This Spanish seafood rice looks like paella, but it’s actually much simpler to cook.

It’s a looser, home-style dish made with prawns, clams and mussels — no special pan, no strict rules, just something that works.

This is the kind of seafood rice you’ll find cooked at home in Spain. It’s built around what looks good that day rather than following tradition too closely, and there’s no pressure to get a perfect socarrat (that crisp layer of rice on the bottom of a traditional paella).

I ate versions of this all over the Spanish coast — usually somewhere casual, with bread on the table and something like this set down in the middle for everyone to share. It never felt technical, just generous and very easy to enjoy. If you’re planning a trip, I’ve shared more of the dishes we ate and loved in my guide on What to Eat in Spain.

If you’ve made my Spanish Garlic Clams or Fabes con Almejas, this sits naturally alongside them — simple, ingredient-led, and all about letting the seafood do the work.

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Watch How to Make It

If you prefer to see it come together, I’ve filmed the full process here:

Why This Works

This isn’t about recreating paella — it’s about cooking something that’s actually achievable at home.

You’re not chasing a perfect socarrat (the crisp rice crust in paella). The rice stays slightly loose and glossy, everything cooks in one pan, and the flavour comes from good stock and fresh seafood.

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Ingredients Explained

Rice

If you can find it, use a Spanish rice like bomba or calasparra. It holds its shape and absorbs flavour properly. If not, arborio is a very good substitute and easy to find.

Prawns

Use shell-on prawns for the best flavour. They cook gently in the rice and add richness to the dish.

Clams or Pipis

These should be purged before cooking so they don’t release grit into the rice. They add salinity and a slight sweetness.

Mussels

Make sure they are cleaned and debearded. They give body to the dish and release flavour as they open.

Calamari (optional)

Add this right at the end so it stays tender. If it cooks too long, it will become rubbery.

Stock

This is where most of the flavour comes from. A good seafood stock is ideal, but a well-made chicken stock works well.

Saffron

Just a pinch adds warmth and colour without overpowering the dish.

Sherry Vinegar

Added with the wine so it softens into the base. You won’t taste it directly, but it lifts the overall flavour.

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Pro Tips

Start with a steady simmer, then increase the heat slightly once the seafood goes in so you maintain enough bubbling and steam.
Don’t stir once the stock is added.
Add calamari at the end only.
If the pan looks too dry too early, add a small splash of stock.
Make sure your shellfish are properly cleaned before cooking.

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Storage

Store leftovers in the fridge for up to 2 days and reheat gently with a splash of stock.

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FAQs

Is this paella?
No — it’s a looser, home-style seafood rice that’s much more forgiving to cook.

Do I need a paella pan?
No — a wide frying pan works perfectly.

Can I use frozen seafood?
You can, but this dish is at its best when made with fresh seafood. If using frozen, thaw and drain well — especially prawns — but for shellfish like mussels and clams, fresh is strongly preferred.

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Final Thoughts

This is the kind of dish that sits in the middle of the table with everyone helping themselves.

The rice is loose, the seafood is cooked gently, and it all comes together in one pan without too much fuss. It’s not about getting it perfect, just getting the balance right — good stock, properly cooked rice, and seafood that’s handled carefully.

It’s simple food, but when everything comes together, it’s exactly what you want to eat.

For another Spanish favourite inspired by our travels, try my Spanish Garlic Chicken (Pollo al Ajillo).