Seafood Paella with Seafood Mix Singapore: A Quick Guide – Seaco Online
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Seafood Paella with Seafood Mix Singapore: A Quick Guide

Seafood Paella with Seafood Mix Singapore: A Quick Guide

Seafood paella is a classic Spanish dish that has become popular all over the world. This delicious dish is made with rice, saffron, and a variety of seafood. In Singapore, seafood paella is a popular dish that can be found in many restaurants, but it can also be made at home with ease. In this article, we will show you how to make seafood paella with seafood mix Singapore.

Understanding the Basics of Seafood Paella is essential before you start cooking. Paella is a dish that originated in Valencia, Spain, and is traditionally made with chicken, rabbit, and snails. However, seafood paella has become more popular over time, and it is now the most common type of paella. The dish is made with short-grain rice, which absorbs the flavours of the broth and the seafood. Saffron is the most important spice in the dish, giving it its signature yellow colour and unique flavour.

Preparing Your Ingredients is the next step in making seafood paella. You will need a variety of seafood, such as prawns, mussels, and squid, as well as paella rice, saffron, chicken stock, onions, garlic, and smoked paprika. You can easily find these ingredients in supermarkets or wet markets in Singapore. Once you have all your ingredients prepared, you can start cooking the perfect paella.

Understanding the Basics of Seafood Paella

History and Origin

Seafood Paella is a traditional Spanish dish originating from Valencia, Spain. It is believed that the dish was originally created by farmers who cooked rice with whatever ingredients they had on hand, including rabbit, chicken, snails, and vegetables. However, over time, seafood became a popular ingredient in the dish, and it evolved into the seafood paella that we know today.

Key Ingredients

Seafood paella is made with a variety of ingredients, including seafood, rice, saffron, paprika, olive oil, and vegetables. The seafood mix Singapore is a great option to use as it contains a variety of seafood such as shrimp, mussels, and squid.

Saffron is an essential ingredient in seafood paella and gives the dish its distinct yellow color and unique flavor. It is also one of the most expensive spices in the world, but a little goes a long way.

Paprika is another important ingredient in seafood paella and adds a smoky flavor to the dish. You can use either sweet or smoked paprika, depending on your preference.

Olive oil is used to sauté the vegetables and seafood and adds a rich flavor to the dish. Make sure to use a good quality olive oil for the best results.

Lastly, the paella pan is an essential tool for making seafood paella. It is a wide, shallow pan with handles on either side and is specifically designed for cooking paella. The pan distributes heat evenly, ensuring that the rice cooks evenly and develops a crispy bottom layer known as socarrat.

In summary, seafood paella is a delicious and satisfying dish that is perfect for sharing with friends and family. With the right ingredients and tools, you can easily recreate this traditional Spanish dish in your own kitchen.

Preparing Your Ingredients

Before you start cooking your seafood paella, it's important to prepare your ingredients properly. Here are some tips on how to select and prepare the ingredients you will need.

Selecting the Seafood Mix

For a delicious seafood paella, you will need a mix of seafood such as clams, shrimp, mussels, squid, and prawns. When selecting your seafood, make sure it is fresh and of good quality. You can buy fresh seafood from your local wet market or supermarket.

Vegetables and Seasonings

In addition to seafood, you will need vegetables and seasonings to give your paella its unique flavour. Chop up some onion, garlic, tomatoes, and peppers and set them aside. You will also need some lemon to add a tangy flavour to your dish. Seasonings such as smoked paprika, salt, and pepper are also essential.

Rice and Broth

The type of rice you use is important when making paella. Arborio rice is a good choice as it absorbs liquid well and stays relatively firm during cooking. You will also need some broth to cook the rice in. Seafood stock is a good choice, but chicken or fish stock can also be used. If you don't have any stock, you can use water instead.

To prepare your broth, bring it to a boil in a separate pot. Once it's boiling, reduce the heat to a simmer and let it cook for 15-20 minutes. This will help to infuse the broth with flavour.

Now that you have all your ingredients ready, it's time to start cooking your seafood paella.

Cooking the Perfect Paella

Making the perfect seafood paella is all about layering flavours, achieving the socarrat and managing the heat. Here are some tips to help you make the perfect paella.

Layering Flavours

The key to a flavourful paella is to layer the flavours. Start by sautéing onions and garlic in olive oil until they are soft and fragrant. Add the seafood mix and cook until it is lightly browned. Then add the rice and stir well to coat it in the oil. Add the stock, saffron and any other seasonings you like, such as paprika or thyme. Bring to a boil, then reduce the heat and simmer until the rice is cooked.

Achieving the Socarrat

The socarrat is the crispy, caramelized layer of rice that forms on the bottom of the paella pan. To achieve the socarrat, you need to cook the paella over high heat for the last few minutes. Once the rice is cooked, turn up the heat and let the paella cook for a few more minutes until you hear a sizzling sound. This is the socarrat forming. Be careful not to burn the rice.

Managing the Heat

Managing the heat is crucial when making paella. You need to start with a high heat to get the rice cooking, but then you need to reduce the heat to a simmer to cook the rice evenly. If the heat is too high, the rice will cook too quickly and the bottom will burn. If the heat is too low, the rice will be undercooked and the paella will be too soupy.

To manage the heat, use a paella pan or a wide, shallow skillet. This will allow the rice to cook evenly and the liquid to evaporate quickly. Use calrose rice or bomb rice, which are both short-grain rice varieties that absorb liquid well. And be sure to stir the paella occasionally to prevent it from sticking to the bottom of the pan.

By following these tips, you can make a delicious seafood paella that is full of flavour and has the perfect texture.

Serving and Enjoying

Presentation Tips

To make your seafood paella look as good as it tastes, consider adding some lemon wedges and fresh parsley on top. The bright yellow colour of the lemon wedges will contrast nicely with the rice, and the green parsley will add a pop of colour to the dish. You can also sprinkle some fresh parsley on top of the paella to add some extra flavour.

When serving the paella, be sure to use a large, shallow dish to show off all the ingredients. You can also garnish the dish with some extra seafood on top, such as shrimp or mussels, to make it look even more impressive.

Pairing with Drinks

Seafood paella pairs well with a variety of drinks, including white wine, sangria, and beer. For a classic Spanish pairing, try serving the paella with a glass of chilled white wine. A crisp, dry white wine like Albariño or Verdejo will complement the flavours of the seafood and the saffron in the paella.

If you prefer something a little sweeter, try serving the paella with a pitcher of sangria. The fruity flavours of the sangria will balance out the savoury flavours of the paella.

For beer lovers, a light, refreshing beer like a pilsner or lager is a great choice. The carbonation in the beer will help to cut through the richness of the paella, making it a refreshing accompaniment to the dish.

No matter what you choose to drink, be sure to enjoy it in good company and savour every bite of your delicious seafood paella!

Frequently Asked Questions

What's the secret to a flavoursome seafood broth for paella?

The key to a delicious seafood paella is a flavoursome broth. To make a flavoursome broth, start by sautéing onions and garlic in olive oil until they are soft. Then add in your seafood mix and cook until it is lightly browned. Next, add in your chicken stock, saffron, and smoked paprika. Allow the broth to simmer for about 20 minutes to allow all the flavours to infuse. Once the broth is ready, strain it and set it aside until you're ready to use it.

Can you suggest an easy recipe for a seafood paella?

Sure, here's a simple recipe for seafood paella:


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cups paella rice
  • 4 cups seafood broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads
  • 1 pound seafood mix
  • Salt and pepper to taste


  1. Heat the olive oil in a large paella pan over medium heat.
  2. Add the onion, garlic, and bell peppers, and sauté until the onion is translucent.
  3. Add the paella rice and stir to coat it with the oil.
  4. Pour in the seafood broth, smoked paprika, and saffron, and stir to combine.
  5. Add the seafood mix to the pan and stir gently.
  6. Reduce the heat to low, cover the pan, and simmer for about 20-25 minutes.
  7. Remove the lid and check if the rice is cooked. If not, continue to cook for a few more minutes.
  8. Season with salt and pepper to taste, and serve hot.

How do I make a seafood paella for just two people?

To make a seafood paella for two people, simply halve the recipe. Use 1 tablespoon of olive oil, half an onion, 1 clove of garlic, half a red bell pepper, half a green bell pepper, 1 cup of paella rice, 2 cups of seafood broth, half a teaspoon of smoked paprika, half a teaspoon of saffron threads, and half a pound of seafood mix.

What are the best substitutes for prawns in a paella if I don't have any?

If you don't have prawns, you can substitute them with other seafood such as scallops, clams, or mussels. You can also use chicken or chorizo as a non-seafood alternative.

How can I avoid overcooking the seafood when making paella?

To avoid overcooking the seafood, add it to the paella towards the end of the cooking process. This will ensure that the seafood is cooked just right and remains tender.

Why should I resist stirring the paella once it's cooking?

Stirring the paella once it's cooking can cause the rice to break and become mushy. To ensure that the rice cooks evenly and remains fluffy, it's best to resist the urge to stir it. Instead, shake the pan occasionally to ensure the rice cooks evenly.