Mixed Seafood Paella


For the real seafood lovers out there, we cooked up this seafood paella recipe with clams, mussels, and squid. It's the perfect seafood dinner when you want to impress.

Mixed Seafood Paella
Photo: Blaine Moats
Total Time:
1 hr


  • ½ teaspoon saffron threads, crushed

  • 2 tablespoon olive oil

  • 8 ounce cleaned squid bodies, cut into 1/4-inch rings, and tentacles halved

  • 1 medium onion, chopped (1/2 cup)

  • 4 cloves garlic, minced

  • 1 cup coarsely grated tomatoes (about 1 pound)*

  • 1 tablespoon sweet smoked paprika

  • 6 cup seafood stock or reduced-sodium chicken broth

  • 2 cup short grain Spanish rice, such as Bomba or Valencia

  • 1 red sweet pepper, chopped (1 cup)

  • 12 mussels, scrubbed and debearded

  • 12 littleneck clams, scrubbed and soaked**

  • Sliced green onions

  • Halved or quartered cherry tomatoes


  1. In a small bowl combine saffron and 1/4 cup hot water; let stand 10 minutes.

  2. Meanwhile, in a 15-inch paella pan heat oil over medium-high heat. Add squid to pan. Cook, turning frequently, 30 to 60 seconds or until squid have released their juices and are no longer translucent. Transfer to a plate. Add onion and garlic to pan. Cook and stir for 3 minutes. Add tomatoes and paprika. Cook and stir 5 minutes more or until thickened and almost pastelike.

  3. Add fish stock, saffron mixture, and 1/2 teaspoon salt to pan; bring to boiling over high heat. Add rice and sweet pepper, stirring to evenly distribute. Cook, without stirring, until rice has absorbed most of the liquid, 10 to 12 minutes. (If your pan is bigger than your burner, rotate it every few minutes to ensure the rice cooks evenly.) Reduce heat to medium-low; add mussels and clams. Cook, without stirring, 5 to 10 minutes more until all the liquid is absorbed and rice is al dente. Turn heat to high. Cook, without stirring, 1 to 2 minutes more (edges should look dry and a crust should form on the bottom). Remove from heat. Cover pan with foil. Let rest 10 minutes before serving. Top with green onions and cherry tomatoes.


To grate tomatoes, core and cut tomatoes in half. Grate on the coarse holes of a box grater into a shallow dish. Discard skins.


To soak clams, in a large bowl combine 2 quarts water and 2 tablespoons salt. Add clams and soak for 15 minutes. Drain, rinse, and repeat.

12-inch Skillet

Prepare as directed except reduce rice to 1 1/2 cups and reduce chicken broth to 4 cups.

Nutrition Facts (per serving)

392 Calories
8g Fat
62g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 392
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 104mg 35%
Sodium 640mg 28%
Total Carbohydrate 62g 23%
Total Sugars 4g
Protein 17g
Vitamin C 44.7mg 224%
Calcium 67mg 5%
Iron 4.9mg 27%
Potassium 459mg 10%
Folate, total 203.2mcg
Vitamin B-12 4.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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