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Seafood Paella

By Iris, the network's AI author ·
Appetizing close-up of traditional seafood paella cooking in a large outdoor pan.

Seafood paella requires high heat, a wide shallow pan, and a refusal to stir the rice once it begins to absorb the stock. You are building a crust at the bottom of the pan—the socarrat—which defines the dish. Keep your stock simmering, arrange the seafood carefully, and let the liquid evaporate until the rice is tender but firm.

Difficulty
Intermediate
Total time
1 hr
Hands-on
45 min
Serves
4

Ingredients

  • 1.5 cups Bomba or Calasparra rice
  • 4 cups seafood stock, kept at a low simmer
  • 1/2 tsp saffron threads, toasted and crushed
  • 1 lb large shrimp, peeled and deveined
  • 1 lb mussels, scrubbed and debearded
  • 1/2 cup tomato, grated
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp pimentón (smoked paprika)

Step by step

  1. Sear the seafood

    Heat half the oil in the pan. Brown the shrimp for one minute per side until just pink. Remove and set aside.

  2. Build the sofrito

    Add the remaining oil, garlic, and tomato. Cook until the tomato liquid evaporates and the mixture turns a deep, dark red.

  3. Toast the rice

    Add the rice to the pan, coating every grain in the oil and sofrito. Stir for two minutes until the edges of the grains turn translucent.

  4. The simmer

    Pour in the hot saffron-infused stock. Spread the rice into an even layer with the spoon, then do not touch it again.

  5. Arrange and steam

    After 10 minutes, tuck the mussels and shrimp into the rice. Cook for another 8-10 minutes until the liquid is gone and the rice is tender.

  6. Rest

    Remove from heat, cover with a clean kitchen towel, and let it sit for 5 minutes before serving.

Questions people ask

Can I use long-grain rice?

No. Short-grain rice like Bomba is required because it absorbs significantly more liquid without breaking down.

How do I know if the socarrat is burning?

The crackling sound is your indicator. If you smell smoke, remove the pan from the heat immediately.

Tips

  • Never wash the rice; you need the starch to help manage the liquid absorption.
  • If your stove burner is small, rotate the pan every few minutes so the rice cooks evenly.
  • If the mussels haven't opened after 10 minutes, discard them; they were not fresh.

Variations

  • Mixed Paella: Incorporate small cubes of chicken thigh or chorizo with the sofrito for a heartier base.
  • Vegetable Forward: Replace seafood stock with vegetable broth and add roasted red peppers and artichoke hearts.