Seafood Paella
A vibrant paella brimming with smoky sausage, clams, shrimp, aromatic saffron rice, and bright lemon and parsley. This one-pan wonder works for dinner parties or weeknight feasts — savoury, colourful, and full of ocean flavour.
Prep time
20 min
Cook time
35 min
Serves
Ingredients
▼
Proteins & Seafood
- 12 ozspicy sausage (chorizo or andouille), sliced
- 1 lblarge shrimp, peeled and deveined
- 1 lbmussels, cleaned and debearded
- 1 lbclams, scrubbed
- optional½ lb scallops or firm white fish
Rice & Base
- 2 tbspolive oil
- 1 mediumyellow onion, diced
- 1red bell pepper, diced
- 4 clovesgarlic, minced
- 1½ cupsBomba or short-grain rice (Arborio works in a pinch)
- 1½ tspsmoked paprika
- pinchsaffron threads, soaked in ¼ cup warm water
- 1 cupdry white wine
- 4 cupsseafood or chicken broth, hot
- 1 can (14 oz)diced tomatoes, drained
- to tastesalt and pepper
Garnish & Finish
- handfulfresh parsley, chopped
- to servelemon wedges
Ingredients
Proteins & Seafood
- 12 ozspicy sausage (chorizo or andouille), sliced
- 1 lblarge shrimp, peeled and deveined
- 1 lbmussels, cleaned and debearded
- 1 lbclams, scrubbed
- optional½ lb scallops or firm white fish
Rice & Base
- 2 tbspolive oil
- 1 mediumyellow onion, diced
- 1red bell pepper, diced
- 4 clovesgarlic, minced
- 1½ cupsBomba or short-grain rice (Arborio works in a pinch)
- 1½ tspsmoked paprika
- pinchsaffron threads, soaked in ¼ cup warm water
- 1 cupdry white wine
- 4 cupsseafood or chicken broth, hot
- 1 can (14 oz)diced tomatoes, drained
- to tastesalt and pepper
Garnish & Finish
- handfulfresh parsley, chopped
- to servelemon wedges
Instructions
Build the Base
- 1
Heat olive oil in a large paella pan or wide skillet over medium-high heat. Add sausage slices and cook about 4 minutes until lightly browned. Remove and set aside.
- 2
Add onion and bell pepper to the pan; sauté about 5 minutes until softened. Stir in garlic, smoked paprika, and rice; cook 2 minutes until rice is fragrant and lightly toasted.
Simmer & Add Seafood
- 1
Pour in white wine and scrape any browned bits from the pan. Add drained tomatoes, saffron with its soaking liquid, and hot broth. Season with salt and pepper and stir gently to distribute.
- 2
Bring to a gentle boil, then reduce heat to medium-low and simmer 10–12 minutes undisturbed. Do not stir — this lets the rice develop the classic crispy bottom (socarrat).
- 3
Tuck mussels and clams into the rice hinge-side down. Add shrimp and reserved sausage evenly over the top. Cover with a lid or foil and cook 8–10 minutes until shells open and shrimp are pink. Discard any mussels or clams that do not open.
Rest & Serve
- 1
Remove from heat and let rest 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.
Melissa's Notes
Socarrat-seekers: after cooking, briefly increase heat for 1–2 minutes — if you hear a light crackle, that crispy bottom is forming. Chicken broth is fine if seafood broth isn't available. Add a pinch of chili flakes with the paprika for a gentle kick.
Nutrition Information
Per serving — based on 6 servings, includes sausage, shrimp, mussels, clams, rice, and sauce
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Join the Nest
Get 10 free recipes — sign up for The Cozy Weeknight Dinner Plan.
Want to save this recipe? Print it out, share with a friend, or follow along on social.