Authentic Spanish Seafood Paella

The flavors are amazing. The texture just perfect. Spanish Seafood Paella is a great social dish, that everyone around the table can enjoy. Make it in a large Paella pan and put it in the middle of the table. The smiles say it all!

Authentic Spanish Seafood Paella
Serves 2
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 3 cloves garlic
  2. 1/2 onion
  3. 1/2 red bell pepper
  4. 1/3 cup extra virgin olive oil
  5. 1/2 cup tomato puree or crushed tomatoes
  6. 1 tbsp tomato paste
  7. 1/2 tsp smoked paprika
  8. sea salt
  9. black pepper
  10. 2 1/2 cups fish or chicken broth
  11. 1 sachet Spanish saffron
  12. 1/2 cup Arborio Rice (risotto)
  13. 10 raw jumbo shrimp/prawn (peeled and deveined)
  14. 8 fresh mussels (debearded and cleaned)
  15. 1 Cod (Kabeljou), filleted
  16. 10 slices Chorizo or other spicy Spanish sausage
  17. fresh parsley
  18. lemon
  1. First you want to cut up all your ingredients, mince 3 cloves of garlic, dice 1/2 of an onion, dice 1/2 of a red bell pepper, also reserve 10 raw jumbo prawns that have been peeled and deveined and 8 fresh cleaned mussels. Slice the Chorizo.
  2. Heat a paella pan or large frying pan with a medium-high heat and fry the Chorizo. Make sure it is nice and crispy. Add the garlic and fry for a minute more. Remove the Chorizo into a bowl.
  3. Add 1/3 cup of extra virgin olive oil, once the oil is hot, season it with sea salt and add the onions.
  4. After a minute or two add the tomato paste.
  5. After 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, add 2 1/2 cups of broth and the saffron, gently mix everything together.
  6. Once the broth comes to a boil, add 1/2 cup of rice to the pan and then gently distribute the rice throughout the pan with a wooden spoon, do not mix or stir the rice.
  7. After 5 minutes of cooking add the prawns and the mussels, fish and Chorizo.
  8. Cook for another 5 minutes and then lower the heat to a low-medium heat (do not stir the rice after this point, you can give the pan a quick shake once in a while)
  9. After simmering for 10 minutes and there is very little broth left, turn the heat back to a medium-high heat for 1 minute. This is the technique to make the socarrat (burnt rice on the bottom of the pan).
  10. Then turn off the heat, cover the paella pan completely and let it rest for 10 minutes.
  11. Uncover the paella, garnish with freshly chopped parsley and a couple of lemon wedges
  12. Enjoy
Adapted from Albert Bevia
Adapted from Albert Bevia
The Culture Cook
About Heidi Strydom 1 Article
I love food and I love cooking. It's is always an experience trying new things. We love traveling and decided that we need to share the wonderful food we enjoy all over the world! Enjoy

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