Home-Seafood Paella Recipe

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Welcome to my blog on learning to make Paella along with learning to speak Spanish. I am offering the best cookbooks available for learning to make a truly authentic paella, as well as the best products available to learn Spanish quickly and easily. Please visit my Shop Page where you can buy all the wonderful, and sometimes hard to find, ingredients for making paella.

Paella’s native land is a region on Spain’s eastern coast called Valencia, but also known as El Levante, land of the rising sun. This area along the Mediterranean is warm, humid and sun-drenched. It was here in this perfect garden region that the Moors created irrigation systems thirteen hundred years ago, as well as introducing two of paella’s most essential ingredients, arroz (rice) and saffron. The stage was set by the Moors for the creation of paella several centuries later.


The most authentic paellas are not the familiar mixtures of meat, sausage and seafood that we often find in restaurants. Though many paella cookbooks adhere to this mixture, you will not find these in Valencia. Here, paella is created to highlight each ingredient so that it is appreciated and savored for its own unique flavor. The mixing of meats and seafood is taboo. I, however, cannot bring myself to make paella without the flavor of a good chorizo sausage. I make my paella with the chorizo along with either meat or seafood, not both. There are so many wonderful paella recipes. Here is a seafood paella recipe for you from my favorite paella cookbook by Penelope Casas, which you can purchase by clicking right HERE to begin your paella adventure. You will soon wonder how you ever lived without making and eating paella. Enjoy!
Mussel Paella


6 pounds of mussels(rinse in water to purge any grit, then soak in salted water and place in the fridge til needed)

2/3 cup of dry white wine

5 1/2 cups of clam juice or fish broth

1/4 teaspoon of crumbled saffron

1 tbsp of thyme leaves

1 tbsp of rosemary leaves

1/4 cup of fresh lemon juice

8 tbsps of Spanish olive oil

1 medium onion, chopped

8 cloves of garlic, minced

2 tbsps minced shallots

4 tbsps minced parsley

4 pimentos, 2 cut in 1/2 inch strips and 2 chopped

3 cups of Bomba Spanish rice

salt & pepper

and I like to add 1 tsp of Spanish sweet, smoked paprika

Put aside 6-10 mussels per person. Pour the wine into a large skillet, add the remaining mussels, cover and bring to a boil. Cook over high heat, removing the mussels to a plate as they open. Save the broth from the skillet, and combine it with enough clam juice to make 6 cups. Add the saffron, thyme, rosemary and lemon juice. Keep hot over low heat. Remove the mussel meat from the open shells and chop coarsely. Heat the oil in the paella pan. Add the onion, garlic, shallots and parsley. Stir in the chopped mussels and pimentos. Cook one minute, then add the rice and coat well in the pan mixture. Pour in all the hot broth and bring to a boil. Season with salt, pepper and paprika. Continue to boil while stirring and turning the pan until the rice is no longer soupy, but has enough liquid to continue cooking the rice about 5 minutes more. Arrange the pimento strips and reserved mussels with face up over the rice. Transfer the pan to a preheated 400 degree oven, uncovered, for about 15-20 minutes until the rice is almost al dente. Remove to a warm spot, cover the pan and let sit 5-10 minutes until the rice is cooked. If you want to add chorizo to this paella, do so when you saute the onions and garlic.

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