Preparation time: 20 minutes
Cooking time: 45 minutes
Servings: 2-3

Paella de marisco is translated from Spanish as “seafood paella”. Experience vibrant flavours of Spain, admired by both local citizens as well as millions of tourists. No need to travel though since you can easily prepare the meal at home, combining the most common ingredients such as seafood, rice or tomatoes. Get inspired today with Hana’s Recipes

More about paella and its different types

Paella as a flavourful rice dish is considered to be a symbol of both Spanish cuisine and culture. From its early origins dating back to the region of Valencia on the eastern coast, people have enjoyed its diverse Spanish tastes, very well combined in one pan. It did not take long for the dish to transform from a simple farmer’s meal to internationally celebrated rice meal.
Paella truly captures the essence of the Mediterranean gastronomy. From this perspective, the word of mouth spread quickly to many parts of the world and therefore, there are currently plenty of culturally adapted versions of paella that people can choose from. Let’s look at the most famous ones that a person hardly says no to:
  • Paella valenciana: As indicated from the name, paella valenciana comes from the region of Valencia. It traditionally combines chicken, rabbit and sometimes snails, together with green beans, garrofó (a type of large white bean) and tomatoes. You may season the paella with rosemary, saffron, even artichokes.
  • Seafood paella (Paella de marisco): The substitution of meat with different kinds of seafood (shrimp, mussels, clams or squid) is mainly popular in coastal areas. The rich broth of paella, enhanced with saffron as well as tomatoes, allows the chosen seafood to bring exquisite taste to the rice. To make the taste even stronger, do not be afraid to add lemon and fresh parsley at the end.
  • Mixed paella (Paella mixta): Such a type is a combination of both meat and seafood. The most common ingredients include chicken, rabbit, shrimp, mussels and chorizo salami, a very popular Spanish addition. Specifically paella mixta is a highly flexible type, primarily in terms of vegetables. Therefore, peppers or peas may be utilised as well. It always depends on your preference and cravings at the moment of preparation of the meal.
  • Black paella (Arroz negro): Black paella can be distinguished from other types due to its significantly dark colour, coming directly from the squid or cuttlefish ink. Except for these, prawns may be included in the meal too. They all provide rich, savoury flavours, also thanks to a typical serving – aioli coming alongside the paella and known as a garlic mayonnaise.
  • Vegetarian paella (Paella de verduras): Nowadays, when the number of vegetarians is rising, there is also an option to make the paella vegetarian. It has become quite popular, as it combines a variety of fresh vegetables like artichokes, peppers, peas, green beans and, obviously, tomatoes. Similarly to previous paella types, vegetarian one is also seasoned with saffron and herbs, properly highlighting the natural flavours of added vegetables.
This blog post will be focused around paella de marisco, because no matter how many new variations are created, this meal remains to be one of the most traditional ones. Let’s take a look with Hana’s Recipes at how easy it is to make it in your own kitchen, with a slight modification in terms of ingredients, compared to the original recipe:

Paella de marisco: Ingredients

  • 80 g of chorizo ​​salami,
  • 16-18 shrimp pieces,
  • 100 g of chicken breasts (or boneless upper thighs),
  • 2 tbsp of olive oil,
  • 1 bay leaf,
  • 1 onion,
  • 3 cloves of garlic,
  • 1 piece of red pepper (yellow or green can also be used),
  • 3 dried tomatoes,
  • 100 ml of white wine,
  • 50 g of tomatoes from a can (cubes),
  • 500 ml of chicken broth,
  • 150 g of arborio rice,
  • A pinch of saffron

Paella de marisco: Preparation of the Spanish classic


Firstly, finely chop the onion, garlic and pepper. If you want to add shrimps, fry them separately in a pan with olive oil until they catch colour (about 5 minutes). Clean the meat and cut it into small pieces. Cut the chorizo in a similar way and start frying it in olive oil.

Paella de marisco. Photo: Andrea


When the colour and fat from the chorizo salami are released, add the meat to it and continue frying. After that, throw in a bay leaf and the chopped onion, garlic and pepper. Saute together for about 3 minutes.

Paella de marisco. Photo: Andrea


Next, add 3 pieces of dried tomatoes (you can use the whole ones) in order to enhance the overall taste of the paella de marisco.

Paella de marisco. Photo: Andrea


Add rice and fry for the next 4-5 minutes, stirring constantly.

Paella de marisco. Photo: Andrea


Pour in the white wine. Let the wine evaporate to half of its original amount.

Paella de marisco. Photo: Andrea


After it is done, pour in the heated broth over everything. Stir and reduce the temperature to a lower level. Slowly simmer uncovered for 45 minutes.

Paella de marisco. Photo: Andrea

And that should be it! Perhaps a little harder compared to our previous photo recipes, but certainly rewarding! Enjoy your paella de marisco and remember that you can easily prepare it now whenever you feel like it!

Leftovers from rice and chicken? Hana’s Recipes has two delicious solutions for you where both can be utilised: Chicken tikka masala and pineeapple curry, which may be easily prepped for the whole week.

Paella de marisco: Videorecipe to master the Spanish cuisine symbol

FAQ: Is it necessary to always use saffron in paella de marisco?

Saffron is traditionally used within Spanish paellas. It gives them the distinctive flavour and colour people admire the meal for. However, as we tend to emphasise for almost all recipes, meals should be adjusted to your general preference and to what you are craving at the moment of preparation. Therefore, if you don’t have any saffron at home or you wish to replace it with something else, you can use turmeric. Just be aware that the overall taste will be different.


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