A vibrant one-pan seafood rice dish infused with classic Spanish techniques and beloved Filipino flavors.

Seafood Paella with a Filipino Twist is a celebration of two culinary traditions. Introduced during the Spanish colonial period, paella has long inspired Filipino cooks to create festive rice dishes using local ingredients. This version combines shrimp, mussels, squid, and fish with garlic, tomatoes, fish sauce (patis), calamansi, and optional crab fat (aligue), creating a rich, savory meal that feels both familiar and special. Perfect for fiestas, family reunions, and holiday gatherings, this dish showcases the Philippines' abundant seafood while honoring the Spanish roots of paella.

Prep Time 25 mins

Cook Time 45 mins

Total Time 1 hr 10 mins

Cooking Method: Sauteing, Simmering

Cuisine: Rice, Seafood

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 6

Calories: 540/serving

Best Season: Suitable throughout the year

Dietary: Dairy-Free

Description

Spanish seafood paella with filipino twist loaded with shrimp, mussels, clams, squid, and saffron-infused rice that's perfect for family gatherings and special occasions.

Ingredients

12 pcs shrimp (medium-large)
12 pcs mussels
12 pcs clams
8 oz squid rings
1 cup firm white fish (cubed)
2 cups bomba or paella rice
2½ cups seafood stock
1 pinch saffron threads
1 onion, diced
5 cloves garlic
1 roasted garlic bulb
2 tomatoes, grated
1 roasted red bell pepper, sliced
1 cup green peas
2 tbsp olive oil
2 tbsp butter
1 tsp smoked paprika
½ tsp turmeric
1 tsp fish sauce
Salt
Black pepper
Finish
2 tbsp chopped parsley
Fried garlic
Lemon wedges
Calamansi halves

Instructions

1
Roast the Garlic
- Roast one whole garlic bulb until soft.
- Mash with butter and set aside.
2
Cook the Seafood
- Heat olive oil.
- Sear shrimp for one minute per side.
- Cook squid for 30 seconds.
- Steam mussels and clams until opened.
- Remove seafood and reserve.
3
Make the Sofrito
- In the same pan:
  - Cook onions until translucent.
  - Add minced garlic.
  - Stir in grated tomatoes.
  - Cook until thick.
  - Mix in paprika and turmeric.
4
Toast the Rice
- Add the rice.
- Cook for two minutes until lightly coated.
5
Add the Broth
- Combine:
  - seafood stock
  - coconut milk
  - clam juice
  - saffron
  - fish sauce
- Pour over the rice.
- Do not stir again.
- Simmer for about 18–20 minutes
6
Add the Seafood
- Arrange shrimp, squid, fish, mussels, clams, peas, and roasted peppers on top.
- Cover loosely.
- Cook another 8–10 minutes.
7
Finish
- Spread the roasted garlic butter over the rice.
- Increase heat for 1–2 minutes to create a crispy socarrat.
- Top with parsley and crispy fried garlic.
- Serve with lemon wedges and fresh calamansi.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 540kcal

Vitamin A 18 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips

Warm the seafood stock before adding it to the rice.
Never stir after the broth has been added.
Let the paella rest for 8–10 minutes before serving.
Finish with flaky sea salt and a drizzle of extra virgin olive oil for restaurant-quality flavor.

Keywords: Seafood Paella, Spanish Rice, Shrimp Recipe, Mussels, Clams, Squid, Party Food, Fiesta Recipe, One Pan Meal, Spanish Cuisine