How to Make Paella De Marisco

Paella is a comforting, colorful dish that can contain just about everything. You can make it with meat, seafood, vegetables, or a combo of all of the above. You can even make a vegetarian or vegan version, by adjusting the recipe slightly.

How to make Seafood Paella |

This is a seafood version, which is delicious and will satisfy just about any guest.

This dish originated in Valencia, Spain. It is mainly a rice dish, prepared with whatever you are craving or perhaps whatever you have left over. Not only is this a classic Valencian dish, but it is also considered Spain’s national dish, and Spain is known for its delicious food.

Seafood Paella Recipe |

This recipe uses many of the same ingredients as a bouillabaisse, and like that French provincial delicacy, it starts off by preparing a stock and incorporates loads of mussels and clams.

Making Seafood Paella |

You’ll need a large paella pan to prepare this dish ,or at the very least a large skillet. I prefer cast iron.

If you have trouble finding saffron, check our recommendations for sources.

Seafood Paella Recipe |
Seafood Paella
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Seafood Paella Recipe |
Seafood Paella
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  • 2 large onions
  • 2 large tomatoes
  • 1 large red pepper
  • 3 1/2 ounces roasted red pepper
  • olive oil
  • saffron
  • garlic
  • sea salt
  • water for stock
  • 7 ounces mussels
  • 7 ounces clams
  • 7 ounces sSepia
  • 7 ounces prawns
  • 14 ounces Bright Sabroz Rice
  1. Start by peeling most of the shrimp, but not all, and reserve the shells for making the broth. Keep some of the shrimp whole to decorate the paella with. See photo.
  2. Place the shrimp in a pan with a splash of oil. When the oil is hot sauté the shrimp for a minute, cover with water and cook for another 15 minutes.
  3. Now clean the mussels and clams.
  4. In another pan, add a little water and boil the mussels until they open. Set aside and repeat the preparation for the clams reserving the strained liquid to add to the broth.
  5. Now it’s time to fry the vegetables.
  6. Chop the onion and red pepper finely. Remember to remove the white parts of the inside of the pepper because they are bitter.
  7. Mince the garlic, peel the tomatoes, cut them into small chunks and thinly slice the mushrooms.
  8. Put the paella pan on the fire, add a splash of oil, let the oil heat and then add the garlic and onion and sauté until golden. Do not let the garlic burn or it will turn bitter. It cooks very fast so watch it closely.
  9. Add the red pepper, cook for about 2 minutes and then put in the tomato. Mix well and add the mushrooms.
  10. Cook for about 4 minutes.
  11. Add the rice. Mix well, and cover with hot broth. Start with about two and a half parts of broth for each cup of rice and keep the rest of the hot broth to the side in case you need more liquid.
  12. Now add the salt and saffron.
  13. Turn the heat on high and once it starts to boil, cook over medium heat for about 18 minutes.
  14. 5 minutes before this is finished add the clams, mussels, shrimp and strips of roasted pepper on top as a decoration.
  15. Bright Bright Sabroz rice is wonderful because it is round because it is a round the rice absorbs the entire flavor. Furthermore, it is perfect as a left over, making it ideal if not everyone will be eating at the same time.
  16. When done turn off the heat and let stand 5 minutes,
  17. Serve hot.
Recipe Notes

The Best Seafood Paella Recipe |

About Lori Jo Hendrix

Lori was born in southern California and currently resides in Mexico. She is an actress and model who also writes in the fields of nutrition, wellness, and cuisine. Her passions include working as a volunteer with various groups in the rescue and rehabilitation of orphaned and injured animals.

22 thoughts on “How to Make Paella De Marisco”

  1. This recipe sounds incredible. I have a story of my own involving paella. One time I had to make it for a school project, and let me just say that I failed miserably. I’m not even sure that what we made was actually paella, and it looked nothing like this one. I’ll have to try this recipe sometime soon to make up for the abomination I created for that project.

    • Hi troutski,

      Awww how terrible! I had something similar happen to me but involving planting house plants, lol. Oh the trauma! Yes you must try again and I am sure it will turn out wonderful and rid yourself of that unpleasant childhood memory, hehehehehe. 🙂

  2. It’s been ages since I’ve had paella, and that was in a restaurant, so perhaps it’s time for me to try making it at home. Your recipe sounds delicious. I love clams and mussels, as well as other seafood. I had to look up sepia, because I wasn’t familiar with it regarding food, so for anyone else unfamiliar with it, it’s cuttlefish, a type of mollusk, which fits right in with the rest of the seafood in this dish. I had never heard of Bright Sabroz Rice, either, so thank you for introducing me to both of those items/terms.

  3. I had a paella in Spain and I recall it took a long time to cook. To allow the flavors to absorb, there is a lot of simmering and adding stock several times. A vegetarian version nearly always has peppers in it, corn and some red onions and is a great dish for everyone to share. Leftovers are good for stuffing peppers or mushrooms the next day.

    • Hi Bella,

      Yes, that description reminds me of making risotto. It’s always nice to have nice glass of wine while in the kitchen slowly adding broth :-). I never stuffed anything with the left overs, great idea! Thank you!

      • If you want to leave out the sepia/cuttlefish, we’d suggest replacing it with a roughly equal quantity of another type of seafood (or more of one of the types already included). The mushrooms are also optional, as they aren’t always included in this classic dish, but we like to use white button mushrooms or brown criminis.

  4. A lot of Paella recipes call for Spanish style chorizo and it is almost impossible to come by. The Mexican chorizo is not comparable so I am really glad to find this recipe that does not call for it. I also found that it tastes a lot better if it has sat for a day or two. The flavors really marry well after a couple days.

    • Hi Kristen,

      I think the Spanish style chorizo and the Argentine style is the same and yes totally different from the Mexican. Oh yes, paella is great as a left over, yum!

  5. I visited Spain last summer and I adored the paella! You could find it at virtually any restaurant. I missed it once I got back home. Now I can enjoy it at home! This looks like a delicious recipe.

  6. Gu jeremyn,

    How nice that you got to go to Spain! I have not been there yet but everybody I have talked to that went said the food was amazing! Have fun making your own at home 🙂

  7. I’ve always been afraid to make paella, because I’m so nervous that it will not turn out. I’m grateful that you posted this and that it is step-by-step. Seems no-fail! I’m also grateful for the tips you include with each step. Actually, I’ve just recently bought my first cast-iron pan, and I think this will be the first thing I try! Wish me luck!

  8. Hi malarieours,

    See, it’s not so complicated like one might think and it is fun to make. Congratulations on your first cast iron pan and good luck! I am actually in the process right now of writing an article on the various types of paella pans. Let us know how the cast iron works out please.

    Have fun!

  9. I could write a love song about yellow rice. Paella is incredible, and I hope to make this seafood version sometime soon. There is a lot of good seafood where I live, and hopefully once I get settled I can bust out my giant cast-iron skillet and make this.

  10. I could say that I’m addicted to paella, I just love it. I live in Mexico and in here people eat paella on weekends. I buy mine from two Spanish ladies that live close to my house, but because of the seafood, paella has become really expensive.

    I’ve seen other recipes that seem too difficult, but this one sounds kind of simple. I will definitely try it and see how it goes.

    One ingredient I would add are these little pork red sausages. I’m not sure of the name in English but in Mexico and Spain they’re called “chistorra” and they give the paella an amazing flavor.

    • Hi gaby1283,

      The original paella has meat in it so your little sausages would work out just fine. I am pescetarian so I tend to post recipes without meat but most can be altered or made in their original meat form.

      Have fun trying out this recipe!

  11. Well I’ve actually never heard of paella. Other than lobster, shrimp and fish I’m not a fan of the other seafoods so I think I would substitute the clams and mussels.


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