Seafood paella – recipes with photos. How to cook classic Spanish paella at home

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Paella is one of the most popular dishes of Spanish cuisine. There are more than 300 of its varieties. The treat is traditionally made from rice with saffron, olive oil and other ingredients. Many people think that seafood paella is a very difficult dish for beginners, but it’s not..

How to cook paella at home

Cooking paella takes about an hour, taking into account the preparation of products, so it can not be called a whip. But for lunch on a weekend, it is ideal. The list of ingredients may vary depending on the recipe, but the main ones will always be seafood, rice and fragrant saffron. Spanish chefs use a special brazier called paella. This is a large-sized bowl of heavy metal with a flat bottom and low sides. For home cooking, an ordinary cast-iron pan with a flat bottom is suitable.

What rice is needed for paella

It is important to choose the right rice for paella to make the dish really tasty. Ideal options would be Spanish round-grain varieties of this crop, such as a bomb or arborio, but not all of them are available. As an alternative, you can use any other round rice, except for basmati and jasmine varieties – they do not absorb moisture well and are not suitable for a fragrant Spanish dish. Cooks do not recommend adding long rice to paella at all..

Seafood paella – recipe with photo

For the first time, it is better to choose a paella recipe with seafood, as close as possible to the classic. The dish is prepared by analogy with the Uzbek pilaf: first, sauté vegetables, fry fish and other seafood, fall asleep rice and simmer everything over low heat. It is important to follow the recommendations for the duration of processing of the ingredients: overcooked squids become stiff and unpleasant in taste, and shrimp become stiff. A must-have component is saffron, which colors rice in a characteristic golden color.

Classic Spanish Seafood Paella

  • Cooking time: 1 hour.
  • Servings Per Container: 8-12 Persons.
  • Calorie dishes: 238 kcal.
  • Purpose: for lunch.
  • Cuisine: Spanish.
  • Difficulty: easy.

What a classic paella recipe is hard to figure out. According to legend, this Spanish pilaf contains not only seafood, but also meat, poultry and vegetables. However, the classic paella is considered the option with seafood. Residents of Valencia say that in the paella you will never, under any circumstances, find a single bulb. Otherwise, some ingredients can be replaced, leaving the base of the dish unchanged..


  • squid – 300 g;
  • shrimp, mussels, scallops – 300 g;
  • tomatoes – 150 g;
  • green peas – 100 g;
  • garlic – 2-3 cloves;
  • white wine – 100 g;
  • round-grain rice – 1.5 tbsp .;
  • saffron – 1 pinch.

Cooking method:

  1. Peel shrimps, mussels, scallops (do not throw away shells, cook broth from them).
  2. Prepare the broth from the shell, garlic, spices. Pour these ingredients with 500 ml of water and cook for 20-25 minutes.
  3. Pour saffron with 2 tablespoons of water. Let it brew.
  4. Sauté a sea cocktail, add finely grated garlic.
  5. Salt, pepper, put squid sliced ​​in half rings.
  6. Cut the tomatoes into medium sized cubes or grate (remove the peel).
  7. Lightly fry the seafood mix, after 5-10 minutes add the tomatoes and peas.
  8. Pour rice into the pan, mix well and pour the broth and white wine.
  9. After 10-15 minutes, season with saffron, simmer until tender.

Classic spanish paella with seafood in a pan

Seafood paella – recipe in a slow cooker

  • Cooking time: 30-50 minutes.
  • Servings Per Container: 5-7 Persons.
  • Calorie dishes: 198 kcal.
  • Purpose: for lunch.
  • Cuisine: Italian.
  • Difficulty: medium.

Progress does not stand still, new miracles of technology appear in the kitchen. They help to prepare tasty and healthy food, such as aromatic paella with seafood in a slow cooker. This traditional dish in Spain is usually served only for lunch. It is believed that a mixture of seafood and meat is very difficult to digest in the evening, and even more so before bedtime..


  • fresh bell pepper – 120 g;
  • round rice – 300 g;
  • sea ​​cocktail – 500 g;
  • chicken fillet – 250 g;
  • garlic – 3-4 cloves;
  • saffron – 1 pinch;
  • salt, pepper – to taste;
  • olive oil – 2 tbsp. l .;
  • lemon – 60-70 g.

Cooking method:

  1. Heat a small amount of oil in a multicooker bowl and fry seafood on it.
  2. When a golden crust begins to appear on them, add chopped garlic, chopped into thin slices of pepper.
  3. After 5-8 minutes, add finely chopped chicken fillet, saffron, spices.
  4. After another 10 minutes, pour dry rice, mix well, pour 1 cup of water or broth.
  5. Turn on the slow cooker in Pilaf or Rice mode, simmer until cooked. Sprinkle lightly with lemon juice before serving..

Paella with Rice, Saffron and Seafood

Shrimp Paella

  • Cooking time: 45-55 minutes.
  • Servings Per Container: 4-6 Persons.
  • Calorie dishes: 197 kcal.
  • Purpose: for lunch.
  • Cuisine: Spanish.
  • Difficulty: medium.

If you are not a big fan of marine life (mussels, squid), then the recipe for paella with shrimp will be a great alternative for you. This dish is no less tasty than classic, it can be varied with a large number of favorite vegetables and meat additives. If you wish, you can use fish or vegetable broth, which will give even more rich aroma and taste to rice.


  • Bulgarian pepper – 1 pc.;
  • garlic – 3-4 cloves;
  • saffron – 1 pinch;
  • round rice – 300 g;
  • peeled shrimp – 400 g;
  • canned corn – to taste;
  • broth – 1 l;
  • parsley – to taste;
  • white wine – 50 ml;
  • tomatoes – 2-3 pcs.;
  • salt, pepper, lemon juice to taste.

Cooking method:

  1. Chop sweet pepper into thin strips and chop the garlic into small pieces.
  2. Peel the tomatoes, cut them into cubes.
  3. Strain the pepper with garlic for 3-5 minutes, then pour rice, saffron, spices.
  4. After 5-7 minutes add tomatoes, water, shrimp, bring to a boil, reduce heat to a minimum.
  5. 5-10 minutes before cooking, pour white wine into the dish, put greens and corn.
  6. Sprinkle with lemon juice before serving..

Paella with meat and prawns in a pan

Seafood and Chicken Paella Recipe

  • Cooking time: 30-45 minutes.
  • Servings Per Container: 5-7 Persons.
  • Calorie dishes: 289 kcal.
  • Purpose: for lunch.
  • Cuisine: Spanish.
  • Difficulty: easy.

To cook rice with chicken and seafood, you will not need extra complicated manipulations. This treat is prepared similarly to the usual pilaf, with the only difference being that instead of lamb seafood and chicken fillet are used. Otherwise, the process is very similar, so even a novice in culinary matters can cook a delicious paella. It is best to languish it in a deep cauldron with thick walls, like pilaf.


  • round rice – 400 g;
  • chicken fillet – 250 g;
  • frozen sea cocktail – 400 g;
  • sweet pepper – 1 pc.;
  • Tomatoes – 2-3 pcs.;
  • garlic – 3-4 cloves;
  • water or broth – 600-700 ml;
  • saffron -? tsp;
  • dry white wine – 50-70 ml;
  • salt, allspice – to taste.

Cooking method:

  1. Heat a little vegetable oil in a cauldron.
  2. Dice the fillet, fry with chopped garlic until golden brown.
  3. Fry seafood separately until excess moisture evaporates.
  4. Dice the tomatoes and pepper, add to the chicken meat, fry for 7-9 minutes.
  5. Pour dry rice into the pan, fry for 2-3 minutes, then put the seafood.
  6. Pour the paella broth, add spices, white wine.
  7. After the rice boils, reduce the heat to a minimum, simmer until tender, without stirring.
  8. Stir before serving..

Paella with chicken and seafood on a plate

Seafood Paella by Julia Vysotskaya

  • Cooking time: 1 hour.
  • Servings Per Container: 3-4 Persons.
  • Calorie dishes: 179 kcal.
  • Purpose: for lunch.
  • Cuisine: Spanish.
  • Difficulty: easy.

We present you a recipe for paella with seafood from Julia Vysotskaya. She shares how to prepare a treat quickly, and at the same time make it tasty and healthy. This recipe will especially appeal to those who follow the figure – it can be attributed to the group of low-calorie due to the large number of vegetables. You can add your own favorite foods to diversify your paella..


  • shrimp – 15 pcs.;
  • celery (stalks) -? PC.;
  • rice – 100 g;
  • carrots – 100 g;
  • bell pepper – 100 g;
  • garlic – 2-3 cloves;
  • salt, peppercorns – to taste;
  • tomato paste – 30-40 g;
  • lemon juice – for spraying.

Cooking method:

  1. Boil shrimp in salted water tinted with saffron, do not drain the broth.
  2. Dice vegetables, fry in a small amount of oil or water.
  3. Sprinkle rice, spices, add tomato paste, fill everything with shrimp broth.
  4. Stir well, simmer over low heat until tender..
  5. Sprinkle with lemon juice before serving..

Ready-made paella with seafood and lemon in a pan

Sea cocktail paella

  • Cooking time: 45-55 minutes.
  • Servings Per Container: 2-3 Persons.
  • Calorie dishes: 239 kcal.
  • Purpose: for lunch.
  • Cuisine: Spanish.
  • Difficulty: easy.

Paella with a sea cocktail is prepared in the same way as the classic recipe, but you do not need to buy seafood separately for its preparation – you can use the available mixture. This is a good alternative to quickly prepare a hearty dinner after a hard day’s work. Thaw a seafood mix and preheat a little in a thick-walled pan to evaporate excess moisture.


  • rice for paella – 130 g;
  • Bell pepper – ? PC.;
  • dried garlic -? tsp;
  • vegetable broth – 400 ml;
  • saffron -? tsp;
  • sea ​​cocktail – 200 g;
  • parsley to taste

Cooking method:

  1. Prepare the broth from any vegetables with spices.
  2. Chop pepper into thin strips.
  3. Sauté garlic seafood until golden.
  4. Add saffron, salt to taste.
  5. Sprinkle rice, mix well, fill with broth.
  6. Stew under a closed lid until cooked, garnish with parsley.

Rice with sea cocktail

Seafood Paella – A Simple Recipe

  • Cooking time: 40-45 minutes.
  • Servings Per Container: 3-5 Persons.
  • Calorie meals: 236 kcal.
  • Purpose: for lunch.
  • Cuisine: Spanish.
  • Difficulty: easy.

If you have not previously cooked Spanish cuisine, then a simple paella with seafood is a great option for a test of your strength. All ingredients are available in any major store or supermarket. It is best to choose chilled, low-fat varieties of fish. Pollock, lemoneme or peled will do, but you can take any other kind of fish that you like to your liking.


  • rice – 1.5 cups;
  • shrimp – 300 g;
  • fish – 300 g;
  • canned peas – 200 g;
  • garlic – 2 cloves;
  • broth – 3 glasses;
  • salt, pepper, saffron – to taste.

Cooking method:

  1. Peel the shrimp, boil in the broth with spices.
  2. Sauté the garlic with finely chopped fish.
  3. Add shrimp, rice, peas.
  4. Mix well, fill with shrimp broth.
  5. Stew until the broth is completely evaporated.

Seafood Chicken Rice

Paella with fish and seafood

  • Cooking time: 45-55 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 218 kcal.
  • Purpose: for lunch.
  • Cuisine: Spanish.
  • Difficulty: easy.

Delicious paella with seafood and fish is easily and quickly prepared and has a delicate aroma. In addition, it is a healthy cocktail that contains the necessary proteins, iodine, minerals and omega-3 acids for health. This treat is especially beneficial for women and dieters. It is recommended that you use seafood at least once a week to maintain the shine and strength of hair, nails and skin..


  • frozen seafood cocktail – 250 g;
  • fish fillet – 250 g;
  • green beans – 200 g;
  • sweet pepper – 100 g;
  • Tomatoes or tomato paste – 100 g;
  • dried garlic – 1 tsp;
  • round rice – 3 glasses;
  • broth – 6 glasses;
  • salt, paprika, saffron – to taste.

Cooking method:

  1. Fry seafood and fish for 2-3 minutes. Put the mixture in a separate bowl.
  2. In the liquid that remains after cooking the fish, stew the vegetables, chopped as you like. Add tomatoes or tomato paste, spices.
  3. Pour rice, add 1 cup of broth, mix and simmer for 5-10 minutes.
  4. Add broth gradually until rice is cooked completely..
  5. Grind greens with garlic in a blender. Add a little broth to make the sauce..
  6. Pour the finished paella with sauce. Serve to the table.

Paella with fish and mushrooms in a pan

Black Paella with Seafood

  • Cooking time: 1 hour.
  • Servings Per Container: 5-8 Persons.
  • Calorie content: 325 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: Spanish.
  • The complexity of the preparation: difficult.

How to cook black rice with cuttlefish ink? At first glance, such a recipe may seem strange and inedible, but it is not. Cuttlefish ink has a wide range of applications: they are used in medicine, used to make paints, and also added to dishes as a natural dye. A distinctive feature of this substance is its specific marine brackish flavor..


  • rice bomb – 180 g;
  • king prawns – 4 pcs.;
  • Almekhas (mollusks) – 4 pcs.;
  • gambones – 4 pcs.;
  • langoustine – 4 pcs.;
  • canned peas – 20-50 g;
  • cuttlefish – 100 g;
  • cuttlefish ink – 5 g;
  • dried garlic – 1 tsp;
  • squid – 120-150 g;
  • fish broth – 700-750 ml;
  • saffron, spices to taste.

Cooking method:

  1. Heat olive oil, add dried garlic.
  2. Fry in it almejas with langoustine and gambones.
  3. Add finely chopped cuttlefish, squid, fry for 30 seconds and remove from heat.
  4. Fry the shrimp in another pan..
  5. Put the seafood mixture on the stove again, fill it with broth, add the cuttlefish ink.
  6. Once the mixture boils, pour rice into it, bring to a boil.
  7. After 15-17 minutes add greens, spices, peas.
  8. Garnish with shrimp before serving..

Seafood and Cuttlefish Ink Paella

Spices for paella

Properly selected spices for paella with seafood will add a unique flavor to your dish. But you need to choose them very carefully, because not all seasonings are suitable for paella. You can buy a ready-made set of spices, but as practice shows, their composition is also different, so you need to choose the right one. The main thing is to achieve the perfect balance of aromas and tastes, then your culinary masterpiece will be appreciated.

The following spices and herbs are suitable for paella:

  • saffron (chopped or stigmas);
  • anise;
  • cardamom;
  • cloves;
  • Bell pepper;
  • turmeric;
  • curry;
  • tarragon;
  • Chile.

Depending on your taste preferences, you can combine different herbs and spices until you find the best mix. The only constant ingredient is saffron. It gives the very aroma and taste that is so praised and appreciated by lovers of Spanish cuisine. You should be careful with curry and anise – they have a very bright specific aroma that can interrupt the taste of paella.

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