Seafood Paella

Originating in Valencia, in the east coast region of Spain, paella is the quintessential Spanish dish, typically served at lunchtime. So bright and festive, from the saffron infused bomba rice and the rich broth, to the variety of seafood and vegetables, paella is the perfect dish to share loved ones for a special occassion. 

seafood paella recipe

Preparing a paella may seem like a daunting task but it doesn’t have to be, here's our recipe for a seafood paella for two people using the ingredients and recipe card from our Delux Paella Gift Box

paella gift box

Serves 2 people:

Ingredients (can all be found in our delux paella kit): 

A selection of your favourite seafood and vegetables (shrimp, calamari, mussels, peas, diced red pepper for example)

Can Garriga Seafood Broth (600ml)

1/2 tsp salt

1 tbsp extra virgin olive oil

1/2 tsp La Pastora 100% pure sweet paprika

2 tbsp Cuik Sofregit (tomato and onion culinary base)

200g Riu de Bomba Rice

12 threads El Tossal pure Spanish saffron.

30cm paella pan


Heat paella pan on low to medium heat and add 1 tablespoon of olive oil. 

Cook seafood in the pan and then set aside

Heat the broth and salt in a separate saucepan until it reaches a simmer

In the paella pan, add more olive oil and paprika, stir until paprika starts to change colour (around 30 seconds). Then add the Cuick sofregit to the pan. 

Add the bomba rice and stir until the rice is coated in oil, paprika and sofregit.

Add the warmed broth, saffron and veggies (if using) and stir well until everything is evenly distributed in the pan

Bring to a simmer and continue cooking for 18 to 20 minutes or until the rice is fully cooked. Shake the pan occassionally, but DO NOT STIR.

Arrange your pre-cooked seafood on top of the rice 3-5 minutes before the paella is ready to ensure everything is hot. 

Serve with lemon wedges on the side to squeeze over top of the paella.

Que aproveche!