Authentic Spanish Seafood Paella: A Festive One-Pan Masterpiece

Few dishes are as iconic, colorful, and downright festive as Spanish Seafood Paella. Bursting with bold Mediterranean flavors, saffron-infused rice, and an ocean’s bounty of shrimp, mussels, and clams, this dish isn’t just dinner—it’s a celebration in a skillet. Whether you’re hosting a summer soirée, planning a special family gathering, or simply craving something vibrant and satisfying, this seafood paella is guaranteed to wow.

This post will walk you through everything you need to know to make this Spanish classic from scratch. Expect expert tips, time-saving shortcuts, simple ingredient swaps, and essential FAQs to help you master this dish with confidence. Ready to impress your guests (or just yourself)? Let’s get started.

Why This Spanish Seafood Paella Recipe Works

This seafood paella recipe blends authentic Spanish inspiration with modern, accessible ingredients. Using jumbo shrimp, Andouille sausage, manila clams, and mussels, we’ve created a hearty, crowd-pleasing meal that’s rich in flavor and texture. Arborio rice stands in for traditional Bomba rice for convenience, while saffron, paprika, and garlic build the aromatic backbone of this deeply savory dish.

This is perfect for:

• Home cooks looking to explore Spanish cuisine

• Seafood lovers wanting a hearty but elegant dish

• Entertaining guests with a visually stunning centerpiece

• Anyone who loves one-pan, oven-finished meals

Ingredients You’ll Need

Proteins & Seafood:

• 8 to 12 oz raw jumbo shrimp, peeled and deveined

• 6 oz smoked pork sausage (Andouille recommended), sliced

• 1 lb manila clams, scrubbed and purged

• 1 lb mussels, scrubbed and debearded

Produce & Pantry:

• ¼ cup olive oil, divided

• ½ tbsp smoked paprika, divided

• 2 tsp salt, divided

• Black pepper, to taste

• 1 small yellow onion, diced

• 1 small green bell pepper, diced

• 1 small red bell pepper, diced

• 6 cloves garlic, minced

• 2 tsp saffron threads, crumbled

• 2 cups Arborio rice (or short grain rice)

• 1 cup dry white wine

• 4 cups seafood stock

• 1 cup fresh or frozen green peas

• ¼ cup chopped fresh parsley

Kitchen Equipment Needed

• 14-inch ovenproof frying pan or traditional paella pan

• Measuring spoons and cups

• Chef’s knife and cutting board

• Mixing bowls

• Aluminum foil or lid for covering

• Oven preheated to 375˚F

Step-by-Step Instructions

1. Prep & Preheat

Start by preheating your oven to 375˚F. This dish finishes in the oven, so ensure it’s ready to go.

2. Sear the Shrimp

Heat 2 tablespoons of olive oil in your pan over medium-high heat. Season shrimp with half the paprika, ½ tsp salt, and black pepper. Sear shrimp for 1-2 minutes per side until just pink. Remove and cover to keep warm.

3. Build the Base

Add the remaining oil to the pan. Sauté diced onions for 1 minute, then add sausage slices and cook for about 2 more minutes until browned.

4. Add the Peppers & Garlic

Mix in both bell peppers. Sauté for 5 minutes until softened. Add the minced garlic and saffron, cooking briefly for about 20 seconds to release aroma.

5. Toast the Rice

Stir in rice, remaining salt, cracked pepper, and cook for 3 minutes, stirring frequently. This step ensures the rice absorbs all the amazing flavors.

6. Deglaze & Simmer

Pour in the white wine, scraping any browned bits from the pan (they’re flavor gold!). Let the wine reduce slightly for 1 minute. Add seafood stock and bring to a boil. Lower heat and simmer for 5 minutes.

7. Add Clams

Place the clams into the rice mixture, open sides up. Cook for another 5 minutes.

8. Finish with Mussels & Shrimp

Add in peas and mussels, open sides up. Return cooked shrimp to the pan. Do not stir. Let everything settle into the rice.

9. Oven Bake

Transfer the pan to your preheated oven and bake for 10 minutes. This helps fully open the shellfish and absorb the remaining liquid into the rice.

10. Rest & Serve

Remove from oven, cover with foil or a lid, and let rest for 10 minutes. This crucial pause lets flavors marry and steam finish the rice. Garnish with fresh parsley before serving.

Recipe Notes & Tips

• Rice Matters: Arborio rice is a good substitute, but if you can find Bomba or Calasparra rice, they are more traditional and better at absorbing liquid without turning mushy.

• Seafood Stock Tip: Don’t skip the seafood stock—it’s key to building authentic paella flavor. You can use store-bought, or simmer shrimp shells and fish bones with aromatics for 45 minutes to make your own.

• Saffron Substitute: Can’t find saffron? Use a pinch of turmeric for color, though the flavor won’t be the same.

• Avoid Stirring: Once seafood is added and liquid is simmering, don’t stir! Traditional paella develops a caramelized bottom layer called socarrat—a crispy rice crust that’s deeply loved.

Swaps and Variations

• Protein Options: Use chorizo instead of Andouille for more Spanish authenticity. Swap clams for scallops or use calamari for a twist.

• Vegetarian Paella: Skip the meat and seafood entirely. Use mushrooms, artichokes, zucchini, and vegetable stock for a satisfying plant-based version.

• Spice Level: Add crushed red pepper flakes or a touch of cayenne for extra heat.

• No Oven? Finish cooking on the stovetop by covering the pan tightly and cooking over low heat until the liquid is mostly absorbed and the shellfish have opened.

Storing and Reheating Leftovers

Storage: Let the paella cool completely before storing in an airtight container. Refrigerate for up to 3 days.

Reheating: Warm in a covered skillet over medium-low heat with a splash of seafood stock or water to rehydrate the rice. You can also microwave it, though the texture will be slightly softer.

Freezing: Not recommended, as seafood and rice don’t reheat well from frozen.

Food & Wine Pairings

• Wine: A crisp Albariño, Verdejo, or dry Rosé pairs beautifully with seafood paella.

• Cocktails: Try a citrusy Spanish gin & tonic or sangria.

• Appetizers: Serve with pan con tomate, olives, or a simple gazpacho starter.

• Dessert: Finish with flan, churros, or a slice of almond cake.

FAQ: Spanish Seafood Paella

Can I make paella without a paella pan?
Yes! A 14-inch ovenproof frying pan or cast iron skillet works just fine.

Do I need saffron?
Saffron is traditional and adds an irreplaceable aroma and color. If unavailable, turmeric can mimic the look, but the flavor won’t be the same.

Can I use frozen seafood?
Absolutely. Just be sure to thaw and dry thoroughly before cooking to avoid excess moisture.

What if my shellfish don’t open?
Discard any clams or mussels that remain closed after cooking—they’re not safe to eat.

How do I know when paella is done?
The rice should be tender but not mushy, and the liquid mostly absorbed. The bottom may have a crisp layer (socarrat)—that’s a good thing!

Share the Flavor of Spain

If you’ve never made Spanish Seafood Paella before, now is the perfect time. With its deeply savory flavor, showstopping appearance, and family-style appeal, this is a dish that turns any dinner into a celebration. Whether it’s your first time trying Spanish cuisine or you’re already a seasoned paella pro, this recipe brings people together in the most delicious way.

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Let’s make something unforgettable tonight. ¡Buen provecho!