Seafood Paella Spanish Mama Style
Transport your taste buds to the sunny coasts of Spain with this vibrant and authentic Seafood Paella Spanish Mama Style. Bursting with fresh ingredients like succulent shrimp, tender calamari, and briny mussels, this dish is infused with the smoky depth of paprika, the golden hue of saffron, and the zesty brightness of lemon. Cooked in a traditional paella pan—or a wide skillet if you don’t have one—this recipe achieves the signature socarrat, a crispy, caramelized rice layer, for that unmistakable rustic touch. Perfectly balanced with sweet peas, aromatic garlic, and garden-fresh parsley, this one-pan meal embodies the heart and soul of Spanish cuisine. Ready in just one hour, it’s an impressive yet approachable way to bring the flavors of the Mediterranean to your table. Perfect for family gatherings or a special dinner, this paella guarantees to delight seafood lovers and spice enthusiasts alike!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 medium, chopped red bell pepper
- 4 minced garlic cloves
- 2 medium, grated or finely chopped tomatoes
- 1 teaspoon smoked paprika
- 1 large pinch saffron threads
- 5 cups fish stock
- 2 cups short-grain paella rice (bomba or arborio)
- 1 pound (peeled and deveined) raw shrimp
- 1 pound (cleaned) mussels
- 0.5 pound (sliced into rings) calamari
- 1 cup frozen peas
- 0.25 cup (chopped, for garnish) parsley
- 4 for serving lemon wedges
- to taste salt
- to taste black pepper
Instructions
In a large, flat-bottomed paella pan or wide skillet, heat the olive oil over medium heat.
Add the onion and red bell pepper to the pan and sauté for 5 minutes until softened.
Stir in the garlic and sauté for another 1 minute until fragrant.
Add the grated tomatoes and cook for 3 minutes until the mixture thickens slightly.
Stir in the smoked paprika and saffron threads, ensuring the spices coat the vegetables evenly.
Pour in the fish stock and bring to a gentle boil. Season with salt and pepper to taste.
Once the stock is boiling, lower the heat to a simmer and add the rice, spreading it evenly across the pan. Do not stir after this point to achieve the traditional paella texture.
Simmer the rice uncovered for 10 minutes, allowing it to absorb the stock.
Scatter the shrimp, mussels, and calamari evenly over the rice. Press them gently into the mixture without stirring.
Sprinkle the peas over the top and cook for another 15-20 minutes. The mussels should open, and the seafood should cook through. Discard any mussels that do not open.
Turn up the heat for the final 1-2 minutes to create a crispy, golden layer of rice (called socarrat) at the bottom of the pan. Be careful not to burn.
Remove from heat, cover the pan with a clean kitchen towel, and let the paella rest for 5 minutes.
Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 8.1 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 191 mg | 15% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
