10 Reviews

Seafood Paella Recipe

Receta de Paella de Marisco

1 hour, 55 minutes

4 servings

Paella de Marisco is a favorite in Spain for good reason - paella is the perfect base for whatever's tantalizingly fresh from the sea. It's one of our absolute favorites - both for the stunning presentation and the delicious, coastal flavor. If you have an opportunity to cook your paella outside over a wood fire, do it! This will give your paella a nice smoky flavor.



Nutritional Facts

Serving Size 1.7 oz /498 gr;
Calories 705;
Calories from Fat 222;
Total Fat 25 gr (39%);
Saturated Fat 5.3 gr (27%);
Trans Fat 0.2 gr;
Cholesterol 87 mg (29%);
Sodium 1538 mg (64%);
Total Carbohydrates 77 gr (26%);
Fiber 4 gr (16%);
Sugars 7 gr;
Protein 41 gr (82%);
Vitamin A 32%;
Vitamin C 54%;
Calcium 21%;
Iron 37%;

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

How To Cook


Prior to starting your paella, soak the clams in salted water for a couple of hours to remove any sand. Discard any clams that do not close when you tap on them. Press together the shells of any mussels that are open. If the shell doesn't close, the mussel should be discarded (also toss any with broken shells).


Heat broth, wine and saffron together in a large pot and keep warm. Pat fish and shrimp dry with paper towels. Sprinkle with salt and let sit 10 minutes. Use a mortar and pestle to mash parsley, garlic, thyme and 1/8 tsp salt into a paste; stir in paprika. Add water if necessary to form a paste. 


Heat 6 tbsp of the olive oil in a 15" paella pan over medium high heat and quickly brown the fish on both sides 1-2 minutes. Do not fully cook. Remove to warm platter. Reduce heat to medium, add remaining 2 tbsp of oil, onion, scallions and bell pepper to paella pan, and cook, stirring occasionally until the vegetables are slightly softened. Raise heat slightly, add tomato with its juices and cook, stirring occasionally, until it becomes sauce-like, 2 to 5 minutes.  


Pour in the warm broth and wine and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Stir in parsley paste. Add all reserved fish (but not shrimp). Gently stir the fish to coat in the sauce. Taste for salt. It is important not to stir after this point. Lower the heat and allow to simmer until mixture is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.) Add extra liquid if necessary. 


Tuck shrimp, clams and mussels into the rice, placing edges of mussel and clam shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Turn the shrimp over as they start to turn pink. Remove pan from the heat and cover with foil. Let sit 10 minutes. Discard any mussels or clams that did not open. Garnish with lemon wedges and serve with alioli. 

Ratings and Reviews


10 Reviews

Just made this again yesterday and it always is a hit! I needed something to keep my mind occupied yesterday and cooking is something I always turn to. I made my own seafood stock the day before using all the shells I saved from shrimp, lobster and crab. I used only shrimp, scallops and cockles this time but the flavors were great. This dish never disappoints.

September 2021

Having eaten a fabulous paella mariscos at La Cueva restaurant in Seville, Spain and realizing with this coronavirus pandemic it will be a few years before I can go back, I decided to search for a recipe. This recipe is amazingly close in flavor and texture and presentation to that original in Seville. While it takes a few hours with prepping and cooking it is so worth the effort. My kitchen filled with the wonderful cooking aromas of Spain. Make sure you use bomba rice as it can take all the heat and all the liquid where American long grain rice would disintegrate in the process. My family loved it!

June 2020

Thank you so much, La Tienda, for this great recipe! My husband and I visited your restaurant with friends two years ago, and the dinner inspired me to purchase a paella pan and start experimenting with Spanish cooking. (I even consulted your staff via email before purchasing my pan, and you folks were so helpful even though we live halfway across the country in Texas.) My first paella effort was rather boring and unsatisfying, so I knew I needed to find a better recipe...that's when I came across your seafood paella recipe. It was so good and really delicious. I have much more confidence now in working with the pan, knowing when to stir, when to add extra liquid, and how to manage the seafood at the end. I think I'm even ready to cook for friends next time. Thank you La Tienda. I hope we make it back to Williamsburg again!

October 2018

Made this recipe tonight, just amazing! I went all out with the seafood though. I added 2 small Maine lobster tails and claws, jumbo shrimp, Arctic clams, smelt for the fish, calamari rings, and sea scallops. With the extra seafood, I think 6 people can eat it. But luckily, it's just the husband and me. He's gonna love it!

October 2018

This recipe is superb! My whole family enjoyed it! I didn't find the seafood broth so I used chicken broth instead and it was so amazing! I used a giant caldero since I do not own a paella pan yet and it was perfect! Fresh seafood medley and some lobster tails made my paella amazing! I wish I could post my pictures. This will be a normal dish from now on! Thank you so much!

April 2018

The Recipe is fool proof. GO FOR IT ‼️

March 2018

The best paella I ever had. Thank you!

January 2017

I made this last night for my family and it was the first time I've ever tried to make Paella. We are just two weeks back from our trip to Spain so fresh Paella is still in our minds. Everyone loved it. I am lucky I live on the East coast for fresh seafood and used shrimp, clams, crab legs, grouper, mussels. I either need a larger Paella pan or I could go less on the stock. I think I'll get a larger pan!! Thank you!!

August 2016


May 2016

Everything sounds good! However, I must insist, onion is a no-no for paellas. Onions are very juicy, the rice absorbs this juice and makes it very clumped. Rice has to be dry and lose :). Other than that, have fun making it.

May 2016