Simple and Easy Seafood Paella Recipe

Last updated on June 4th, 2022

easy spanish paella recipe

As an Amazon Associate, Reel Adventure Fishing earns from qualifying purchases. We may earn commissions when you buy through links on this post.

Spanish Seafood Paella with a Side of History

Spain has given us a lot… Don Quixote, Picasso, and the Flamenco come to mind. However, if you are unfamiliar with the paella, you are missing out on one of the most iconic Spanish contributions to the world, not to mention one of the tastiest dishes you are ever likely to eat should you be so lucky.

Well, today, you’re in luck because I will share with you an easy-to-make and delicious seafood paella recipe. But first, let’s take a brief look at the origin of one of the oldest and best-known Spanish culinary traditions before moving on to the really good stuff.

The paella (pronounced “pa-e-ya“), or Paella Valenciana has long been popular throughout culinary circles worldwide. This delicious and satisfying dish originated on the southeastern coast of the Iberian Peninsula (consisting of Portugal and Spain) . to be exact, it was in the historic Mediterranean port city of Valencia that this iconic Spanish dish got its humble beginning.

The paella, along with many other culinary as well as cultural traditions on the Iberian Peninsula, has a distinct Arabic influence.

You see, “Arroz” or rice, the core ingredient in the Paella, was introduced to the peninsula by the Moorish occupation of Southern Portugal and most of Spain that started in the early 8th century and lasted approximately 500 years. In fact, the Spanish word arroz is derived from the Arabic word for rice, ar-ruzz.

Paella purists will tell you the traditional Spanish paella recipe was a simple dish cooked over a wood fire using ingredients that were locally and readily available to the people of the region. That meant snails, rabbits, and chicken in addition to rice, tomatoes, beans and similar local produce flavored with saffron and other spices.

However, with time, and as the dish’s popularity spread, the paella evolved into many variations. That Valencia is on the coast of the Mediterranean Sea, it probably didn’t take long for the paella marinara, or the seafood paella adaptation of the dish to evolve.

So, I’m going to show you a simple yet delicious variation of the seafood paella that I never seem to tire of, no matter how many times I have it. While it may not satisfy the expectations of the paella purist, I am quite sure it will satisfy your palate. Let’s get started.

Ingredients for Seafood Paella 

(Serves 4-5 people)

  • Shrimp (large) – 8-10 ounces, peeled and deveined
  • Mussels – 1lb (20-25 count), scrubbed clean
  • Spanish chorizo sausage (can substitute Portuguese linguica or chourico ) – 2 cups, casings removed
  • Extra virgin olive oil – 1/4 cup
  • Paprika – 1/2 tablespoon
  • Oregano (dried) – 1 teaspoon
  • Sea salt – 2 teaspoons
  • Black pepper – 1 tablespoon (freshly grounded for better taste)
  • Garlic –  4 cloves, minced
  • Red pepper flakes (crushed) – 1 teaspoon
  • Short/medium-grain rice (Valencia/Bomba, Arborio, Calrose ) – 2 cups
  • Saffron threads –  1 pinch (roughly 20 med. size threads)
  • Bay leaves – 2, whole
  • Parsley – 1/4 cup, chopped
  • Spanish or yellow onion – 1/2 onion, finely chopped
  • Bell pepper – 1, chopped
  • Tomatoes – 2 large, cut into wedges
  • Green Olives – 1/2 cup, pitted & halved
  • Chicken stock – 4 cups
  • White wine – 8 ounces, dry

Cooking Your Paella Stovetop

quick paella seafood recipe

Heat 3 tablespoons of olive oil In a large skillet or a 14-16 inch paella pan over medium heat, stovetop; add chorizo and stir for about 3 minutes until lightly cooked.

Stir in salt, black pepper, paprika, garlic, onion, crushed red pepper, bell pepper, tomatoes, chorizo (or chourico/linguica), and rice. Cook while stirring for 5 minutes to thoroughly mix rice with other ingredients.

Next, stir in the saffron threads, bay leaves, parsley, chicken stock, and white wine. Bringing it to a boil, cover and reduce to medium-low heat and let simmer for about 25 minutes.

Now add shrimp, mussels, and Spanish/green olives to your pan, spreading them evenly. Cover and cook for an additional 5 minutes until shrimp turn pink and mussels open up. You’re almost done.

Spread your paella evenly onto a serving tray, let stand for approximately  5 – 10 minutes and you’re ready to enjoy.

Prep time: 25 minutes, Cook time: 37 minutes

More for Your Reading:

big channel catfish in weedbed

Fishing for Catfish: Targeting the Elusive Bottom Dweller

Article by Willie Luker Fishing for catfish in a freshwater environment provides its own unique challenges, despite what pictures of ...
good mackerel fishing tips

Mackerel Fishing

Introduction to Mackerel Fishing Mackerel is a common name applied to a number of different species of fish, mostly, but ...
big brown trout caught and released

5 Things You Can Do to Show Your Love for Fishing

Why do you enjoy fishing? Ask yourself that and consider the reasons you come up with. For me, it is ...
angler fishing on the lake

How Technology and Social Media Are Changing the Way We Fish

Few activities are as heavily based on tradition as fishing. Due to the nostalgic nature of the sport, people don’t ...
best braid fishing line collection

Braided Fishing Line vs Mono – Which is Better?

Braid vs Mono: Which is the Better Fishing Line? It has become one of the longest on-going debates between anglers ...
Fishing Moon Phases to Maximize the Bite

Fishing Moon Phases to Maximize the Bite

Last Week's solar eclipse was an amazing experience for people living in North America, and especially so for those in ...
Loading...
This entry was posted in Reel Seafood Recipes & Ideas on by .

About Dorado

John Pardal, aka Dorado, is the editor as well as an author for Reel Adventure Fishing. He has fished extensively up and down the U.S. Atlantic coast, throughout much of Florida and a bit of the Caribbean. John loves writing about all aspects of sportfishing and is passionate about conservation and promoting sustainable fishing.