Dinner

Easy Seafood Paella Recipe

Name: Easy Seafood Paella Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 1/4 tsp ground saffron; 1 tsp paprika; 1 tsp kosher salt; 1 small onion, diced; 2 cloves garlic, minced; 2 roma tomatoes, diced; 1/2 red bell pepper, sliced; 1/2 cup frozen peas; 2 tbsp parsley, chopped; 1 lb mussels, cleaned; 8-10 large shrimp, peeled and tail-on; 8 oz calamari, thawed; 3 tbsp olive oil; 2 cups short grain rice, rinsed; 5 cups vegetable stock; 3 ice cubes (for blooming saffron)

ByMaya Quinn February 13, 2026February 13, 2026

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Introduction

Seafood paella is a vibrant and satisfying Spanish dish that combines tender rice with fresh mussels, shrimp, and calamari. This easy recipe captures the rich flavors of the coast with simple ingredients and minimal fuss, perfect for a weeknight dinner or a special gathering.

A black pan filled with a colorful seafood paella sits on a white marbled surface. The bottom layer is a bed of golden yellow rice mixed with small red diced tomatoes. On top, there are scattered bright green peas and fresh chopped green herbs. The next layer has white squid rings arranged in a circular pattern around the pan. Large pink shrimp are placed in the center, evenly spaced, with their tails curled. Around the edges, dark blue-black mussel shells are open, showing some of the inside. Lastly, lemon wedges are placed near the edge of the pan for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 tsp ground saffron
3 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 roma tomatoes, diced
1/2 red bell pepper
1 tsp paprika
2 cups short grain rice, rinsed
1 tsp kosher salt
5 cups vegetable stock
1/2 cup frozen peas
1 lb mussels, cleaned
8–10 large shrimp, peeled and tail-on
8 oz calamari, thawed
2 tbsp parsley, chopped

Instructions

Step 1: Sprinkle the ground saffron over 3 cubes of ice and set aside to melt. This will bloom the saffron and release its flavor.
Step 2: Heat the olive oil in a large, wide, and shallow pan over medium-high heat. Sauté the diced onion until translucent, then add the minced garlic and cook for another minute or two.
Step 3: Add the diced red bell pepper and tomatoes to the pan. Stir and cook for about 5 minutes until the tomatoes start releasing their juice.
Step 4: Stir in the rinsed rice, followed by the bloomed saffron, paprika, and kosher salt. Pour in the vegetable stock and gently jiggle the pan to spread the rice into one even layer. Avoid stirring the rice from this point.
Step 5: Bring the mixture to a low simmer, cover with a lid, and cook for 15 to 20 minutes until the rice is tender. If the rice is still firm, add 1/4 cup more water or stock and continue cooking.
Step 6: Top the rice with frozen peas, cleaned mussels, shrimp, and thawed calamari. Cover again and cook for another 5 to 8 minutes until the seafood is cooked through and the mussels open.
Step 7: Remove the pan from heat and let the paella sit, covered, for 5 minutes. Sprinkle with chopped parsley before serving.

Tips & Variations

Use a wide, shallow pan to ensure even cooking and to achieve the traditional slightly crispy bottom called “socarrat.”
Substitute vegetable stock with chicken or seafood stock for a richer flavor.
Add chorizo or cooked chicken pieces for a heartier paella variation.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the oven with a splash of water or stock to keep the rice moist. Avoid microwaving directly as it can dry out the seafood.

How to Serve

A black skillet filled with a colorful seafood paella sits on a white marbled surface. The dish has one main layer of yellow-orange rice mixed with small green peas and bits of red pepper. On top, there are pink shrimp, black mussels, white squid rings, and green parsley scattered around. Two lemon wedges with bright yellow skin rest near the edge of the skillet. A metal fork is inside the pan, ready to serve. In the background, two fresh red tomatoes on a vine and a small white bowl with a yellow liquid add color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of seafood?

Yes, you can substitute or add other seafood like clams, scallops, or firm white fish. Adjust cooking times accordingly to avoid overcooking.

What if I don’t have saffron?

You can substitute with a pinch of turmeric for color, but the flavor will be milder. For best results, try to use real saffron if possible, as it adds a distinctive aroma and taste.