Name: Spanish Seafood Paella Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Spanish
Ingredients: 1 medium onion, sliced thin; 1 medium red bell pepper, sliced thin; 1 medium green bell pepper, sliced thin; 3 large Roma tomatoes, diced with most seeds removed; 3 cloves garlic, minced; 1 cup frozen peas (optional); 2 pounds large raw shrimp, peeled and deveined; 1 pound scallops, halved if large; 1/4 cup olive oil; Kosher salt and freshly ground black pepper, to taste; 1 teaspoon paprika; 1 ½ cups paella rice; 1 teaspoon Spanish saffron (or more, to taste); 2 tablespoons tomato paste; 10 oz Rotel (preferably HOT version); 5-6 cups lower-sodium chicken broth

Jump to Recipe· 4.1 from 6 reviews

If you’ve ever fallen in love with the vibrant and comforting flavors of Spain, then this Spanish Seafood Paella Recipe is going to win your heart all over again. Picture a pan brimming with perfectly cooked saffron-infused rice, tender shrimp and scallops, sweet bell peppers, and just the right kick of garlic and paprika. This dish manages to be both truly satisfying and visually captivating—perfect for sharing with friends or treating yourself to something special. Every bite bursts with layers of flavor and the warmth of the Mediterranean sun.

Ingredients You'll Need

Two clear glass bowls sit on a white marbled surface, one placed above the other. The top bowl holds about a dozen round, beige scallops with creamy white centers, smooth and slightly shiny. The bottom bowl contains a pile of raw shrimp, grayish with translucent shells and reddish-brown tails, some curled and some slightly straight. Both bowls are simple and transparent, showing the textures and colors of the seafood inside clearly. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the key to making an unforgettable paella. Each element adds its own special touch—from the subtle aroma of saffron to the sweetness of roasted bell peppers, all coming together to create that signature taste and inviting texture you crave.

¼ cup olive oil: This adds richness and helps soften veggies while bringing a fruity depth to the dish.
1 medium onion (sliced thin): Provides a sweet base that blends beautifully with spices and rice.
1 medium red bell pepper (sliced thin): Adds a pop of color and sweetness, customizable to any bell pepper color you prefer.
1 medium green bell pepper (sliced thin): Balances the sweetness with a fresher, slightly earthy note.
3 large Roma tomatoes (diced, seeds removed): Gives a juicy, slightly tangy freshness that brightens the pan.
3 cloves garlic (minced): Infuses the dish with just the right pungency without overpowering other flavors.
Kosher salt and freshly ground black pepper (to taste): Essential for seasoning and enhancing all ingredients.
1 teaspoon paprika: Offers subtle smoky warmth, a true hallmark of traditional paella.
1 ½ cups paella rice: The star grain that soaks up all the wonderful juices and saffron color.
1 teaspoon Spanish saffron: The golden thread that perfumes the dish with its unique floral and earthy aroma.
2 tablespoons tomato paste: Deepens the tomato flavor and lends a slight tangy sweetness.
10 oz. Rotel (HOT preferred): Adds a spicy zest and brightens the texture with diced tomatoes and peppers.
5-6 cups lower-sodium chicken broth: Used to cook the rice and marry all the flavors.
2 pounds large raw shrimp (peeled and deveined): Tender and juicy seafood that cooks to perfection in minutes.
1 pound scallops (halved if large): Adds a delicate sweetness and soft texture that complements shrimp beautifully.
1 cup frozen peas (optional): For bursts of green and a slightly sweet crunch.

How to Make Spanish Seafood Paella Recipe

Step 1: Prep Your Ingredients with Care

Before you heat up your pan or grill, take time to slice your onions and bell peppers thinly, dice the tomatoes while removing most seeds, and mince your garlic finely. If using frozen seafood, make sure it’s thawed completely for even cooking. Having everything at the ready will make your cooking experience smooth and joyful.

Step 2: Heat Up Your Cooking Surface

You can make this paella inside on the stove or take it outdoors to a grill heated to about 400 degrees. Using a grill infuses a subtle smokiness but a large stockpot on medium-high heat works equally well. Set your pan on the heat, ready for a delicious adventure.

Step 3: Sauté the Vegetables

Start by warming the olive oil and tossing in onions and sliced bell peppers. Season generously with kosher salt, freshly ground black pepper, and paprika. Cook with the lid closed, stirring occasionally until the vegetables soften and their sweet aromas fill the air.

Step 4: Add Rice, Garlic, Tomatoes, and Saffron

Next, stir in your paella rice, minced garlic, diced tomatoes, and that gorgeous Spanish saffron. Stir gently to let the rice lightly toast and absorb all those savory vegetable flavors. This step builds the deep flavor base for your dish.

Step 5: Pour in Tomato Paste, Rotel, and Broth

Bring out the tomato paste and Rotel and mix with 5 cups of your chicken broth. Stir everything evenly, cover the pan, and reduce the heat to a gentle 325 degrees. Let it cook without disturbance until the rice absorbs nearly all the liquid and the bottom starts forming a desirable crust—you’ll know this part when you see and smell the slightly toasted goodness developing, usually within 20 to 25 minutes.

Step 6: Nestle in Shrimp, Scallops, and Peas

Gently add raw shrimp, halved scallops, and frozen peas right into the rice. Stir briefly and adjust with extra broth if necessary to comfortably accommodate your seafood. Cover and cook for roughly five minutes until shrimp are a bright pink and scallops become opaque and springy. Careful not to overcook—seafood texture is key here.

Step 7: Rest and Serve

Turn off the heat and allow your paella to rest for a few minutes. This pause lets the flavors settle and the rice achieve the perfect tenderness. Serve hot with a sprinkle of freshly ground black pepper and wedges of lemon for a fresh citrus kick complementing the rich seafood flavors.

How to Serve Spanish Seafood Paella Recipe

A white bowl filled with a dish showing about three large scallops and three shrimp on top, all seasoned with black pepper. The dish has a base of cooked rice mixed with small green peas and thin orange carrot slices, giving a rich orange-brown color to the rice layer. Two lemon wedges rest on the back edge of the bowl. A silver fork is on the left side of the bowl, partly resting inside it. The bowl sits on a white marbled surface with a soft beige cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Lemon wedges are a classic choice, adding brightness and a zesty counterpoint to the savory, saffron-laden rice. Some chopped fresh parsley or a drizzle of good olive oil can elevate the presentation and flavor, lending a fresh, herbal note that invites guests to dig in.

Side Dishes

This paella is hearty, but if you want to round out your meal, simple Spanish sides like a crisp green salad with sherry vinaigrette or crusty bread for mopping up the delicious juices make perfect companions. A chilled glass of Spanish white wine or sangria sets an inviting scene for a relaxed meal.

Creative Ways to Present

Serve your Spanish Seafood Paella Recipe family-style right from the pan on a rustic wooden board. Garnish with edible flowers or a sprinkle of smoked paprika to enhance the vibrant look. Pairing it with small tapas plates infused with complementary flavors makes for a lively and engaging dinner party atmosphere.

Make Ahead and Storage

Storing Leftovers

Cool leftover paella to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to three days, perfect for enjoying the next day when you want an easy, flavorful meal without extra effort.

Freezing

While paella is best fresh, you can freeze it if needed. Place leftovers in a freezer-safe container, leaving room for expansion, and freeze for up to one month. Thaw overnight in the refrigerator before reheating to preserve texture.

Reheating

Reheat paella gently over low heat on the stovetop, adding a splash of broth or water to regain moisture. Alternatively, microwave in short bursts, stirring in between, so the seafood stays tender and rice doesn’t dry out.

FAQs

Can I use frozen seafood for this Spanish Seafood Paella Recipe?

Absolutely! Just make sure it’s fully thawed before cooking, so it heats evenly and you avoid a watery texture. Peeled and deveined shrimp save prep time too.

What type of rice is best for paella?

Paella rice, such as bomba or calasparra, is ideal because it absorbs flavors well while remaining firm. If you can't find these, short-grain rice is a good substitute.

Is it necessary to use saffron in this recipe?

Saffron is traditional and lends an unmistakable aroma and golden color. If unavailable, you can use turmeric as a budget-friendly alternative, but it won’t replicate the full saffron flavor.

Can this dish be made vegetarian?

Definitely! Swap the seafood for hearty vegetables like artichokes, mushrooms, and green beans, and use vegetable broth instead of chicken broth for a delightful vegetarian paella.

What kind of pan should I use for making paella?

A wide, shallow pan helps the rice cook evenly and develop the prized crust, called socarrat. If you don’t have a traditional paella pan, a large, flat skillet or wide sauté pan works well.

Final Thoughts

There’s something magical about making and sharing the Spanish Seafood Paella Recipe—it’s not just food, it’s an experience that brings warmth, vibrant colors, and wonderful flavors to your table. Whether it’s a special occasion or a weekend treat, I encourage you to dive in and enjoy this amazing dish. Trust me, your taste buds and your guests will thank you!

Spanish Seafood Paella Recipe

Ingredients You'll Need