Spanish Seafood Paella Recipe

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An easy Spanish Seafood Paella recipe made with the freshest wild caught shrimp, lobster tails, mussels and clams. Plus just a little chicken andouille sausage for extra flavor. 

Seafood Spanish Paella in a Cast Iron Pan with Lobster and Shrimp

Seafood Paella Recipe

Pronounced “pa-e-ya” with the “e” as in “met”, paella is a meal of very humble origins from Valencia Spain, it is one of the most popular dishes in the world today. This is my version of the classic and it’s okay if your grandma didn’t make it this way!

Large wild shrimp and lobster tails are mandatory If you are looking to make a show stopper dish to impress. Don’t let me see any baby shrimps in there… You want them big and succulent and fresh from the ocean!

Man Holding A Seafood Spanish Paella in a Cast Iron Pan with Lobster and Shrimp

What Rice to Use for Paella?

Traditionally the Calasparra short grain rice is used but risotto rice works fabulous in this recipe as well. However I actually chose to go for some forbidden light and fluffy white rice I had in the pantry instead which I cooked in a saffron infused broth while working on the seafood and sausage.

What is the Best Paella Pan?

Honestly, the one you are going to use the most! I actually used two cast iron pans here, it is so much easier to work with at home on the stove top than a huge traditional paella pan. You can trust me on this one or find out for yourself 🙂

Lobster, Shrimp and Clams Paella in a Cast Iron Pan

Tips for the Best Paella

  • Season your shellfish very well with plenty of garlic powder, sea salt and Spanish smoked paprika.
  • Cook your seafood quickly in the drippings from the chicken andouille to pick up all that magical flavor.
  • Don’t forget the Saffron! It is what gives the rice its beautiful golden hue and the unique exquisite flavor. Just a pinch is all you need!

Healthy Seafood Paella in a Cast Iron Skillet

Seafood Recipes

Man Holding a Pan of Seafood Paella
5 from 17 votes

Spanish Seafood Paella Recipe

Easy Spanish paella recipe made with the freshest wild caught shellfish, a little chicken andouille sausage, and infused with exquisite saffron flavors. Easy to make at home in no time!
Print Recipe
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes


  • 2 c Calasparra, risotto or forbidden white rice (organic)
  • 1 spanish onion diced
  • 3 cloves garlic grated
  • 2 links chicken andouille sausage sliced
  • 1 lb wild large shrimp (tails on)
  • 2 lobster tails (cut in half lengthwise)
  • 1/2 lb black mussels
  • 1/2 lb manilla clams
  • 1 tsp sea salt + more to taste
  • 1 tsp smoked Spanish paprika
  • 1 tsp red pepper flakes + more to taste
  • 1 tsp garlic powder
  • 1/2 tsp ground coriander
  • 5 tbsp extra virgin olive oil + more as needed
  • 1 pinch saffron threads
  • 3 c shrimp stock or vegetable stock
  • 1/2 c steamed green peas (optional)
  • 1/4 c flat leaf parsley (roughly chopped)
  • 1 lemon cut into wedges
  • 3/4 c dry white wine
  • 1/2 c green olives (optional)


  • Using the kitchen shears cut the lobster tails lengthwise. Rinse and pat them dry, the transfer to a bowl together with the shrimp.
  • Drizzle with a lug of olive oil and season generously all over with the sea salt, black pepper, garlic powder, coriander, red pepper flakes and smoked paprika. Set aside to rest at room temperature.
  • Warm up the shrimp or vegetable stock and season to your taste with sea salt. Add the saffron threads, cover with a lid and allow it to steep while you start the paella.
  • In a large deep skillet heat up 3 tbsp of olive oil.
  • Add the diced onion with a pinch of sea salt and sauté until translucent. Add the garlic and give it a good stir making sure not to burn it.
  • Stir in the rice making sure it coats nicely in the olive oil.
  • Add half of the white wine and let it simmer until almost evaporated. Stir in the saffron stock and bring to a boil. Cover with a tight lid, turn the flame down to low and cook for 20 minutes. Turn off the flame and allow the rice to sit covered for 5 minutes without peaking.
  • In a different skillet heat up a lug of olive oil and sear the andouille sausage until golden.
  • Add the lobster tails and give everything a nice toss in all the oils.
  • After about one minute add the shrimps and stir to coat. Cook for about 3 minutes until the shrimps curl up and the lobster tail shells turn red. Transfer on top of the paella rice.
  • In the same pan that the lobster and shrimp has cooked in, add the clams and mussels. Hit them with the remaining white wine and cover with a lid.
  • Allow them to cook for a few minutes until they open and release the sea water. Transfer them on top of the paella together with the sausage, shrimp and lobster.
  • Reserve the juices the clams have cooked in to spoon over the paella.
  • Serve your paella sprinkled with the green peas, the parsley and garnished with lemon wedges.


Calories: 510kcal | Carbohydrates: 60g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 845mg | Potassium: 482mg | Fiber: 4g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 5mg
Course: Main Dishes
Cuisine: Spanish
Servings: 6 people
Calories: 510kcal
Author: Florentina

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  1. 5 stars
    Amazing paella recipe! Worked at a gourmet Spanish restaurant when I was younger. They always topped with diced hard boiled egg, diced piquillo peppers and peas. No olives. That is my only change to recipe. Thank you, it’s the best paella I’ve ever tried.