Recipe for the Best Authentic Seafood Paella

 This Spanish Authentic seafood paella recipe is the most well-known. Continue reading to learn how to prepare the ideal seafood paella. It's simpler than you think!

When I talk to first-time visitors to Spain, they usually ask the same question.

"Where should I go for the best paella in town?"

This large plate of fragrant, saffron-infused rice served at tables across the country is synonymous with traditional Spanish cuisine.

Unfortunately, a nice paella might be difficult to come by! That response is always met with puzzled looks and sometimes a few tears.

But it is correct! A truly delicious paella will be difficult to get in many Spanish cities. Why?

Recipe for the Perfect Seafood Paella

Make sure to start with the appropriate kind of rice when making this simple authentic seafood paella recipe from Spain. Most Spaniards prefer Bomba rice, but it might be difficult to find in other countries. If you can't find it, don't worry; any short-grain rice will suffice.

Because the flavor of the rice will be determined by the broth, it's best to create your own if you have the time. If you can't, simply get the best seafood broth you can afford.

Finally, let us discuss saffron.

Yes, it is more expensive than the other items in this recipe. Yes, it is difficult to come by. But it is what elevates your paella to the next level!

Aside from the taste and perfume, it will give your rice a gorgeous golden glow that food coloring cannot mimic (no matter what the cheap tapas bars on the Costa del Sol tell you).

You can also make your sofrito (the dish's basis) ahead of time. I like to make a large batch of sofrito and use it in a variety of Spanish foods throughout the week. See my recipe for solo sofrito here!

Let's get started on your traditional Spanish seafood paella recipe.

Shrimp, mussels, squid, rice, stock, onion, garlic, olive oil, saffron, paprika, tomato, lemon, and white wine are the main ingredients.

Step-by-Step Instructions for Making Authentic Seafood Paella

Making a superb paella is not difficult, but there are certain tips for it. For superb results, follow my step-by-step tutorial below (and keep scrolling down for the whole recipe with measurements!).

Steps 1-2: Begin by creating an Authentic Seafood Paella Recipe in a pot by heating the seafood stock, white wine, and a touch of saffron. Keep this heated (the saffron will absorb into the soup) until needed. Then, add olive oil to your skillet and begin creating your sofrito by sautéing the chopped onion (until translucent), followed by the minced garlic and sautéing for a few minutes more.

Steps 3-4: Stir in the diced tomatoes, paprika, and a touch of salt. If you're using a salty seafood stock, leave out the salt here. Continue to whisk and boil the mixture. Time is the key to making a decent sofrito. You want it to have a jam-like texture.

Steps 5-6: Next, add your calamari (squid), which can be chopped into rings or bits depending on your desire. Coat with the sofrito and cook for 1 minute.

Steps 7-8: Add the rice now! Various people have different perspectives on the best procedure here, but I add my rice and then stir to coat and "fry" it a little. We'll now add the broth.

Steps 9-11: Pour the broth mixture into the pan without stirring! This is critical; after the broth is added, no stirring is permitted! Simmer for 10 minutes on low heat. Then, for the last 10 minutes, add the shrimp or prawns on top. If necessary, rotate the shrimp after five minutes to ensure even cooking on both sides. When they're finished, they'll be pretty pink.

Step 12: In the meantime, steam the mussels in a pot with a little water or wine, then add the closed mussels and cover them. The mussels should have opened after a few minutes. If any remain closed, simply discard them.

Steps 13-14: Arrange the cooked mussels on top of the paella in a beautiful manner. The rice should be done after about 18-20 minutes of cooking time. I like to remove the pan from the heat and cover it with a dish towel for about three minutes. Serve with lemon slices, if desired.

This authentic seafood paella recipe from Spain serves four as a main course or six as an appetizer (pictured below). You can dish ahead of time, or (like I prefer) bring the entire pan to the table and serve it family style.

If you want a crispy bottom, return it to the fire after resting for a few minutes in a dish towel. Turn the heat to medium-high and remove it from the stove as soon as you hear crackling (some say it sounds like rain). This should indicate that you have a crispy bottom to enjoy!

In Conclusion -  

While authentic seafood paella recipes are delicious, authentic paella should be prepared with special care to ensure that it doesn't turn out like the tourist-trap imitations found in restaurants throughout Spain. The key to this authentic seafood paella recipe is using saffron, a rare and expensive spice, in just the right amount to give the rice its signature yellow color without imparting a strange floral or medicinal taste. This authentic seafood paella recipe from Spain is delicate enough for everyday use and will serve family and friends warm and satisfying meals for years to come!

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