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Seafood Paella Recipe

$36 Main Course

About This Dish

Our seafood paella is a traditional Spanish masterpiece featuring bomba rice infused with saffron and loaded with fresh shrimp, mussels, and clams. Cooked in a traditional paellera, this dish captures the essence of Valencia's coastal cuisine.

Prep Time

30 minutes

Cook Time

45 minutes

Serves

6 people

Ingredients

  • 2 cups bomba rice (or Arborio rice)
  • 4 cups seafood stock, warm
  • Pinch of saffron threads
  • 1 lb large shrimp, peeled
  • 1 lb mussels, cleaned
  • 1/2 lb clams, cleaned
  • 1/2 cup green beans, trimmed
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 tomatoes, grated
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • Lemon wedges for serving
  • Fresh parsley for garnish

Instructions

  1. Prepare saffron: Steep saffron threads in 2 tablespoons of warm stock for 10 minutes.
  2. Heat paellera: Heat olive oil in a 15-inch paellera or large skillet over medium-high heat.
  3. Sauté aromatics: Add onion and garlic, cook until softened. Add grated tomato and cook until moisture evaporates.
  4. Add rice: Stir in rice, coating with the sofrito. Cook for 2-3 minutes until rice is lightly toasted.
  5. Add liquid: Pour in white wine, then add warm stock and saffron mixture. Season with salt and pepper.
  6. Arrange seafood: Add green beans and bell pepper. Nestle shrimp, mussels, and clams into the rice.
  7. Simmer: Bring to a boil, then reduce heat and simmer for 18-20 minutes without stirring.
  8. Rest and serve: Remove from heat and cover with a clean kitchen towel. Rest for 5 minutes before serving with lemon wedges.

Chef's Tips

  • Never stir paella once the stock is added
  • Use a wide, shallow pan for even cooking
  • Quality saffron is essential for authentic flavor
  • Let the bottom form a slight crust (socarrat)
  • Fresh seafood makes all the difference
  • Pair with Spanish white wine like Albariño