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–+ servings
An overhead view of a large paella pan filled with freshly prepared Authentic Spanish Seafood Paella.

Authentic Spanish Seafood Paella

Course: Entree / Tapas
Cuisine: Spanish
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Servings: 8
Author: Kris Longwell
This showstopping Authentic Spanish Seafood Paella is a Mediterranean masterpiece featuring saffron-infused Bomba rice, succulent shrimp, and meaty monkfish. Perfectly seasoned and topped with fresh shellfish, it’s the ultimate communal feast that delivers that legendary crispy socarrat in every bite!
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Equipment

Ingredients

Do Ahead - Shellfish Stock

For the Seafood Paella

  • 1 teaspoon saffron
  • 1 lb shrimp cleaned, tails left on (if desired), patted dry with paper towels
  • 1 lb monkfish cut into bite-sized pieces, patted dry with paper towels.
  • salt and pepper
  • ¾ cup extra-virgin olive oil
  • 2 medium onions finely chopped
  • 2 red bell peppers seeded and finely chopped
  • 6 cloves garlic minced
  • 7 Roma tomatoes grated, with juices
  • 4 cups bomba rice
  • 2 teaspoon Spanish smoked paprika
  • 15 littleneck clams
  • 15 mussels
  • 2 lemons cut into wedges, for garnish
  • 2 tablespoon Italian parsley fresh chopped, for garnish

Instructions

Do Ahead (or use purchased Seafood Stock)

  • Make the shellfish stock. Refrigerate for up to 3 days. Or, freeze for up to 3 months.
    12 cups shellfish stock

Make the Seafood Paella

  • Use a mortar and pestle (or a bowl and your fingers) to crush the saffron. Add two tablespoons of hot shellfish stock and stir (and crush). Set aside.
    1 teaspoon saffron
  • Make sure the shrimp and monkfish are patted dry. Then, season them all over with salt and pepper.
    1 lb shrimp, 1 lb monkfish, salt and pepper
  • Heat the oil over medium-high heat in a paella pan (or shallow skillet).
    ¾ cup extra-virgin olive oil
  • Add the shrimp to the hot oil, and cook for about 1 to 2 minutes, just until they are just turning pink (they will finish cooking later). Remove them with a slotted spoon and set aside. Add the seasoned monkfish and sear for about 1 to 2 minutes. Remove them with a slotted spoon and set aside.
  • In the same oil, sauté the onion and red bell pepper until soft, about 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Add the grated tomatoes (with juice) and cook until most of the liquid is gone and the tomatoes are "jammy." Stir in a pinch of salt and pepper.
    2 medium onions, 2 red bell peppers, 6 cloves garlic, 7 Roma tomatoes
  • Stir in the rice and cook for about 2 minutes, ensuring it is coated in the oil. Stir in the paprika, and cook for an additional minute.
    4 cups bomba rice, 2 teaspoon Spanish smoked paprika
  • Carefully add the warm shellfish stock. Add 1 tablespoon plus 1 teaspoon of salt. Stir to make sure the rice is evenly distributed. At this point: DO NOT STIR ANYMORE. Simmer for 10 to 15 minutes, until the rice is not completely submerged, but the sauce is still bubbly.
  • Nestle the clams and mussels into the rice, hinge side down (so they will open their shells upward). Simmer for 10 minutes.
    15 littleneck clams, 15 mussels
  • Next, nestle in the shrimp and monkfish. Simmer for another 5 to 10 minutes. At this point, you should hear the rice starting to crackle. If it smells burnt, turn off the heat immediately. If the clams and/or mussels aren't opening, cover the pan with foil.
  • Turn off the heat and cover the pan with a kitchen towel (or two) for 10 minutes.
  • Remove the towels and garnish with lemon wedges and chopped parsley. Serve at once!
    2 lemons, 2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Rice Ratio: This recipe is specifically calibrated for Bomba rice, which requires a 1:3 ratio (1 part rice to 3 parts liquid). If you substitute with Calasparra or Arborio, you may need to reduce the stock slightly.
  • Seasoning the Stock: Because rice is very neutral, your stock must be well-seasoned. Taste your stock after adding the saffron; it should taste slightly "too salty" (like seawater) to ensure the finished dish is perfectly flavored.
  • The "No-Stir" Rule: Once the rice is distributed and the stock is simmering, do not stir the pan! Stirring releases starches and will result in a creamy, risotto-like texture rather than the distinct, firm grains required for authentic paella.
  • The Socarrat: To achieve the legendary crispy bottom crust, listen for a faint crackling sound during the final 60 seconds of cooking. If you aren't sure, use a spoon to gently peek at the bottom—it should be dark golden and tacky, not black or burnt.
  • Shellfish Safety: Always discard any mussels or clams that remain tightly closed after the cooking and resting period.
  • The Rest: Do not skip the 5–10 minute rest under a clean kitchen towel! This final steam finishes the rice perfectly and helps the socarrat release from the bottom of the pan for easier serving.
If you are scaling down from the 20-inch outdoor version to a standard 16-inch pan (perfect for a stovetop), use these adjusted quantities to ensure the rice remains in that ideal thin layer:
  • Rice & Stock: 2 ½ cups Bomba rice and 7 ½ cups shellfish stock.
  • The Sofrito: 1 large yellow onion, 1 red bell pepper, 4 cloves of garlic, and 3 large Roma tomatoes (grated).
  • The Spices: ½ cup EVOO, ½ teaspoon saffron threads, and 1 teaspoon smoked Spanish paprika.
  • The Protein: 1 lb monkfish (cubed), 12–16 jumbo shrimp, 12 mussels, and 12 clams.