work when cooked carefully.

Why shouldn't you stir Spanish seafood paella while it cooks?

Spanish seafood paella should not be stirred once the liquid is added because stirring releases starch and can make the rice gummy. Leaving it undisturbed allows the rice to cook evenly and develop proper texture.

Can Spanish seafood paella be made without saffron?

Spanish seafood paella can be made without saffron, but the flavor and color will be less traditional. Smoked paprika adds depth, and a pinch of turmeric can help mimic the golden color if saffron is unavailable.