🍲 Description
Paella de Mariscos is a traditional Spanish dish from Valencia, known for its vibrant saffron-infused rice and fresh seafood. This version highlights shrimp, mussels, and calamari, cooked together in a wide pan to create a rich, aromatic, and visually stunning meal.
😍 Flavor & Experience
This dish is all about depth and balance—savory seafood broth, fragrant saffron, smoky paprika, and that signature crispy rice layer at the bottom (socarrat). Every bite is bold, briny, and comforting with a hint of citrus freshness.
⏱️ Prep: 20 min | Cook: 40 min | Total: 1 hr
🍽️ Servings: 4
🔥 Nutrition (approx per serving)
Calories: 520 kcal | Protein: 32g
🛒 Ingredients
2 cups short-grain rice (like bomba or arborio)
300g shrimp (peeled & deveined)
200g mussels (cleaned)
150g calamari rings
4 cups seafood broth
1 small onion (chopped)
3 cloves garlic (minced)
1/2 cup crushed tomatoes
1/4 tsp saffron threads
1 tsp smoked paprika
3 tbsp olive oil
Salt & black pepper
1/2 cup peas (optional)
Lemon wedges (for serving)
Fresh parsley (for garnish)
👨🍳 Instructions
Infuse the saffron
Warm the seafood broth and add saffron to bloom its flavor.
Build the base
Heat olive oil in a wide pan. Sauté onion and garlic until soft.
Add tomatoes & spices
Stir in crushed tomatoes and smoked paprika. Cook for 3–5 minutes.
Add rice
Stir rice to coat in the mixture for 1–2 minutes.
Pour broth
Add saffron broth evenly. Do not stir after this point.
Add seafood
Arrange shrimp, mussels, and calamari on top. Sprinkle peas if using.
Simmer
Cook uncovered on medium heat for 15–20 minutes until liquid is absorbed.
Create socarrat
Increase heat slightly for 1–2 minutes to crisp the bottom layer.
Rest & serve
Remove from heat, cover loosely, and rest 5 minutes. Garnish with parsley and lemon.
💡 Pro Tips
Don’t stir after adding broth—this helps form the iconic texture
Use a wide, shallow pan for even cooking
Fresh seafood makes a huge difference in flavor
