Seafood Paella Valenciana

Dive into the flavors of Spain’s Mediterranean Coast with Seafood Paella Valenciana; vibrant, savory, deliciosa!

Where did Paella originate?

Paella’s roots lie deep in the sun soaked shores of Spain’s eastern Mediterranean coast. No surprise there, as this region is known for producing rice and possesses one of the largest ports in the entire Mediterranean Sea! It all comes together in the name: “paella” echoes the “paellera,” the round and flat pan that is traditionally used to cradle this delicious dish.

As is common with many classic dishes, Paella Valenciana’s story is one of humble beginnings and a logical evolution. Born from the hands of hardworking men, farmers and laborers who used whatever they could find. The dish started out simple: rice simmered with onions, tomatoes, and maybe rabbit, snails, or beans. Special occasions meant adding chicken, duck, and a touch of saffron for a bit of luxury. However, being near the sea, it wasn’t long before seafood joined the party, giving birth to the version of paella we know and love today!

Is this paella authentic?

When one looks back at paella’s roots, you’ll find a very simple story. Forget fancy seafood! Traditionally, it was all about rice, snails, hearty beans, and maybe some meat if it happened to be available. Seafood was added much later. Today, restaurants often give you a choice: the meat-focused “paella valenciana” or the seafood-laden “paella marisco.”

Before preparing this post, our paella research unearthed a third category of this dish! While digging deep, we discovered that many people also recognize a third type: paella mixta. This mixed version, with both meat and seafood, seems closest to what most picture today and is exactly what we’ll be showcasing in this post. Some traditionalists may refer to mixta as paella americano. Perhaps, but from our research it is evident that seafood likely found its way into the dish well before America was founded. Do you have an opinion? Let us know in the comments below.

What seafood is used with paella?

While clams, mussels, calamari, and shrimp are classic choices, paella is a blank canvas for your favorite ocean treasures. We’ve used cuttlefish, scallops, oysters, lobster, monkfish, even bass, grouper and tilefish. They have all created an amazing paella. Just remember, pick seafood that can handle the heat and hold its own during the cooking process. So, unleash your inner captain and chart your own paella adventure!

Seafood paella with chorizo?

Chorizo is a classic paella ingredient, but we’ve discovered a secret and unique option! Our recipe combines ham, kielbasa and andouille sausage creating a smoky, savory depth that we just can’t resist. We’ve tried chorizo before, and maybe someday the perfect one will change our minds. Feel free to swap the kielbasa for chorizo if you love chorizo! Just let us know where you found your favorite, and we’ll give it a taste test.

Is paella gluten free?

We know that Seafood paella is delicious, elegant and rustic, but we know some of our readers are worried about gluten. Fear not, you can absolutely enjoy this Spanish dish without compromising your dietary needs. The key is a little detective work to ensure all your ingredients are gluten-free.

Paella’s base of rice, seafood, and chicken is naturally gluten-free. Just watch out for the sausages and ham, as some vendors sneak gluten into their recipes. How? Blame hidden fillers added to sausages and toppings and flavorings added to the ham. To be safe, scan the ingredient list of your chosen kielbasa, chorizo, andouilles, and ham before they hit your pan. Once you find gluten-free versions, they are yours to create a gluten-free paella and add to your daily gluten-free journey!

What are the ingredients for seafood paella?

As is true with most Spanish cuisine, this paella gets its soul from its vibrant and luscious sofrito. Think onions, garlic, peppers, and cilantro employing their magic in a pan. For the meats, we prefer white chicken, but white or dark meat works just fine. The smokiness? That’s all thanks to our trio of kielbasa, ham, and andouille. Craving a bit more tradition? Swap the kielbasa and andouille for a good quality chorizo.

The paella’s broth exudes simplicity. Chicken or seafood stock teams up with tomato sauce, sazon (a delicious spice blend, store bought or homemade), paprika, bay leaf, Worcestershire sauce, oregano, salt, and pepper. For a touch of tradition, swap the sazon for saffron. Now, let’s dive into the ocean! We love fresh clams, mussels, cuttlefish, calamari, and shrimp, but feel free to substitute what you like or is in season! Scallops, oysters, monkfish, lobster, grouper, tilefish, or any large, sturdy seafood are all welcome to join the party. Just remember, they need to hold their own during the cooking process.

Lastly, you need a good pan to cook the paella in. A paellera is the traditional flat pan that is used. We prefer using a large heavy Calphalon sauté pan. Shop for a heavy pan using this link.

Seafood paella recipe

This recipe might seem like it has many steps, but don’t worry! Just take your time, stay organized and follow the instructions. With a little planning, you’ll be enjoying this amazing paella in no time! We used to be intimidated by paella, but once we broke it down, it was quite manageable. The result makes this totally worth it!

First things first: prep your flavor base! Dice those onions, peppers and garlic for a vibrant sofrito. Next, tackle the meats. Cut the chicken into chunky bite-sized pieces and chop the ham and sausage into pieces about a half-inch. Consider completing this step the day before so you only have to throw everything together for a stress free meal.

On paella day, get your seafood party prepped! Give the shrimp a quick clean, slice the calamari and cuttlefish into bite-sized pieces, and don’t forget the clams and mussels. Scrub the shells, then soak them in a water-baking soda bath for 30 minutes. This clever trick helps them release any sand and plumps up the meat. For an extra flavor boost, feel free to rub your chicken with your favorite seasoning an hour before cooking.

Now it is time to start cooking! In a large heavy pan, 5 quart minimum, 6 quart preferable, at high heat sear the chicken. We do not use the paellera. Once browned, remove and set aside. Lower heat to medium and saute the smoked meat. Do not let them burn. Cook until browned and remove. Last, at high heat, quickly sear the calamari and cuttlefish. Remove and set aside.

Now, it’s sofrito time! Let this sizzle in the pan, and watch as it magically loosens up any bits left in the pan from the meat. Keep an eye on it, turn heat down if too hot. Don’t let the sofrito get any darker than golden brown. When those onions turn sweet and translucent, you’re good to go! Now, the choice is yours: continue cooking your paella straight away, or take a break and come back later – the sofrito will wait patiently.

Once the broth boils, scatter in the rice and give it a gentle stir. Now, turn the heat down to medium-high – you want a simmer, not a raging boil. Keep an eye on things, and when most of the liquid has disappeared (look for those tempting little holes forming in the rice!), it’s time to add the calamari, cuttlefish and chicken. Give everything a good mix, then pop a lid on it.

Time to move to the oven! This is where our recipe is a bit different, we finish the cook in the oven. This technique was learned experimenting with jambalaya. We learned that recipes for jambalaya are finished in the oven. The result is fantastic. Set a timer for 15 minutes and let the magic begin.

Now we are in the homestretch! After 15 minutes in the oven, gently stir in the juicy shellfish and plump shrimp. Pop the lid back on and return to the oven for another 15 minutes. When time’s up, peek inside: those clam and mussel shells should be happily open, showcasing their tender meaty treasure. The rice should be perfectly cooked too. If not, give it another five minutes in the oven. Once everything is just right, whisk it out of the oven and serve it up steaming hot! Congratulations, you just made seafood paella!

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