Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (285 g) short-grain rice (bomba, Calasparra, or arborio)
- 3 3/4 cups (900 ml) seafood or low-sodium chicken broth
- 1/2 tsp saffron threads
- 2 tbsp dry white wine (optional)
- 3 tbsp extra-virgin olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 1/2 tsp smoked paprika (pimentón)
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup (240 g) canned crushed tomatoes
- 8 oz (225 g) firm white fish, cut in 1 1/2 inch chunks
- 8 large shrimp, peeled and deveined
- 12 mussels and/or clams, scrubbed and debearded
- 1/2 cup (70 g) jarred roasted red peppers, in strips
- 1/2 cup (75 g) frozen peas
- Salt and black pepper
- Lemon wedges and chopped fresh parsley, for serving
Do This
- 1. Preheat oven to 400°F (200°C). Warm broth with saffron and wine in a small pot; keep just below a simmer.
- 2. In a 12-inch oven-safe skillet or paella pan, heat olive oil over medium heat; soften onion and diced red pepper 5–7 minutes.
- 3. Stir in garlic, smoked paprika, red pepper flakes, and tomatoes; cook 5–7 minutes until thick and jammy.
- 4. Add rice and 1 1/4 tsp salt; toast 1–2 minutes, then pour in hot saffron broth. Boil 5 minutes over medium-high without stirring.
- 5. Reduce heat to medium; simmer 5 minutes more, then nestle in fish, shrimp, mussels, peas, and roasted red pepper strips.
- 6. Transfer pan to oven and bake 10–12 minutes until rice is just tender and shellfish have opened.
- 7. Rest 5–10 minutes off heat. Garnish with parsley and lemon wedges; serve straight from the pan.
Why You’ll Love This Recipe
- Crowd-pleasing one-pan meal with tender saffron rice, flaky fish, and sweet shellfish.
- Authentic Spanish flavors from smoked paprika, roasted red peppers, and a simple tomato sofrito.
- Oven-finished method gives reliable results and helps develop a flavorful, toasty bottom layer.
- Surprisingly doable for home cooks with clear steps and everyday ingredients.
Grocery List
- Produce: 1 small onion, 1 red bell pepper, garlic, lemon, fresh parsley, optional fresh thyme or rosemary (for garnish)
- Dairy: None (optional: garlic aioli or mayonnaise for serving)
- Pantry: Short-grain rice, seafood or chicken broth, saffron threads, extra-virgin olive oil, canned crushed tomatoes, smoked paprika, crushed red pepper flakes, jarred roasted red peppers, frozen peas, dry white wine (optional), salt, black pepper
Full Ingredients
Seafood
- 8 oz (225 g) firm white fish fillets (such as cod, halibut, haddock, or hake), skin removed, cut into 1 1/2 inch (4 cm) chunks
- 8 large shrimp (about 1/2 lb / 225 g), peeled and deveined, tails on or off
- 12 mussels and/or small clams, scrubbed and debearded (discard any that are cracked or do not close when tapped)
- 1/4 tsp fine sea salt (for seasoning the seafood)
- 1 tbsp extra-virgin olive oil (for lightly coating the fish and shrimp)
Rice & Broth
- 1 1/2 cups (285 g) Spanish bomba or Calasparra rice (or arborio if unavailable)
- 3 3/4 cups (900 ml) seafood stock or low-sodium chicken broth
- 1/2 tsp saffron threads, lightly crumbled
- 2 tbsp dry white wine (such as Albariño, Sauvignon Blanc, or any dry white; optional but recommended)
- 1 1/4 tsp fine sea salt (for the rice and broth, plus more to taste)
Aromatics & Vegetables
- 3 tbsp extra-virgin olive oil
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 1 red bell pepper, diced small (about 3/4 cup)
- 3 garlic cloves, minced
- 1 1/2 tsp smoked paprika (pimentón), sweet or a mix of sweet and hot
- 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
- 1 cup (240 g) canned crushed tomatoes (or tomato purée/passata)
- 1/2 cup (75 g) frozen peas (no need to thaw)
- 1/2 cup (70 g) jarred roasted red peppers, drained and cut into strips
- Freshly ground black pepper, to taste
Garnish & Serving
- 2–3 tbsp chopped fresh flat-leaf parsley
- 1 lemon, cut into wedges
- Optional: a few sprigs of fresh thyme or rosemary for a rustic touch
- Optional: garlic aioli or good-quality mayonnaise for serving on the side
Step-by-Step Instructions
Step 1: Prep the seafood and aromatics
Pat the fish pieces dry with paper towels and place them in a small bowl. Add the shrimp. Drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt, and a few grinds of black pepper. Toss gently to coat and refrigerate while you prep everything else.
Scrub the mussels and/or clams under cold running water, pulling off any beards from mussels. Discard any with cracked shells or any that remain open after a firm tap on the shell.
Finely chop the onion and dice the red bell pepper. Mince the garlic. Drain the roasted red peppers and cut them into strips if not already sliced. Measure out the rice, crushed tomatoes, smoked paprika, red pepper flakes, peas, and saffron so they are ready to go.
Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven. Use a 12-inch (30 cm) oven-safe skillet or paella pan for this recipe.
Step 2: Warm the saffron broth
In a medium saucepan, add the broth, saffron threads, and white wine (if using). Bring just up to a bare simmer over medium heat, then reduce the heat to low to keep the liquid hot without boiling. This step blooms the saffron so its color and aroma infuse the broth.
Stir in 1/2 teaspoon of the salt (you will adjust more later to taste). Keeping the broth hot helps the rice cook evenly once you add it to the pan.
Step 3: Build the sofrito (flavor base)
Place your paella pan or skillet over medium heat. Add 3 tablespoons olive oil and heat until shimmering but not smoking. Add the chopped onion and diced red bell pepper with a small pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened and beginning to turn golden around the edges.
Add the minced garlic, smoked paprika, and crushed red pepper flakes (if using). Stir constantly for 30 seconds to 1 minute, just until fragrant; do not let the garlic burn. Immediately add the crushed tomatoes and stir to combine.
Cook this tomato mixture (the sofrito) for 5–7 minutes, stirring occasionally, until it thickens and darkens slightly in color. You want it to look jammy and concentrated; this is where a lot of the paella’s depth of flavor comes from.
Step 4: Toast the rice and add the saffron broth
Add the rice to the pan and sprinkle over the remaining 3/4 teaspoon salt. Stir the rice into the sofrito so every grain is well coated in the tomato and oil mixture. Toast for 1–2 minutes, stirring frequently, until the rice turns slightly translucent around the edges.
Pour in all of the hot saffron broth. Stir well one last time to distribute the rice evenly in the pan, then smooth the surface. From this point on, do not stir the rice again; this helps create the classic texture and encourages a flavorful crust (socarrat) on the bottom.
Increase the heat to medium-high and bring the mixture to a vigorous simmer. Cook uncovered for about 5 minutes, then reduce the heat to medium and cook for another 5 minutes. You should see the rice starting to swell and the liquid level dropping, but there should still be visible bubbling around the edges.
Step 5: Add the seafood, peas, and roasted red peppers
After the rice has cooked for about 10 minutes total, gently arrange the fish chunks and shrimp on top of the rice, tucking them slightly into the liquid. Nestle the mussels and/or clams hinge-side down so they stand upright and will open nicely.
Scatter the frozen peas evenly over the top. Arrange the roasted red pepper strips decoratively across the paella. Drizzle a teaspoon or so of olive oil over everything if the surface looks dry. Lightly season with a pinch of salt and black pepper.
Let the pan cook on the stovetop over medium heat for 2–3 minutes to re-establish a simmer after adding the cold ingredients.
Step 6: Finish in the oven
Transfer the entire pan to the preheated oven. Bake at 400°F (200°C) for 10–12 minutes, or until:
- The rice is just tender but still has a slight bite in the center (not mushy).
- The shrimp are opaque and pink.
- The fish flakes easily with a fork.
- The mussels and clams have opened (discard any that stay closed).
For a more pronounced socarrat (the toasty crust), you can carefully return the pan to the stovetop after baking and cook over medium-high heat for 1–2 minutes, listening for a gentle crackling sound. Do not stir; if you smell burning, remove from heat immediately.
Step 7: Rest, garnish, and serve
Remove the pan from the oven and let the paella rest, uncovered, for 5–10 minutes. This rest time allows the rice to finish absorbing any remaining liquid and firms up the texture so it serves neatly.
Sprinkle generously with chopped fresh parsley. Arrange lemon wedges around the pan for squeezing over each serving. If you like, garnish with a few thyme or rosemary sprigs for an aromatic, rustic look.
Bring the pan straight to the table and serve family-style. Use a large spoon to dig down through the layers so everyone gets some of the saffron rice, flaky fish, shrimp, shellfish, peas, and roasted red peppers. Encourage diners to scrape up a little of the socarrat from the bottom of the pan if they enjoy that deeply toasted flavor.
Pro Tips
- Choose the right rice: Short-grain varieties like bomba or Calasparra absorb lots of liquid without falling apart. If using arborio, watch carefully and start checking for doneness a few minutes earlier.
- Do not stir after adding broth: It is tempting, but leaving the rice undisturbed creates the classic paella texture and encourages a delicious, gently crisp bottom layer.
- Use very hot broth: Adding steaming hot saffron broth helps the rice cook evenly and prevents it from becoming gummy.
- Do not overcook the seafood: Add the fish and shellfish only once the rice is halfway done, and remove the paella from the oven as soon as the seafood is just cooked through.
- Season in layers: Lightly season the seafood, sofrito, and broth so each component is flavorful; then taste and adjust salt and lemon at the table.
Variations
- Mixed seafood paella: Add calamari rings (about 4 oz / 115 g) along with the fish and shrimp, or swap in scallops for some of the fish for a different texture.
- Seafood and chorizo: Brown 4 oz (115 g) sliced Spanish chorizo in the pan before cooking the onion; remove and add back on top with the seafood for a smoky, meaty twist.
- All-fish version: Skip the shellfish and use 1 1/4 lb (565 g) firm white fish plus shrimp. Add the fish in two batches: some tucked into the rice and some arranged on top for presentation.
Storage & Make-Ahead
Paella is best served fresh, but leftovers can be stored and enjoyed. Cool the paella completely, then transfer to an airtight container and refrigerate for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of broth or water until warmed through, or cover and reheat in a 325°F (165°C) oven for 10–15 minutes. The seafood may become a bit firmer on reheating, but the flavors will still be wonderful.
For make-ahead prep, you can chop the onion, bell pepper, garlic, and roasted red peppers up to 1 day in advance and store them in the refrigerator. You can also prepare the saffron broth and sofrito earlier in the day, then reheat the sofrito, add the rice and broth, and cook the paella just before serving. Do not cut or season the fish more than a few hours ahead, and clean shellfish close to cooking time for best texture and food safety.
Nutrition (per serving)
Approximate values per serving (1/4 of recipe): about 650 calories; 28 g fat; 70 g carbohydrates; 4 g fiber; 9 g sugars; 38 g protein; 910 mg sodium (will vary based on broth and added salt). These numbers are estimates and can change depending on the exact seafood mix and brands of ingredients used.
