Classic Seafood Paella
Juicy shrimp, clams, and squid rings swim in a golden rice bath, infused with smoky sofrito and rich fish broth, all crowned with delicate socarrat, Spanish sunshine in a pan.
📝 Ingredients (serves 4–6)
Seafood & searing:
300 g raw shrimp (cold, fresh or thawed)
300 g clams, cleaned
200 g squid rings (cold, fresh or thawed)
60 ml extra virgin olive oil
Sofrito & seasonings:
3 garlic cloves, minced (~12 g)
100 g onion, finely chopped
80 g red bell pepper, chopped
80 g green bell pepper, chopped
1 tsp ground cumin (2 g)
1 tsp sweet paprika (3 g)
Salt and freshly ground black pepper, to taste
Rice & broth:
400 g short‑grain rice (Bomba preferred)
1 liter fish broth or fumet with tomato / bottled or do it yourserlf following the seafood fumet recipe
Optional pinch saffron or turmeric (for color)
Finish & garnish:
Fresh parsley, chopped (~5 g)
Lemon wedges to serve
🥘 Rice-to-Broth Ratios for Perfect Paella (by servings)
| Servings | Rice (g) | Fish Broth (ml) | Pan Size (Ø cm) |
|---|---|---|---|
| 2 people | 200 g | 500 ml | 30–32 cm |
| 4 people | 400 g | 1,000 ml | 36–38 cm |
| 6 people | 600 g | 1,500 ml | 42–45 cm |
| 8 people | 800 g | 2,000 ml | 50 cm |
| 10 people | 1,000 g | 2,500 ml | 55–60 cm |
🍳 Instructions
1. Sear the seafood
Heat olive oil in paella pan over medium‑high heat.
Add cold shrimp, clams, and squid; sear until lightly colored and fragrant, releasing juices into the pan.
Remove seafood, leaving juices behind, do not remove liquid.
2. Build the sofrito
In same pan, add garlic, onion, red and green peppers.
Season with cumin, paprika, salt, and pepper. Sauté until softened and aromatic (about 5 min).
3. Toast the rice
Add rice and stir for 1–2 min, coating grains in the sofrito, this step deepens flavor.
4. Add broth and simmer
Pour in fish broth (enough to just cover rice plus ~1 cm).
Bring to medium boil; cook uncovered for ~5 min.
5. Simmer gently & cover
Reduce heat to low, nestle seared seafood on top, cover with foil, and cook for 8 min.
Avoid stirring for socarrat formation.
6. Final cook & rest
Remove foil and cook another 3 min until rice absorbs liquid.
Remove from heat, cover again, and rest 5–10 min before serving.
🌿 Kuisit Tip
Control the heat carefully, medium boil first, then low simmer, so the socarrat forms without burning. Use a wide, shallow paella pan and rotate it over the burners if needed for even cooking.
And above all, spread the rice evenly across the pan. Because paella pans are broad and flat, an even layer ensures uniform cooking and prevents undercooked patches where the rice might pile up.