Step-by-step recipe for preparing a traditional seafood paella

A good one seafood paella It's not just measured by its flavor, but by what it represents: sea, sun, after-dinner conversation, friends. It's a dish that's cooked with calm, served with pride, and enjoyed in silence... until the first "it's amazing!"

Here we teach you how to make a seafood paella in the traditional style, without rushing and with the care it requires. We will guide you step by step, from the selection of seafood to the exact proportion of rice and water per person for paella, so that the result is faithful to the Mediterranean essence: simple, tasty and to share.

How to make a seafood paella with an authentic flavor?

There's no need to overcomplicate things: a good paella is all about balance. Choose fresh ingredients, rice that absorbs flavors well, and a clear technique. The secret is not to improvise on timing or quantities. And yes, the type of heat and pan also play a role.

 

How much rice and water per person for paella?

Here's the ratio that never fails:

• Rice per person: between 80 and 100 g (approximately half a glass)
• Water or broth: twice the volume of rice (for example, for 400 g of rice = 800 ml of broth)

The trick? Always use fish or seafood broth, whether homemade or quality, to enhance the flavor.

 

Ingredients

• 400 g of round rice (bomba type)

• 800 ml of fish or seafood broth

• 250 g of whole shrimp

• 250 g of cleaned mussels

• 1 grated ripe tomato

• 2 cloves of garlic, minced

• ½ chopped green pepper

• 50 g of peas

• 1 teaspoon of sweet paprika

• Saffron threads or a pinch of food coloring

• Extra virgin olive oil

• Salt to taste

• Lemon wedges (optional, for serving)

Step by step: how to make a seafood paella like the one in the picture

1. Prepare the base
In a large paella pan, add a generous splash of olive oil and sauté the shrimp for a couple of minutes on each side. Remove and set aside.

2. Make the sofrito
In the same oil, add the chopped garlic, grated tomato, and green pepper. Cook over medium heat until the tomato sauce reduces. Add the paprika and saffron or food coloring, stirring quickly to prevent burning.

3. Add the rice
Add the rice and stir for a couple of minutes so that it mixes well with the sofrito.

4. Add the hot broth
Pour the hot broth over the rice. Add the peas and scatter the mussels over the rice. Cook over high heat for 8 minutes.

5. Add the shrimp and finish cooking.
Add the reserved shrimp, reduce heat to medium, and cook for 10 more minutes. Don't stir the rice to promote the formation of the socarrat (crispy crust).

6. Let it rest and serve
Turn off the heat, cover the paella with a clean cloth, and let it rest for 5 minutes. Serve hot with lemon wedges, if desired.

Tip: Choose your paella pan well

Proper cooking depends largely on the pan. To prepare a perfect seafood paella for 4 people, the ideal is a 32 cm diameter paella pan compatible with induction, like those in the range Castey Coral or Aquamarine. These paella pans not only offer a modern and attractive design, but they also distribute heat evenly, allowing you to better control cooking and achieve that perfect consistency that makes all the difference.

Now you know how to make a seafood paella that's not only delicious, but also has soul. Serve it directly in your Castey Coral or Aquamarine paella pan, with a few lemon wedges, an ice-cold drink, and the best company. This recipe doesn't fail: Mediterranean flavor, irresistible aroma, and guaranteed success.

And if anyone asks what it's made with or how you made it... you know what to do: tell them you learned it where good things are learned, and send them this recipe.