SEAFOOD PAELLA

Ingredients

• 2 largecarrots, diced
• 2white onions, minced
• 3garlic cloves, minced
• 160 ml (⅔ cup)canned whole tomatoes
• 190 g (1 cup)Bomba or Arborio rice
• 1 pinchturmeric
• 355 ml (1½ cups)water
• 60 ml (¼ cup)extra-virgin Greek olive oil
• 454 g (1 lb)fresh large shrimp, shelled and deveined
• 60 ml (¼ cup)dry Greek white wine
• 454 g (1 lb)mussels, scrubbed and debearded
• 454 g (1 lb)octopus, roughly chopped
• To tastesea salt and freshly ground pepper

Instructions

1. 1

   Soften the aromatics

   Heat 60 ml (¼ cup) olive oil in a large frying pan. Add the onion and garlic and cook over a low heat, stirring, for about 6 minutes, until softened and translucent.

2. 2

   Start the rice

   Stir in the rice, sprinkle over the turmeric and cook for 5 minutes, turning to coat the grains. Mix in the tomatoes and 355 ml (1½ cups) water, season with salt and pepper, and bring to the boil.

3. 3

   Simmer until tender

   Cover and simmer over a low heat without stirring for 15 minutes, until the rice is al dente and the liquid has been absorbed.

4. 4

   Add the seafood

   Nestle the shrimp, mussels and octopus into the rice and cook without stirring for about 5 minutes. Most of the liquid should be absorbed and the rice on top should be nearly tender. If the rice is still undercooked, add 60 ml (¼ cup) more water or broth and continue cooking.

5. 5

   Rest the paella

   Take the pan off the heat and cover it with a lid or foil. Lay a tea towel over the cover and leave the paella to rest for 10 minutes.

What is seafood paella?

Paella is a rice dish associated with Valencia on Spain’s eastern coast, where it developed as a shared, pan-cooked meal. This version pairs rice with shrimp, mussels and octopus.

Bomba rice is a traditional choice for paella; its grains can take up plenty of liquid without readily falling apart. Arborio is offered as an alternative, though its texture may differ.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 38g protein, 35g carbs, 12g fat.

The rice supplies most of the carbohydrates, while olive oil contributes much of the fat. Shrimp, mussels and octopus provide most of the protein. Serve with a generous portion of salad or vegetables alongside to balance the plate.

Choosing the rice

Bomba rice: Its ability to absorb liquid while holding its shape suits the long, undisturbed simmer in this recipe.

Arborio: Use it if Bomba is unavailable, and check the texture as it cooks because the grains may behave differently.

Build the base gently

Onion and garlic: Cook them slowly for about 6 minutes until soft and translucent, rather than letting them brown.

Rice and turmeric: Stir the grains through the oil and aromatics for 5 minutes so they are coated before adding the tomatoes and water.

Leave the rice undisturbed

Covered simmer: Once the pan comes to the boil, keep it covered over low heat for 15 minutes without stirring. This gives the rice time to absorb the liquid evenly.

Carrots: They are included in the ingredient list, but the method does not say when to add them. For a more reliable result, dice them finely and add them with the onion, while noting that this is an interpretation of the supplied instructions.

Check the seafood and rice

Rice: After the first simmer, it should be al dente with the liquid absorbed; after the seafood cooks, the grains at the surface should be nearly tender.

Seafood: Nestle it into the rice and avoid stirring for the final 5 minutes. If the rice needs more time, add the stated extra water or broth and continue cooking.

Rest before serving

Covered rest: A 10-minute rest off the heat lets the rice settle and finish absorbing moisture. Keep the cover in place and put a tea towel over it as directed.

To serve: Bring the pan to the table and portion out rice and a mix of the seafood. A simple green salad or steamed vegetables can provide a fresh contrast.

Recipe notes & tips

• Have all the seafood cleaned and ready before you begin cooking the rice.
• Use a wide, heavy-based pan so the rice can cook in a relatively even layer.
• Keep the heat low during the covered simmer to reduce the risk of scorching the rice.
• Avoid stirring once the rice is simmering so the grains can cook undisturbed.
• Check that the mussels have opened before serving, and discard any that remain closed.

Variations

• Use fish: Add firm chunks of fish alongside the other seafood, keeping an eye on doneness.
• Swap the wine: Use water or broth in place of the white wine.
• Add paprika: Replace or supplement the turmeric with a little paprika for a different flavour.
• Use Arborio: Substitute Arborio rice if Bomba is not available, checking it as it cooks.
• Include the carrots: Dice them finely and cook them with the onion, as the ingredient list includes them but the method does not specify their use.

Common mistakes to avoid

• Stirring during the simmer: This disrupts the rice cooking; leave it covered and undisturbed.
• Cooking the aromatics too quickly: High heat can brown them before they soften; keep the heat low.
• Adding seafood too early: It may overcook while the rice finishes; add it for the final cooking stage.
• Assuming the rice is done by time alone: Check that it is al dente and add a little more liquid if it remains undercooked.
• Skipping the rest: Keep the pan covered for the full 10 minutes so the rice can settle.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat thoroughly in a pan with a small splash of water, taking care not to overcook the seafood; avoid repeated reheating.

Frequently asked questions