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Authentic Spanish Seafood Paella Recipe

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Authentic Spanish seafood paella recipe which is loaded with Spanish flavors and how to make paella with the essential socarrat.

Authentic Spanish Seafood Paella Recipe

Authentic Spanish Seafood Paella Recipe

Spain is famous for Paella, specially in the region of Valencia, where Paella was created. This paella recipe is authentic as you can get, but feel free to mix up the seafood ingredients, or if you don't like seafood, simply swap it out for chicken. The best bit about the recipe is that it is super easy to cook.

Make sure you use high-quality ingredients to make the greatest paella, fresh seafood, Spanish round rice and Spanish saffron.

Also, make sure your paella has the socarrat, the dark brown, slightly burnt, rice at the bottom of the pan which gives the paella an awesome depth of flavour.

  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 4

Each portion contains:

  • ENERGY482
  • LowCarbs47g19%
  • MediumFat23g38%
  • LowSugar4g9%
  • HighProtein24g43%
  • HighSalt2g69%

Reference intake of an average adult (2000kcal)


  • 3 Clove Garlic
  • ½ Onion, chopped and sliced
  • ½ Red Bell Pepper
  • 1 Cleaned Tube of Squid
  • 80 ml Olive Oil
  • ½ cup Tomato puree
  • ½ tsp Smoked Paprika
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2.5 cup Fish Broth
  • 1 tsp Saffron
  • 1 cup Paella Rice
  • 12 King Prawn (peeled and deveined)
  • 8 Fresh Mussels (debearded and cleaned)
  • 1 Fresh Parsley
  • 1 Lemon


  1. Finely chop or crush 3 cloves of garlic, dice 1/2 of an onion, dice 1/2 of a red bell pepper and cut 1 large cleaned tube of squid into small squares, also reserve 12 raw jumbo shrimp that have been peeled and deveined and 8 fresh cleaned mussels.
  2. Heat a paella pan or large frying pan with a medium-high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get\\\'s hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside.
  3. Add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together
  4. Once the broth comes to a boil, add 1 cup of paella rice to the pan and then gently distribute the rice throughout the pan with a wooden spoon, do not mix the rice.
  5. After 5 minutes of cooking add the shrimp and the mussels, cook for another 5 minutes and then lower the fire to a low-medium heat. Do not mix the rice after this point, you can give the pan a quick shake once in a while.
  6. After 10 minutes simmering there should be very little broth left. Turn the heat back to medium-high for 1 minute. This technique is to make the socarrat (burnt rice on the bottom of the pan), then turn off the heat, cover the paella pan completely and let it rest between 5-7 minutes.

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