What Seafood Is Typically In Spain's Beloved Paella?

Paella, a national dish of Spain, is savored the world over for its decadent, complex flavors and luxuriant abundance. While there is some debate amongst purists about whether seafood belongs in traditional paella Valenciana, many chefs use this dish to celebrate the local fruits of the ocean. Foodie spoke with chef Sebastian Verzino of Mareva 1939 at The National Hotel Miami Beach about what seafood he uses in paella, and how you can replicate his delicious results at home.

"Seafood that can retain its texture and blend into the rich stock of paella is best used in the dish," he informs us, giving us the example of clams, scallops, and shrimp. The saffron-forward stock of paella is the building block on which everything else in the dish comes together. You can upgrade store-bought stock with a soupcon of fish sauce to make it deeper and richer, but many home cooks will take the time to make their own from either a seafood- or chicken base. 

However, don't feel limited by specific types of fish or shellfish. "[P]aella is very customizable and can incorporate different kinds of seafood, including squid [and] calamari, to name a few" Verzino says. Paella is more about a style of cooking with a foundation of seasoned rice in a dedicated pan, which means that you can get creative with the proteins. Just be mindful of potential pitfalls, like the mistakes you can make when cooking scallops.

It's true that there is an entire ocean of choices when it comes to making paella, and all that variety can be overwhelming. Still, don't overthink things. "Paella historically used up leftover or plent[ily] available seafood," says chef Verzino. If you are comfortable cooking frozen seafood, you can clean out your freezer this way. Otherwise, a good strategy is to grab what is on sale and looks good at your local fishmonger. Don't be afraid to think out of the box, either. "While there are many paella varieties today, some lesser-used seafood or fish include cuttlefish and langoustine, which can add a hearty texture," Verzino tells us, "while adding scallops or tuna can add a more delicate, sweet note to the dish."

You can certainly play with different types of seafood to introduce flavor notes into your paella. What other proteins are you using? Chicken, pork, and rabbit are traditional, but chorizo also shows up in some recipes. Unless you are a hardcore culinary didact (and what fun is that?), paella is really a dish that encourages riffing and experimentation. Simply ask yourself: what seafood do you want to eat in your paella? At the end of the day, chef Verzino says, that is the most important factor. You needn't chase down rare and expensive seafood to make a dish worthy of a celebration. Use what makes you happy and comfortable, and it's likely that your paella will be a meal that the whole family remembers for a long time.