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Flavorful Spanish Seafood Paella for Two

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A simple and authentic Spanish seafood paella recipe perfect for two, featuring saffron-infused rice, fresh seafood, and vibrant vegetables. Ready in about 40 minutes, it’s ideal for intimate occasions and busy weeknights.

Ingredients

Scale
  • 1 cup (190g) bomba or arborio rice (preferably bomba for authentic texture)
  • 2 tablespoons olive oil (extra virgin if possible, for richness)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced
  • 2 ½ cups (600ml) seafood stock (homemade or store-bought; Columela brand recommended)
  • Pinch of saffron threads (soaked in 2 tablespoons warm water)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 6 large shrimp, peeled and deveined
  • 6 mussels, cleaned and debearded
  • 6 clams, scrubbed
  • Fresh parsley, chopped (for brightness)
  • Lemon wedges (to squeeze over before serving)

Instructions

  1. Soak the saffron threads in 2 tablespoons of warm water for at least 10 minutes to release their color and flavor.
  2. Place your paella pan over medium heat and warm the olive oil until shimmering (about 1-2 minutes).
  3. Add the chopped onion and red bell pepper. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  4. Stir in the rice, coating it evenly with the oil and vegetables. Sprinkle the smoked paprika, and season with a pinch of salt and pepper. Cook for 2 minutes, stirring gently.
  5. Carefully add the seafood stock along with the saffron water. Stir once to distribute evenly, then let it simmer uncovered. Avoid stirring after this point to encourage the socarrat—the prized crispy rice crust forming at the bottom.
  6. Let the rice cook gently over medium-low heat for about 15 minutes until most liquid is absorbed but the rice is still slightly firm.
  7. Nestle shrimp, mussels, and clams into the rice, pressing them down slightly. Cover the pan loosely with foil or a lid and cook for another 8-10 minutes, or until the seafood is cooked through and mussels/clams have opened.
  8. Remove from heat and let the paella rest for 5 minutes. Sprinkle chopped parsley on top and serve with lemon wedges for squeezing.

Notes

Use medium-low heat and avoid stirring after adding broth to develop the socarrat crust. If mussels or clams don’t open during cooking, discard them. Bomba rice is preferred for texture; arborio is an acceptable substitute. Soak saffron to release flavor and color; turmeric can be a substitute but changes flavor. Fresh seafood is best; thaw frozen seafood overnight. For a smoky flavor, cook over charcoal grill. Leftovers keep up to 2 days refrigerated; reheat gently with splash of water or broth.

Nutrition

Keywords: Spanish seafood paella, paella for two, saffron rice, seafood recipe, easy paella, authentic paella, quick seafood dinner

Find it online: https://lucydishes.com/flavorful-spanish-seafood-paella-for-two-easy-authentic-recipe/