Authentic Spanish Seafood Paella

August 17, 2025 by Camila

🔥 Instructions

1. Infuse the Stock Simmer seafood stock with saffron and white wine. Keep warm.
2. Sauté the Base Heat olive oil in a paella pan. Sauté garlic and onion until fragrant. Add bell pepper and cook until softened.
3. Build the Sofrito Stir in tomato sauce and paprika. Cook until the mixture thickens and oil begins to sizzle.
4. Add Seafood Sear squid briefly (1–2 minutes), then remove. Add shrimp and mussels later during rice cooking.
5. Add Rice Stir in rice and coat with sofrito. Spread evenly across the pan.
6. Pour Stock Add hot stock mixture. Simmer uncovered for 10 minutes without stirring.
7. Add Remaining Seafood Arrange shrimp and mussels on top. Cook for another 10 minutes. Flip shrimp once they turn pink.
8. Create Socarrat Increase heat briefly to form the crispy bottom layer (socarrat). Listen for gentle crackling.
9. Rest and Serve Remove from heat. Cover with a towel and let rest for 3 minutes. Garnish with lemon wedges and parsley.

🌟 Pro Tips

• Use bomba rice for best texture.
• Don’t stir once the stock is added—this helps form the socarrat.
• Homemade seafood stock elevates the flavor dramatically.