Seafood Paella
Saffron and smoked paprika hit the pan first, then shrimp, mussels and fish join rice and stock. Forty-five minutes of cooking gets you a smoky, briny pan for four.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 3 tbsp
- 3 cloves
- 300 g
- 750 ml
- 1 pinch
- 1 tsp
- 200 g
- 300 g
- 100 g
- 1 tsp
Process
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Heat the olive oil in a wide paella pan or large skillet over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent.
Add the minced garlic and grated tomato. Cook for 3–4 minutes, stirring, until the mixture thickens and darkens slightly.
Stir in the smoked paprika and crushed saffron threads, then add the short-grain rice. Cook for 1 minute, stirring to coat the rice evenly.
Pour in the hot fish stock and add the salt. Stir once to distribute the rice, then bring to a boil and reduce the heat to low. Simmer without stirring for 15 minutes.
Arrange the shrimp and mussels on top of the rice. Scatter the thawed peas over the surface. Continue to cook for 8–10 minutes, until the shrimp are pink and the mussels have opened.
Increase the heat to medium-high for 1–2 minutes to form a crisp bottom layer (socarrat). Listen for a faint crackling sound, then remove from heat.
Cover the pan with a clean kitchen towel and let it rest for 5 minutes. Serve with lemon wedges.
Kitchen notes
Kitchen notes
- Do not stir the rice after adding the stock. Stirring releases starch and makes the rice gluey instead of separate and fluffy.
- The socarrat forms only in the last 1-2 minutes over medium-high heat. If you smell burning, remove the pan immediately from the heat to avoid a bitter taste.
- Use hot stock to keep the cooking temperature steady. Cold stock will lower the heat and can make the rice cook unevenly.
- Discard any mussels that remain closed after cooking. They are not safe to eat.
Substitutions
- fish stock→vegetable stock or water with a pinch of salt
- shrimp→squid rings or firm white fish chunks
- mussels→clams or additional shrimp
- short-grain rice→any medium-grain rice, but adjust liquid slightly
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered skillet over low heat with a splash of water or stock, or microwave covered at medium power for 2-3 minutes. Do not freeze, as the rice becomes mushy and the seafood texture suffers.
FAQ
The questions we get asked most
Why did my paella turn out mushy?
Mushy paella usually happens from stirring the rice after adding the stock or using too much liquid. Use the exact ratio of 2.5 parts stock to 1 part rice and do not stir once the rice is added. Also, avoid using long-grain rice, which releases more starch.
Can I make paella ahead of time?
Paella is best served immediately after cooking, but you can prep the ingredients up to 1 day ahead. Chop the onion, garlic, and tomato, and clean the seafood, then store separately in the fridge. Cook the rice just before serving for the best texture.
How do I know when the rice is done?
The rice should be tender but still have a slight bite, and the liquid should be fully absorbed. Taste a grain after 15 minutes of simmering; if it is still hard, add a little more hot stock and cook for 2-3 minutes longer. The mussels should be open and the shrimp pink.
Can I use frozen seafood for this paella?
Yes, frozen shrimp and mussels work well. Thaw them completely and pat dry before adding to the pan. Add them in the last 8-10 minutes of cooking to avoid overcooking. Frozen peas can be added directly without thawing.
What is socarrat and how do I get it right?
Socarrat is the crispy, caramelized layer of rice at the bottom of the pan. To achieve it, increase the heat to medium-high for 1-2 minutes at the end and listen for a crackling sound. Do not walk away, as it can burn quickly. If you smell burning, remove the pan from the heat immediately.
Can I substitute the fish stock with something else?
Yes, you can use vegetable stock or water with a pinch of salt, but the flavor will be less rich. For a deeper taste, you can add a small piece of kombu or a few dried mushrooms to the stock while heating. Avoid using chicken or beef stock, as they overpower the seafood.
Why did my mussels not open?
Mussels that do not open after cooking were likely dead before cooking and should be discarded. To avoid this, tap any open mussels before cooking; if they do not close, throw them away. Also, do not overcook them, as they can become tough and stay shut.
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