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Horizontal image of a pan filled with paella and whole seafood.

Paella de Marisco

  • Author: Lori Jo Hendrix
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: 6-8 servings 1x


Paella de marisco is a summer seafood favorite in Spain, and it’s no wonder why. The rice dish brings the best of what’s fresh from the sea.


  • 2 teaspoons olive oil
  • 1 1/2 large onions, finely chopped (about 1 1/2 cups)
  • 1 large tomato, finely chopped
  • 1 large red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Spanish paella rice (Bright Sabroz, Bomba, or Calasparra)
  • 1/4 cup dry white wine
  • 34 ounces seafood or vegetable stock
  • A generous pinch of saffron threads
  • 3/4 teaspoon sea salt
  • 3 1/2 ounces roasted red peppers, drained and chopped
  • 10 mussels, scrubbed (do not use any that have opened)
  • 10 littleneck clams, scrubbed (do not use any that have opened)
  • 7 ounces skinless, boneless firm-fleshed fish (like monkfish or cod), cut into bite-sized pieces
  • 10 large shrimp/prawns 
  • 1/4 cup fresh peas (or frozen, thawed, and drained)
  • Chopped fresh parsley, for serving
  • Lemon wedges, for serving


  1. Add oil to a paella pan over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes and bell pepper. Continue to cook for 2-3 minutes, until peppers have softened. 
  2. Stir in garlic, and saute for another minute. Add rice and stir to combine. Toast the rice in the pan, stirring occasionally for about 2-3 minutes, until fragrant. Stir in wine and bring to a boil, and continue boiling for 1 minute.
  3. Stir in stock, saffron, and salt. Turn the heat down to medium-low and bring the mixture to a simmer. Cook until half of the liquid is absorbed, gently moving the pan around occasionally to make sure the rice cooks evenly. This will take about 15 minutes.
  4. Stir in roasted red peppers. Nestle all of the seafood except the shrimp into the rice. Make sure everything is tucked in and evenly distributed.
  5. Continue to cook, simmering for 20 minutes, until the seafood is cooked through and the rice is al dente. Add shrimp and peas in the last 8 minutes of cooking, distributing them evenly in the rice.
  6. Once everything is cooked through, turn the heat up to high for about 30 seconds. This will toast the rice on the bottom of the pan. Keep an eye on it you’ll be able to smell it when it’s toasted. 
  7. Remove from heat and let rest for 5 minutes. Garnish with chopped parsley and lemon wedges before serving.
  • Category: Seafood
  • Method: Stovetop
  • Cuisine: Spanish

Keywords: paella, seafood, rice, mussels, clams, fish, shrimp