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5 from 2 votes
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Course: dinner, Lunch, Main Course
Cuisine: spanish
Keyword: paella, seafood, shrimp, spanish paella
Total Time: 3 hours


  • Paella Pan


  • 1 onion grated
  • 1 Red Bell pepper Chopped
  • 1 Green Bell pepper Chopped
  • .5 Ibs Calamari Choppped (tubs and tentacles)
  • 1 Cuttlefish Chopped
  • 25 Bay Scallops Optional if you can't find cuttlefish
  • 2 Medium Plain Sausages Plain seasoning, don’t use italian seasoning!!
  • 1 Small Pork Rib Chopped
  • 12-15 Shrimp Heads On is better! 2 to 3 per person
  • 12 Cigalas If you can find them...
  • .5 Ibs Mussels
  • .5 Ibs Little neck clams
  • 1 Quart Seafood broth Homemade or high quality
  • 1 1/3 cups Arroz Bomba 1/3 cup per person
  • 1 Clove garlic
  • Parsley
  • olive oil
  • Salt and Pepper


We will cook all the ingredients in the paella pan except for: ONION and the MUSSELS & CLAMS

  • In a small pan on low heat, cook the grated onion with some olive oil (about 4 tablespoons) until it looks extremely brown. This is one of the most important steps of the entire recipe. Stir it once in a while and let it cook. It takes about 30 to 40 minutes to get to the color that you want.
  • After
  • IN THE PAELLA PAN: Drizzle some olive oil (about 4 TBSP) and cook the shrimp and cigalas. Once cook, set the shrimp and cigalas aside.
  • You should have some olive oil with the flavor of the shrimp (we are building up the flavors!). Drizzle more if necessary and start cooking the two chopped bell peppers.
  • While the onions and peppers are cooking, steam the mussels and clams in about  1/4 cup of water. Once open, keep the water and add it to the seafood broth that you will be using later. Set the mussels and clams aside.
  • Once the peppers are cooked (it take less time than the onion), add the calamari, cuttlefish/scallops and the meat. Season with salt and let it cook. Drizzle some olive oil if necessary.
  • Add the onion (again, make sure it’s extremely dark brown) to the paella pan with all the ingredients and mix.
  • Its time to add the rice. On low heat, add the rice and stir until everything is mixed and the color of the rice is brown.
  • *At this point you can turn the heat off, cover the paella with aluminum foil and leave it for a few hours. You could make it in the morning, and finish it later for dinner.
  • Add the seafood broth to a pot and warm it on low heat.
  • 20 minutes before you want to serve dinner, turn up the heat for the broth to medium. If you added rice for 4 people, using a  medium-sized ladle, pour 9 spoonfuls and let it cook.
  • Shake the pan using the handle. DO NOT STIR WITH A SPOON! At this point, add the mussels and clams.
  • While the rice is cooking, prepare the garlic and a little bit of parsley using a mortar and pestle. Add a little broth and mash it.
  • When the rice is almost cooked, add the shrimp and the cigalas and then add the garlic and parsley on top. This should happen on the last couple of minutes of cook time.
  • *Try the rice before you remove it from the heat. If the rice is cooked, the paella is ready to be served. If its al dente, add a little bit of broth and cook for a few minutes.
  • Let the paella rest for 10 minutes.
  • Enjoy and Bon profit!


You can cook the seafood and meat up to 2 days in advance. 
Steam the clams and mussels up to 1 day in advance. 
Cook the onion and the peppers up to 4 days in advance. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking