Paella is a legendary rice dish from Valencia, Spain, cooked in fragrant saffron broth until it takes on an irresistible golden-yellow hue. The combination of shrimp, squid, and clams cooked together with rice creates a rich, savory seafood flavor that's simply captivating. Perfect for serving at special occasions or a family dinner when you want to enjoy a taste of Mediterranean cuisine at home.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 grams paella rice or bomba rice
- 250 grams fresh medium-sized shrimp
- 200 grams fresh squid, cut into rings
- 200 grams green mussels, cleaned
- 1 liter fish stock or shrimp stock
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 red tomatoes, grated
- 1 red bell pepper, diced
- 100 grams green beans, cut into 3 cm (1.2 in) pieces
- 1/2 tsp saffron
- 1 tsp paprika powder (smoked paprika)
- 5 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 tbsp chopped parsley for garnish
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👩🍳 Instructions
- 1 Heat the fish stock in a small pot, add the saffron, let it come to a gentle boil, then lower the heat to keep it warm throughout the cooking process.
- 2 Heat the olive oil in a paella pan or a large, flat skillet over medium heat.
- 3 Sauté the shrimp briefly for about 1-2 minutes until they change color, then remove and set aside. Do the same with the squid, then remove and set aside.
- 4 In the same pan, sauté the onion and garlic until fragrant and softened.
- 5 Add the grated tomatoes, paprika powder, salt, and pepper. Cook until the seasoning is well combined and the tomato liquid reduces, about 5 minutes.
- 6 Add the red bell pepper and green beans, stir well and cook for 2 minutes.
- 7 Pour the rice into the pan and stir well with the seasoning for 1-2 minutes so the rice is coated with the oil and spices.
- 8 Gradually pour the hot saffron broth over the rice, spreading it evenly. Do not stir after this point so a layer of socarrat (crispy rice crust) forms at the bottom of the pan.
- 9 Cook over medium heat for 10 minutes without stirring, then lower the heat and cook for another 8-10 minutes until the broth reduces and the rice is almost done.
- 10 Arrange the shrimp, squid, and green mussels on top of the rice, pressing gently so they sink partway into the rice.
- 11 Cook for another 5-7 minutes until the mussels open and the rice is fully cooked with a slightly crisp texture at the bottom.
- 12 Turn off the heat, sprinkle lemon juice over the top, cover the pan with a clean cloth or aluminum foil, and let it rest for 5 minutes before serving.
- 13 Sprinkle with chopped parsley and serve straight from the pan with fresh lemon wedges.
💡 Tips
• Don't stir the rice after pouring in the broth, so a socarrat (crispy rice crust) forms — the hallmark of authentic paella.
• If you can't find saffron, you can substitute a little turmeric powder for the yellow color, though the aroma will be slightly different.
• Use a wide, flat pan (not a deep one) so the rice cooks evenly and the broth reduces quickly.
• Make sure the seafood is fresh and the mussels are properly cleaned for the best flavor and safe consumption.
📊 Nutrition Facts / serving
480
Calories (kcal)
28 g
Protein
16 g
Fat
55 g
Carbs
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