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The main dish, Mediterranean

Seafood paella

Seafood paella is a saffron rice dish with mussels, shrimp, and squid, serving 6, with 50 minutes of active work split between the morning and serving time. The sofrito and saffron broth are made ahead in the morning, leaving only the rice to cook in front of your guests. Medium difficulty, about €8.90 per person, the key is never stirring the rice once the broth goes in.

A golden paella brought straight to the table in its big pan, everyone leans in over it together.

Seafood paella
For
6 people
Work
50 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€8.90
Calories per person
620 kcalcalculated by Kiloach, your weight coach

Rice soaked in saffron broth, mussels opening in their own juice, shrimp and squid just seared, this paella plays on texture as much as color. The bottom of the rice catches slightly against the pan and forms that golden crust cooks chase with the edge of their spoon, the socarrat.

It's a dish that makes a dinner with friends or a summer family meal, set at the center of the table in its big pan. It needs people gathered around it to enjoy, so plan a light, simple starter before it, the rice and seafood are plenty on their own as a main course.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 35 min
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 3 steps, 34 min

In the morning, make the sofrito and steep the saffron in the broth, then keep everything chilled. Right before your guests arrive, clean the mussels. At serving time, reheat the sofrito, sear the seafood, cook the rice without stirring, add the mussels and shrimp, then let it rest 5 minutes under a towel before bringing the pan to the table.

The ingredients

6 people

Pantry

  • Bomba rice 500 g
  • Fish stock 120 cl
  • Saffronoften in the pantry 2 pinch
  • Sweet paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 2 pinch

Fish counter

  • Mussels 1 kg
  • Raw shrimp 12
  • Squid rings 400 g

Frozen foods

  • Frozen peas 200 g

Fruits and vegetables

  • Red bell pepper 1
  • Onion 1
  • Ripe tomatoes 3
  • Garlic 3 cloves

Allergens Mollusks, Shellfish, Fish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Sauté the onion, bell pepper cut into strips, and garlic in olive oil, add the grated tomatoes and paprika, then let it reduce into a thick sofrito. 30 min

    The sofrito should turn almost jammy, it's what gives the rice all its flavor.

  2. Steep the saffron in the hot fish stock, then keep it chilled. 5 min

    Crush the threads between your fingers before steeping them.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Scrub and rinse the mussels, discard any that stay open, then keep them chilled. 10 min

    Use a knife to pull off the byssus, the small beard.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the sofrito in a large paella pan, sear the squid and shrimp for 2 minutes, then set the shrimp aside. 8 min

    Use a wide, flat pan so the rice forms a thin layer.

  2. Add the rice, toast it for 1 minute, pour in the boiling saffron stock, salt it, and let it cook over high then medium heat without stirring. 18 min

    Count on two and a half times the rice's volume in broth.

  3. Arrange the mussels and shrimp on top of the rice, add the peas, cover with a towel, and let it rest. 8 min

    The 5 minute rest lets the rice absorb the last of the juices.

Our tips to get it right

  • Pick a wide, shallow pan rather than a pot, the rice needs to cook in a thin layer for the socarrat to form evenly.
  • Taste the broth before pouring it in, it needs to already be well seasoned since the rice won't absorb any seasoning afterward.
  • Make extra sofrito if you want to double the recipe, but keep cooking in a single pan so you don't lose the socarrat.

The variations

  • Swap the squid for chunks of monkfish or cooked octopus, added at the same time as the shrimp.
  • For a vegetarian version, replace the seafood with artichokes and green beans, and the fish broth with vegetable broth.
  • For kids, skip the mussels in their shells and serve peeled shrimp instead, easier to eat.

What to serve it with

  • A tomato salad with olive oil
  • Garlic grilled bread
  • A glass of cold lemon water

Storage

Leftovers keep for 1 day in the fridge in a sealed container, the rice loses its texture quickly. Reheat gently in a pan with a splash of water, avoid the microwave which dries out the seafood. This paella doesn't freeze well because of the mussels and shrimp.

Questions about this recipe

Can you use a different rice than bomba?

Bomba rice absorbs a lot of liquid without turning sticky, which is why it's preferred. A regular round rice works as a substitute, but watch the cooking more closely since it sticks more easily.

Should you discard mussels that stay open before cooking?

Yes, tap them first and discard any that stay open, they're no longer good. Any that stay closed after cooking should also be discarded.

How do you know the socarrat turned out right?

You should hear a light crackling sound near the end of cooking and smell a faintly toasted aroma, not burnt. Lifting an edge with a spatula, the rice should come away in a thin golden crust.

Can you serve the paella straight from the pan?

That's actually the traditional way, the paella pan sits at the center of the table and everyone serves themselves from it. Just set it on a trivet to protect your table.

Can a seafood paella be made ahead?

Yes, during the day. The recipe needs 50 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 3 steps.

How long does it take to make a seafood paella?

Allow 1 h 30 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a seafood paella?

About 620 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a seafood paella cost?

About €8.90 per person, that's €53.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, shellfish, fish. Remember to ask your guests about their allergies before putting your menu together.

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