Valencian Seafood Paella Recipe

Valencian Seafood Paella Recipe

4 - 6
Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

2 Lobster tails, cooked and split
1 lb Large shrimp, cooked
1 lb Raw mussels
2 Tsp Salt
1 Tsp Smoked paprika
½ Tsp Black pepper
2 Tbsp Olive oil
1 ¼ Cup Matiz Paella Rice
1 pkg. (33.83oz or 1000ml) Aneto Seafood Paella Base
½ Cup Peas

  1. Place seafood in a large bowl, heartily season with salt, paprika, and pepper, toss to coat, and set aside.
  2. Heat oil in a large paella pan or cast-iron skillet over medium-high heat.
  3. Add rice to the skillet and sauté for 2 mins, distributing the rice evenly.
  4. Pour in the base and bring to a boil. Do not stir the rice after this point.
  5. Cook for 10 mins then arrange the seasoned seafood and peas on top of the rice.
  6. Reduce heat to medium and cook for 10 mins more. Remove from the heat, checking to make sure the mussels have opened (discard any unopened mussels), and set aside to rest for 5 mins.
  7. Garnish paella with lemon wedges and fresh herbs before serving.
sliced carrots

About this recipe

This Valencian seafood paella recipe is studded with seafood, from the shrimp, lobster, and mussel topping to the rich broth base. The seafood paella broth base is a culinary marvel of simmered finfish, shellfish, vegetables, herbs, and spices - all authentic to the paella experience. When paired with the perfect rice, a short-grain Spanish variety known as bomba or paella rice, a great-tasting broth will deliciously permeate and infuse.

If you're new to the paella experience, this dish is a stunningly savory Spanish meal, originating from the province of Valencia. As the dish simmers, the rice absorbs any and all available flavors and makes each bite memorable. There's this surprisingly crispy layer, right where the paella pan comes in contact with the rice, called the socarrat. 

Many folks consider the socarrat to be the best part of the paella, but we are partial to all aspects of this iconic recipe.

Chiveschopped celery