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Flavorful Spanish Paella Valenciana Recipe Easy Seafood Saffron Dish

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A classic Spanish paella Valenciana featuring saffron-infused rice and fresh seafood, perfect for a quick, flavorful, and impressive meal.

Ingredients

Scale
  • 1 ½ cups Bomba or short-grain rice
  • 4 cups chicken broth (homemade or low-sodium store-bought)
  • 1 teaspoon saffron threads (soaked in 2 tablespoons warm water)
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 medium ripe tomato, grated or finely chopped
  • 1 teaspoon smoked paprika (pimentón de la Vera if available)
  • Salt and black pepper to taste
  • 8 large shrimp, peeled and deveined
  • 8 mussels, cleaned and debearded
  • 8 clams, scrubbed
  • 1 cup squid rings (optional)
  • Fresh flat-leaf parsley, chopped (for garnish)
  • Lemon wedges (for garnish)

Instructions

  1. Soak saffron threads in warm chicken broth to bloom their color and flavor. Clean and prep seafood, chop onion, garlic, and bell pepper, and grate the tomato.
  2. Heat olive oil in the paella pan over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and bell pepper; cook for another 4 minutes until softened.
  3. Stir in grated tomato and smoked paprika, cooking until the mixture thickens and smells fragrant.
  4. Add rice, stirring to coat each grain with the sofrito. Pour in saffron-infused broth, season with salt and pepper, and spread rice evenly across the pan. Do not stir from this point on.
  5. Simmer rice gently over medium-low heat for 15-20 minutes until liquid is mostly absorbed. Add more broth or water if drying too fast.
  6. Nestle shrimp, mussels, clams, and squid rings into the rice. Cover loosely with foil or lid and steam for 10 minutes until shells open. Discard any unopened shells.
  7. Remove from heat and let paella rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.

Notes

Do not stir the rice after adding broth to develop the socarrat (crispy bottom). Use fresh seafood and soak saffron for best flavor. Adjust heat carefully to avoid burning or mushy rice. Leftovers keep well for up to 2 days and reheat gently with broth.

Nutrition

Keywords: paella, Spanish paella, paella Valenciana, seafood paella, saffron rice, easy paella recipe, Spanish cuisine, saffron dish

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