Classic Seafood Paella recipe with Perfect Socarrat
Share
Bring the Flavours of Coastal Spain to Life with This Classic Seafood Paella recipe with Perfect Socarrat – A True SEO Gem for Food Lovers
Looking to boost your kitchen creativity and your SEO game? This Classic Seafood Paella with Perfect Socarrat recipe is a surefire way to bring a taste of coastal Spain into your home, while also being the perfect content for food-relate paella Packed with vibrant ingredients and step-by-step guidance, it’s designed to help your recipe blog or food website rank while delivering serious flavour.
You’ll start by building a flavourful base with a traditional sofrito—a slow-cooked medley of garlic, sweet red peppers, and ripe tomatoes. Then comes the magic: fragrant saffron, smoky paprika, and a bountiful mix of seafood like juicy prawns, tender squid, and shell-on mussels and clams.
The real showstopper? Mastering the art of the socarrat—that golden, crispy layer of rice at the bottom of the pan that’s beloved by paella purists. Our foolproof method will teach you exactly when to stir and when to leave the rice untouched to get that perfect texture and deep caramelised flavour.
Served straight from the pan and topped with fresh parsley and lemon wedges, this dish is theatre, tradition, and taste all in one. Whether you're sharing it with friends or showcasing your cooking skills online, this paella recipe offers rich content for culinary storytelling and high-performing SEO keywords alike.
So grab your ingredients, turn up the flamenco, and let this paella be the star of your next meal—and your next search engine hit.
Classic Seafood Paella with Perfect Socarrat
Rated 5.0 stars by 1 users
Category
Paella
Cuisine
Spanish
Author:
Andrew Harrington
This Classic Seafood Paella is a celebration of bold Mediterranean flavours and traditional Spanish cooking. Crafted with sweet red peppers, juicy tomatoes, saffron, and a medley of fresh seafood — including prawns, mussels, clams, and tender squid — this dish delivers an unforgettable dining experience.
At its heart is El Socarrat — the coveted golden crust that forms at the bottom of the pan, adding irresistible texture and a rich, toasted flavour. With each layer carefully built, and no stirring once the stock is added, this paella offers perfectly al dente rice infused with the essence of the sea.
Finished with fresh parsley and lemon wedges, it’s a vibrant, crowd-pleasing centrepiece that brings the spirit of Spain straight to your table.
Ingredients
Ingredients:
-
2 tablespoons extra virgin olive oil
-
3 cloves garlic, minced
-
1 red bell pepper, sliced into strips
-
1 cup ripe tomatoes, grated or finely chopped
-
1 teaspoon sweet paprika
-
A pinch of saffron threads, soaked in warm water
-
1½ cups Calasparra rice
-
3½ cups seafood stock, kept warm/Hot
-
½ cup dry white wine
-
8 large shrimp, peeled and deveined
-
8 mussels, cleaned
-
8 clams, scrubbed
-
½ pound squid rings
-
Sea Salt to taste
-
ground black pepper, to taste
-
Fresh parsley, chopped, for garnish
-
Lemon wedges, for serving
Directions
Prepare the Sofrito
In a large paella pan or wide, shallow skillet, heat the olive oil over medium heat. Stir in the garlic and red bell pepper; cook for another 2-3 minutes until softened.
Add Tomatoes and Spices
Incorporate the grated tomatoes into the pan, cooking until the mixture thickens and the flavours meld, approximately 5-7 minutes. Stir in the sweet paprika and the saffron with its soaking water, ensuring even distribution.
Introduce the Rice
Add the rice to the pan, stirring to coat the grains with the sofrito. Cook for 1-2 minutes, allowing the rice to absorb the flavours.
Deglaze and Simmer
Pour in the white wine, letting it simmer for a minute to reduce slightly. Then, add the warm seafood stock, spreading the rice evenly across the pan. Avoid stirring from this point forward to allow the socarrat to form.
Cook the Paella
Let the mixture simmer over medium heat for about 10 minutes. Arrange the shrimp, mussels, clams, and squid rings atop the rice. Continue cooking for another 10-15 minutes, or until the seafood is cooked and the rice has absorbed most of the liquid.
Achieve the Socarrat
To develop the prized crispy bottom layer, increase the heat to medium-high for the last 2-3 minutes of cooking. Listen for a gentle crackling sound, indicating the formation of the socarrat. Be cautious not to burn the rice.
Rest and Serve
Remove the pan from heat and cover it with a clean kitchen towel. Let it rest for 5 minutes to allow the flavours to settle. Garnish with chopped parsley and serve with lemon wedges on the side.
Recipe Note
This recipe captures the essence of traditional Spanish seafood paella, emphasizing the importance of the socarrat for authentic flavour and texture. By following these steps, you can recreate a classic dish that brings the taste of Spain to your table.