Okay, I’ll say this right away: don’t get intimidated by this recipe, or any paella recipe for that matter! Paella may be a dish that only professional chefs can pull off, but trust me, it’s surprisingly easy to cook once you get the basics down.
This easy seafood paella is made for busy home cooks who still want something impressive and deeply flavorful without the fuss.
It’s not the most “authentic” paella, and that’s okay. Spanish people, don’t come for me!
This version skips the hours of tending the fire and uses ingredients that are easy to find in most grocery stores. You still get tender, saffron-scented rice, juicy shrimp, plump mussels, and smoky paprika—all in one colorful pan that’ll make dinner feel special.
What Is Paella?
Paella is a traditional Spanish rice dish that originated in Valencia, made with short-grain rice, saffron, and a combination of meats, seafood, and vegetables.
It’s cooked uncovered so the bottom layer of rice forms a golden, crispy crust called socarrat —considered the best part.
This quick seafood version keeps the spirit of paella but simplifies the process. Everything cooks in one pan, and you don’t need a special paella pan (unless you want to).
It’s all about getting that perfect balance of smoky, savory, and fresh flavors.
Is Saffron Essential? Can You Leave It Out?
Saffron gives paella its distinct golden color and slightly floral, earthy aroma. It’s part of what makes the dish special. That said, it’s also one of the most expensive spices in the world, and you don’t need it for this recipe to taste amazing.
If you don’t have saffron, you can substitute it with a pinch of turmeric or a mix of turmeric and smoked paprika. You’ll still get a lovely color and depth of flavor. The dish will be a little less aromatic, but it’ll remain delicious and full-bodied.
Another great local alternative is kasubha (safflower). It’s often called “poor man’s saffron” in Filipino kitchens. It won’t mimic saffron’s aroma, but it adds a similar golden tint and a mild, earthy note.
If you do use saffron, bloom it first. Soak the threads in a few tablespoons of warm broth or water for 10 minutes before adding them to the rice. This helps release its flavor evenly.
What Kind of Rice to Use
For the best paella texture, use short-grain rice like bomba, calasparra, or arborio. These varieties absorb liquid beautifully without becoming mushy and create that signature tender-yet-toothy consistency.
If you can’t find these, medium-grain rice works fine. Avoid long-grain rice like jasmine or basmati, which won’t absorb broth the same way and can turn out too dry.
This goes against everything I know from my Filipino heritage, but don’t rinse your rice before cooking. The natural starch helps it bind and form that gorgeous golden crust at the bottom.
What Seafood to Use
Paella is wonderfully flexible when it comes to seafood. You can mix and match depending on what’s fresh or what you enjoy most.
Shrimp or prawns are classics; just add them toward the end so they don’t overcook. Mussels and clams steam right in the pan, releasing their briny juices that soak into the rice for extra flavor.
Squid or calamari rings cook quickly and bring a nice, chewy texture, while firm white fish like cod or snapper can be cut into chunks for a heartier bite.
Can You Use a Wok for Paella? What Pan Is Best?
If you don’t own a paella pan, don’t worry, you can absolutely use what you have.
A large, wide skillet or stainless steel sauté pan works beautifully. The key is to use something shallow with a wide surface area, so the rice cooks evenly in a thin layer.
You can use a wok in a pinch, but because of its shape (deep and sloped), the rice in the center may steam instead of being crisp. If that’s your only option, cook uncovered and stir occasionally to prevent sogginess.
Cast-iron pans also work great because they hold heat evenly and help form that crispy bottom layer.
Recipe Variations and Substitutions
There are endless ways to customize this paella. You can skip the seafood and make a chicken and chorizo version, or keep it vegetarian by adding chickpeas, bell peppers, and artichokes.
For a lighter flavor, use vegetable broth instead of seafood stock. And if you want more smokiness, add a touch of smoked paprika or fire-roasted tomatoes to the base.
You can also stir in a handful of peas or roasted red peppers for sweetness and color contrast.
Easy Seafood Paella Recipe
Image credit: @sibamtongana
Ingredients
For the Paella Base
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 ½ cups short-grain rice (bomba, calasparra, or arborio)
- ½ teaspoon smoked paprika
- Pinch of saffron threads (or ¼ teaspoon turmeric)
- 3 cups seafood stock or chicken broth
- ½ cup diced tomatoes (canned or fresh)
- Salt and pepper, to taste
For the Seafood
- 8 large shrimp, peeled and deveined
- 8 mussels or clams, scrubbed clean
- 1 cup squid rings or chopped calamari
- 1 cup firm white fish (cod or snapper), cubed
Optional Garnish
- Lemon wedges
- Fresh parsley, chopped
Instructions
- Sauté aromatics. Heat olive oil in a large skillet or paella pan over medium heat. Add onion, garlic, and bell pepper. Cook for 2–3 minutes until softened and fragrant.
- Add rice and seasonings. Stir in rice, paprika, and saffron. Toast for about 1 minute, coating the grains evenly in the oil and spices.
- Simmer. Pour in broth and diced tomatoes. Bring to a boil, then reduce the heat to low. Simmer uncovered for 15–20 minutes, without stirring, until most of the liquid is absorbed.
- Add seafood. Nestle shrimp, mussels, squid, and fish on top of the rice. Cover and cook for another 8–10 minutes, until the seafood is cooked and the mussels open.
- Rest and serve. Remove from heat, cover with a clean towel, and let rest for 5 minutes. Garnish with lemon wedges and parsley before serving.
Featured image credit: @altatoro.atl
