Paella recipe – How to make paella – Seafood paella

Find this seafood paella recipe on

This seafood paella from Valencia in Spain, called paella de marisco, is full of fresh seafood – squid, mussels, crayfish, prawns and clams. It’s simply seasoned with saffron, paprika and garlic to let the flavour of the seafood shine. This video shows you how to make an authentic Spanish paella, including secrets that yield perfect results every time.

Try this seafood paella for your next tapas get-together or Spanish-themed dinner party. What’s better than a big paella, meant for sharing, with some chilled white wine?

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The Jumping Dingo says:

Never knew that Paella was this simple! Thanks, AllRecipes!

pat raj says:

Hi, how many cups of rice to water ratio ? How many minutes do you let it cook ? Do you cook in hot flame for few minutes & low flame for few more minutes. Hope you can explain. Thanks

outbacktraveler562 says:

Good cooking and easy to do right at home.

WhiskeyMysticsandMen says:

The seafood must be dry and chewy as hell once the rice is done cooking.

bluh gurg says:

yeah they completely missed out on the whole point of the dish plus the great flavour it creates from making it in one dish

Billy says:

You did this backwards. You can’t tell someone. It to stir the rice and then tell them to add saffron and somehow gently stir that into the blend. The saffron is such crucial ingredient.

TheAmerican Admiral says:

prawns omg i love those.I can eat them everyday 😀

angel king says:

i think this looks soon yummy

Åsa Hallin says:

I love seafood paella!

bluefishbrad says:

By the time that rice is done the clams probably taste like rubber bands ….

Paella Catering Perth says:

I guess you can’t please everyone with a Paella recipe. Never the less I have added your video to my playlist so the anyone wanting to do a seafood Paella can get some ideas from your style

Marta Morató says:

I’m from Catalunya and here we make it very different. First we use to put seafood and after one chopped onnion and two cloves of garlic. After all, when it’s cooked, we add vegetables and at the end, we add tomato. It’s different, but onion I think it’s necessary.

nanisim says:


Prangie says:

Good song choice.

BPB9973952 says:

never have seen it done this way, you should never cook the seafood first, bad recipe, sorry

kenmtb says:

Mommy…the eyes!! the eyes!!

Helena T says:

I don’t believe the seafood should cook for such a long time…

concetta bologna says:

hello may i use aborio or canaroli rice? thank you.

Shahid Raza Syed says:


An nurul Arifah says:

why cannot stir after put the rice?

Sunny Kim says:

seems over-exposed


i thought you may like this

A ML says:

I do in a completely different way!!!!

Sam G says:

So good! What a wonderful recipe.

Arlyn Phillips says:

Thank you emmm yummyyyyyy i will cook paella today,   

Ashreen Najiha says:

What is the different between short grain rice and the rice that we used in making sushi ?

Lewis Dolby says:

I should think this is disgusting and tastes nothing like proper Spanish paella, talk about overcooking the seafood!

David Kirkwood says:

how long is that squid in for? that’s gonna be like eating a car tyre. 1-2 minutes for squid. LET THIS RECIPE  BE STRICKEN FROM THE RERCORD!

Ryan Dale says:

There are lots of ways to make paella and i do prefer the seafood variety. But this is about as far removed from the “valencia” version as you can get. The Valencia paella typically has rabbit, chicken, green beans and no seafood at all!

yubidubi says:

This is not the way to make this dish!!!!!!

Fran garcia bofi says:

arroz con cosas no es paella!!

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