This saffron-infused easy seafood paella with shrimp and lobster is a simpler take on the traditional beloved Spanish dish with fewer ingredients and no special pan. It will deliver the WOW factor on all level, but you dont need to wait for a special occasion to make it!
This is my personal take on this dish and is different from the traditional, but it offers a few easy tips for the home cook (be sure to check out the tips and video below)
According to this History of Paella article, paella combines the Roman and Arabic cultures as Arab conquerors introduced rice in Valencia. The word “paella,” may have stemmed from the Arabic word “baquia,” which simply means “leftovers.” And it is said that this meal was introduced by Valencia farm workers as the delicious solution to leftovers. Basically, a one-pot rice meal embellished with whatever ingredients one had on hand. And thats why, it makes perfect sense that there are many variations of it today.
In an article by The Guardian, Valencian chef Llorenç Millo is quoted saying, “paella has as many recipes as there are villages, and nearly as many as there are cooks.” To me, that makes it one of the most exciting and inviting dishes.
And Ill say right off the bat, this seafood paella recipe is my own pared down version, prepared as an easy weeknight solution that does not require a special fire nor a special pan.
The short answer is no. In order for a paella to cook properly the pan must be as wide, flat and shallow as possible, the exact opposite of a wok. In a wok it would be impossible for each grain of rice to be exposed to the liquid in the pan in equal measure.
What is in paella?
The question that continues to be hotly debated even throughout Spain is: whats in it?
Historically, in Valencia, this dish would have incorporated things like chicken thighs, rabbit, snails and beans (about three kinds of fresh beans). But, as mentioned earlier, paella is the mother of leftover solutions and one-pot meals, and the ingredients will vary from place to place, depending on the traditions and what ingredients are available. Nowadays, particularly in the States, paella is almost always associated with seafood.
But, two ingredients are constant:
- Saffron: Gives paella its distinct flavor–floral and slightly earthy. Its expensive, but a little goes a long way!
- READ MORE: What Is Saffron? An Essential Guide
- TRY IT: Order from our Spice Shop.
- Rice. Rice is the single most essential ingredient that makes this dish so comforting and satisfying! But what rice to use can be a tricky choice…
How to serve it?
Traditions aside, in my house, we serve paella family-style with a favorite white wine or a bit of sangria to go along. Of course, adding a little something to start the meal like chilled tomato Gazpacho is always an option. To finish, try Crema Catalana, Spains version of crème brûlée.
- To add Chorizo: dried Spanish chorizo makes a good addition, and you can add them early on in the recipe to get the most flavor. Slice chorizo into thin half-moons and, once youve sauteed the onions, add the chorizo and give it a quick cook until it crisps a little, then continue on by adding the garlic, lobster cooking water etc.
- To add shellfish such as clams or mussels, nestle well-cleaned clams or mussels into the rice at the same time you add the shrimp, making sure the hinge sides are up so they release juices into the rice. Cover and cook until clams and mussels are open (about 6 to 10 minutes.) For more tips on how to buy, store and clean mussels, be sure to check out my Steamed Mussels recipe.
- To add fish. Ive been asked if adding fish fillets is an option. If youre going for a thinner fish like sole fillet, you can cut it up into pieces and add it at the same time you add the shrimp. Make sure you give the fish a little seasoning. Again, youll cover and cook a few minutes until shrimp turns pink and your fish is nice and flaky.
Simple Seafoods Paella in a wok/ My own version
FAQ
Can you use a wok pan for paella?
Can you make paella without a paella pan?
What can I substitute for a paella pan?
Do you really need a paella pan?