Classic Seafood Paella

A classic seafood paella built on a rich sofrito and gently spiced rice, finished with fresh shellfish and sweet peas. One pan, deep flavour, and meant to be shared straight from the table.

Classic Seafood Paella

Serves: 4–6
Time: 55 minutes

Ingredients

3 tbsp olive oil
1 small onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic, minced
1/2 cup sofrito
2 tsp paella seasoning
1/2 tsp chili flakes (optional)
2 cups paella rice
4 cups paella seafood stock, warmed
1/2 cup crushed tomatoes
1/2 tsp saffron threads (optional)
Shell-on shrimp
Fresh mussels
Fresh clams
Calamari, cleaned and sliced
1/2 cup frozen peas
Salt and freshly cracked black pepper
Fresh parsley
Lemon wedges

Instructions

Build the base

Heat olive oil in a wide, shallow pan over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant. Add sofrito, paella spice blend, and chili flakes and cook for 2–3 minutes until aromatic.

Toast the rice

Stir in the rice, coating it fully in the sofrito and spices. Cook for 1–2 minutes until lightly toasted.

Add the liquid

Pour in warm seafood stock, crushed tomatoes, and saffron if using. Season lightly with salt and pepper. Bring to a gentle simmer and spread the rice evenly across the pan. Do not stir from this point on.

Cook the paella

Simmer uncovered for about 15 minutes, rotating the pan occasionally for even cooking.

Add the seafood and peas

Nestle shrimp, mussels and/or clams, and calamari into the rice. Scatter frozen peas over the pan during the final 5 minutes of cooking. Continue cooking until the seafood is just cooked through and the shellfish have opened.

Finish and rest

Increase heat slightly for the last 1–2 minutes to develop a light crust on the bottom of the pan. Remove from heat, cover loosely, and rest for 5 minutes.

Serve

Finish with fresh parsley and lemon wedges. Serve hot, straight from the pan.