• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Top Source of Filipino Recipes
About
Cooking Schools
Contact
Facebook
Instagram
Pinterest
YouTube

Panlasang Pinoy

Your Top Source of Filipino Recipes

  • New? Start Here
  • All Recipes
  • Course
    • Breakfast
    • Lunch
    • Appetizers
    • Dessert
    • Dinner
  • Ingredient
    • Chicken
    • Pork
    • Beef
    • Turkey
    • Vegetable
    • Fish
    • Rice
    • Egg
    • Tofu
    • Noodles
  • Type
    • Adobo
    • Bread
    • Fried Chicken
    • Sinigang
    • Kilawin
    • Ginataan
    • Kaldereta
Home Recipes Mussel Recipes

Seafood Paella Recipe

Our family make sure to cook paella during the holidays. This delicious seafood paella was prepared by my wife, Dey. I know that sometimes pictures might be intimidating, but we are confident that with a little practice and having all the ingredients available, you too can create this gastronomic masterpiece. This seafood paella was served…

5
/5
Jump to Recipe
SharesFacebookPinTweet
By: Vanjo Merano 11 Comments Updated: 9/2/18

This post may contain affiliate links. Please read our disclosure policy.

Our family make sure to cook paella during the holidays. This delicious seafood paella was prepared by my wife, Dey. I know that sometimes pictures might be intimidating, but we are confident that with a little practice and having all the ingredients available, you too can create this gastronomic masterpiece.

Seafood Paella Recipe

This seafood paella was served during New Year’s eve along with lechon belly, steamed lobster, morcon, seared bacon wrapped scallops, pancit, and “bibingkang malagkit”. My family likes to cook and eat special dishes during this time because we believe that doing so will bring us happiness, prosperity, and more love in the year to come — of course, enjoying these delicious dishes is the icing on the cake.

I must say that I really love seafood paella with Chardonnay. I think that these two make a perfect pair. Having the entire family around to share our blessings is priceless. I just hope that it will always be this way every year.

How to Cook Seafood Paella

Here is how this yummy seafood paella was made. The first thing that you need to do is prepare the paste. I am talking about the garlic, parsley, and paprika mixture. These are key ingredients because it helps a lot to make the dish taste and look better. Once you have this ready, it’s time to cook.

Seafood Paella Recipe-2

We will need to partially cook the shrimp and squid with oil in order for the oil to absorb the flavor from these ingredient. Simple heat the remaining olive oil in your paella pan and pan fry the shrimp and squid quickly. Remove the seafood once done and set these aside.

Next is to saute the onion and tomato until it gets soft. The green peas gets added after this step along with the garlic and parsley mixture that you prepared initially. I also add the clam juice and water right away and let the entire mixture boil. The clam juice can be purchased in the supermarket. It is usually in the seafood aisle along area where the canned fish are located. These are usually packaged in bottles.

When the mixture starts to boil, this is your indicator to add the saffron and rice. Saffron is a very important ingredient for paella. It will be worth every penny that you spent. I suggest using the best quality saffron that you can get. You will save money if you buy in bulk. Unlike other ingredients, for saffron I consider 1 ounce to be a bulk because of the price. As for the rice, Calasparra rice is what I prefer.

Once the rice in place, cover the pan and cook until the rice gets partially cooked. Arrange the shrimp, squid,  clams, and mussels on top. Cover to let the rice cook completely. Arrange the lemon wedges and you are done with your masterpiece. You might also want to see our other seafood paella recipe known as Paella Marinera.

As I’ve mentioned, a little practice is all that it takes for anyone who wants to be proficient in something. In this case, you might wing it during your first try or you may not. What’s important is that you know what to adjust so that it will be better next time.

Try this Seafood Paella Recipe. Enjoy!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 2 votes

Seafood Paella Recipe

Prep: 15 minutes minutes
Cook: 35 minutes minutes
Total: 50 minutes minutes
Print Recipe Rate Recipe
Pin
Email
8

Ingredients

  • 2 cups paella rice
  • 13 pieces cooked little-neck clams
  • 13 pieces large tiger shrimp
  • 13 pieces cooked mussels
  • 1 large squid sliced into rings
  • 16 ounces clam juice
  • 1 cup water
  • 1/4 cup chopped parsley
  • 1 medium tomato diced
  • 1 cup green peas
  • 1 1/2 teaspoons saffron
  • 1 medium onion chopped
  • 1 small red bell pepper roasted and sliced into strips
  • 1 tablespoon paprika
  • 1 1/2 tablespoons garlic paste
  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • 2 pieces lemon sliced into wedges

Instructions

  • Gently pound the garlic using a mortar and pestle tool. Grind until the texture becomes smooth similar to a paste.
  • Combine the parsley, salt, garlic paste, paprika, and 2 tablespoons olive oil in the same mortar and pestle tool (mortar and pestle is also known as almires or dikdikan) and then continue to grind using the pestle until the entire mixture turns into a paste. Set aside.
  • Heat the pan. Pour the remaining olive oil on the paellera or pan.
  • Fry the tiger shrimp and shrimp for 1 minute per side. Remove the shrimp and squid and put in a plate.
  • On the same pan with the remaining oil, saute onion and tomato.
  • Add the green peas and paste mixture (this is the mixture from step 2). Stir.
  • Pour-in water and clam juice. Let boil.
  • Add the saffron and paella rice. Cover and adjust the heat to low. Cook for 20 minutes.
  • Arrange clams, mussels, shrimp, squid, and roasted bell pepper.Cover and continue to cook for 8 minutes or until the rice is done. You can add more water if needed.
  • Arrange the lemon wedges on the side.
  • Serve. Share and enjoy!

Nutrition Information

Serving: 8g
ยฉ copyright: Dey Merano

Did you make this?

Tag @PanlasangPinoy on Instagram and be sure to leave a rating!

Rate Recipe
Tag On Instagram

Watch the Video on How to Cook Seafood Paella

YouTube video

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

Read more...

Related Posts

  • Paella Marinera Recipe
  • Paella Mixta Recipe
  • Creamy Seafood Pasta Recipe
SharesFacebookPinTweet

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




  1. Tessie Mones says

    Posted on 12/27/20 at 3:55 pm

    5 stars
    madali prepare & yummy

    Reply
  2. Jeff Pizzagoni says

    Posted on 10/5/19 at 9:46 am

    5 stars
    Excellent recipe and great video presentation! Masarap na masarap. Salamat.

    Reply
  3. Dey says

    Posted on 4/6/17 at 11:26 am

    Hi! Where did you put the parsley paste..
    Is it sautรฉ at put put ot in the rice?

    Reply
  4. Mary Ann Binuua says

    Posted on 1/20/17 at 9:26 pm

    Hello where to buy saffron and paella rice? Thanks

    Reply
  5. Josie says

    Posted on 1/9/17 at 6:24 am

    Hi,where can I buy paella rice and zaffron, I’m from QC could this be available at SM hypermart? thanks.

    Reply
  6. Nilo Marasigan says

    Posted on 1/7/17 at 6:01 pm

    It’s hard to find saffron… any recommendation? Tnx

    Reply
    • Vanjo Merano says

      Posted on 1/7/17 at 9:40 pm

      Hi Nilo, are you asking for a recommendation on where to easily purchase saffron, or are you asking for an alternative to it?

      Can you tell us your location? Maybe one of our readers can suggest a place. If you are asking for an alternative, I have to be frank. I will not recommend you to cook any Paella dish without saffron.

      Reply
  7. Ivy says

    Posted on 12/26/16 at 12:17 am

    Vanjo, I may have missed it but could tell me how to make the paste?.

    Thanks!

    Reply
    • Vanjo Merano says

      Posted on 12/26/16 at 8:57 pm

      Ivy, that is a good question and it deserves a clearer explanation. I updated step 2 with the details.

      Reply
  8. Victor says

    Posted on 12/19/16 at 10:31 pm

    Hello,

    Is there any special pan that you used for this? I only have a normal 24 / 26 -inch fry pan and I was wondering if that is ok to use (i.e. will the rice stick if a normal pan is used).

    Also, would there be any alternatives to clam juice?

    Thanks! ๐Ÿ™‚

    Reply
    • Vanjo Merano says

      Posted on 12/19/16 at 11:20 pm

      I used a small “paellera”. A regular frying pan will work as long as it has a cover. Do not worry about the rice sticking on the pan. It is actually expected and it even has its special name: “Socarrat”.

      Clam juice provides flavor to the paella. If you will be using fresh mussels or clam, I suggest that you boil it in a cup of water and use the liquid as your clam juice.

      Reply

sidebar

bio

Welcome!

As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

Facebook
Instagram
Pinterest
YouTube

Reader Favorites

Chicken Adobo Panlasang Pinoy

Filipino Chicken Adobo Recipe

Leche Flan Recipe

kare kare beef tripe

Kare-Kare Recipe (Beef Tripe)

Pork Sinigang

Sinigang

Receive new recipes by email!

Seasonal

Beef Morcon Recipe

Arroz Valenciana

lechon belly roll recipe

Lechon Belly Roll

Christmas Macaroni Salad

How to Make Macaroni Salad for the Holidays

As Seen In:

good housekeeping
parents
serious eats
livestrong
kitchn
sheknows
Facebook
Instagram
Pinterest
YouTube
About
Meet Vanjo
New? Start Here
Browse Recipes
Explore
Ingredient 101
Philippines
Cooking Schools
Privacy Policy
Disclaimers
Contact
© 2025 Panlasang Pinoy
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
Back to Top