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Spanish Seafood Paella Recipe

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4.3 from 9 reviews

This authentic Spanish Paella recipe captures the rich, savory flavors of the Mediterranean coast using fresh seafood, chorizo, and aromatic saffron-infused rice. Made with homemade shrimp stock and a vibrant blend of vegetables and herbs, this classic dish is perfect for sharing in a festive gathering or a comforting family meal.

  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings

Ingredients

Homemade Shrimp Stock

  • Shells from at least 1 pound of shrimp
  • 1/2 medium onion, roughly chopped
  • 2 cloves garlic, smashed
  • 3 large bay leaves
  • 5 cups water

Herb Blend

  • 1 cup fresh parsley, chopped
  • 1/3 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced

Broth and Saffron

  • 4 cups homemade shrimp stock (or low-sodium chicken broth or store-bought clam juice or seafood stock)
  • 2 cups low-sodium chicken broth
  • 1 cup chicken stock
  • 1 teaspoon saffron threads (approximately 1 gram)

Main Ingredients

  • 2 tablespoon olive oil
  • 2 links (approx. 7 ounces) Spanish chorizo, cut into 1/2-inch slices
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 large onion, finely diced
  • 2 red bell peppers, finely diced
  • 5 cloves garlic, minced
  • 1 teaspoon salt
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon sweet paprika
  • 3 cups uncooked Paella rice (bomba rice, Valencia rice, or Calasparra rice)
  • 1 cup frozen green peas, thawed
  • 1 pound calamari, thawed
  • 1 pound mussels, scrubbed
  • 1 pound short-neck clams
  • Lemon wedges, for serving

Instructions

  1. Make the shrimp stock: Start by thawing the shrimp if frozen, removing shells and tails if preferred, and refrigerate the shrimp. Add the shrimp shells, roughly chopped onion, smashed garlic, and bay leaves to a large pot with 4-5 cups of water. Bring to a boil then reduce heat, cover, and simmer for 45-60 minutes. Strain through a fine-mesh strainer and set aside the broth.
  2. Prepare the herb blend: In a small bowl, combine chopped parsley, fresh lemon juice, olive oil, and minced garlic. Mix well and set aside.
  3. Combine and heat the broth: In a medium stockpot, mix 4 cups of the homemade shrimp stock with 2 cups low-sodium chicken broth and 1 cup chicken stock. Bring to a gentle simmer over medium heat, add saffron threads, stir to combine, then reduce heat to low and simmer gently until needed.
  4. Cook the sausage: Heat 1 tablespoon olive oil in a large paella pan over medium-high heat. Add sliced Spanish chorizo and cook for 2-3 minutes until slightly browned. Remove and set aside on a clean plate.
  5. Cook the shrimp: Add shrimp to the pan, adding more olive oil if necessary. Cook for 1-2 minutes per side until nearly cooked through, then remove and set aside.
  6. Sauté vegetables: Reduce heat to medium and add another tablespoon of olive oil. Add diced onion and red bell peppers, cooking and stirring frequently for 10-15 minutes. Add salt and garlic, cook for 1 more minute, then add diced tomatoes, sweet paprika, and thawed calamari. Stir and cook for another 3-5 minutes.
  7. Add rice and toast: Stir in the dry Paella rice thoroughly with the vegetables and aromatics. Toast the rice for 1-2 minutes, stirring occasionally.
  8. Incorporate herb mix and broth: Add the prepared herb blend, thawed peas, cooked sausage, and slowly pour in the warm broth mixture. Stir to combine and bring to a boil. Reduce heat to medium-low and stir for about 5 minutes, then stop stirring for the remainder of the cooking time.
  9. Cook the rice: Cook uncovered for 15 minutes, allowing the rice to absorb the broth and develop a crust on the bottom.
  10. Add seafood and finish cooking: Nestle the clams, mussels, and shrimp into the rice mixture. Cook for an additional 5-10 minutes until the shells open. Discard any unopened shells. Rotate the pan every few minutes for even cooking.
  11. Rest and serve: Remove the pan from heat, drizzle with fresh lemon juice, and cover with a towel. Let the paella rest for 5-10 minutes to meld flavors. Garnish with fresh parsley and lemon wedges before serving.

Notes

  • You can keep shrimp tails on or remove them based on your preference.
  • Using homemade shrimp stock greatly enhances the depth of flavor but you can substitute with low-sodium chicken broth or seafood stock if short on time.
  • Paella rice like bomba or Valencia absorbs more liquid without becoming mushy, but any short-grain rice can be used in a pinch.
  • Rotate the pan during the final seafood cooking stage to ensure even heat distribution and prevent burning.
  • Allowing the paella to rest covered after cooking improves texture and flavor melding.
  • Author: Chef
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Spanish

Find it online: https://avascooking.com/spanish-seafood-paella-recipe/