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How to cook Authentic Spanish Seafood paella recipe? Just like this!


Real-time recorded Seafood Paella Recipe MasterClass from Helina Sanchez, chef & founder at Paella Barcelona Cooking School in Barcelona.

Have you ever tried to cook a Seafood Paella recipe by yourself? Or you have never had the courage to do it just because it sounds so challenging? The common myth says that it takes long hours to cook an authentic seafood paella recipe, but that is completely untrue!

Here we go! Easy Seafood Paella recipe that everyone can make at home! I recorded this video in real-time, to make it possible to show all the details. Because the details are what matters most here. How often after watching some video recipes you tried to replicate it but failed? Many times? I’m sure the answer is yes:) That happened with all of us including me before my cooking career started!

But why does it happen? On the video, it looks so simple and fast, but in reality, something always goes wrong! In fact, it happens because watching short videos you are always missing many important details: like the stove temperature throughout the cooking process, when to stir or not, how your cooking should look at every point, etc.

For any seafood paella recipe, it’s extremely important to change the heat from highest to lowest at a very specific point. The time advice will not help you much here just because we all have different stoves and different pans. The thing is how your paella should look at the moment when you must reduce the stove temperature.

Spanish Seafood Paella Recipeย 

Ingredients 4 people ๐Ÿฅ˜๐Ÿฅ˜๐Ÿฅ˜๐Ÿฅ˜

๐Ÿฆ 4 raw shell-on prawns

๐Ÿฆž 4 Norwegian lobsters. Or use another shell seafood in your paella like langoustines or similar.

๐Ÿฆ‘ 4 squids cleaned and sliced crosswise

๐Ÿ™ 1 medium cuttlefish (squeeze the brown part (spleen) for the juice, cut other parts into square pieces). You can skip cuttlefish and use more squid or another seafood in your paella.

๐Ÿ’ช 12 mussels, cleaned and debearded

๐Ÿš๐Ÿ’ฃ 2 cups Bomba rice. Bomba is Spanish rice, the best for any Spanish seafood paella recipe. Order it on Amazon, or substitute it with Arborio rice. If you canโ€™t find any of those use short-grain rice. Do not use brown rice. Do not wash your rice.

๐Ÿฅฃ 8 cups fish stock or clam juice (for the smaller pan than mine you should take less stock: about 5-6 cups)

๐Ÿง„ 3 garlic cloves minced

๐ŸŒถ 1 red sweet pepper diced

๐Ÿ… 4 ripe tomatoes

๐ŸŒธ 1 pinch of saffron

๐ŸŒถ๏ธ 2 tsp sweet smoked paprikaย 

๐Ÿ‹ 2 lemons cut into a flower shape

๐Ÿซ’ 4 tablespoons of extra virgin olive oil

๐Ÿง‚ Saltย 

I think I did my best trying to explain all the important details in this easy seafood paella recipe! However, feel free to contact me if you still have some questions. Would be happy to help!

Would love to see Your Paella made with my seafood paella recipe! We just opened a new hashtag for our students’ paellas! Please take a picture with Your beautiful paella, post it on Instagram and add #paellabarcelonacookingschool Thank you! Best wishes from Barcelona!

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