Easy Seafood Paella with Saffron Aioli

This Seafood Paella recipe is served with a quick & easy saffron aioli and brimming with shrimp, clams, chicken & chorizo. It’s an impressive yet low-key Spanish dish that’s perfect for parties!

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In Barcelona, we ate ourselves silly on paella. My mission while in Spain was to try as many versions as I could. That, and drink lots of Rioja, Cava, and Rosé.

Since that life-changing trip, I’ve recreated 4 of my favorite Spanish dishes: 

1. Pan Con Tomate (Spanish Bruschetta)
2. Fideuà (Pasta Paella)
3. Vegetarian Paella
4. And this seafood paella recipe 

One bite and this easy seafood paella recipe will transport you to Spain without having to pack a bag or sit through a long flight. The flavors are rich and comforting.

The best part? The recipe may look intimidating but the process is actually quite simple. Anyone can do it!

I knew that I wanted my Seafood Paella recipe to have these things going on:

• A good dose of saffron flavor. I wanted that slightly-sweet, aromatic, almost minerally flavor as the backbone to the dish.
• A perfect combination of protein. I used large shrimp (the bigger the better), spicy chorizo, clams and chicken thighs. That way, there’s a little something going on for everyone.
• A good crispy layer at the bottom of the pan. That crunchy bit of rice that’s full of flavor.
• An aioli accompaniment. In Barcelona, we found that several of the restaurants served a creamy garlic aioli alongside the paella. I can’t imagine eating it any other way!

But first, I needed a paella pan. I’d considered buying one in Barcelona, but that would mean lugging it home with us. With two suitcases already stuffed with local Rioja from our wine tasting trip, I decided it would make more sense to just purchase one back at home.

I ended up buying this one and it served its purpose well.

A paella pan is a LARGE pan with a flat bottom, and it’s pretty shallow. You’re going to be doing every thing in this pan. Starting with browning the sausage and chicken. Then adding your aromatics. And then, pouring in the rice and allowing it to cook all together.

Paella is the original one-pot meal!

If you’re in a bind, and don’t have a paella pan, it is possible to make this dish in a large skillet, but I would definitely cut the recipe in half. Otherwise, your pan is going to be overflowing. Trust me on this one.

I also picked up some authentic Spanish paprika. You want it to be fresh and high-quality. The same holds true for your rice. I used Arborio rice in this recipe, an Italian rice, named after the town of Arborio in the Po River Valley, where it is grown.

It’s the same rice that you would make risotto with. Like a risotto, when cooked, the rounded grains are firm, creamy, and chewy. They also soak up the flavors of the dish wonderfully.

To get that bold saffron backbone, I heat the seafood stock (or bone broth) with a pinch of the saffron threads. Yes, saffron can be expensive, but a little goes a long way.

If your grocery store has a bulk spices section, be sure to look for it there, and just grab what you need. It’s much more economical that way, plus you can be sure that it’s fresh.

As for the protein, I knew that I wanted a good combination of the freshest ingredients going on. So, I set off for the market to see what was looking its best. Right off, I grabbed some shrimp. These are the big boys. Like you eat two and you’re full.

I also picked up some fresh local clams, a few spicy chorizo links, and some boneless, skinless chicken thighs.

Really, you can throw whatever you’d like into this paella. Check out your local grocery store and see what’s looking good that day.

Instead of the shrimp, maybe throw in a couple lobster tails. Mussels more your thing? Swap out the clams. Not into spicy dishes? Sub in some kielbasa for the chorizo.

This is a totally customizable dish. And, don’t worry too much about the proportions of the meat either. Shoot for a total of three pounds meat/seafood to fill the pan nicely.

You will want to brown the meats in the pan ahead of time, to ensure that they cook thoroughly. They don’t have to be cooked all the way, just give them a good sear. They’ll continue to cook in the rice mixture.

However, with the seafood, you don’t want to add that until later, so that it doesn’t get overcooked. Bury your shrimp, clams, etc. in the rice and allow it to cook slowly as the rice finishes cooking. You’ll know they’re done when the shrimp turn pink and the clams open.

Be sure not to miss the final step in this recipe. Turn up the heat for the last 40 seconds. That short bit of time is what’s going to give you that crispy rice on the bottom. It’s THE BEST SECOND BEST part of the dish.

The BEST part of this dish? The thing that knocks this paella out of the park? The Saffron Aioli. Let’s just try to eke a bit more saffron into this dish, shall we? Plus… garlic, and creamy, and yummy.

Ingredients needed

• Chicken Thighs – Boneless & skinless. Before cooking, coat the chicken with some paprika, oregano, salt & pepper. I like to let them marinate overnight for the most flavor.
• Sausage – I used chorizo sausage, which has a little heat to it. You can also use kielbasa for a milder version.
• Clams – I used littleneck clams. You can also use mussels.
• Shrimp – You’ll want about 8 jumbo shrimp that are peeled and deveined. I like to leave the tails attached.
• Parsley – Fresh parsley is the base for the herb blend. 
• Olive oil – Olive oil is used in the paella and herb blend. Use extra virgin olive oil for a sharper taste or light olive oil for a more delicate flavor. Both will work depending on your preference. 
• Lemon – Fresh lemon juice is used in the herb blend, aioli, and paella. You’ll need to juice two to three lemons, either with a citrus juicer or by cutting them in half and squeezing out as much juice as possible. 
• Seafood Stock – You can also use or bone broth or chicken broth.
• Green peas – Frozen peas are perfect for this paella. 
• Onion – Use yellow or white onion. 
• Rice – This recipe uses arborio rice, but any short or medium-grain rice like bomba, sushi, valencia, calasparra rice, or short-grain brown rice will work. Avoid long-grain rice like jasmine or basmati. 
• Saffron – Dried saffron is used in the aioli and paella. You don’t need much- a little bit goes a long way! 
• Mayonnaise – Makes a creamy aioli to serve with the paella. 
• Paprika – Sweet and smoked paprika help add a savory, smoky flavor to the paella. 
• Oregano
• Canned Tomatoes 
• Garlic 
• Salt & pepper

How to make it

There are a few parts to this dish, but it comes together quickly and is definitely worth the effort! 

Season the chicken

Coat the chicken with a rub made from paprika, oregano, salt & pepper, and marinate the chicken for 1 hour in the refrigerator (or overnight).

Mix the herb blend

To make the herb blend, combine the parsley, lemon juice, olive oil, minced garlic, and salt and pepper together in a small dish and set aside. 

Make the quick aioli

In another small dish, add the mayonnaise, garlic, lemon juice, saffron, and salt. Whisk until everything is combined and set aside in the refrigerator. 

Make the seafood paella

Add the water, stock, and saffron to a large pot over low heat. Bring the mixture to a simmer and keep the heat low to prevent it from boiling. 

Heat the oil in a paella pan or a large skillet over medium-high heat. Add the chorizo and cook until browned. Remove to a plate. Add chicken and brown on all sides. Remove from pan and reserve.

In the same pan, sautee the onion and garlic for 2-3 minutes on medium heat, until fragrant. Add tomatoes and paprika and cook until mixture caramelizes a bit. Add the rice and stir to coat the grains.

Stir the warmed stock mixture into the rice, reduce heat and simmer for 10 minutes, moving the pan around so the rice cooks evenly and absorbs the liquid.

Add the herb mixture, peas, chicken and chorizo and stir. Add the clams and shrimp, tucking them into the rice. Continue to cook over medium heat until the shrimp turn pink and the clams open, approximately 8 minutes.

Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.

When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom.

Remove the pan from heat and sprinkle the paella with 1/4 cup lemon juice and season with salt and pepper. Let stand for 10 minutes. Serve with lemon wedges and quick aioli.

How to make the aioli for paella

The first time I made this recipe, I made the aioli from scratch, which calls for whisking egg yolks with olive oil slowly and carefully, so that everything emulsifies. Now, I made a “cheater” aioli by simply starting with mayonnaise and seasoning it with some garlic, lemon, saffron and salt. It’s way less stressful and tastes just as delicious! Promise.

What about socarrat?

You’ll know that you’ve cooked your paella correctly if you have a nice crispy layer of rice at the bottom, known as socarrat. To make this crispy layer, make sure you follow two key steps in the paella making process. 

First, once you add the stock to the pan, do not stir or disturb anything. You want the rice to stay settled at the bottom while it cooks. Second, in the final minute of cooking, turn the heat up high so that the rice that is at the bottom gets nice and toasted. 

Don’t worry if you don’t manage to get socarrat, your paella will still taste amazing, but it’s worth trying for as this savory crispy layer is truly delicious. 

How to store and reheat paella 

Store leftover paella in an airtight container in the refrigerator for up to 3-5 days. 

To reheat, add the paella to a pot on the stove over medium-low heat. Add one tablespoon of water and cover. Cook for 3-5 minutes or until the paella is heated through. 

Recipe FAQs

What to serve with it

Paella is a giant dish meant to feed a crowd, so the side dishes are typically light and healthy. Any of these sides would be well suited:

• Cherry Tomato Salad
• Pan Con Tomate
• Octopus Ceviche
• Gilda Pintxo
• Fried plantains
• Fresh tapas
• Crusty bread
• Or, try one of these 30+ sides for paella!
• Plus, check out these 25+ Spanish desserts.

Wine pairings for paella

• Dry, light-bodied, fruity wines work well with this dish. Try a Spanish Rioja or Garnacha (Grenache).
• I paired the paella with a dry Rosé and it was amazing! The acidity played nicely with the richness and spiciness of the chorizo and it’s citrus notes were perfect with the shellfish.
• Bubbles! Think Cava or Sparkling Rosé. The bubbles help cut down on the richness of the paella, but they’re light enough so as to not overpower the delicate seafood.

More seafood recipes

• Shrimp Fra Diavolo
• Seafood Boil
• Fideua (Pasta Paella)
• Squid Ink Pasta with Shrimp
• Easy Shrimp Piccata
• Shrimp Risotto
• Prawn Biryani

Did you try this paella recipe?

If you loved this saffron paella, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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This post was originally published in 2016. It was updated in 2023 to add new information and to change the aioli recipe. The paella recipe remains the same. Enjoy!