How to Make a SEAFOOD LOVERS Spanish Paella
This seafood paella brings rice, fish, shellfish and saffron together in a wide pan, with a crisp layer of rice at the bottom as the finishing touch. It makes a generous meal for two, served straight from the pan with lemon and parsley.
Ingredients
- 60 ml (¼ cup)extra-virgin olive oil
- 2.5 ml (½ teaspoon)saffron threads
- 2cleaned squid tubes
- 4 clovesgarlic
- 120 ml (½ cup)canned tomato sauce
- 2.5 ml (½ teaspoon)sweet smoked Spanish paprika
- 530 ml (2¼ cups)fish stock
- 190 g (1 cup)round rice
- 2tuna steaks
- 397 g (14 oz)cod
- 15raw jumbo prawns
- 12clams
- to tastesea salt
- to tastefreshly cracked black pepper
- 1lemon
- to tastefreshly chopped parsley
Instructions
- 1
Prepare the seafood
Pat the seafood dry with kitchen paper. Cut the squid into 2.5 cm pieces, the tuna into 1.3 cm cubes and the cod into 1.3 cm pieces. Season the tuna and cod with sea salt and freshly cracked black pepper.
- 2
Heat the oil
Set a paella pan or large, sturdy frying pan over a medium-high heat. Add 60 ml (¼ cup) of olive oil and, after 1 minute, season with sea salt.
- 3
Cook the tomato
Add 120 ml (½ cup) of tomato sauce, sea salt to taste and 2.5 ml (½ teaspoon) of smoked paprika. Stir gently for 1 minute.
- 4
Infuse the stock
Pour in 530 ml (2¼ cups) of fish stock and add 2.5 ml (½ teaspoon) of saffron threads. Stir gently and let the stock boil for 1 extra minute so the saffron can infuse.
- 5
Add the rice
Scatter 190 g (1 cup) of round rice around the pan and mix it in. Shake the pan briefly, then avoid stirring the rice again.
- 6
Add the fish
After about 5 minutes, add the tuna and cod pieces and fold them in gently.
- 7
Add prawns and clams
After 2 minutes, add the raw jumbo prawns, patted dry and seasoned with sea salt and freshly cracked black pepper, along with the clams. Give the pan an occasional quick shake.
- 8
Simmer the rice
Ten minutes after adding the rice, lower the heat to low-medium. Once the broth has disappeared, simmer for 3–4 minutes.
- 9
Form the socarrat
Raise the heat to medium-high for 60–90 seconds to create a caramelised layer of rice on the bottom of the pan.
- 10
Rest the paella
Take the pan off the heat. Cover it with aluminium foil and a tea towel, then leave it to rest for 5 minutes.
- 11
Garnish and serve
Uncover the pan and garnish with lemon wedges and freshly chopped parsley.
What is seafood paella?
Paella is associated with Valencia, where the dish is traditionally cooked and shared from a broad, shallow pan. Its name is often linked to the pan itself, and versions vary according to local ingredients and the cook’s preference.
This version combines rice with squid, tuna, cod, prawns and clams. Saffron and smoked paprika season the broth, while the final blast of heat aims to form the prized crisp rice layer known as socarrat.
Nutrition and macros by portion
The nutrition label shows one serving as written: 371 calories, 0g protein, 0g carbs, 0g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less olive oil | 260 kcal | 0g | 0g | 0g |
| This serving | As written | 371 kcal | 0g | 0g | 0g |
| Hungry | Serve a larger portion | 557 kcal | 0g | 0g | 0g |
The rice supplies most of the carbohydrates, while olive oil contributes much of the fat. The fish and shellfish provide the protein; serve the paella with a salad or extra vegetables for a more balanced plate.
The seafood and rice
Dry seafood: patting it with kitchen paper helps remove surface moisture before it goes into the pan. Cut the squid and fish to the specified sizes so they are ready to add at their separate stages.
Round rice: scatter it across the pan, then stop stirring after the initial mix. The recipe relies on leaving the grains undisturbed as they cook in the stock.
Build the saffron broth
Saffron: give the threads a minute in the boiling fish stock to infuse before adding the rice. This distributes their flavour through the cooking liquid.
Tomato and paprika: cook them together briefly before pouring in the stock. The recipe adds the garlic in the ingredients list but does not specify when to use it in the method.
Watch the timing
Add the tuna and cod after about 5 minutes of cooking the rice, then add the prawns and clams 2 minutes later. The method calls for an occasional quick shake of the pan rather than stirring the rice.
The stated times are approximate, so also watch the liquid. Lower the heat once the broth has disappeared, then simmer for 3–4 minutes as directed.
Check the finish
Rice: look for grains that have absorbed the broth and are cooked through, without stirring them to check. The brief final increase in heat is intended to caramelise the rice underneath.
Shellfish: clams should open as they cook. Discard any that remain closed after cooking, and take care not to leave the pan on high heat longer than the stated 60–90 seconds.
Rest and serve
Resting: cover the paella with foil and a tea towel for 5 minutes off the heat. This gives the dish a short pause before serving.
To serve: bring the pan to the table if convenient and offer lemon wedges and chopped parsley as a garnish. A simple salad or cooked vegetables can round out the meal.
Recipe notes & tips
- Pat the seafood dry before adding it to the pan.
- Cut the tuna and cod evenly so the pieces cook at a similar pace.
- Once the rice has been mixed in, shake the pan rather than stirring.
- Keep the lemon and parsley ready so the paella can be garnished just before serving.
- Use a pan wide enough to spread the rice around rather than piling it in the centre.
Variations
- More shellfish: replace some of the fish with extra prawns or clams.
- Mixed seafood: use other firm fish or shellfish in place of one of the listed types.
- Vegetable side: serve with roasted or steamed vegetables alongside the paella.
- Milder seasoning: reduce the smoked paprika to suit your preference.
- Garlic: use the listed cloves when cooking the tomato mixture, if you want a more pronounced garlic flavour.
Common mistakes to avoid
- Wet seafood: excess moisture can dilute the pan; pat the seafood dry before cooking.
- Stirring the rice: it can disrupt the cooking rice; mix it only when first added, then shake the pan.
- Adding seafood all at once: the recipe staggers the fish and shellfish; follow its timings.
- Skipping the rest: the dish is meant to stand covered for 5 minutes off the heat before serving.
- Leaving the pan on high too long: the final heat can burn the rice; keep it to 60–90 seconds.
How to store
Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat thoroughly in a pan over a low heat, adding a small splash of stock or water if the rice seems dry; seafood is best not reheated more than once.
Frequently asked questions
Can I use a frying pan instead of a paella pan?
Yes. The method allows for a large, sturdy frying pan; choose one wide enough to spread the rice across the base.
Can I stir the rice while it cooks?
The method says to mix it when first adding it, then leave it alone. Shake the pan occasionally instead.
How do I know when the paella is ready?
The broth should be gone before the final 3–4 minute simmer, and the rice should be cooked through. The last 60–90 seconds over medium-high heat are for forming the socarrat.
What if some clams do not open?
Discard any clams that remain closed after cooking.
Can I make the paella ahead?
It is best served after its 5-minute rest. You can prepare and cut the seafood in advance, keeping it covered in the fridge until needed.
What can I serve with seafood paella?
Lemon wedges and chopped parsley are the suggested garnishes. A simple salad or vegetables also work well alongside it.
Cook it from the original
This recipe comes from goldensaffron.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goldensaffron.com