10 Seafood Paella Recipes for Spanish Flavors

Growing up in a family with Spanish roots, my fondest childhood memories revolve around summer gatherings where my abuela would whip up a massive paella over an open flame in our backyard. The air would fill with the intoxicating aroma of saffron, garlic, and fresh seafood straight from the market, drawing everyone to the table in anticipation. Those vibrant orange rice grains studded with shrimp, mussels, and clams weren’t just a meal—they were a celebration of flavor, family, and the Mediterranean sun.

Lately, I’ve been experimenting in my own kitchen, recreating those nostalgic dishes with a modern twist. After a few trial-and-error sessions (including one smoky disaster from too much paprika), I’ve perfected seafood paella variations that capture authentic Spanish essence while being accessible for home cooks. Whether it’s a weeknight dinner or impressing guests, these recipes highlight the bounty of the sea.

In today’s fast-paced world, paella stands out as a wholesome one-pan wonder—packed with lean proteins, vibrant veggies, and anti-inflammatory spices like saffron. It’s not only delicious but also nutritious, offering omega-3s from seafood that support heart health and brain function.

Classic Shrimp and Mussel Paella

This timeless paella combines tender shrimp and plump mussels with saffron-infused rice for an authentic Valencian vibe. Ingredients (serves 4): 1.5 cups bomba rice, 1 lb shrimp, 1 lb mussels, 1 onion (diced), 2 garlic cloves (minced), 1 red bell pepper (sliced), 4 cups seafood stock, 1 tsp saffron threads, 2 tbsp olive oil, 1 cup peas, smoked paprika, salt, lemon wedges.

Sauté onion, garlic, and pepper in olive oil until soft; add rice and paprika, stirring for 2 minutes. Pour in stock and saffron, simmer 15 minutes. Nestle in shrimp, mussels, and peas; cook covered 10 more minutes until seafood opens and rice is tender. Benefits: High in protein and iron from mussels, low-carb rice option for balanced meals, ready in under 45 minutes.

Lobster and Scallop Luxury Paella

Elevate your paella game with luxurious lobster tails and seared scallops atop creamy rice. Ingredients (serves 4): 1.5 cups short-grain rice, 2 lobster tails (halved), 12 sea scallops, 1 fennel bulb (sliced), 3 garlic cloves, 4 cups fish broth, pinch of saffron, ¼ cup white wine, olive oil, fresh parsley, lemon zest.

Sear scallops and lobster in oil, set aside. Sauté fennel and garlic, add rice to toast, then deglaze with wine and broth. Infuse with saffron and simmer 20 minutes. Top with seafood in the last 5 minutes. Benefits: Rich in antioxidants from fennel, premium omega-3s for joint health, a showstopper for special occasions.

Squid and Chorizo Seafood Paella

Smoky chorizo pairs boldly with tender squid rings in this hearty, spicy twist. Ingredients (serves 4): 1.5 cups paella rice, 1 lb squid (cleaned and sliced), 4 oz chorizo (sliced), 1 onion, 1 green bell pepper, 4 cups chicken-seafood stock, saffron, 2 tomatoes (grated), olive oil, pimentón, parsley.

Cook chorizo to release oils, add onion, pepper, and squid; sauté 5 minutes. Stir in rice, tomatoes, saffron, and stock; simmer uncovered 18-20 minutes for socarrat crust. Benefits: Boosts flavor without extra calories from chorizo fats, squid provides low-fat protein, aids digestion with peppers.

Clam and Prawn Fiesta Paella

Bursting with briny clams and juicy prawns, this version screams coastal Spain. Ingredients (serves 4): 1.5 cups arroz bomba, 1 lb clams, ½ lb prawns, 2 garlic heads (halved), 1 red onion, 4 cups clam juice, saffron, 1 tsp smoked paprika, olive oil, artichoke hearts, lemon.

Brown garlic and onion in oil, add rice and paprika. Pour in juice and saffron, simmer 15 minutes. Add clams, prawns, and artichokes; cover until clams open (8-10 minutes). Benefits: Excellent source of B12 from clams for energy, fiber from artichokes, naturally gluten-free.

Octopus and Saffron Dream Paella

Slow-braised octopus melts into saffron-kissed rice for tender perfection. Ingredients (serves 4): 1.5 cups rice, 1 lb octopus (pre-cooked, sliced), 1 yellow bell pepper, 2 shallots, 4 cups seafood stock, generous saffron pinch, ½ cup alioli, olive oil, bay leaf.

Sauté shallots and pepper, add rice to coat, then stock, saffron, and bay. Simmer 15 minutes; add octopus last 5 minutes. Drizzle with alioli. Benefits: Octopus is lean and collagen-rich for skin health, saffron eases mood, one-pot ease.

Monkfish and Calamari Paella

Meaty monkfish and calamari rings create a robust, fisherman’s-style paella. Ingredients (serves 4): 1.5 cups paella rice, ¾ lb monkfish (cubed), ½ lb calamari, 1 leek, 3 garlic cloves, 4 cups fish stock, saffron, 1 roasted red pepper, olive oil, thyme.

Sauté leek, garlic, and calamari; add rice, stock, saffron, and thyme. Cook 18 minutes, stir in monkfish and pepper at end. Benefits: Monkfish low in mercury, high iodine for thyroid, quick-cooking for busy nights.

Tuna and Shrimp Mediterranean Paella

Fresh tuna steaks and shrimp bring bold, sunny flavors to this light paella. Ingredients (serves 4): 1.5 cups rice, 2 tuna steaks (cubed), ½ lb shrimp, cherry tomatoes, 1 zucchini, 4 cups veg-seafood broth, saffron, garlic, olive oil, oregano.

Sauté zucchini, tomatoes, and garlic; toast rice, add broth and saffron. Simmer 15 minutes, add tuna and shrimp for final 5. Benefits: Tuna’s selenium fights inflammation, veggie-packed for vitamins, under 400 calories per serving.

Scallop and Mussel Bomba Paella

Diver scallops and mussels shine in bomba rice with a smoky edge. Ingredients (serves 4): 1.5 cups bomba rice, 12 scallops, 1 lb mussels, 1 onion, 2 garlic, 4 cups stock, saffron, ½ tsp pimentón, peas, lemon.

Sauté onion and garlic, add rice, spices, stock; cook 20 minutes. Sear scallops separately, add mussels and peas last. Benefits: Scallops for muscle-building protein, peas add plant-based fiber, heart-healthy fats.

Cod and Prawn Spanish Paella

Flaky cod and prawns in a garlicky, paprika-laced rice that’s pure comfort. Ingredients (serves 4): 1.5 cups rice, ¾ lb cod fillets, ½ lb prawns, 1 green pepper, 3 garlic, 4 cups stock, saffron, olive oil, parsley, white wine.

Deglaze pan with wine after veggies; add rice, stock, saffron. Simmer 15 minutes, top with cod and prawns. Benefits: Cod’s low-cal high-protein, anti-inflammatory garlic, supports immune health.

Mixed Shellfish Paella Royale

A grand medley of crab, shrimp, clams, and mussels for ultimate indulgence. Ingredients (serves 4): 1.5 cups paella rice, ½ lb crab meat, ½ lb shrimp, ½ lb clams, ½ lb mussels, 1 fennel, garlic, 4 cups shellfish stock, saffron, lemon.

Sauté fennel and garlic, rice in, stock and saffron simmer 18 minutes. Layer all shellfish last 7 minutes. Benefits: Diverse minerals from shellfish for bone health, festive yet nutritious, feeds a crowd.

Transport yourself to the sun-drenched coasts of Spain with these 10 seafood paella recipes—each one easier than the last and bursting with flavor. Grab your pan, source fresh seafood, and invite friends over; your taste buds (and guests) will thank you! Which will you try first? Share your pics in the comments.