Paella de Mariscos

There’s something magical about gathering around a sizzling pan of Paella de Mariscos as the aroma of saffron, garlic, and the sea fills the air. This traditional Spanish seafood paella is more than just a dish — it’s a celebration. Inspired by coastal Valencia, where paella was born, this version is brimming with shrimp, mussels, and tender calamari, nestled into golden, flavor-packed rice.

I love making this paella on weekends when friends or family are around. The beauty lies in its simplicity — once the sofrito is prepared and the rice is simmering, all it takes is a bit of patience and good seafood. When you hear the crackle of rice turning into golden socarrat (the crispy crust), you know something magical is happening in that pan.

Whether you’re recreating a trip to Spain or just bringing a little sunshine to your dinner table, this Paella de Mariscos is guaranteed to impress — rustic, bold, and always a showstopper.

---

Ingredients

Seafood:

• 12 large shrimp (peeled & deveined, tails on)

• 500g mussels (scrubbed & debearded)

• 300g calamari (cleaned & sliced into rings)

• 250g clams (optional, scrubbed)

Base:

• 2 tbsp olive oil (extra virgin)

• 1 onion (finely chopped)

• 3 garlic cloves (minced)

• 1 bell pepper (chopped, red or yellow)

• 2 tomatoes (grated or finely chopped)

• 1 tsp smoked paprika

• 1/4 tsp saffron threads (soaked in 2 tbsp warm water)

• Salt & freshly ground pepper (to taste)

Rice & Broth:

• 1½ cups short-grain rice (Bomba or Arborio work well)

• 4 cups seafood or fish stock (warm)

• Fresh parsley (for garnish)

• Lemon wedges (for serving)

---

Execution

1. Prep the seafood: Clean the mussels and clams. Pat dry the shrimp and calamari.

2. Cook the sofrito: In a big paella pan, warm olive oil over medium heat. Cook the onion, garlic, and bell pepper until they soften (5–7 minutes).

3. Add tomatoes & spices: Stir in the tomatoes, smoked paprika, and saffron-infused water, cooking until the sauce reduces and darkens (5 minutes).

4. Toast the rice: Add rice and mix well to coat with the sofrito. Toast for 1–2 minutes.

5. Add stock: Pour in the warm seafood stock. Do not stir after this point.

6. Simmer uncovered: Cook the rice over medium heat for 10 minutes, then reduce to low and continue simmering for another 10 minutes.

7. Add the seafood: Place the shrimp, mussels, calamari, and clams (if using) delicately on top of the rice. Cover with foil or a lid and continue cooking for 5–7 minutes, until the seafood is done and the mussels have opened.

8. Rest: Remove from heat and let the paella rest, covered, for 5–10 minutes.

9. Top with a sprinkle of parsley and serve immediately, with lemon wedges for a zesty accent.

---

Additional Tips

✔ Resist stirring once the broth is added—this lets the prized socarrat (crispy rice crust) develop at the bottom.
✔ Opt for a wide, shallow pan to ensure the rice cooks evenly.
✔ For extra flavor, mix in a splash of dry white wine before adding the stock.
✔ If saffron isn’t available, a pinch of turmeric gives a similar golden color (but not the flavor).
✔ Add peas or green beans for variation and color.

---

Q&A About Paella de Mariscos

Q: What is Paella de Mariscos?

A: Paella de Mariscos is a classic Spanish seafood rice dish featuring fragrant saffron-infused rice as its base, generously topped with a medley of fresh shellfish—typically shrimp, mussels, clams, and tender squid. It originates from coastal regions of Spain and is known for its vibrant flavors and communal style of serving.

Q: What type of rice should I use for authentic paella?

A: Short-grain rice is essential. The best choice is Bomba rice, which absorbs liquid well without becoming mushy. If unavailable, Arborio rice (used for risotto) is a decent substitute.

Q: Do I really need saffron?

A: The signature golden color and delicate floral-earthy notes come from saffron. It’s a key ingredient for authentic taste, though you can use a pinch of turmeric for color if needed (not for flavor).

Q: Is this a good make-ahead meal?

A: Paella is best served fresh, but you can prep ingredients ahead — chop veggies, clean seafood, and measure spices. Leftovers can be reheated, though the texture is best on the first day.

Q: Is it okay to use frozen seafood?

A: Yes! Frozen shrimp, mussels, and squid work perfectly well—just be sure to thaw them completely and pat them dry before cooking. This prevents excess water from diluting the flavors and ensures that beautiful socarrat forms.

Q: What’s the best way to achieve that crispy bottom layer (socarrat)?

A: Once the rice has absorbed most of the liquid, let it cook undisturbed over medium-low heat for a few extra minutes. You’ll hear a gentle crackle — that’s the socarrat forming. Don’t stir!

Q: Can I cook paella without a special paella pan?

A: While a traditional wide, shallow paellera creates the perfect cooking surface, a large skillet or sauté pan works in a pinch. The essentials? An even, thin layer of rice and ample surface area to allow for proper evaporation and that coveted socarrat (crispy bottom crust).

Q: What are the best occasions to serve Paella de Mariscos?

A: It’s perfect for special gatherings, Sunday family lunches, dinner parties, or even date nights when you want to impress with something rustic yet elegant.

---

Why You Should Make Paella de Mariscos

1. It’s a showstopper dish that brings people together.
Paella de Mariscos isn’t just a meal — it’s an experience. The colorful presentation, the aroma of saffron and seafood, and the dramatic way it’s served straight from the pan make it a centerpiece for gatherings and celebrations.

2. Bursting with Mediterranean flavor.
From the richness of garlic and olive oil to the depth of saffron and seafood stock, every spoonful is infused with bold, sun-soaked Spanish flavors. It’s a taste of coastal Spain without leaving your kitchen.

3. Naturally gluten-free and customizable.
This dish is ideal for those avoiding gluten, and it’s easy to customize with your favorite seafood or seasonal vegetables. Prefer more shrimp? Add it. Don’t like clams? Leave them out.

4. No fancy techniques required.
Despite its gourmet reputation, Paella de Mariscos is surprisingly straightforward. If you can sauté, simmer, and keep from stirring the rice, you’ve got what it takes to make amazing paella.

5. Creates a crispy bottom crust (socarrat) everyone loves.
That golden, crispy layer of rice at the bottom of the pan — called socarrat — is the hallmark of a well-made paella. It adds texture and deep caramelized flavor.

6. It feels like a mini-vacation.
Making and sharing paella transports you to the breezy coast of Spain — no plane ticket needed. It’s a simple way to turn an ordinary day into something special.

---

🧾 Nutrition Facts (Per Serving)

Serving Size: ~1 1/2 cups
Servings per recipe: 6