Savor Spain at Home: Classic Spanish Seafood Paella Recipe for Casual Summer Gatherings

Eliane Muskus
Apr 12
2 min read

Updated: 6 days ago

Traditional Spanish seafood paella recipe with saffron rice, shrimp, mussels, calamari, and peas – perfect for summer entertaining or a taste of Mediterranean travel at home.

Traveling Through Food – A Bite of the Mediterranean

There’s something magical about sitting down to a vibrant plate of paella, the golden saffron rice steaming gently, seafood nestled like jewels on top. It instantly transports you to a sunny plaza in Valencia, where friends gather over wine and laughter lingers in the warm evening air. Cooking paella at home lets you travel through food—no passport required.

Whether you're hosting a backyard get-together or looking for a fresh new dish to brighten up a weeknight, this classic Spanish seafood paella brings the bold, sunny flavors of the Mediterranean straight to your table.

Ready to wow your guests with something unforgettable? This authentic seafood paella is easier than it looks and guaranteed to impress.

Why It's Perfect for Casual Summer Gatherings

Paella is meant to be shared. It’s festive, flavorful, and can be cooked outdoors on a grill or burner for extra summer flair. One pan, one show-stopping meal—and zero stress.

Authentic Spanish Seafood Paella with Saffron Rice – Easy One-Pan Summer Dinne

Classic Spanish Seafood Paella Recipe

Serves: 6

Prep Time: 20 minutes

Cook Time: 35–40 minutes

Ingredients:

2 tbsp olive oil
1 onion, finely chopped
1 red bell pepper, diced
3 garlic cloves, minced
2 cups Spanish short-grain rice (like Bomba or Calasparra)
1 tsp smoked paprika
A pinch of saffron threads, soaked in 2 tbsp warm water
4 cups fish or seafood stock, hot
12 large shrimp or prawns, shell-on
8–10 mussels, scrubbed and debearded
1 cup calamari rings
1/2 cup frozen peas
Salt and freshly ground pepper to taste
Lemon wedges, to serve
Chopped parsley, formgarnish, optional

Preparation:

1. Sauté the Base:

In a paella pan or wide skillet, heat the olive oil over medium heat. Add the onion and red bell pepper, sautéing until soft. Stir in the garlic and cook for another minute.

2. Toast the Rice:

Add the rice and stir to coat in the oil. Sprinkle in smoked paprika and stir well. Add the saffron and its soaking water.

3. Add Stock & Simmer:

Pour in the hot seafood stock. Stir once to distribute ingredients evenly, then don’t stir again. Let it simmer uncovered for 10 minutes.

4. Add Seafood:

Tuck the shrimp, mussels, and calamari into the rice. Continue cooking for another 15–20 minutes, until the rice is al dente and the seafood is fully cooked. If needed, add a splash more stock.

5. Finish:

In the final 5 minutes, sprinkle peas over the top. Let them steam gently. Optional: cover with foil to finish cooking off the heat.

6. Serve:

Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with lemon wedges and parsley before serving.