Recipes › Seafood › Italian Seafood Paella Recipe

Italian Seafood Paella Recipe

Recipe by Pedro M. A. Neves

Italian Seafood Paella is a stunning one-pan dish that brings the flavors of coastal Italy to your table, combining saffron-infused Arborio rice with fresh seafood, vegetables, and aromatics. This rustic yet elegant recipe delivers tender mussels, clams, shrimp, and squid in a golden, fragrant rice bed that captures the essence of Mediterranean cooking. Perfect for entertaining or a special dinner, this paella showcases the simplicity and quality of Italian coastal cuisine.

Ingredients

• 300g Arborio rice (1.5 cups)
• 1 liter seafood or vegetable stock (4 cups)
• 150g fresh mussels, cleaned (about 12-15 pieces)
• 150g fresh littleneck clams, cleaned (about 8-10 pieces)
• 200g large shrimp, peeled and deveined (about 10-12 pieces)
• 150g fresh squid, cleaned and cut into rings (about 1 medium squid)
• 1 small onion, finely diced (about 100g)
• 4 cloves garlic, minced
• 1 red bell pepper, diced (about 150g)
• 120ml dry white wine (½ cup)
• 0.5g saffron threads (about ⅛ teaspoon)
• 60ml extra virgin olive oil (¼ cup)
• 1 teaspoon sweet paprika
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions

1. Warm the stock in a separate pot and keep it at a gentle simmer. Steep the saffron threads in 60ml (¼ cup) of warm stock for 5 minutes to release their color and flavor.

2. Heat the olive oil in a large 35cm (14-inch) paella pan or wide shallow skillet over medium heat. Add the diced onion, minced garlic, and diced bell pepper; sauté for 3-4 minutes until softened and fragrant, stirring occasionally.

3. Add the Arborio rice to the pan and stir constantly for 2 minutes, toasting it lightly and coating each grain with oil. The rice should smell nutty and appear slightly translucent at the edges.

4. Pour in the white wine and stir until it is mostly absorbed by the rice, about 1-2 minutes. This deglazes the pan and adds acidity to the dish.

5. Add the saffron-infused stock to the rice, pouring it in gradually and stirring to distribute evenly. Add the paprika and a pinch of salt and pepper. Do not stir constantly from this point forward; stir occasionally (every 2-3 minutes) to ensure even cooking, about 15-18 minutes total.

6. After 15 minutes, when the rice is al dente and most liquid is absorbed, arrange the mussels and clams around the pan (hinge-side down), and scatter the shrimp and squid over the top. Season the seafood lightly with salt and pepper.

7. Continue cooking for 5-7 minutes until the mussels and clams open (discard any that do not open after cooking), the shrimp turns pink, and the squid is tender. The rice should have a slightly crispy, golden bottom layer (called socarrat).

8. Remove from heat and drizzle with fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed. Scatter fresh parsley over the top.

9. Let the paella rest for 2-3 minutes, then serve directly from the pan in shallow bowls, ensuring each portion has a mix of seafood, rice, and broth. Garnish with additional parsley and serve with lemon wedges on the side.

Substitutions

• Use halibut or sea bass fillets instead of squid for a milder seafood option
• Substitute saffron with 1 teaspoon turmeric for a similar golden color and earthy flavor (though the taste will differ slightly)
• Replace white wine with additional seafood stock if avoiding alcohol
• Omit mussels and clams, using only shrimp and squid for a simpler, faster version

Tips

• Do not over-stir the rice after adding stock; this allows the socarrat (crispy bottom layer) to develop, which is prized in paella
• Use the freshest seafood possible and purchase it the same day you plan to cook; frozen seafood works but fresh yields superior texture and flavor
• If preparing ahead, clean and store seafood separately in the refrigerator; prepare all vegetables and measure all ingredients 2-3 hours before cooking for a smooth service

While paella originates from the Spanish region of Valencia, Italian coastal regions—particularly Sicily and the Adriatic—have developed their own seafood rice dishes that share similar techniques and Mediterranean ingredients. This Italian interpretation emphasizes fresh seafood and the balance of flavors typical of cucina italiana rather than the heavily saffron-forward Spanish version.

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