This fresh, satisfying, and utterly delicious seafood paella recipe is the ultimate savory showstopper. With shrimp, chicken, sausage, mussels, and a whole lot of flavor, this is a centerpiece dish that your guests will absolutely adore!
If you’re unfamiliar, seafood paella is a traditional Spanish dish that features deliciously fragrant, savory rice alongside a whole host of animal proteins. Think chicken, sausage, shrimp, mussels, clams, and any other fresh seafood you fancy! It’s super filling and incredibly satisfying!
And the flavor. All of those incredible meats are cooked in the same pan as the rice, along with chicken broth, garlic, tomatoes, saffron, and turmeric. The flavors meld together as they cook, and you’re left with a stunningly complex, aromatic, powerful dish that’s irresistibly delicious.
I only make paella once or twice a year because it does require a time and financial investment plus an occasion to feast.
While paella is an awesome dish to serve as an appetizer/tapas to many, I tend to serve it as an entrée for a few…and by, “a few,” I mean 6 easily because wow, this great recipe makes a ton of food.
Let’s discuss the ingredients, as each serves an important role.
Ingredients for Seafood Paella
Here’s everything you need to throw together an incredible seafood paella. This dish prioritizes robust flavors, so opt for fresh meat, lobster tails, and shellfish if they’re available.
Avocado Oil: Or any other neutral oil works fine! We’ll use this to sauté our onion and chicken thighs. Extra virgin olive oil works too.
Yellow Onion: Caramelizes beautifully in the pan to produce a gentle sweetness that complements the meat and seafood.
Chicken Thighs: Thighs are juicier and more flavorful than chicken breasts, and this extra moisture infuses into the rice as it cooks.
Garlic Cloves: Minced garlic melts into the chicken broth. This gives our paella a hint of sharp umami flavor that elevates the meaty, fishy flavors.
Arborio Rice: This Italian risotto rice isn’t the traditional choice for paella, but we don’t get many authentic, Spanish short-grain rice varieties in the States! Arborio rice lends a delightfully creamy texture to our seafood paella. Any short grain rice works in authentic seafood paella.
Diced Tomatoes: When slowly cooked down, tomatoes add a rustic, rich background flavor to our dish. The liquid they release as they cook is absorbed into the rice, adding extra flavor (and preventing the other ingredients from burning!).
Ground Turmeric: Gives the rice its signature yellow color and adds a warm, earthy depth of flavor.
Low-Sodium Chicken Broth: As the paella cooks, the broth is absorbed by the rice, turning every mouthful into a mouthwateringly savory delicacy! Use chicken stock and if you have access to clam juice, toss some in as well.
Sea Salt: The natural partner for the seafood in our dish. Use as much or as little as you like!
Bay Leaf: Adds a subtle, aromatic layer that enhances the savoriness of the broth while balancing out the rich tomato and protein.
Raw Shrimp: Peel and de-vein your shrimp before cooking! These critters absolutely shine in a paella. The firm flesh contrasts with the tender rice, and the umami-rich taste is to die for.
Spanish Chorizo: Adds an intense, salty burst of joy to our dish. Chorizo releases fat and oil as it cooks, allowing the rich, meaty flavor to penetrate throughout.
Mussels: They’re a little tricky to eat, but fresh mussels are essential in any proper seafood paella. They release briny juices as they cook, deepening the seafood flavor of our dish. Plus, they look fabulous sitting on top of the rice!
Recipe Customizations
- Any variety of rice will work for this recipe, but you’ll end up with a slightly different texture!
- If you’re feeling fancy, swap out the turmeric for saffron threads. This highly prized ingredient is responsible for the yellow color and signature aroma of a traditional paella. Turmeric is a lot cheaper and easier to find though.
- I prefer using pre-cooked chicken chorizo, which reduces the cooking time slightly and lightens up the dish a bit. Any kind of chorizo will work, though.
- I couldn’t find clams in the grocery store when I was shopping for this recipe. If you can find some, throw them in!
- Toss in some green beans and red bell peppers to add freshness to this rich meal.
How to Make Seafood Paella
You’ll need a a huge frying pan: If you don’t have a large paella pan, a wok or an incredibly large skillet or pot will do.
Heat the oil over medium-high heat, then sauté the onion for 5 to 8 minutes, until it turns translucent.
Add the chopped chicken thighs and minced garlic, and cook until the chicken is browned but not cooked through. Stir occasionally, scraping the bottom of the pan for any browned bits.
Once the chicken has some color, add the rice, diced tomatoes, turmeric, and optional saffron.
Stir to combine, then cook for another 2 minutes before adding the chicken broth, sea salt, and bay leaf.
Bring the mixture to a full boil, then reduce to low heat, cover, and simmer for 30 to 40 minutes, until most of the liquid has been absorbed.
Take the lid off and arrange the shrimp and mussels neatly on top of the rice. Then, re-cover and cook for an additional 15 to 20 minutes, until the shrimp have turned pink and the mussels have opened.
Give everything a big stir, then taste. Add more salt or seasonings if necessary, and cook for a bit longer if the rice isn’t quite ready.
Once fully cooked, serve with chopped parsley, lemon wedges, and hot sauce on top of the paella.
Store leftover paella in an airtight container in the refrigerator for up to 4 days.
Helpful Tips:
- If you want paella in a hurry, use 4 to 5 cups of cooked rice and 1 to 2 cups of broth instead of letting the rice cook in the pan. You’ll lose some of the flavor, but it speeds up the process by a lot!
- Mussels open when they’re properly cooked. Use this as a visual indicator for when to take your pan off the heat.
This rich and wholesome paella is hard to beat when you’re feeding a big group. The next time you’re having a dinner party, enjoy some classic Spanish cooking!
Enjoy my seafood paella? Here are five more incredible seafood dishes for you to try.
More Seafood Recipes:
- Seafood Corn Chowder
- Grilled Shrimp Skewers
- Bang Bang Shrimp
- Gluten-Free Crab Cakes
- Healthy Honey Walnut Shrimp
Seafood Paella
Ingredients
- 3 Tbs avocado oil or olive oil
- 1 yellow onion chopped
- 4 chicken thighs chopped
- 3 cloves garlic minced
- 1 1/2 cups arborio rice*
- 1 28-ounce can diced tomatoes
- ½ teaspoon ground turmeric
- Pinch saffron threads optional
- 4 cups low-sodium chicken broth
- 1/2 teaspoon sea salt to taste
- 1 bay leaf
- 1 pound raw shrimp peeled and de-veined
- 1 pound chorizo links sliced
- 1 pound mussels scrubbed
Instructions
- Heat the oil in a large paella pan (or wok or skillet) to medium-high. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 5 to 8 minutes. (Note: you can also use a large wok, Dutch oven, or skillet if you don’t have a paella pan).
- Add the chopped chicken thighs to the skillet with the onion, along with the minced garlic. Cook, stirring every couple of minutes until the chicken is browned, but not cooked through.
- Add the rice, diced tomatoes, turmeric, and saffron, and stir to combine, cooking about 2 minutes.
- Add the chicken broth, sea salt, and bay leaf, and bring to a full boil. Reduce the heat, cover, and simmer until much of the liquid has been absorbed, about 30 to 40 minutes.
- Remove the cover from the pan and arrange the raw shrimp and mussels in the paella mixture. Replace the cover and cook until shrimp has turned plump and pink and mussels have opened, about 15 to 20 minutes.
- Give the paella a big stir and taste for flavor. If necessary, continue cooking the paella if the rice isn’t fully cooked. Add sea salt and seasonings to taste. Serve with freshly chopped parsley, lemon wedges and hot sauce.
How can I get in on these last minute food invite texts? I’D SO BE THERE! Especially if this paella were involved!
I have never had paella…this seems like it needs to be changed, stat! Looks delicious!
Last-minute get togethers are my favorite! Next time I’m feeling spontaneous, I’m going to wow everyone with this amazeballs paella!
I remember when you were making this on Snapchat and you asked G what it was, lol. At least, I think it was this…
Would you believe I’ve never had Paella? Your blog makes me feel so inexperienced in the foodie world. But in a good way. 🙂
p.s. I’d be happy to come help you devour some food at a moment’s notice. Say the word and I’m there! 3.5 hours later. 😉
I WUV paella. But, but, but…if you don’t cook the rice in the paella, you won’t get the socarrat, which is the best part. But, I’d eat it anyway, because paella makes my world go ’round. I’m so glad that Stephie taught me how to make it when she came home from Spain. I’m on my way to have some with you.
Paella is such a treat! Yours looks awesome and I can’t wait to click over for the step by step 🙂