Dinner

Seafood Paella

A showstopping Spanish paella loaded with briny shellfish, plump shrimp, and spiced chorizo simmered in a golden saffron and tomato-infused rice cooked in one wide pan. The crispy, caramelized bottom layer—the socarrat—is the prized finale.

652calper serving 38gprotein 68gcarbs 23gfat 30min prep 35min cook 6serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Seafood Paella — common questions

Can I make paella ahead?

Prepare the soffritto (onion, garlic, pepper), chop all ingredients, and steep the saffron up to 4 hours ahead. Cook the paella just before serving—it does not reheat well and loses its texture and the socarrat.

What if I don't have a paella pan?

Use a 16-inch stainless steel or cast-iron skillet with at least 2-inch sides. A 14-inch pan works if you have fewer servings. Avoid non-stick pans; they prevent the socarrat from forming properly.

Can I substitute the seafood?

Yes. Use any combination of mussels, clams, shrimp, squid, or scallops totaling 3 pounds. Adjust cooking times: squid needs 10 minutes, scallops only 4–5 minutes. Keep shrimp and other quick-cooking items uniform in size.

What's the biggest mistake people make?

Stirring the rice after adding the stock. This releases starch and creates a mushy, gluey dish instead of separate, al dente grains. It also prevents the socarrat from forming.

What should I serve with seafood paella?

A simple green salad dressed with sherry vinaigrette, crusty bread for soaking up the flavorful rice, and a crisp white wine like Albariño or Vermentino.

How do I know when the paella is done?

The rice should be tender but still with a slight firmness in the center of each grain, and most of the liquid should be absorbed. You should hear a gentle crackling from the bottom. Mussels and clams should be fully open; any that stay closed are bad and must be discarded.