The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home Ā» Food Ā» Seafood Paella (Paella de Marisco)

Seafood Paella (Paella de Marisco)

March 23, 2017 by Kimberly Killebrew Ā· 60 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

436 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

It’s no wonder paella is the national dish of Spain because this delicious and drop-dead gorgeous dish is simply phenomenal!Ā  This one-pot seafood paella recipe is authentic, easy to make and perfect for casual weeknights, romantic dinners or for entertaining!

seafood paella recipe

I’ve partnered with Aneto to bring you this post.

Seafood Paella Recipe

What beats paella for a romantic night in? Ā Prepare it together as a couple then sit down to enjoy it followed by dessert and a great movie. Ā I’m speaking from experience, it makes for a great at-home date night!Ā  And this seafood paella recipe is guaranteed to be a date night hit!

Spanish cuisine is delicious and diverse as we came to discover as we toured through the country last summer, traveling from north to south, east to west, sampling foods along the way. Ā As much as I enjoyed Spanish food before our most recent travels there, I’ve come to love and appreciate it even more since. Ā Cookbook authors like Penelope Casas (you could say she’s the Julia Child of Spanish cooking) have done a great service by introducing us to the magnificentĀ foods of Spain.

Our first stop in Spain: Ā Beautiful Barcelona.

Though originating in Valencia, Paella is one of the most popular dishes served throughout Barcelona and for the locals, eating it isĀ something of a social ritual: Ā Friends get together to laugh and tell stories over a giant communal pan of paella.

Everyone has their own way of making paella and few Spaniards have even reached a consensus on the rules of paella-making. For example, onions or no onions? Ā Smoked paprika or strictly the delicate flavor of the saffron?

But in terms of types of paella, the most popular ones includeĀ Valencian paella, seafood paella, mixed paella (meat and seafood), squid ink paella (coming up soon, folks!), and vegetarian paella.

You can readily find any of these versions throughout Barcelona and you’ll definitely want to sample each of them.

Traditionally paella was made over an open fire but Spanish cooks have found a way to replicate that flame-kissed flavor with the addition of smoked paprika. Ā Today paella is commonly cooked on a grill, gas stove or portable gas burner and however divided even Spanish cooks may be on the ingredients, on thing everyone is agreed: Ā The all-importance of the socarrat. Ā That’s the golden-brown, crispy crust that forms on the bottom of the pan and is the most coveted part of the dish.

And for that reason if there is one cardinal rule of paella-making it is this: Ā DO NOT STIR THE RICE. Ā EVER.

Paella is served everywhere throughout Spain – from backyard gas burners and street vendors to the most upscale restaurants.

And it’s no wonder paella is the national dish of Spain – it’s deeeelicious!

seafood paella recipe

How to Make Seafood Paella

Today we’re making a seafood paella. Ā Paella really is very simple and straightforward to make, don’t let it intimidate you!

There are no rules about which seafood you use – feel free to choose your favorites. Ā Commonly though a seafood paella will include a combination of shrimp, clams, mussels and often squid. Ā Some will also add a few pieces of firm-fleshed fish to the mix. Ā The choice is yours.

For our seafood paella recipe we’re using Barcelona’s very own brand of seafood paella cooking base: Ā Aneto. Ā We had the most amazing opportunity to tourĀ Aneto’s entire factoryĀ in Spain (click the link to take our virtual tour) and for the last 3 years now Aneto has been the only brand of store-bought broth that we use and recommend. Ā Why? Ā Because they are the only brand that makes their broths the way we do in our own kitchen – withĀ real, whole, fresh ingredients with absolutely nothing else added.

Aneto’s products can be found online as well as stores throughout the U.S. Ā Here is a list of store locations.

You’ve already heard me rave again and again about their chicken broth and their Valencian paella cooking base. Ā Next let me introduce you to their seafood cooking base.

aneto seafood paella broth reviews

aneto seafood paella cooking base

Take a look at incredible combination of flavors. Ā No need to add the all-important and expensive saffron to your paella – it’s already included in the cooking base. Ā You will LOVE the vibrantly delicious, fresh and pure flavor of Aneto’s seafood paella cooking base.

Paella is an easy-to-make, one-pot dish that’s ready to serve in 30 minutes and cleanup is minimal. Ā In fact, if you eat it the way it’s traditionally eaten, you don’t even need plates – everyone just digs in with a fork!

Paella is seriously one of the funnest dishes to make and once you’ve made it you’ll want toĀ make it again and again. Ā Give it a try and you’ll see what I mean!

seafood paella recipe

Ready to make some seafood paella?

Let’s get started!

Heat the oil in a pan (I’m using a 38 cm paella pan, ideal for serving 4-5 people) and cook the onions until soft and translucent, 3-4 minutes. Ā Add the bell peppers and cook for another 3 minutes. Ā Add the garlic and cook for a minute.

Next add the rice. Ā For the best results use what is called bomba rice. Ā It’s a special strain of short-grain rice grown in Spain and is widely considered the best for paella. Ā Bomba rice absorbs three times its volume in liquid (for most rice it’s two times), yet the rice grains remain nice and firm rather than becoming mushy. Ā For making paella, bomba rice is superior. Ā (If despite your very best efforts you can’t find bomba rice, use arborio rice.)

(You should have seen me at the airport on our way back from Spain, packing all the bags of bomba rice and premium smoked paprika into our suitcases as our weight limits would allowĀ – it was quite the sight!)

Once you’ve added the rice give it a stir until the rice grains are covered in oil. Ā (This accomplishes three things: 1) It helps prevent the rice from releasing too much starch while cooking, 2) it helps prevent the rice from sticking together, and 3) it helps improve the texture of the rice by preventing it from becoming mushy.) Ā Add the white wine and bring it to a boil for one minute.

Add the peas and smoked paprika and stir to combine. Ā Spread the rice mixture out on the bottom of the pan so that it’s evenly distributed. Ā Pour in the Aneto Seafood Paella Cooking Base.

seafood paella cooking base

Simmer the paella over medium-low heat until half of the liquid is absorbed.

It’s time to add the seafood. Ā This time we’re using jumbo shrimp, mussels and clams.

And now for the all-important question: Ā Remove the heads or leave them on? Ā That’s a choice I’ll leave to you. Ā Many restaurants leave them on for presentation. Ā I tend to take a more practical approach and that is to limit the fuss involved for my guests. Ā For that reason you may even choose to remove the tails.

Position the seafood the way you want it to appear in the final dish. Ā Add the piquillo peppers.

Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Ā Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, theĀ socarrat.

seafood paella recipe

Remove from the heat and tent the pan with some aluminum foil for about 10 minutes.

Remove the foil, garnish with chopped parsley and serve with lemon wedges.Ā  Your seafood paella is ready to serve!

Enjoy!

seafood paella recipe best easy

seafood paella recipe easy best

Be sure to try this other famous paella featuring chicken, beans & artichokes – Paella Valenciana!

Valencian paella recipe

 

Pin Me!

seafood paella recipe easy best

Seafood Paella (Paella de Marisco)

Kimberly Killebrew
The ultimate dish for seafood lovers, no wonder this delicious one-pot meal is the national dish of Spain!
Print Recipe
4.41 from 25 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings
Calories 431 kcal

Ingredients
 
 

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 medium green bell pepper, seeds and membranes removed, diced
  • 1 small red bell pepper, seeds and membranes removed, diced
  • 3 cloves garlic minced
  • 1 1/2 cup Spanish bomba rice a special strain of short-grain rice grown in Spain that absorbs 30% more liquid than other rice yet remains nice and firm (if you can't find bomba, use the next best thing, arborio rice)
  • 1/4 cup white wine
  • 3/4 cup fresh or frozen peas
  • 1 carton (34 ounce) Aneto Seafood Paella Cooking Base
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 10 large shrimp
  • 10 mussels scrubbed
  • 10 littleneck clams scrubbed
  • 1/3 cup grilled piquillo peppers cut into thin strips
  • Chopped parsley and lemon wedges for serving

Instructions
 

  • Heat the oil in a pan (I'm using a 38 cm paella pan) and cook the onions until soft and translucent, 3-4 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for a minute.
  • Add the rice and stir it around until the rice grains are covered in oil. (This accomplishes three things: 1) It helps prevent the rice from releasing too much starch while cooking, 2) it helps prevent the rice from sticking together, and 3) it helps improve the texture of the rice by preventing it from becoming mushy.) Add the white wine and bring it to a boil for one minute.
  • Add the peas and smoked paprika and stir to combine. Spread the rice mixture out on the bottom of the pan so that it's evenly distributed. Pour in the Aneto Seafood Paella Cooking Base.
  • Simmer the paella over medium-low heat until half of the liquid is absorbed.
  • Position the seafood the way you want it to appear in the final dish. Add the piquillo peppers.
  • Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat.
  • Remove from the heat and tent the pan with some aluminum foil for about 10 minutes. Remove the foil and serve immediately garnished with some fresh parsley and lemon wedges.

Nutrition

Calories: 431kcal | Carbohydrates: 71g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 808mg | Potassium: 381mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1545IU | Vitamin C: 82.7mg | Calcium: 50mg | Iron: 5.2mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 


I’ve partnered with Aneto, my favorite broth manufacturer, to bring you this post. Ā I feel very passionately about Aneto’s philosophy and products and consider it a privilege to share their products with my readers.

436 shares
  • Share
  • Tweet
  • Email

60 Comments →

« The Micro-Dwelling Project Part 9: The Water Heater
Lemon Dill Mustard Dressing »

60 Responses

  1. Frederick Hill says

    October 4, 2017 at 6:26 am

    Made this last night and it was spectacular! I could not find the Paella stock, so used fish stock instead. For seafood I used lobster, clams, scallops and shrimp. I saluted the shrimp, lobster meat and scallops for about five minutes total. Then later, poured it directly from the skillet into the Paella plan after the rice had cooked down a bit. Also added saffron after adding the rice. Hardest part was not stirring the rice! haha. Will make it again for sure.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 4, 2017 at 10:55 am

      Fantastic, Frederick, thanks so much for the feedback!

      Reply
  2. Rashmi Luther says

    September 26, 2017 at 3:08 pm

    Would like to try this recipe but can’t find Aneto products in Canada and even Amazon will not ship food products due to labelling, etc issues between the two countries. Can you p,ease suggest modifications to make if all I can find is fish broth or clam juice?

    Thank you for your help in order to make this for guests over our Thanksgiving which is in a few weeks.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 28, 2017 at 10:43 am

      Hi Rashmi, I would use fish broth and add a tiny bit of tomato juice and a pinch of saffron if you can find it. Happy cooking!

      Reply
  3. John Bolz says

    September 13, 2017 at 5:12 am

    Bell peppers are not on the ingredient list

    Reply
    • Kimberly @ The Daring Gourmet says

      September 14, 2017 at 10:14 am

      Thanks for catching that, John, I’ve just added them.

      Reply
  4. Tim Wiedman says

    July 18, 2017 at 1:49 pm

    Absolutely, incredibly delicious! I made it exactly as specified and used the Aneto paella cooking base. It was a total hit, our guests were very impressed and requested I make the Valencian paella next :) I’ll be making your recipe for that as well. Thanks for making me famous :)

    Reply
    • Kimberly @ The Daring Gourmet says

      July 18, 2017 at 2:01 pm

      That’s fantastic, Tim, I’m so thrilled to hear that! Thank you and I hope you equally enjoy the Valencian paella!

      Reply
  5. Nate Roberts says

    July 7, 2017 at 3:19 pm

    Hi Kimberly, i’m very excited to try your recipe but I noticed you don’t use tomato pulp and juice. I’ve seen it used in almost every other paella recipe I’ve come across. Just curious as to why you don’t feel it’s necessary. Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 7, 2017 at 3:27 pm

      Hi Nate, it’s because those ingredients, along with many others (including saffron) are already in the Aneto paella base. So there’s no need to add extra.

      Reply
  6. Paula Stone says

    April 23, 2017 at 9:40 pm

    I don’t do rice,could I make it with quinoa instead?And I would add some scallops too!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 23, 2017 at 9:44 pm

      Hi Paula, yes, you can use quinoa. It won’t develop that same crispy-brown soccarat on the bottom, but it’s still a good substitute for rice. And yes, pile on your favorite seafood! Happy eating! :)

      Reply
  7. Angie | Big Bear's Wife says

    March 29, 2017 at 6:03 am

    I’ve never made Paella at home but I love it! This seafood one looks amazing!

    Reply
  8. Candace Nielson says

    March 28, 2017 at 11:21 pm

    I wanted to report back that I made this for dinner tonight and it was soooo good! I made it with the Aneto paella base that I found at a local store. It was pricey but such a delicious broth, I felt it was well worth it for this wonderful paella. My husband told me I can make it as often as I’m willing to because he loved it :) Now that I’m feeling more confident about making paella I’m going to try your Paella Valenciana next!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 28, 2017 at 11:35 pm

      That’s terrific, Candace, I’m so glad you enjoyed it, thank you!

      Reply
  9. Erin @ Texanerin Baking says

    March 28, 2017 at 12:35 pm

    Barceolna is just so gorgeous! And this paella looks seriously so delicious.

    Reply
  10. Ashley @ Wishes & Dishes says

    March 28, 2017 at 10:12 am

    Thanks for the idea! This is totally happening for our next at home date night :)

    Reply
  11. Jessica @savory experiments says

    March 28, 2017 at 10:04 am

    Seeing this is making me want to make paella for dinner! I have the pan and the rice, just need the seafood!

    Reply
  12. The Food Hunter says

    March 27, 2017 at 3:04 pm

    This recipe sounds wonderful…Spain is on my bucket list for sure

    Reply
  13. Kirsten/Comfortably Domestic says

    March 27, 2017 at 2:51 pm

    Whoa. That is some gorgeous paella, Kimberly! I love that Aneto broth is made with real ingredients.

    Reply
  14. Alyssa | EverydayMaven says

    March 27, 2017 at 2:10 pm

    Gorgeous and one of my favorites!!

    Reply
  15. Lauren Kelly Nutrition says

    March 27, 2017 at 1:43 pm

    You made it look so easy, and gorgeous!

    Reply
« Older Comments
Newer Comments »

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2022 Ā· The Daring Gourmet Ā· All Rights Reserved

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop