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Receta de Paella de Marisco - Seafood Paella Recipe

La Tienda Kitchens

  • 1 hour 55 minutes
  • 4 servings
Seafood Paella Recipe
Paella de Marisco is a summer 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.
Rated 5 Stars

Ingredients

  • 3 1/2cups clam or seafood broth
  • 8tbsp olive oil
  • 1cup dry white wine
  • 1tsp saffron threads
  • 1 1/2lbs firm-fleshed fish, such as grouper or snapper, cut into bite-sized pieces
  • Spanish sea salt
  • 2tbsp parsley, minced
  • 8cloves garlic, minced
  • 1tbsp fresh thyme
  • 2tsp sweet smoked paprika
  • 1medium onion, chopped
  • 6scallions, chopped
  • 1red bell pepper, cored, seeded and chopped
  • 1large tomato, finely chopped
  • 2cups Bomba paella rice OR
  • 2cups Calasparra paella rice
  • 1dozen mussels, scrubbed, de-bearded and rinsed well
  • 1dozen small clams
  • 12large shrimp in shells
  • Lemon wedges for garnish
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Preparation

STEP 1

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).

STEP 2

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. 

STEP 3

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.  

STEP 4

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. 

STEP 5

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. 

Reviews (20)

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September 2021

Rated 5 Stars

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.

June 2020

Rated 5 Stars

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!

October 2018

Rated 5 Stars

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

Rated 5 Stars

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!

April 2018

Rated 5 Stars

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!

March 2018

Rated 5 Stars

The Recipe is fool proof. GO FOR IT ‼️

January 2017

Rated 5 Stars

The best paella I ever had. Thank you!

August 2016

Rated 5 Stars

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!!

May 2016

Rated 5 Stars

Excelente!!!!

May 2016

Rated 5 Stars

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.

January 2016

Rated 5 Stars

I always wanted to try cooking paella eversince I tasted paella when I was in Spain. I searched for a recipe that I think would at least come close to what I had and I tried making this. It was an instant hit! My husband told me that the taste brought him back to our travel in Spain. I just think it's quite a tedious preparation but the end result is definitely worth it! I'll try to look for a bigger pan so I can double the recipe because we were definitely hungry for more!

July 2015

Rated 5 Stars

This was our 2nd try at Paella and this will definitely be our recipe to use in the future. We followed the recipe very closely and the end result was fabulous.

June 2015

Rated 5 Stars

I was in search of real Spanish paella recipe for a long time. I used to travel to Spain a lot some time ago and since then was missing this dish. I found a place in SF where they serve a very good basic paella, but I always wanted to cook it myself. I decided to give this recipe a try relying on my gut feeling, and it was a winner. I substituted fish for calamari and it came out super delicious. Probably one of the best paellas I've ever had. It's very easy to cook, doesn't take a long time and result is outstanding. Highly recommend this recipe.

May 2015

Rated 5 Stars

I've made Paella several times a year for many, many years. This is by far the best recipe ever. We used salt and paprika seasoned cod cut into strips and smoked with shelled shrimp in a stove top smoker for 15 minutes for the fish, added finely diced Spanish chorizo and 12 cloves of garlic. Everything else was per directions and WOW! Paella-Perfection.

March 2015

Rated 5 Stars

Excellent. The process made me a bit leery at first, putting the camarones in late and in the shell. But the recipe worked. I substituted a Seafood mix bag from Sams in place of much of the ingredients, and it still worked out well. Very flavorful, and worth the preparation time.

November 2014

Rated 5 Stars

Just make this. It's lush! And don't be scared about cooking it too long. That rice should be stuck to the pan!

June 2014

Rated 5 Stars

Would recommend this recipe 100%...it came out perfect and tasted wonderful

February 2014

Rated 5 Stars

Excellent recipe! We cut the portion in 1/2 for two people and added sea scallops. Yummy!

July 2013

Rated 5 Stars

Fabulous recipe. Flavours were divine, wonderfully balanced. I used frozen seafood mix - shrimp, scallops, calamari (fresh were unavailable) - very delicate - and they were (happily) not at all overwhelmed by the rest of the dish. I imagine fresh seafood would be even more out of this world!!! I made this for a party. It completely worked. Thank you!

June 2011

Rated 5 Stars

Outstanding recipe, thank you. We loved this mixed seafood paella (I used cod fish for the white fish) and served it with the garlic aioli, and of course a pitcher of sangria.

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