Seafood Paella Recipe

This saffron-infused seafood paella with shrimp and lobster is a simpler take on the beloved Spanish dish with fewer ingredients and no special pan. It will deliver the WOW factor on all levels, but you don’t need to wait for a special occasion to make it!

The Easiest Seafood Paella

This paella recipe is for seafood lovers only! I wanted to adapt what I learned about paella during my travels to make a simplified seafood paella at home using what is available in most North American kitchens. No paella pan required!

If you’re looking for a robust paella recipe that combines both chicken and seafood, I recommend taking a look at my Spanish Paella Mixta, which I learned how to make while taking cooking classes and traveling in Spain.

As my Spanish culinary instructor shared, there are as many versions of paella as people making it. And I’ll say right off the bat, this seafood paella recipe is my own pared-down version, prepared as an easy weeknight solution that does not require an open flame or a special pan. To create a Spanish feast, serve this with a variety of tapas or small plates.

Ingredients Needed to Make Seafood Paella

Historically, in Valencia, Spain, where Paella originated, this dish would have chicken thighs, rabbit, snails, and green beans. Paella is the mother of leftover solutions and one-pot meals, and the ingredients will vary from place to place, depending on the traditions and what ingredients are available. Nowadays, particularly in the States, paella is almost always associated with seafood.

• Rice. Rice is the single most essential ingredient that makes this dish so comforting and satisfying! The traditional rice to use is Bomba rice, and you can find it in most grocery stores or online.
• Saffron is an essential paella ingredient. Its distinct flavor is floral and slightly earthy. It’s expensive, but a little goes a long way! To learn more about this impressive spice (that comes from a flower) read our guide, “What is Saffron?”
• Extra Virgin Olive Oil: In keeping with the theme, I used peppery Spanish Hojiblanca Extra Virgin Olive Oil, but any high-quality extra virgin olive oil will do.
• Seafood: I used shrimp and lobster. If either is not available to you, feel free to get creative using a firm fish, mussels, or clams.
• Aromatics: I used yellow onion, but a white onion would work too, and four cloves of garlic.
• Seasonings: In addition to saffron, I used kosher salt, sweet Spanish paprika, cayenne pepper, and chili powder (I used Aleppo pepper, which has a mild fruity heat.)
• Green beans are traditional in Paella; they add a freshness and nice pop of color.
• Tomatoes: I opted for Roma tomatoes because they are meaty and don’t add a ton of liquid, but you can use any tomato you have on hand. Finally, I added parsley to finish the dish off at the end.

How to Make Paella

• Cook the lobster tails. In a large pot set over high heat, bring 3 cups of water to a rolling boil. Add the lobster tails, and cook for 1-2 minutes until they turn pink. Turn off the heat and use a pair of tongs to remove the lobster tails from the water. Do not discard the cooking water. When the lobster is cool enough to handle, remove the shell and cut into large pieces.
• Start the paella. In a large deep pan or cast-iron skillet set over medium-high heat, add 3 tablespoons of olive oil. Once the oil begins to shimmer, add the chopped onions. Sauté the onions for 2 minutes, then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and its soaking liquid, paprika, cayenne pepper, Aleppo pepper, and salt.
• Add the vegetables. Stir in the chopped tomatoes and green beans. Bring to a boil, reduce the liquid a little bit, then cover with a lid or tightly with foil and cook on low heat for 20 minutes.
• Finish the paella. Uncover the rice and gently push the shrimp into the rice. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turn pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn the heat off. Garnish with parsley.
• Enjoy! Serve the paella hot with your favorite Spanish tapas!

Tips for Making Seafood Paella

• Bomba rice is the short-grain rice used in Paella. The grains soak up liquid and plump up without disintegrating or getting sticky. If you have a difficult time finding Bomba rice, you can use Arborio rice, but it will be creamier than intended.
• If you have a paella pan or even a special outdoor paella grill, that would be ideal. If you’re new to making paella, and you don’t want to invest in a paella pan just yet, using a carbon steel pan or a cast iron skillet, which is what I used when testing this recipe, is a great place to start. The important thing is that the skillet you use has a large, even surface, which aids in cooking the rice properly and quickly.
• A wok, which has a curved base, is not a good replacement for a paella pan; you’re better off using a flat-bottomed skillet.

Variations

• Add Chorizo. Dried Spanish chorizo, which is not the same as Mexican chorizo, makes a good addition, and you can add it early on in the recipe to get the most flavor. Slice chorizo into thin half-moons and, once you’ve sautéed the onions, add the chorizo and give it a quick cook until it crisps a little, then continue with the recipe as written.
• Add shellfish such as clams or mussels. Nestle well-cleaned clams or mussels into the rice at the same time you add the shrimp. Make sure the hinge sides are up so they release juices into the rice. Cover and cook until clams and mussels are open, about 6 to 10 minutes. For more tips on how to buy, store, and clean mussels, be sure to check out my Steamed Mussels recipe.
• Add fish. I’ve been asked if adding fish fillets is an option. If you’re going for a thinner fish like sole fillet, you can cut it up into pieces and add it at the same time you add the shrimp. Make sure you give the fish a little seasoning. Again, you’ll cover and cook for a few minutes until the shrimp turns pink and your fish is nice and flaky.
• Not a seafood fan? Make Chicken Paella; not all paella needs seafood!

What to Serve with Seafood Paella

Paella is a communal recipe, so in my house, the more the merrier! After all, sharing food with our community, friends, and family is the Mediterranean way!

To create a Spanish feast, serve Paella with an assortment of tapas and drinks, then, of course, you must finish with Spanish dessert. Here are some of my favorites:

• Assortment of Spanish Tapas: Stick with the seafood theme and serve boquerones (marinated anchovies) or offer a couple of vegetarian tapas like patatas bravas and pan con tomate.
• Spanish Drinks like Tinto de Verano are so refreshing when the sun is shining, or the more familiar red or White Sangria are always wonderful pitcher drinks to serve when friends are over.
• Dessert: If anyone has room for dessert, I recommend serving Crema Catalana, Spain’s lighter orange and cinnamon-scented version of crème brûlée.

Hungry for More? Try These Popular Spanish Recipes!

Meat and Poultry

Chicken Paella

Appetizer and Mezze

Spanish Tortilla Recipe (Tortilla de Patatas)

Fish and Seafood

Spanish Paella with Chicken and Seafood

Spanish

Gazpacho (Chilled Spanish Soup)

*This post originally appeared on The Mediterranean Dish in 2015, and it has recently been updated with new information and media for readers’ benefit.