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Flavorful Spanish Paella with Seafood and Saffron

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A quick and easy Spanish paella recipe featuring seafood, saffron, and smoky paprika that delivers authentic flavor and comforting warmth in under 45 minutes.

Ingredients

Scale
  • 8 oz medium shrimp, peeled and deveined
  • 8 oz mussels, cleaned
  • 8 oz firm white fish (like cod), cut into chunks
  • 1 ½ cups short-grain Spanish rice or Arborio
  • 1 teaspoon saffron threads (soaked in 2 tablespoons warm water)
  • 4 cups seafood or chicken broth (homemade or low-sodium store-bought)
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 2 ripe tomatoes, grated or finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons extra virgin olive oil
  • A handful of fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Soak 1 teaspoon of saffron threads in 2 tablespoons of warm water for at least 10 minutes.
  2. Warm 4 cups of seafood or chicken broth in a saucepan and keep at a gentle simmer.
  3. Heat 3 tablespoons olive oil over medium heat in a paella pan. Add chopped onion and red bell pepper; cook about 5 minutes until softened.
  4. Add minced garlic and cook for 1 more minute.
  5. Stir in grated tomatoes and 1 teaspoon smoked paprika; cook 4-5 minutes until thickened.
  6. Add 1 ½ cups short-grain rice; stir to coat with tomato mixture and olive oil. Toast for 2-3 minutes until edges look translucent.
  7. Pour in saffron water with soaking liquid and hot broth. Stir once to distribute rice evenly; do not stir again.
  8. Simmer on medium-low heat for about 15 minutes, adding broth if too dry.
  9. Nestle shrimp, mussels, and fish chunks on top of rice. Cover loosely and cook 10 minutes until seafood is cooked and mussels open; discard unopened mussels.
  10. Remove from heat and let rest for 5 minutes.
  11. Garnish with chopped parsley and serve with lemon wedges.

Notes

Keep broth hot to ensure even cooking. Avoid stirring after adding broth to form the socarrat crust. Add seafood late to prevent overcooking. Rest paella before serving to let flavors settle. Leftovers keep well refrigerated for up to 3 days; reheat gently with moisture.

Nutrition

Keywords: paella, seafood paella, saffron, Spanish recipe, easy paella, seafood recipe, one-pan meal

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