This saffron-infused easy seafood paella with shrimp and lobster is a simpler take on the traditional beloved Spanish dishwith fewer ingredients and no special pan. It will deliver the WOW factor on all level, but you don't need to wait for a special occasion to make it!
This is my personal take on this dish and is different from the traditional, but it offers a few easy tips for the home cook (be sure to check out the tips and video below)
According to this History of Paella article, paella combines the Roman and Arabic cultures as Arab conquerors introduced rice in Valencia. The word paella, may have stemmed from the Arabic word baquia, which simply means leftovers. And it is said that this meal was introduced by Valencia farm workers as the delicious solution to leftovers. Basically, a one-pot rice meal embellished with whatever ingredients one had on hand. And that's why, it makes perfect sense that there are many variations of it today.
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In an article by The Guardian, Valencian chef Llorenç Millo is quoted saying, paella has as many recipes as there are villages, and nearly as many as there are cooks. To me, that makes it one of the most exciting and inviting dishes.
And I'll say right off the bat, this seafood paella recipe is my own pared down version, prepared as an easy weeknight solution that does not require a special fire nor a special pan.
Historically, in Valencia, this dish would have incorporated things like chicken thighs, rabbit, snails and beans (about three kinds of fresh beans). But, as mentioned earlier, paella is the mother of leftover solutions and one-pot meals, and the ingredients will vary from place to place, depending on the traditions and what ingredients are available. Nowadays, particularly in the States, paella is almost always associated with seafood.
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When you cook paella rice, you're looking for the end result to be dry, separated rice and not something like a creamy risotto or a sticky rice like you would eat at a Chinese restaurant. That's why, your choice of rice here is important.
The best rice option to use when making this dish is a medium-grain rice that can absorb the liquid while maintaining some bite and firmness. Round Spanish rice could be hard to find, but something like Goya medium grain rice (affiliate link) will work. Long-grain rice is not a good option here.
In this easy seafood paella, I kept the ingredient list short, focusing on two seafood options: shrimp and lobster. If either is not available to you, feel free to get creative using a firm fish or some mussels or clams. I did not add any chicken or chorizo, but again, if that is something you are looking for, feel free to adapt this recipe (see section below called variations).
Festive Seafood Paella
And while, traditionally, this dish is cooked over open fire made of tree prunings, this easy, home-cooked version is simply cooked on the stovetop.
If you have a paella pan or even a special outdoor paella grill (affiliate links), that would be ideal. But I don't have one, and found it easy enough to use a sturdy skillet.
The important thing is that the skillet you use has a large and even surface, which aids in cooking the rice properly and quickly. That's why a round-bottomed wok is not a good choice for making paella. It's not impossible, but if you're new to making this, you would have better results using a carbon steel pan or a cast iron skillet, which is what I used in this recipe.
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1- The first step here is to get the lobster cooking in boiling water. This will be quick, about 1 to 2 minutes. You don't want to overcook the lobster, but you're looking for it to turn a nice pink. When the lobster is cool enough to handle, remove the shell and cut into large chunks to use later. Important: keep the lobster water for later use.
2. I like to soak the paella rice in water a few minutes (15 to 20 minutes or so) before using, this helps it cook evenly. Then, to begin making the paella, heat 3 tbsp extra virgin olive oil over medium-high (making sure it's shimmering but not smoking.) Saute chopped onions first for a couple minutes, then add the rice (drain first).
Cook the rice for 3 minutes, stirring regularly. Yes, I am aware that in some recipes you are almost forbidden from stirring the rice. But it worked best for me this way. Grateful to Bobby Flay for this tip.
Recipes: Seafood Paella
3- Now we add a few more ingredients: garlic and the lobster cooking water first. Then the saffron and it's soaking liquid along with spices, paprika, cayenne pepper, aleppo pepper, and salt.
3. b) Stir in the chopped tomato and green beans. Bring to a boil and let the liquid reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
4- Now, we add the shrimp over the rice, pushing it into the rice a little. At this point, if the rice looks to be too dry and might need a tiny bit of water, you can carefully add some. Cover and cook for another 10-15 minutes until the shrimp turns pink.
Seafood Paella Recipe
4- b) Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley, if you like.
Traditions aside, in my house, we serve paella family-style with a favorite white wine or a bit of sangria to go along. Of course, adding a little something to start the meal like chilled tomato Gazpacho is always an option. To finish, try Crema Catalana, Spain's version of crème brûlée.
Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.
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*This post originally appeared on The Mediterranean Dish in 2015, and it has recently been updated with new information and media for readers' benefit.
I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...Many believe that paella happened almost by accident. After royal banquets, the Spanish kings’ servants would mix the leftovers in large pots to take home. The name paella comes from the Arab word “baqiyah” for leftovers. There are as many versions of paella as there are cooks. Here’s ours.
Many believe that paella happened almost by accident. After royal banquets, the Spanish kings' servants would mix the leftovers in large pots to take home. The name paella comes from the Arab word baqiyah for leftovers. There are as many versions of paella as there are cooks. Here's ours.
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Note: Remember to drain the seafood well after it is thawed to prevent too much water from sitting in the pan. Rather add tablespoonfuls of the fish stock as required.
Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.
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