Rice & grains · Spain

Paella de Marisco

Name: Paella de Marisco
Total time: 158 min
Yield: 6
Cuisine: Spain
Ingredients: 300 grams (11 oz) crab; 300 grams (11 oz) shrimp heads; 1 bay leaf; 4–5 whole garlic cloves; 500 grams (1.1 lb) yellow onion, cut into quarters; 4 liters water; 12 live mussels with beards removed; 400 grams (14 oz) grated tomatoes; 400 grams (14 oz) diced squid mantles; 400 grams (14 oz) shrimp (deveined and shelled); 400 grams (14 oz) Valencian rice; 8 Norway lobsters (or very large crawfish or shrimp if Norway lobsters aren't available); 6 tablespoons olive oil; 2 cloves minced garlic; 1 tablespoon sweet paprika; 8–10 strands of saffron (or 1½ teaspoons food coloring; see notes); Salt to taste

Paella de marisco (seafood paella) is the world's most popular paella recipe. It emerged in its modern version in Spain's Valencian coastal region in the early 1800s. Prior to the 19th century, the ingredients for seafood paella varied greatly with the most unusual being eel. Valencians consider seafood paella and paella valenciana (Valencian paella) as authentic. They view all other variations as imposters. Below is a slightly altered version of the traditional recipe presented by Chef Juanry Seguí, a prominent Valencian chef. Please read Paella cooking techniques before attempting this recipe.

Published October 16, 2026

EST. TOTAL TIME2h 38m

DIFFICULTYMedium

SERVES6

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

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What you’ll need

Tap an ingredient as you get it ready.

Let’s make it

Step 1

Boil the broth ingredients in water, allowing the liquid to reduce until there's 2 liters of broth. Occasionally mash the ingredients against the bottom of the pot with a ladle or potato masher to squeeze out their flavors.

Step 2

Strain the broth and set aside.

Step 3

Heat oil in a paellera over a medium flame.

Step 4

Add mussels and cover with a pot lid. The lid should cover the mussels but not the entire paellera. Cook until they open, then remove and set aside.

Step 5

Add Norway lobsters and sprinkle them each with a pinch of salt.

Step 6

Sear the lobsters, then remove.

Step 7

Add the diced squid and sauté for about 2 minutes.

Step 8

Add the shrimp and sauté for about 2 minutes.

Step 9

Add garlic and sauté until golden brown. This should take about a minute.

Step 10

Add grated tomatoes and sauté for about 4 minutes to make sofrito.

Step 11

Add rice and braise until completely coated with sofrito.

Step 12

Add paprika and sauté for about 2 minutes.

Step 13

Add 2 liters of the seafood broth.

Step 14

Add saffron (or food coloring). Mix well and simmer for about 3 minutes.

Step 15

Taste the broth and invite your dinner guests to do so as well. If the broth is bland, add salt a pinch at a time until everyone approves.

Step 16

Replace the lobsters and mussels, and continue cooking.

Step 17

Begin tasting the rice after it's been simmering for about 20 minutes and reduce the heat a bit. Make sure the rice doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear.

Step 18

Your paella is done once the rice is slightly firm to the bite (al dente), the paella is a little moist but not soupy, and there is a bit of toasted rice on the bottom of the paellera. This is considered a delicacy throughout the Spanish-speaking world.

Step 19

Remove the paellera from the heat and cover it with a white towel (not foil). Allow it to sit for 5 minutes before serving.