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Receta de Paella de Marisco - Seafood Paella Recipe

La Tienda Kitchens

  • 1 hour 55 minutes
  • 4 servings
Seafood Paella Recipe
Paella de Marisco is a summer favorite in Spain for good reason - paella is the perfect base for whatever's tantalizingly fresh from the sea. While not considered the most traditional of paellas, it's one of our absolute favorites - both for the stunning presentation and the delicious, coastal flavor. If you have an opportunity to cook your paella outside over a wood fire, do it! This will give your paella the smoke it needs for the absolute best texture and flavor.
Rated 5 Stars


  • 6cups clam or seafood broth
  • 1tsp thread saffron
  • 1 1/2pounds firm-fleshed fish, cut in bite-sized pieces
  • 1dozen mussels
  • 1dozen small clams
  • 12large shrimp in shells
  • Spanish sea salt
  • 2tbsp parsley, minced
  • 8cloves garlic, minced
  • 1tbsp fresh thyme
  • 2tsp sweet smoked paprika
  • 8tbsp olive oil
  • 1medium onion, chopped
  • 6scallions, chopped
  • 1red bell pepper, finely chopped
  • 1large tomato, chopped
  • 2cups Bomba paella rice or Calasparra paella rice
  • Lemon wedges
  • Alioli (garlic mayonnaise)
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Heat broth in a large pot. Stir in saffron. Pat fish and shrimp dry with paper towels. Sprinkle with salt and let sit 10 minutes. Use a mortar and pestle to mash parsley, garlic, thyme and 1/8 tsp salt into a paste; stir in paprika. Add water if necessary to form a paste.
Heat 6 tbsp of oil in 15" paella pan over medium high heat and quickly brown the fish 1-2 minutes. Do not fully cook. Remove to warm platter. Add remaining 2 tbsp of oil, onion, scallions and bell pepper to paella pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Add all reserved fish (but not shrimp). Stir in parsley paste. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary.
Arrange shrimp, clams and mussels over rice, placing edges of mussel and clam shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Remove pan from the heat and cover with foil. Let sit 10 minutes. Garnish with lemon wedges and serve with fresh alioli.

Reviews (16)

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Terry Dagrosa

Rated 5 Stars

Outstanding recipe, thank you. We loved this mixed seafood paella (I used cod fish for the white fish) and served it with the garlic aioli, and of course a pitcher of sangria.


Rated 5 Stars

Fabulous recipe. Flavours were divine, wonderfully balanced. I used frozen seafood mix - shrimp, scallops, calamari (fresh were unavailable) - very delicate - and they were (happily) not at all overwhelmed by the rest of the dish. I imagine fresh seafood would be even more out of this world!!! I made this for a party. It completely worked. Thank you!


Rated 5 Stars

Excellent recipe! We cut the portion in 1/2 for two people and added sea scallops. Yummy!


Rated 5 Stars

Would recommend this recipe 100%...it came out perfect and tasted wonderful


Rated 5 Stars

Just make this. It's lush! And don't be scared about cooking it too long. That rice should be stuck to the pan!


Rated 5 Stars

Excellent. The process made me a bit leery at first, putting the camarones in late and in the shell. But the recipe worked. I substituted a Seafood mix bag from Sams in place of much of the ingredients, and it still worked out well. Very flavorful, and worth the preparation time.

Bob Kleven

Rated 5 Stars

I've made Paella several times a year for many, many years. This is by far the best recipe ever. We used salt and paprika seasoned cod cut into strips and smoked with shelled shrimp in a stove top smoker for 15 minutes for the fish, added finely diced Spanish chorizo and 12 cloves of garlic. Everything else was per directions and WOW! Paella-Perfection.


Rated 5 Stars

I was in search of real Spanish paella recipe for a long time. I used to travel to Spain a lot some time ago and since then was missing this dish. I found a place in SF where they serve a very good basic paella, but I always wanted to cook it myself. I decided to give this recipe a try relying on my gut feeling, and it was a winner. I substituted fish for calamari and it came out super delicious. Probably one of the best paellas I've ever had. It's very easy to cook, doesn't take a long time and result is outstanding. Highly recommend this recipe.


Rated 5 Stars

This was our 2nd try at Paella and this will definitely be our recipe to use in the future. We followed the recipe very closely and the end result was fabulous.


Rated 5 Stars

I always wanted to try cooking paella eversince I tasted paella when I was in Spain. I searched for a recipe that I think would at least come close to what I had and I tried making this. It was an instant hit! My husband told me that the taste brought him back to our travel in Spain. I just think it's quite a tedious preparation but the end result is definitely worth it! I'll try to look for a bigger pan so I can double the recipe because we were definitely hungry for more!


Rated 5 Stars

Everything sounds good! However, I must insist, onion is a no-no for paellas. Onions are very juicy, the rice absorbs this juice and makes it very clumped. Rice has to be dry and lose :). Other than that, have fun making it.


Rated 5 Stars



Rated 5 Stars

I made this last night for my family and it was the first time I've ever tried to make Paella. We are just two weeks back from our trip to Spain so fresh Paella is still in our minds. Everyone loved it. I am lucky I live on the East coast for fresh seafood and used shrimp, clams, crab legs, grouper, mussels. I either need a larger Paella pan or I could go less on the stock. I think I'll get a larger pan!! Thank you!!

Millie Rojas

Rated 5 Stars

The best paella I ever had. Thank you!


Rated 5 Stars

The Recipe is fool proof. GO FOR IT ‼️

Marilyn R

Rated 5 Stars

This recipe is superb! My whole family enjoyed it! I didn't find the seafood broth so I used chicken broth instead and it was so amazing! I used a giant caldero since I do not own a paella pan yet and it was perfect! Fresh seafood medley and some lobster tails made my paella amazing! I wish I could post my pictures. This will be a normal dish from now on! Thank you so much!

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