Spanish Seafood Paella

Image of Irina Kemiti
Rated 4.0 based on 2 customer reviews
Spanish Seafood Paella
Spanish Seafood Paella
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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 (7 ounce can) diced tomatoes
  • 2 garlic cloves, minced
  • 2 teaspoon smoked paprika
  • 8 ounces paella rice
  • 1 pinch saffron threads
  • 4 cups chicken stock
  • ½ pound medium shrimp
  • ¼ pound calamari rings
  • ¼ pound mussels
  • 2 tablespoons chopped fresh parsley
  • 1 lemon, cut into wedges


  1. Heat olive oil in a paella pan over medium-high heat. Fry onion in hot oil until soft, about 5 minutes. Stir tomatoes and garlic with the onion; season with smoked paprika. Cook until tomatoes soften, about 5 minutes more; add paella rice and stir to coat.
  2. Bring chicken stock to a boil in a saucepan. Stir saffron into the boiling stock. Pour about half the stock over the rice mixture, bring to a simmer, and cook without stirring for 10 minutes.
  3. Arrange shrimp, calamari rings, and mussels onto the top of the rice mixture. Press into the rice with the back of a wooden spoon. Pour remaining stock over the rice and seafood, bring to a simmer, and cook until the liquid is absorbed, about 15 minutes more.
  4. Remove paella pan from heat, place a lid on the pan, and rest for 5 minutes. Garnish with parsley and serve with lemon wedges.
Mealthy tip:

Discard any unopened mussels. It means they weren't alive before cooking and they may be unsafe to eat.


4.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Shannon Whittier

Shannon Whittier says:

Not very much flavor. I ended up adding garlic salt, Cajun seasoning, and chili powder to try and give it more flavor. Ended up more like a jumbalya than paella and was delicious.

Image of Tiana D.

Tiana D. says:

I have never cooked Spanish food before and I was really nervous! This Paella was quick, easy, and made my 2 year old happy... Score!