Seafood Paella freshly served in its own pan.

 

Seafood Paella: With a Taste of the Sea and Tradition

Would you like to prepare a Cuban-style seafood paella? This recipe combines Spanish tradition with a Caribbean Creole touch. It’s perfect for surprising your guests and enjoying a unique dish full of marine aromas and flavors.

🦐 Ingredients for Seafood Paella

  • 12 fresh clams
  • 3 medium lobster tails
  • 1/2 lb red snapper fillets (chopped)
  • 4 large shrimp with heads
  • 10 medium peeled shrimp
  • 6 small squid (cut into rings)
  • 1.5 cups rice (paella type)
  • 1 dried ñora pepper
  • 1 large grated tomato
  • 1 teaspoon sweet paprika
  • Saffron diluted in cold water
  • 3 garlic cloves finely chopped
  • 1/2 small onion chopped
  • 1/2 red bell pepper chopped
  • Salt to taste
  • Extra virgin olive oil
  • Fresh parsley chopped
  • 1 yellow lemon

For the seafood broth:

  • Shrimp shells and heads
  • Fish head and bones
  • 1 chopped leek
  • 2 dried ñora peppers
  • 1 small onion in pieces
  • 1 chopped tomato
  • 3 garlic cloves
  • A few saffron threads
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 piece of red bell pepper
  • Fresh parsley
  • 1/2 cup dry wine
  • Extra virgin olive oil
  • 2 liters of water

 

 

👨‍🍳 How to Make Seafood Paella Step by Step

1. Prepare the base broth

Heat a drizzle of olive oil in a large pot. Lightly brown the ñora peppers and garlic cloves. Add the shrimp shells and heads, onion, leek, chopped tomato, bay leaves, saffron, piece of red pepper, parsley sprigs, salt, and dry wine. Cook over medium-high heat to evaporate the alcohol, then add 2 liters of water. Boil for 20 minutes, then add the fish head and bones. Lower the heat and cook for 30 more minutes. Strain and set aside.

2. Sauté the seafood

Heat olive oil in the paella pan. Lightly sear the whole and peeled shrimp, without overcooking. Remove and set aside for later use.

3. Prepare the sofrito

In the same paella pan, add more oil if needed. First sauté the chopped garlic, then the onion and bell pepper. Once softened, stir in the sweet paprika and immediately the grated tomato. Cook a few minutes, stirring.

4. Add the rice and seafood

Add the squid, fish fillets, and peeled shrimp. Mix well. Add the rice (unwashed) and sauté to seal it. Pour in 4 cups of the strained hot broth and raise the heat. Cook for 8 minutes without stirring too much.

5. Finish cooking

Add the ñora pepper, lobster tails, whole shrimp, and clams. Adjust the salt and drizzle with the diluted saffron and fresh parsley. Cook for another 10 minutes. Raise the heat slightly to form the ‘socarrat’. Remove from heat, decorate with lemon slices, and let rest covered for 5 minutes.

ℹ️ Recipe Information

  • Servings: 4
  • Preparation time: 1 hour for the broth + 35 minutes final cooking + 5 minutes resting
  • Type: Rice
  • Cuisine: Cuban 

✅ Tips for a Perfect Paella

  • Use paella or Valencia-type rice to ensure the ideal texture.
  • Homemade broth makes all the difference in the final flavor.
  • Do not stir the rice once the broth has been added, this way you’ll achieve the perfect ‘socarrat’.

📌 Suggested Tags

seafood paella, Cuban recipes, seafood dishes, sailor’s rice, Spanish cuisine in Cuba

📣 What do you think about this paella?

Tell me in the comments how yours turned out, share the recipe with friends, and follow the blog to discover more authentic Cuban recipes. Enjoy!

For the Spanish version, visit: Paella de Mariscos: Sabor del Mar en Cada Bocado.