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
Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet, like cast iron, will work well.
Ingredients
- 4 small lobster tails, 4 to 6 oz each
- water
- 3 tablespoons extra virgin olive oil, I used Spanish hojiblanca
- 1 large yellow onion, chopped
- 2 cups Spanish Bomba rice, soaked in water for 20 minutes and then drained
- 4 garlic cloves, chopped
- 2 large pinches of Spanish saffron threads soaked in 1/2 cup water
- 1 teaspoon sweet Spanish paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon chili pepper flakes, I used Aleppo pepper
- kosher salt
- 2 large Roma tomatoes, finely chopped
- 6 ounces green beans, trimmed
- 1 pound prawns or large shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
Instructions
- 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 heat off. Garnish with parsley.
- Enjoy! Serve the paella hot with your favorite Spanish tapas!
Video
Notes
- Pro-Tip: Depending on the kind of rice you use, you may or not need to soak it in water before cooking. I have found that soaking rice in water for 15 minutes or so (until you are able to easily break a grain of rice between your thumb and index finger) helps speed the cooking process. When you do this, you naturally use less cooking water. The rice cooks evenly and more quickly.
- Pro-Tip: In some paella recipes, you are almost “forbidden” from stirring the rice early in the cooking process. But it worked best for me this way. Grateful to Bobby Flay for this tip.
- To add Chorizo: dried Spanish chorizo makes a good addition. Slice it into thin half-moons, and add the chorizo once you’ve sautéed the onion. Give it a quick cook until it crisps a little, then continue with the recipe.
- To add shellfish such as clams or mussels: Nestle well-cleaned clams or mussels into the rice when 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 and the shrimp turn pink.
- To add fish: I’ve been asked if adding fish fillets is an option. If you’re going for a thinner white 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.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
Nutrition
Calories: 467.2kcalCarbohydrates: 68.2gProtein: 28.5gFat: 8.4gSaturated Fat: 1.3gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.4gTrans Fat: 0.01gCholesterol: 175.3mgSodium: 277.6mgPotassium: 519.2mgFiber: 3.9gSugar: 2.4gVitamin A: 933IUVitamin C: 11.9mgCalcium: 111.9mgIron: 4.6mg
Tried this recipe?
Mention @Themediterraneandish Or Tag #Themediterraneandish!
Try Our All-Natural Saffron!
Exquisite Saffron from the high altitudes of Morocco’s Atlas Mountains
*This post originally appeared on The Mediterranean Dish in 2015, and it has recently been updated with new information and media for readers’ benefit.
You had me at shrimp! This looks delicious!
Ha! Hope you enjoy the recipe!
I love paella so I was excited to try this recipe. And I have to say it didn’t disappoint! The shrimps in this were delicious and it was easy to make overall.
Thanks, Emily!
That is such a colorful and delicious looking paella. Thanks for the detailed recipe, I can’t wait to try this for my family.
Hope you enjoy it!
This is an excellent paella! Packed with flavor and all kinds of yummy goodness!
Thanks, Wilhelmina!
Simple to ma, healthy and delicious!! We love this recipe!
Thanks so much!
Didn’t have lobster, but made it with a Costco seafood mix and sausage. Everyone in the family devoured it, including the kids. The only challenge was the amount of liquid to add. I had to add extra during cooking. With canned tomatoes, I would advise about 12 ounces of liquid per cup of rice. Will definitely make it again. Even though I have never made paella before, it only took me about an hour and 15 minutes from deciding to make paella to serving paella.
Thanks for sharing, Justin!
Amazing dish!
I modified it by sautéing the shrimps with garlic about 3/4 of the way done and put it aside. I also used asparagus and give it a quick sauté before adding everything to the rice a few minutes before it’s done.
Thanks for sharing, Alan!
Loved it
Yay! Thanks, Josefa!
I am excited to try this version of paella, i have tried other versions. I’m surprised by all the negative comments that have nothing to do with the actual taste of the dish. Most really authentic recipes come from the idea of using what we have in a flavorful way, or in a cheap way. The best comfort foods have come from mamas in the kitchen using what we have. My husbands favorite picodillo is considered poor man’s food in Cuban tradition but it’s his favorite and his Cuban mother doctors and does all sorts of random things to it depending on what she has on stock. I am SO grateful that your recipe mentions several times over making it your own with your own taste, ingredients, etc. Not to mention… that’s how most people cook! You can give anyone a list of ingredients and most working/busy at home cooks will pick and choose which ingredients work for them, especially if something is unavailable at the grocer. My husband is allergic to lobster. So I won’t use it, doesnt mean the recipe is any less ? I will use crab, frozen shrimp (I know shame… but I am not dragging 3 little kids to the store for fresh previously frozen shrimp) instead and hope the flavors meld together beautifully. It wont be perfect but itll be made with love for my family!! Thanks for the awesome recipe!
Thank you so much for sharing, Julie! Yes, I agree that the best foods are those that come from mamas’ kitchens using whatever they have on hand. I can’t wait to hear how your family enjoys this recipe!
I made this dish for mother’s day, and it was a huge hit. I thought it was really well explained in the written instructions and video, so I had no problem making it. I did reduce the cayenne by half because we have a lot of wimps in my family. I will make this again.
So glad you enjoyed it, Amelia!
i don’t know if someone asked and the thread is missing but my question is how much salt .. is it to taste or a specific amount thank you..
Hi, Tina! No specific amount. Just whatever suits your taste and fits your needs.
I love the seafood recipes. thanks for sharing.
My pleasure! Thanks for stopping by 🙂
Hello! I was wondering if you had any suggestions for replacing the spicy spices with something else? I am going to make this for my dad’s birthday and both him and my mom can’t deal with spicy food (I can!!) I will add the salt and the saffron and garlic, but am worried it will lack flavor. Do you think a bouillon will be good? Also, I lived in Spain for almost 10 years and there is a ton of Arabic influence, people do say that the word comes from Arabic. If you speak in Levantine dialect, the “q” is a glottal stop and it is indeed pronounced “Ba-ay-yah” 🙂
This is not necessarily a spicy dish, but you can omit the cayenne in favor of a milder option. If you’re looking for more spices, you could try a little coriander or cumin (not typically used in Paella).
This is crazy. This recipe is anything but paella. Just change the name to my rice and lobster recipe for rich and entitled people.
No where in the post do we point to this as a traditional Paella. And the whole point of this easier version of paella is to use what you have of fish and seafood you have on hand.
Thanks for confirming, the sparse food in your fridge is lobster.
Who displays such anger over a recipe? Move on to another one!
Great recipe! Easy to make and easily adaptable! I didn’t have lobster (I wish I did) but made it with shrimp and scallops instead. Used asparagus as a sub for green beans, added some artichoke hearts, and decreased amount of cayenne due to personal preference, though I think next time I will bump it back up! Oh and I used jasmine rice. Being under a stay-at-home order, of course we are doing with what we have in the house– so have to adjust most recipes these days! Thank you for yet ANOTHER delicious recipe. I really enjoy your website and have made many of the recipes, always with great results!
Thanks so much for sharing your variations, Jackquelyn! So glad you enjoyed the recipe!
Sorry but the word paella doesn’t come Arabic and wasn’t designed to use up leftovers. It comes from the Latin word patella which means pan. La paella refers to the pan and by extension to the dish. The dish was first made on trips to the country and used food that was found like snails or rabbits.
Thanks for sharing, Pat. Both interpretations are likely. You are correct that La Paella refers to the pan and therefore the dish. But it has also been suggested that the word ‘paella’ is derived from the Arabic word “Baqiyah”, which means ‘leftovers’. This once again emphasizing both the dish’s humble and Arabic beginnings. Rice was introduced to Spain via Arabs in the 8th century.