Seafood Paella

Total Time:
1 hr 15 min
30 min
Inactive Prep:
45 min
4 to 6 servings


  • 1 pound shrimp, shells removed and reserved
  • 1/4 cup vegetable or canola oil
  • 1 pound squid
  • 1 cup sofrito
  • 12 gilthead fillets
  • 12 langoustines
  • 12 mussels
  • 2 cups rice
  • 1 cup tomato-based red sauce


Cover the shrimp shells with water in a saucepan. Bring to a boil, and then reduce the heat and simmer to create a shrimp broth, about 20 minutes. Strain.

Heat the oil in a large, heavy-bottomed skillet. Add the shrimp, squid, sofrito, gilthead, langoustines and mussels and cook for 3 minutes. Remove the seafood from the pan and set aside. Stir the rice into the juices from the seafood in the pan and saute for 1 to 2 minutes. Pour over the shrimp broth and red sauce and return the seafood to the pan; stir together. Cover and cook until the broth has been absorbed and the rice is cooked through, 15 to 20 minutes.


This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.