Spanish Seafood Paella: The Heart of Mediterranean Cooking

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The scent of saffron, garlic, and fresh products of the sea coming together in one pan. It instantly takes me back to long Sunday lunches in Majorca, gathered around a big table with family and friends, waiting (always excited!) for the paella to finish cooking. If you’ve ever visited the island, you’ll know that Spanish Seafood Paella isn’t just food—it’s a celebration of life and the Mediterranean way of eating.

Today, I want to share my go-to Seafood Paella recipe—the one I make when I want to impress guests or when I’m simply craving a taste of the coast. Whether you’re in a city apartment or a countryside kitchen, you can recreate this Majorcan classic and bring a little sunshine to your table.

Why Is Spanish Seafood Paella So Special?

Living in Majorca, I’m lucky to have access to some of the freshest seafood in Europe. But what really makes this dish stand out is its simplicity and yet rich flavor.

This is not a fussy recipe. It’s rooted in tradition—using just a handful of high-quality ingredients, patience, and love. Cooking paella, isn't just about getting the recipe right. It is about honoring tradition, using what the sea and land had to offer, and learning to slow down and enjoy the process. with my recipe you'll learn how to develop deep flavor with a slow-cooked sofrito, choose the right spanish paella rice, and time the seafood perfectly. And yes—we’ll aim for that crispy socarrat layer at the bottom (the best part!).

This recipe is part of my mission to help people around the world discover authentic Mediterranean recipes and fall in love with Spain's food culture. Whether you’re visiting Mallorca through your screen or standing in your kitchen with a paella pan, I hope this dish brings the same joy to your table as it does to mine.

A Brief History of Paella

Although paella is often associated with all of Spain, it actually originated in Valencia, on the eastern coast of the country. The word paella refers to the pan it’s cooked in—wide and shallow, perfect for cooking rice evenly and developing the flavorful crust known as socarrat.

Over time, different regions adapted the dish to reflect their local ingredients. Here in Majorca, we’re blessed with fresh seafood, fragrant saffron, sweet peppers, and some of the best olive oil in the world—so naturally, our version of paella leans toward the sea.

The Mallorcan take on seafood paella is more rustic, often made with whatever the morning market offers. It’s not about perfection. It’s about connection—to nature, to tradition, and to the people you share it with.

A Closer Look at the Ingredients

This dish shines when you keep things simple but use the best quality ingredients you can find. Here’s what you’ll need—and why each element matters:

Extra Virgin Olive Oil

A foundation of Mediterranean flavor. Use a high-quality, cold-pressed extra virgin olive oil, best quality you can afford. Its peppery, fruity notes elevate the sofrito and add richness to the whole dish. Trust me, it makes a difference.

The Rice

For authentic texture, use Bomba rice, a short-grain variety that absorbs liquid without becoming mushy. If Bomba is hard to find, Arborio works well too. What matters most is not stirring the rice once the liquid is added.

The Sofrito

A slow-cooked base of onion, garlic, red pepper, tomato, paprika, and saffron. This is where all the flavor begins. Don’t rush this part—it’s the heart of the dish.

Saffron

This precious spice gives paella its signature golden color and unique floral aroma. Use just a pinch, but make sure it’s real saffron (not the imitation blends).

The Seafood

Use what’s fresh and seasonal. I love a mix of:

• Mussels and clams (for briny depth)

• Prawns or shrimp (for sweetness and texture)

• Squid or calamari (for a bit of chew and sea flavor)

You can add scallops, monkfish, or even a few pieces of lobster if you’re feeling luxurious.

The Finishing Touches

Chopped parsley, a squeeze of lemon, and a drizzle of good olive oil bring brightness and balance to the dish. It’s the little things that make it sing.

When I serve this dish at home in Mallorca, I light a few candles, pour a cold bottle of Albariño or local Mallorcan white wine, and put on soft flamenco guitar in the background. You don’t just eat paella—you experience it.

Ready to Cook More from Majorca?

If you enjoyed this recipe, don’t stop here. I share new Mediterranean recipes, seasonal ingredient tips, and behind-the-scenes glimpses of life in Majorca every week.

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Have you ever tried making spanish seafood paella at home? Leave a comment below—I’d love to hear how it turned out! And don’t forget to tag your creations with #thespanishcook so I can see your masterpiece.