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Home » Recipes » Mussel Recipes » Seafood Paella Recipe

Seafood Paella Recipe

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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!

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5 from 2 votes

Seafood Paella Recipe

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Author Dey Merano

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

Serving: 8g

Watch the Video on How to Cook Seafood Paella

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  • Adobong Kangkong Recipe
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Reader Interactions

Comments

  1. Tessie Mones says

    December 27, 2020 at 3:55 pm

    5 stars
    madali prepare & yummy

    Reply
  2. Jeff Pizzagoni says

    October 5, 2019 at 9:46 am

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

    Reply
  3. Dey says

    April 6, 2017 at 11:26 am

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

    Reply
  4. Mary Ann Binuua says

    January 20, 2017 at 9:26 pm

    Hello where to buy saffron and paella rice? Thanks

    Reply
  5. Josie says

    January 9, 2017 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

    January 7, 2017 at 6:01 pm

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

    Reply
    • Vanjo Merano says

      January 7, 2017 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

    December 26, 2016 at 12:17 am

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

    Thanks!

    Reply
    • Vanjo Merano says

      December 26, 2016 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

    December 19, 2016 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! 🙂

    Reply
    • Vanjo Merano says

      December 19, 2016 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

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