Seafood Paella with Alioli (Spanish-Style)
Seafood Paella with Alioli (Spanish‑Style) is a medium Spanish recipe that serves 4. 600 calories per serving. Recipe by 셰프호윤 Chef Hoyoon on YouTube.
Prep: 35 min | Cook: 42 min | Total: 1 hr 32 min
Cost: $19.97 total, $4.99 per serving
Ingredients
- 2 cups Short‑grain rice (Bomba or Calasparra) (dry, unwashed)
- 4 tablespoons Olive oil (extra‑virgin) (room temperature)
- 4 cloves Garlic cloves (for paella) (minced)
- 1 medium Onion (diced)
- 2 large Tomatoes (blended into puree, seeds removed)
- 1 teaspoon Smoked Spanish paprika (pimentón) (use smoked variety for authentic flavor)
- 1 teaspoon Turmeric powder (saffron substitute) (gives golden colour if saffron not used)
- 0.1 gram Saffron threads (optional) (steep in warm broth for colour and aroma)
- 200 g Seafood mix – shrimp, peeled and deveined (peeled, tails on if desired)
- 200 g Seafood mix – mussels, cleaned (discard any that do not open)
- 150 g Seafood mix – squid, cut into 4 mm rings (cleaned, rings)
- 4 cups Chicken or seafood stock (low‑sodium, warm)
- 4 grams Salt (about 1 tsp)
- 1 whole Lemon (juiced, zest optional for serving)
- 2 pieces Egg yolks (for alioli) (room temperature)
- 2 cloves Garlic cloves (for alioli) (crushed)
- 150 ml Olive oil (for alioli) (cold, kept in freezer before use)
- ½ teaspoon Salt (for alioli) (adjust to taste)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Make the alioli
In a small bowl combine the egg yolks, crushed garlic and ½ tsp salt. Begin whisking while slowly drizzling the cold olive oil (kept in the freezer) in a thin stream until a thick, glossy emulsion forms. Once emulsified, set aside in the refrigerator.
Time: PT15M
Prepare the seafood
Rinse mussels under cold water, discard any that stay closed. Peel and devein the shrimp. Clean the squid, remove the cartilage, and cut the body into 4 mm rings. Pat everything dry with paper towels.
Time: PT10M
Create the sofrito
Heat 4 Tbsp olive oil in the paella pan over medium heat. Add the diced onion and sauté until translucent (≈3 min). Add minced garlic and cook 30 seconds. Stir in the tomato puree, smoked paprika, turmeric (or saffron‑infused broth), and a pinch of salt. Cook, stirring occasionally, until the mixture thickens and deepens in colour, about 5 min.
Time: PT5M
Temperature: Medium heat
Toast the rice
Add the dry short‑grain rice to the sofrito, spreading it evenly. Stir gently for 1–2 min so each grain is coated with oil and the sofrito, but do not let it brown.
Time: PT2M
Temperature: Medium heat
Add broth and simmer
Pour the warm stock (with dissolved saffron if using) over the rice in two equal additions, stirring just once to distribute. Bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 10 min, stirring only if liquid is being absorbed too quickly.
Time: PT10M
Temperature: Low simmer
Add the seafood
Arrange the shrimp, mussels (shell side down), and squid rings on top of the rice. Do NOT stir. Continue to simmer gently for another 10 min, allowing the seafood to release its juices into the rice.
Time: PT10M
Temperature: Low simmer
Develop the socarrat (crust)
Increase the heat to medium‑high for 2–3 min, listening for a faint crackling sound. The bottom layer should form a thin, golden crust without burning. Remove from heat once the crust is visible and fragrant.
Time: PT3M
Temperature: Medium‑high
Rest the paella
Cover the pan with a clean kitchen towel and let the paella rest for 10 min. This allows the rice to finish steaming and the flavors to meld.
Time: PT10M
Finish and serve
Scatter chopped parsley over the top, drizzle lemon juice, and serve each portion with a dollop of the chilled alioli on the side. Encourage diners to scrape the socarrat from the bottom for extra texture.
Time: PT2M
Nutrition Facts
- Calories
- 600
- Protein
- 30 g
- Carbohydrates
- 70 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Pescatarian, Gluten‑Free
Allergens: Shellfish, Eggs
Ingredient Substitutions
- Instead of Short‑grain rice (Bomba or Calasparra): Arborio rice
- Instead of Tomatoes: canned crushed tomatoes
- Instead of Smoked Spanish paprika (pimentón): regular paprika
- Instead of Turmeric powder (saffron substitute): saffron threads
- Instead of Saffron threads (optional): turmeric
- Instead of Chicken or seafood stock: vegetable stock
Equipment Needed
- Paella pan (wide, shallow)
- Wooden spoon or silicone spatula
- Blender or food processor
- Knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Tongs
- Small bowl (for alioli)
- Clean kitchen towel or cloth (for resting)
Critical Steps — Do Not Skip
- Emulsifying the alioli without the mixture breaking
- Coating the rice evenly before adding liquid
- Maintaining a low simmer to allow gradual absorption of broth
- Creating the socarrat without burning the bottom layer
Chef Tips from the Video
- Keep the oil for alioli in the freezer; the cold temperature stabilises the emulsion.
- Use a genuine Spanish Bomba rice for the best absorption and texture.
- Do not stir after the broth is added; stirring prevents the formation of the socarrat.
Troubleshooting
Alioli separates or looks oily
If the emulsion breaks, whisk in a teaspoon of warm water and slowly drizzle the remaining oil while whisking vigorously.
Rice is undercooked or crunchy
Add a little more warm stock, cover, and simmer on low heat for an additional 5‑7 min.
Socarrat is burnt or missing
Reduce heat as soon as you hear a harsh crackling; if burnt, scrape off the burnt layer and continue cooking at lower heat.
Storage
Refrigerator: Store leftover paella in an airtight container for up to 2 days. Reheat gently on the stove with a splash of stock.
Freezer: Not recommended – rice texture changes, but if needed, freeze for up to 1 month and reheat with added liquid.
Room temperature: Alioli should be kept refrigerated; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Alioli can be prepared up to 24 hours in advance and kept refrigerated.
- Pre‑measure and warm the stock; it speeds up the cooking process.
- Clean and dry the seafood just before cooking for best texture.
Frequently Asked Questions
What is the cultural significance and history of Seafood Paella in Spanish cuisine?
Seafood Paella (Paella de Mariscos) originates from the coastal region of Valencia, where rice was traditionally cooked over open fire with fresh catch from the Mediterranean. It represents communal cooking, often prepared for festivals and family gatherings, embodying the Spanish love for vibrant, shared meals.
What are the traditional regional variations of Paella in Spanish cuisine?
In Spain, the classic Valencian paella includes chicken, rabbit, and beans; the coastal version swaps meat for seafood. There are also mixed paellas that combine meat and seafood, and the famous “Paella Negra” which uses squid ink for a black colour and distinct flavor.
How is authentic Paella traditionally served in Spain?
Authentic paella is served straight from the pan, often placed on a tablecloth. Diners eat from the pan using wooden spoons, and the socarrat (crispy bottom) is prized. It is typically accompanied by a simple lemon wedge and a glass of chilled white or rosé wine.
What occasions or celebrations is Seafood Paella traditionally associated with in Spanish culture?
Seafood Paella is a staple at summer festivals, beachside gatherings, and family celebrations such as birthdays and weddings in coastal Spain. Its large pan format makes it ideal for feeding groups during communal festivities.
What makes Seafood Paella special or unique in Spanish cuisine?
The combination of short‑grain rice that absorbs broth without becoming mushy, the layered sofrito base, and the prized socarrat crust set paella apart. The dish showcases the harmony of land and sea flavors, highlighted by saffron or turmeric for colour and aroma.
What are the authentic traditional ingredients for Seafood Paella versus acceptable substitutes?
Traditional ingredients include Bomba or Calasparra rice, fresh Mediterranean seafood (shrimp, mussels, squid), olive oil, smoked Spanish paprika, and saffron. Acceptable substitutes are Arborio rice, turmeric for saffron, and locally available shellfish, but the flavor profile changes slightly.
What other Spanish dishes pair well with Seafood Paella?
Seafood Paella pairs beautifully with a simple green salad dressed with sherry vinaigrette, gazpacho (cold tomato soup), or a plate of pan con tomate (bread with tomato and olive oil). A glass of Albariño or a light rosé complements the dish perfectly.
What are the most common mistakes to avoid when making Seafood Paella at home?
Common errors include over‑stirring the rice (which prevents socarrat formation), adding too much liquid too quickly, and using the wrong type of rice which releases excess starch. Also, adding seafood too early can make it rubbery.
Why does this Seafood Paella recipe use a cold oil emulsification for the alioli instead of room‑temperature oil?
Cold oil slows the rate at which the fat incorporates, giving the whisked egg yolk time to form a stable emulsion. Using room‑temperature oil can cause the mixture to separate, especially with the high garlic content in this recipe.
What does the YouTube channel Chef Hoyoon specialize in?
The YouTube channel Chef Hoyoon focuses on authentic Korean‑influenced interpretations of international cuisines, offering detailed technique‑driven tutorials that blend Korean cooking fundamentals with global dishes like Spanish paella, Italian risotto, and French pastries.
How does the YouTube channel Chef Hoyoon's approach to Spanish cooking differ from other Spanish cooking channels?
Chef Hoyoon emphasizes scientific explanations of rice chemistry, precise temperature control, and the use of Korean kitchen tools while staying true to Spanish flavor foundations. This contrasts with many Spanish channels that rely on traditional intuition without breaking down the underlying processes.
Last updated: August 20, 2026
