Seafood Paella
1 hr 4 min · 54 min active · makes ~2.7 kg · Medium · Spanish
Seafood Paella
A classic Spanish rice dish built around saffron, smoked paprika, and a sofrito of onion, red pepper, tomato, and garlic, with squid rings, shell-on king prawns, and mussels cooked directly in the pan. The rice absorbs the saffron-gold stock and seafood juices to a tender, flavourful finish, finished with parsley and lemon wedges at the table.
TOTAL TIME
1 hr 4 min
ACTIVE TIME
54 min
QUANTITY
~2.7 kg
DIFFICULTY
Medium
CUISINE
Spanish
Who’s eating
A
Ingredients0/18
Tools0/5
Ingredients0/18 gathered · 4 servings
0.25tsp
as needed
3tbsp
1piece
4clove
2piece
200g
2tbsp
1piece
1.5tsp
1tsp
100ml
300g
to taste
to taste
shell-on300g
scrubbed and debearded400g
1piece
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 0.25tsp | — | — | ||
| 2 | as needed | — | — | ||
| 3 | 3tbsp | — | — | ||
| 4 | 1piece | — | — | ||
| 5 | 4clove | — | — | ||
| 6 | 2piece | — | — | ||
| 7 | 200g | — | — | ||
| 8 | 2tbsp | — | — | ||
| 9 | 1piece | — | — | ||
| 10 | 1.5tsp | — | — | ||
| 11 | 1tsp | — | — | ||
| 12 | 100ml | — | — | ||
| 13 | 300g | — | — | ||
| 14 | to taste | — | — | ||
| 15 | to taste | — | — | ||
| 16 | 300g | shell-on | — | ||
| 17 | 400g | scrubbed and debearded | — | ||
| 18 | 1piece | — | — |
Tools5 items
Hygiene
Wash your hands after the raw squid and mussels; disinfect the cutting board and knife after the raw squid.
Procedure48 steps
1 of 48
Add the saffron strands to the bowl
Saffron strands · 0.25 tsp
2 of 48
Add the hot chicken stock to the bowl
Hot chicken stock · 3 tbsp
4 of 48
Add olive oil
Olive oil · 3 tbsp
5 of 48
Heat the olive oil
medium heat
⏱ 1 min
ResultHeated olive oil6 of 48
Dice an onion
Onion · 1 piece
7 of 48
Add the diced onion to the paella pan
11 of 48
Wash your hands with soap — you've been handling raw squid
⏱ 30s
12 of 48
Wash and disinfect the cutting board — it's held raw squid
⏱ 1 min
13 of 48
Wash and disinfect the knife — it's cut raw squid
⏱ 30s
15 of 48
Rinse the red pepper
under cold running water
Red pepper · 1 piece
⏱ 30s
ResultRinsed red pepper17 of 48
Add the diced red pepper to the paella pan
18 of 48
Sauté the diced red pepper and diced onion and heated olive oil
Look for
until softened and lightly golden
medium heat
⏱ 9 min
ResultSoftened vegetables20 of 48
Add the smoked paprika to the paella pan
Smoked paprika · 1.5 tsp
21 of 48
Add the sweet paprika to the paella pan
Sweet paprika · 1 tsp
22 of 48
Sauté the red pepper mixture
Look for
until fragrant
medium heat
⏱ 1 min
ResultAromatic base23 of 48
Add the grated tomatoes to the paella pan
24 of 48
Sauté the tomato and red pepper mixture
Look for
until mixture darkens and liquid has largely evaporated
medium heat
⏱ 4 min
ResultTomato base25 of 48
Add the dry white wine to the paella pan
Dry white wine · 100 ml
medium-high heat
26 of 48
Reduce the tomato and red pepper mixture
Look for
until mostly reduced
medium-high heat
⏱ 2 min
ResultReduced wine base27 of 48
Add the paella rice to the paella pan
Paella rice · 300 g
28 of 48
Stir the paella rice and tomato mixture
coat rice thoroughly in the tomato base
⏱ 2 min
ResultCoated rice29 of 48
Add the hot chicken stock to the paella pan
remaining stock
Hot chicken stock · 897 ml
30 of 48
Add the saffron liquid from the small bowl to the paella pan
31 of 48
Add salt
Salt · to taste
32 of 48
Add black pepper
freshly ground
Black pepper · to taste
33 of 48
Stir the paella rice and tomato mixture
distribute rice evenly; do not stir again after this point
34 of 48
Simmer the stirred paella rice
bring to brisk simmer, cook uncovered
medium-high heat
⏱ 10 min
ResultSimmering paella35 of 48
Add the squid rings to the paella pan
nestle squid rings into the rice
medium-low heat
36 of 48
Wash your hands with soap — you've been handling raw squid
⏱ 30s
37 of 48
Simmer the squid and paella rice mixture
cook squid in the rice
medium-low heat
⏱ 3 min
ResultPaella with squid38 of 48
Add the raw king prawns to the paella pan
arrange over the top of the rice, pressing lightly into the surface
Raw king prawns · 300 g
39 of 48
Add the mussels to the paella pan
arrange over the top of the rice, pressing lightly into the surface
Mussels · 400 g
40 of 48
Wash your hands with soap — you've been handling raw mussels
⏱ 30s
41 of 48
Simmer the squid and paella rice mixture
Look for
until prawns are pink and opaque, mussels have opened, and rice has absorbed all liquid with a socarrat crust forming at the base
medium-low heat
⏱ 9 min
ResultSimmered mussels42 of 48
Cover the simmered mussels
43 of 48
Rest the covered paella
⏱ 5 min
ResultRested mussels44 of 48
Garnish the rested mussels with the chopped parsley
scatter chopped parsley over the paella
45 of 48
Wash your hands with soap — you've been handling raw mussels
⏱ 30s
46 of 48
Rinse the lemon
under cold running water
Lemon · 1 piece
⏱ 30s
ResultRinsed lemon48 of 48
Plate the lemon wedges
serve straight from the pan with lemon wedges alongside
Total Time1 hr 4 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 0.25 tsp | Add the saffron strands to the bowlResultSaffron strands | |
| 2 | 3 tbsp | Add the hot chicken stock to the bowlResultSaffron strands and hot chicken stock | |
| 3 | — | Rest the saffron strands and hot chicken stock⏱ 5 minResultSaffron liquidused in step 30 | |
| 4 | 3 tbsp | Add olive oilResultOlive oil | |
| 5 | — | medium heat | Heat the olive oil⏱ 1 minResultHeated olive oil |
| 6 | 1 piece | Dice an onionResultDiced onion | |
| 7 | Diced onionstep 6 | Add the diced onion to the paella panResultDiced onion and heated olive oil | |
| 8 | 4 clove | Slice the 4 garlicsResultSliced garlicused in step 19 | |
| 9 | 2 piece | Grate the 2 tomatoes → skin discardedResultGrated tomatoesused in step 23 | |
| 10 | 200 g | Cut the squid → cleaned and cut into ringsResultSquid ringsused in step 35 | |
| 11 | — | — | Wash your hands with soap — you've been handling raw squid⏱ 30s |
| 12 | — | Wash and disinfect the cutting board — it's held raw squid⏱ 1 min | |
| 13 | — | Wash and disinfect the knife — it's cut raw squid⏱ 30s | |
| 14 | 2 tbsp | Chop flat-leaf parsleyResultChopped parsleyused in step 44 | |
| 15 | 1 piece | — | Rinse the red pepper → under cold running water⏱ 30sResultRinsed red pepper |
| 16 | Rinsed red pepperstep 15 | Dice the rinsed red pepperResultDiced red pepper | |
| 17 | Diced red pepperstep 16 | Add the diced red pepper to the paella panResultDiced red pepper and diced onion and heated olive oil | |
| 18 | — | medium heat | Sauté the diced red pepper and diced onion and heated olive oilLook foruntil softened and lightly golden⏱ 9 minResultSoftened vegetables |
| 19 | Sliced garlicstep 8 | Add the sliced garlic to the paella panResultRed pepper mixture | |
| 20 | 1.5 tsp | Add the smoked paprika to the paella panResultRed pepper mixture | |
| 21 | 1 tsp | Add the sweet paprika to the paella panResultRed pepper mixture | |
| 22 | — | medium heat | Sauté the red pepper mixtureLook foruntil fragrant⏱ 1 minResultAromatic base |
| 23 | Grated tomatoesstep 9 | Add the grated tomatoes to the paella panResultTomato and red pepper mixture | |
| 24 | — | medium heat | Sauté the tomato and red pepper mixtureLook foruntil mixture darkens and liquid has largely evaporated⏱ 4 minResultTomato base |
| 25 | 100 ml | medium-high heat | Add the dry white wine to the paella panResultTomato and red pepper mixture |
| 26 | — | medium-high heat | Reduce the tomato and red pepper mixtureLook foruntil mostly reduced⏱ 2 minResultReduced wine base |
| 27 | 300 g | Add the paella rice to the paella panResultPaella rice and tomato mixture | |
| 28 | — | Stir the paella rice and tomato mixture → coat rice thoroughly in the tomato base⏱ 2 minResultCoated rice | |
| 29 | 897 ml | Add the hot chicken stock to the paella pan → remaining stockResultPaella rice and tomato mixture | |
| 30 | Saffron liquidstep 3 | Add the saffron liquid from the small bowl to the paella panResultPaella rice and tomato mixture | |
| 31 | to taste | Add saltResultPaella rice and tomato mixture | |
| 32 | to taste | Add black pepper → freshly groundResultPaella rice and tomato mixture | |
| 33 | — | Stir the paella rice and tomato mixture → distribute rice evenly; do not stir again after this pointResultStirred paella rice | |
| 34 | — | medium-high heat | Simmer the stirred paella rice → bring to brisk simmer, cook uncovered⏱ 10 minResultSimmering paella |
| 35 | Squid ringsstep 10 | medium-low heat | Add the squid rings to the paella pan → nestle squid rings into the riceResultSquid and paella rice mixture |
| 36 | — | — | Wash your hands with soap — you've been handling raw squid⏱ 30s |
| 37 | — | medium-low heat | Simmer the squid and paella rice mixture → cook squid in the rice⏱ 3 minResultPaella with squid |
| 38 | 300 g | Add the raw king prawns to the paella pan → arrange over the top of the rice, pressing lightly into the surfaceResultSquid and paella rice mixture | |
| 39 | 400 g | Add the mussels to the paella pan → arrange over the top of the rice, pressing lightly into the surfaceResultSquid and paella rice mixture | |
| 40 | — | — | Wash your hands with soap — you've been handling raw mussels⏱ 30s |
| 41 | — | medium-low heat | Simmer the squid and paella rice mixtureLook foruntil prawns are pink and opaque, mussels have opened, and rice has absorbed all liquid with a socarrat crust forming at the base⏱ 9 minResultSimmered mussels |
| 42 | — | Cover the simmered musselsResultCovered paella | |
| 43 | — | Rest the covered paella⏱ 5 minResultRested mussels | |
| 44 | Chopped parsleystep 14 | Garnish the rested mussels with the chopped parsley → scatter chopped parsley over the paellaResultGarnished paella | |
| 45 | — | — | Wash your hands with soap — you've been handling raw mussels⏱ 30s |
| 46 | 1 piece | — | Rinse the lemon → under cold running water⏱ 30sResultRinsed lemon |
| 47 | Rinsed lemonstep 46 | Cut the rinsed lemonResultLemon wedges | |
| 48 | Lemon wedgesstep 47 | Plate the lemon wedges → serve straight from the pan with lemon wedges alongsideResultSeafood Paella | |
| Total Time | 1 hr 4 min | ||
Nutritionper serving
Estimated · pre-cooking · 94% ingredients covered
| Nutrient | Per serving |
|---|---|
| 479kcal | |
| 40g | |
| 15g | |
| 2g | |
| 37g | |
| 4g | |
| 3g | |
| 2,487mg |
Ingredients0/18
Tools0/5
spanish · Recipe
Seafood Paella
A classic Spanish rice dish built around saffron, smoked paprika, and a sofrito of onion, red pepper, tomato, and garlic, with squid rings, shell-on king prawns, and mussels cooked directly in the pan. The rice absorbs the saffron-gold stock and seafood juices to a tender, flavourful finish, finished with parsley and lemon wedges at the table.
HygieneWash your hands after the raw squid and mussels; disinfect the cutting board and knife after the raw squid.
Serves4
Total1 hr 4 min
LevelMedium
Ingredients
- Saffron strands0.25 tsp
- Hot chicken stockas needed
- Olive oil3 tbsp
- Onion1 piece
- Garlic4 clove
- Tomatoes2 piece
- Squid200 g
- Flat-leaf parsley2 tbsp
- Red pepper1 piece
- Smoked paprika1.5 tsp
- Sweet paprika1 tsp
- Dry white wine100 ml
- Paella rice300 g
- Saltto taste
- Black pepperto taste
- Raw king prawns, shell-on300 g
- Mussels, scrubbed and debearded400 g
- Lemon1 piece
Tools
Small bowlPaella panChef's knifeGraterChopping board
Method
1
Add the saffron strands to the bowl
Small bowlSaffron strands · 0.25 tsp
2
Add the hot chicken stock to the bowl
Small bowlHot chicken stock · 3 tbsp
3
Rest the saffron strands and hot chicken stock
Result · Saffron liquid · used in step 30
5 minSmall bowl
4
Add olive oil
Paella panOlive oil · 3 tbsp
5
Heat the olive oil
medium heat1 minPaella pan
6
Dice an onion
Chefs knifeOnion · 1 piece
7
Add the diced onion to the paella pan
Paella panDiced onion · step 6
8
Slice the 4 garlics
Result · Sliced garlic · used in step 19
Chefs knifeGarlic · 4 clove
9
Grate the 2 tomatoes → skin discarded
Result · Grated tomatoes · used in step 23
GraterTomatoes · 2 piece
10
Cut the squid → cleaned and cut into rings
Result · Squid rings · used in step 35
Chefs knifeSquid · 200 g
11
Chop flat-leaf parsley
Result · Chopped parsley · used in step 44
Chefs knifeFlat-leaf parsley · 2 tbsp
12
Rinse the red pepper → under cold running water
30sRed pepper · 1 piece
13
Dice the rinsed red pepper
Chefs knifeRinsed red pepper · step 15
14
Add the diced red pepper to the paella pan
Paella panDiced red pepper · step 16
15
Sauté the diced red pepper and diced onion and heated olive oilLook foruntil softened and lightly golden
medium heat9 minPaella pan
16
Add the sliced garlic to the paella pan
Paella panSliced garlic · step 8
17
Add the smoked paprika to the paella pan
Paella panSmoked paprika · 1.5 tsp
18
Add the sweet paprika to the paella pan
Paella panSweet paprika · 1 tsp
19
Sauté the red pepper mixtureLook foruntil fragrant
medium heat1 minPaella pan
20
Add the grated tomatoes to the paella pan
Paella panGrated tomatoes · step 9
21
Sauté the tomato and red pepper mixtureLook foruntil mixture darkens and liquid has largely evaporated
medium heat4 minPaella pan
22
Add the dry white wine to the paella pan
medium-high heatPaella panDry white wine · 100 ml
23
Reduce the tomato and red pepper mixtureLook foruntil mostly reduced
medium-high heat2 minPaella pan
24
Add the paella rice to the paella pan
Paella panPaella rice · 300 g
25
Stir the paella rice and tomato mixture → coat rice thoroughly in the tomato base
2 minPaella pan
26
Add the hot chicken stock to the paella pan → remaining stock
Paella panHot chicken stock · 897 ml
27
Add the saffron liquid from the small bowl to the paella pan
Paella panSaffron liquid · step 3
28
Add salt
Paella panSalt · to taste
29
Add black pepper → freshly ground
Paella panBlack pepper · to taste
30
Stir the paella rice and tomato mixture → distribute rice evenly; do not stir again after this point
Paella pan
31
Simmer the stirred paella rice → bring to brisk simmer, cook uncovered
medium-high heat10 minPaella pan
32
Add the squid rings to the paella pan → nestle squid rings into the rice
medium-low heatPaella panSquid rings · step 10
33
Simmer the squid and paella rice mixture → cook squid in the rice
medium-low heat3 minPaella pan
34
Add the raw king prawns to the paella pan → arrange over the top of the rice, pressing lightly into the surface
Paella panRaw king prawns · 300 g
35
Add the mussels to the paella pan → arrange over the top of the rice, pressing lightly into the surface
Paella panMussels · 400 g
36
Simmer the squid and paella rice mixtureLook foruntil prawns are pink and opaque, mussels have opened, and rice has absorbed all liquid with a socarrat crust forming at the base
medium-low heat9 minPaella pan
37
Cover the simmered mussels
Paella pan
38
Rest the covered paella
5 minPaella pan
39
Garnish the rested mussels with the chopped parsley → scatter chopped parsley over the paella
Paella panChopped parsley · step 14
40
Rinse the lemon → under cold running water
30sLemon · 1 piece
41
Cut the rinsed lemon
Chefs knifeRinsed lemon · step 46
42
Plate the lemon wedges → serve straight from the pan with lemon wedges alongside
Result · Seafood Paella
Paella panLemon wedges · step 47
Printed 3 September 2026