Vibrant, flavorful, and deeply rooted in tradition, Seafood Paella with Fresh Vegetables is a celebration of Spanish cuisine at its finest. This beloved dish combines succulent shrimp, mussels, and squid with colorful bell peppers, peas, and tomatoes, all simmered in saffron-infused rice that’s perfectly tender and aromatic. With its signature golden crust (the socarrat), this one-pan masterpiece brings together the best of land and sea in a balanced, eye-catching meal.
Ingredient
For the Paella Base:
| Olive Oil | 3 tablespoons |
|---|---|
| Onion, finely chopped | 1 large |
| Garlic Cloves, minced | 4-5 |
| Red Bell Pepper, diced | 1 large |
| Green Bell Pepper, diced | 1 large |
| Canned Diced Tomatoes (undrained) | 1 (14.5 oz / 411g) can |
| Smoked Paprika (Pimentón de la Vera) | 1.5 teaspoons |
| Bomba Rice | 2 cups (approx. 400g) |
| Saffron Threads | ½ teaspoon (a generous pinch) |
| Fish or Vegetable Broth | 5-6 cups (1.2-1.4 L) |
| Salt | 1 teaspoon (or to taste) |
| Black Pepper | ½ teaspoon (or to taste) |
| Large Shrimp, peeled & deveined | 1 lb (450g) |
|---|---|
| Mussels | 1 lb (450g) |
| Clams (optional) | 1 lb (450g) |
| Firm White Fish (e.g., Cod, Monkfish, Halibut) | 8 oz (225g), cut into 1-inch pieces |
| Green Beans, trimmed & halved | 1 cup |
| Frozen Peas | ½ cup |
Cooking Steps
Step 1: Prep & Saffron Infusion
- Rinse shrimp under cold water and pat dry. Lightly season with salt and pepper.
- In a small bowl, add the saffron threads to 2 tablespoons of warm broth and let it steep for at least 10 minutes to infuse.
- Warm the remaining fish or vegetable broth in a separate pot and keep it at a gentle simmer.
Step 2: Build the Sofrito & Toast Rice
- Heat 3 tablespoons olive oil in your paella pan or large skillet over medium-high heat.
- Add the chopped onion, diced red bell pepper, and diced green bell pepper. Sauté for 8-10 minutes until softened.
- Add the minced garlic and smoked paprika. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Stir in the canned diced tomatoes (undrained). Cook for 5-7 minutes, stirring occasionally, until the liquid reduces and the sauce thickens slightly. This is your sofrito.
- Add the Bomba rice to the pan. Stir constantly for 2-3 minutes, toasting the rice until the edges become translucent.
Step 3: Add Broth & Initial Simmer
- Pour the warm broth (including the saffron-infused broth) into the pan with the rice and sofrito. Add 1 teaspoon salt and ½ teaspoon black pepper. Stir just once to distribute the rice evenly.
- Increase heat to high and bring the mixture to a rolling boil.
Step 4: Incorporate Vegetables & Seafood (Staggered Cooking)
- Once boiling, gently scatter the green beans evenly over the rice.
- Reduce the heat to medium-low, so the paella maintains a steady, gentle simmer. From this point, avoid stirring the rice! This is crucial for the socarrat (crispy rice crust at the bottom).
- Let the paella simmer for about 10 minutes without touching it.
- After 10 minutes, gently arrange the shrimp, white fish pieces, mussels, and clams (if using) evenly over the top of the rice. Also, scatter the frozen peas over the top.
- Continue to simmer, uncovered, for another 10-15 minutes, or until the liquid is mostly absorbed, the rice is tender, and the mussels/clams have opened (discard any that don't open).
Step 5: Create the Socarrat (Optional & Careful!)
- Once the liquid is almost fully absorbed and the rice is tender, if you desire a socarrat (crispy bottom layer of rice), increase the heat to medium-high for the last 2-4 minutes. Listen for a crackling sound, but do not stir or burn the rice. You might see a bit of smoke. Use your nose and ears!
Step 6: Rest & Serve
- Remove the paella from the heat.
- Cover the paella pan loosely with foil or a clean kitchen towel and let it rest for 5-10 minutes. This allows the flavors to meld and the rice to finish cooking.
- Garnish generously with fresh chopped parsley and lemon wedges.
- Serve directly from the pan at the table.
Extra Tips for a Perfect Paella
- The Right Pan: A traditional paella pan (wide and shallow) promotes even cooking and the coveted socarrat. If you don't have one, use your widest, shallowest skillet.
- Don't Stir the Rice: Once the broth is added, resist the urge to stir. Stirring releases starch and can make the paella gummy like risotto.
- Listen for the Socarrat: The sizzling, crackling sound is your cue that the bottom crust is forming. A delicious socarrat is a hallmark of good paella.
- Seafood Freshness: Use the freshest seafood possible. Add delicate seafood (like fish fillets) later in the cooking process so they don't overcook.
- Broth Temperature: Adding warm broth helps maintain the cooking temperature and keeps the process smooth.
Nutritional Value
Approximate (per serving, based on 4 servings)
| Calories | 600-800 kcal |
|---|---|
| Protein | 50-60 grams |
| Fat | 15-25 grams |
| Carbohydrates | 60-80 grams |
| Fiber | 5-8 grams |
Benefits
- ✅ High in Lean Protein: Seafood like shrimp and mussels provide essential amino acids and omega-3s.
- ✅ Nutrient-Rich Vegetables: Fresh bell peppers, peas, and tomatoes add vitamins and antioxidants.
- ✅ Wholesome & Balanced: A complete meal with carbs, protein, and fiber in one dish.
- ✅ Low in Saturated Fat: Olive oil and seafood keep it heart-friendly and light.
- ✅ Naturally Gluten-Free: Made with rice, it suits various dietary preferences.
Colorful, aromatic, and full of Mediterranean charm, Seafood Paella with Fresh Vegetables brings people together with its festive presentation and deeply satisfying flavors. Whether you're hosting a family gathering or simply craving a taste of Spain, this classic rice dish delivers health, harmony, and elegance in every bite.
Explore more Spanish rice dishes, Mediterranean seafood recipes, and easy paella variations on our site. Try this Seafood & Vegetable Paella for a one-pan meal that nourishes the body and delights the senses.