EASY Spanish Seafood Paella | Paella de Mariscos

Ingredients

• 3 tbsp (45 ml)extra virgin olive oil
• 1 smallonion
• 5 clovesgarlic
• 1red pepper
• 1 tsp (2.50 g)sweet smoked Spanish paprika
• 2tomatoes, finely grated
• 3 cups (720 ml)fish stock
• 1/4 tspsaffron threads
• 1 cup (190 g)Spanish round rice
• 2 fillets (7 oz / 200 g each)cod
• 1/2 lb (225 g)raw jumbo prawns, peeled and deveined
• 1lemon
• to tastesea salt and black pepper
• to tasteparsley, for garnish

Instructions

1. 1

   Heat the pan

   Set a paella pan over a medium heat and add the olive oil. The pan used for this recipe was 30 cm in diameter.

2. 2

   Chop the vegetables

   While the pan heats, finely chop the onion and red pepper, and roughly chop the garlic.

3. 3

   Cook the vegetables

   Add the vegetables to the hot pan and stir continuously. After 3 to 4 minutes, when they are lightly sautéed, stir in the paprika, then add the grated tomatoes and season with sea salt and black pepper. Mix and leave to simmer.

4. 4

   Add stock and rice

   After 3 to 4 minutes, once the grated tomato has thickened slightly, pour in the fish stock and add the saffron. Turn the heat up high and stir gently. When the stock boils, add the rice and give it one final mix to distribute it evenly, then simmer without stirring.

5. 5

   Prepare the seafood

   Pat the cod dry with paper towels, season with sea salt and black pepper, and cut each fillet into bite-sized pieces. Pat the prawns dry as well and season them with sea salt and black pepper.

6. 6

   Cook the seafood

   After the rice has simmered for 10 minutes, when much of the stock has been absorbed but plenty of liquid remains, reduce the heat to low-medium. Arrange the cod and prawns in a single, evenly spaced layer and simmer for another 8 to 10 minutes, or until the stock is absorbed and the seafood is cooked through. Turn the heat up to medium-high for 1 to 2 minutes to form the socarrat, the caramelised rice underneath. Take the pan off the heat, cover it with foil and a tea towel.

7. 7

   Rest and garnish

   After 2 to 3 minutes, uncover the pan. Garnish with lemon wedges and fresh parsley, then serve.

What is seafood paella?

Paella is a Spanish rice dish associated with Valencia, traditionally cooked in a wide, shallow pan. Seafood versions are popular along Spain’s coast, where rice is paired with the catch of the day.

This version uses cod and prawns with saffron, paprika and grated tomato. Cooking the rice in seasoned stock, then leaving it undisturbed, helps develop flavour and the prized browned layer underneath.

Nutrition and macros by portion

The nutrition label shows one serving as written: 463 calories, 34g protein, 51g carbs, 13g fat.

The rice provides most of the carbohydrates, while olive oil contributes much of the fat. Cod and prawns are the main protein sources. Pair a serving with a green salad or vegetables if you want more freshness and variety on the plate.

The ingredients that build flavour

Sofrito: Onion, garlic, pepper and grated tomato form the savoury base. Let the tomato simmer until it thickens slightly before adding the stock.

Rice and saffron: Spanish round rice suits a paella-style dish because it absorbs the cooking liquid. Saffron adds its distinctive aroma; distribute the rice with one final stir, then leave it alone.

Preparing the seafood

Dry fish: Patting the cod and prawns dry helps avoid carrying extra water into the pan. Cut the cod into bite-sized pieces so it can be arranged evenly with the prawns.

Seasoning: Salt and pepper the seafood before it goes into the rice. Add it only after the rice has simmered for 10 minutes, when there is still liquid in the pan.

How to manage the cooking

Early simmer: Bring the stock to a boil before adding the rice, then stir once to spread it across the pan. Keep the rice at a simmer without further mixing.

Finishing heat: Once the seafood is cooked and the liquid has been absorbed, raise the heat to medium-high for 1 to 2 minutes. Listen and watch closely so the base caramelises without scorching.

Cues for doneness

Rice: The stock should be absorbed by the end of the seafood’s 8 to 10-minute cooking time. The grains should be cooked through, while the base can develop a browned, caramelised layer.

Seafood: The cod should be opaque and cooked through, and the prawns should be pink and opaque. If either needs more time, keep the heat gentle and check frequently.

Serving the paella

Rest: Cover the pan off the heat for 2 to 3 minutes before uncovering it. This brief rest lets the dish settle without losing the crisp base.

To serve: Finish with lemon wedges and parsley. A simple green salad or steamed vegetables can go alongside for freshness.

Recipe notes & tips

• Use a wide paella pan so the rice can spread out in a relatively even layer.
• Keep the rice undisturbed after its final mix to support an even cook and a browned base.
• Pat the seafood dry before seasoning and adding it to the pan.
• Arrange the cod and prawns in one layer with space between the pieces.
• Watch closely during the final 1 to 2 minutes over medium-high heat so the socarrat does not burn.
• Serve lemon wedges with the paella so everyone can add citrus to taste.

Variations

• Add mussels: Arrange cleaned mussels over the rice with the cod and prawns.
• Use other fish: Replace the cod with another firm white fish cut into bite-sized pieces.
• Add peas: Scatter peas over the rice when adding the seafood.
• Make it spicier: Add a pinch of chilli with the paprika.
• Use vegetable stock: Swap the fish stock for vegetable stock for a different flavour.

Common mistakes to avoid

• Stirring after adding the rice: The recipe relies on an undisturbed simmer, so give the rice just one final mix.
• Adding seafood too early: Wait until the rice has simmered for 10 minutes so the fish and prawns do not overcook.
• Skipping the drying step: Pat the seafood with paper towels before seasoning it.
• Crowding the seafood: Spread it in one evenly spaced layer so it cooks through consistently.
• Leaving the pan unattended at the end: Check frequently during the 1 to 2-minute high-heat finish to prevent scorching.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat until piping hot, gently in a pan or in the microwave; the rice may soften and the socarrat will not stay crisp.

Frequently asked questions