The Best Seafood Paella Ever – Must-Try Spanish Dish!

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

seafood mix

🥗Healthier: grilled fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still offers a seafood flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter and can be made economically.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still being versatile.

Start by cooking the octopus legs.

Add chopped tomatoes to the pot.

Add paprika to the mixture.

Add powdered saffron and mix it up.

Add 300 grams of paella rice for three portions.

Mix the rice with the other ingredients.

Add 900 milliliters of rockfish stock.

Add the paella mix and fresh clams for extra flavor.

Reduce the burner to 50% heat.

Return the octopus to the pot.

Check the rice for doneness with a clean spoon; it should be around 40% cooked.

Add shrimp to the pot.

Add the remaining paella stock available.

Turn the shrimp over to cook on the other side.

Check the rice again; it should be around 60% cooked.

Check the rice for the third time; it should be 80-85% cooked now.

Turn off the heat and give the paella a final shake.

Serve the seafood paella on a plate, showcasing clams, octopus, and shrimp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens