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Cuisine Network


Hearty Spanish Seafood Paella Dish

40 minutes Cook
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Spain, a country rich in culture and culinary traditions, has gifted the world with a treasure trove of dishes, each bursting with flavor and history. Among them, the beloved Spanish Seafood Paella stands as a symbol of communal gatherings, coastal charm, and the vibrant spirit of Spain. This hearty dish, hailing from the Valencia region, offers a delightful medley of seafood, saffron-infused rice, and aromatic spices. As we dive into this culinary journey, let’s explore the origins of paella and learn how to recreate this classic masterpiece in your own kitchen.

Historical Context: The roots of paella trace back to the 18th century in Valencia, a region known for its fertile land and proximity to the Mediterranean Sea. Originally a humble dish prepared by farmers and shepherds, paella was cooked over an open fire using locally available ingredients. The name “paella” itself refers to the shallow, wide pan used to make this dish. Over time, as trade flourished, Valencia’s paella began to incorporate an array of ingredients, including seafood, reflecting the region’s coastal influence. Today, paella has evolved into countless variations, but the seafood paella remains an iconic representation of Spanish gastronomy.


1. Prepare the Saffron Broth:

  • In a medium saucepan, heat the chicken or seafood broth over medium heat until it’s warm but not boiling.
  • Add the saffron threads to the warm broth and let it steep while you prepare the other ingredients. This will infuse the saffron’s vibrant color and flavor into the broth.

2. Heat the Paella Pan:

  • Place your paella pan or wide skillet over medium-high heat. Add the olive oil and let it heat up until shimmering.

3. Sauté the Aromatics:

  • Add the chopped onion, minced garlic, and sliced bell peppers to the pan. Sauté them for about 5 minutes until they become tender and aromatic.

4. Toast the Rice:

  • Stir in the Arborio rice and smoked paprika. Cook for another 2 minutes, stirring frequently to coat the rice with the flavors of the sautéed aromatics.

5. Pour in the Wine:

  • Pour the white wine into the pan and stir. Allow it to simmer for a couple of minutes until most of the liquid evaporates.

6. Add the Saffron Broth:

  • Strain the saffron-infused broth into the paella pan. Discard the saffron threads.
  • Stir in the cayenne pepper and season with salt and black pepper. Mix well.

7. Arrange the Seafood:

  • Carefully place the mixed seafood evenly across the paella. Nestle the prawns, mussels, squid, and fish into the rice.

8. Simmer and Cover:

  • Reduce the heat to medium-low and let the paella simmer gently. Cover the pan with a lid or aluminum foil, and allow it to cook for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

9. Add the Peas:

  • About 5 minutes before the paella is done, scatter the fresh or frozen peas evenly over the top of the rice. Cover and continue cooking until the peas are heated through.

10. Finish and Serve: – Remove the paella from heat and let it rest, covered, for a few minutes to allow the flavors to meld. – Garnish with lemon wedges and freshly chopped parsley. – Serve the Spanish Seafood Paella directly from the pan, family-style, allowing everyone to enjoy this culinary masterpiece together.

prep time
1 hour
cooking time
40 minutes
total time
1 hour


  • Large paella pan or a wide skillet

  • Wooden spoon or paella spatula

  • Chef's knife

  • Cutting board

  • Measuring cups and spoons

  • Medium saucepan

  • Paella burner or a large stovetop


  • 2 cups Arborio rice

  • 500g mixed seafood (prawns, mussels, squid, and fish)

  • 1 onion, finely chopped

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 4 cloves garlic, minced

  • 1 teaspoon saffron threads

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cayenne pepper (adjust for heat preference)

  • 1/2 cup fresh or frozen peas

  • 4 cups chicken or seafood broth

  • 1/4 cup white wine

  • 1/4 cup olive oil

  • Salt and black pepper to taste

  • Lemon wedges and fresh parsley for garnish


Prepare saffron-infused broth.
Sauté aromatics, toast rice.
Add wine, saffron broth.
Simmer with seafood, peas.
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