Seafood Paella by MAGGI®, featuring shrimp, mussels, and rice, garnished with chopped Spanish onion, served in a rustic pan.
Main Dishes

Seafood Paella

Official MAGGI®
Seafood Paella
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
25 min
Recipe Info - Serving Size
Servings
8 servings, about 1 1/4 cups each

Paella is a popular Spanish dish consisting of saffron-flavored rice and a variety of meats and seafood. This tasty version uses shrimp, scallops, calamari, and mussels and is perfect for entertaining.

Seafood Paella brings the taste of Spain into your kitchen, making any occasion special. This recipe from Official MAGGI® features short-grain rice, such as Valencia or Arborio, which absorbs the flavors beautifully, creating a rich and satisfying dish. The addition of a finely chopped medium Spanish onion infuses the rice with a subtle sweetness and depth.

The secret to this flavorful dish is the MAGGI Granulated Chicken Flavor Bouillon, which enhances the savory notes and ties all the seafood elements together. The mix of shrimp, scallops, calamari, and mussels provides a delightful array of textures and tastes that make each bite an adventure.

Perfect for holidays and gatherings, Seafood Paella is an intermediate-level recipe that ensures a rewarding cooking experience. Whether for a festive occasion or a special dinner, this one-pot wonder is a must-try classic that highlights the essence of Latin American cuisine.

Ingredients

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The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Heat oil in 15-inch paella pan or very large skillet over medium-high heat. Season shrimp, scallops and calamari with salt and pepper. Add to pan; cook, stirring frequently, for 3 minutes or until almost done. Transfer to a bowl.

Step 2

Add onion, tomato and garlic to pan; cook, stirring frequently, for 6 minutes or until onion is soft. Add 3 cups water, saffron mixture, bouillon, melted bar and wine; bring to a boil over high heat. Sprinkle in rice, distributing evenly; top with bell peppers. Reduce heat to low; cover. Cook, without stirring, for 15 to 20 minutes or until most of the liquid has been absorbed.

Step 3

Add seafood mixture, mussels (nestle them in hinge side down), remaining ¼ cup water and peas; cook for 8 minutes or until shells open and rice has absorbed the liquid. Discard any unopened shells. Increase heat to high; cook for 30 seconds to toast/brown the rice on the bottom of the pan. Remove from heat, cover with foil and let sit for 5 minutes. Stir in parsley before serving. Serve with lemon wedges.

Tip:

* Can also use half of a large lime frozen fruit bar.

Ingredients