This Seafood Paella Recipe for 2 – or Paella de Marisco, as it is called in Spain – is one of the most frequently enjoyed types of paella. Because of its characteristic appearance and presentation, it is certainly the most iconic paella.
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The seafood paella recipe below serves two. Click on the number of servings you want to make this paella recipe for:
About the Seafood Paella recipe
This Seafood Paella recipe for 2 – or Paella de Marisco, as it is known in Spanish – is one of the most frequently enjoyed paella variations in the world, along with authentic Paella Valenciana, and the delicious Chicken Paella.
Because of its characteristic presentation with prawns, langoustines, and clams, it is definitely unquestionably the most well-known of paellas in terms of appearance. In fact, seafood paella is so well known that many people are under the impression that every paella recipe includes seafood.
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|15″ carbon steel paella pan||buy on Amazon|
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|12″ paella gas burner||buy on Amazon|
|Extra virgin olive oil||buy on Amazon|
|Saffron threads||buy on Amazon|
|Bomba rice for paella (2.2 lb)||buy on Amazon|
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Seafood Paella Recipe for 2
Yield: 2 servings
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Category: Main course
Nutrition: 441 Calories
- 3.5 tbsp Extra Virgin olive oil*
- 2 langoustines
- 2 prawns, in the shell
- 4 peeled prawns
- 3.5 oz / 100 g squid (in cubes or rings)
- 1 garlic clove, chopped
- 1 tbsp parsley, chopped
- 1/2 red paprika, half cut into cubes and half cut into strips
- 1 tomato, crushed
- 6.5 oz / 180 g good quality paella rice*
- Ca. 10 saffron threads, soaked or added to the stock
- 2 cups / 4.5 dl seafood stock
- 2 mussels
*= Amazon Link
- Heat the paella pan over medium heat and add the olive oil.
- Briefly sauté the shelled langoustines and prawns, add some salt, and remove them from the paella pan. They don’t have to be cooked through yet.
- Put squid, peeled prawns, garlic, pepper cubes, and parsley into the pan and stir fry for about 1 minute.
- Add the crushed tomato and sauté for another 2 minutes.
- Pour the paella rice into the paella pan and sauté for about 1 minute, so the paella rice can absorb the flavors and moisture from the other ingredients.
- When the paella rice starts to look translucent, add the seafood stock.
- Distribute the ingredients all over the pan, bringing them to a boil, and cook over high heat for about 8 minutes.
- After a few minutes of cooking, add the langoustines, prawns, mussels, and pepper strips. Place them neatly to create a nice presentation.
- Cook the paella over high heat until the first layer of paella rice almost rises above the liquid. This usually takes about 8 minutes.
- Turn down the heat and let the paella simmer until all the liquid has evaporated. This will take another 8 minutes or so. Make sure the liquid stays at a boil!
- When all the liquid has evaporated, remove the paella pan from the heat and let it sit for about five minutes.