I love this recipe because it brings restaurant-quality flavor to my kitchen without requiring complicated techniques. The combination of seafood, smoked paprika, garlic, and herbs creates a deeply savory and aromatic dish.
I also enjoy how everything cooks together in one pan, allowing the rice to absorb all the delicious flavors from the broth and shellfish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 to 4 1/4 cups chicken broth
2 cups clam juice
1 pound firm white fish, cut into bite-size pieces
14 fresh mussels in shell
14 clams in shell
12 large shrimp
Kosher salt
Freshly ground black pepper
4 tablespoons salted butter
1 medium onion, chopped
8 cloves garlic, minced
1/4 cup freshly chopped cilantro
1/4 cup freshly chopped basil
1/4 cup freshly chopped scallions
3 teaspoons smoked paprika
1/2 teaspoon cayenne pepper (optional)
3 large Roma tomatoes, seeded and chopped
2 cups Arborio rice
Lemon wedges for serving
Directions
I begin by warming the chicken broth and clam juice together in a pot and keeping them warm over low heat.
I pat the fish and shrimp dry with paper towels and season them with kosher salt and black pepper.
In a large heavy skillet or paella pan, I melt the butter over high heat. I add the chopped onion and garlic and cook for about 1 minute while stirring constantly.
Next, I stir in the cilantro, basil, and scallions and cook for another minute.
I add the smoked paprika, cayenne pepper if using, and chopped tomatoes. I stir everything together, cover the pan, and let the tomatoes soften for about 3 to 4 minutes.
I pour in the warm broth and clam juice mixture and bring everything to a boil. I season generously with salt and pepper since the rice will absorb much of the flavor.
I sprinkle the Arborio rice evenly over the pan and boil it uncovered for about 3 minutes, stirring occasionally before smoothing the rice into an even layer.
Then I arrange the fish pieces evenly over the rice, gently pressing them down so they are mostly submerged. From this point on, I avoid stirring.
I reduce the heat to a gentle boil and cook uncovered for about 10 minutes until much of the liquid is absorbed.
Next, I arrange the mussels, clams, and shrimp over the top, positioning the shellfish so they open upward as they cook.
I continue cooking uncovered for about 15 minutes until the rice becomes tender, the shrimp turn opaque, and the shellfish open.
Once finished, I remove the pan from the heat, cover it with foil or a lid, and let it rest for 10 minutes before serving.
I discard any unopened shellfish and serve the paella with fresh lemon wedges.
I sometimes add scallops, calamari, or crab for an even richer seafood combination.
For extra heat, I like increasing the cayenne pepper or adding sliced fresh chili peppers.
I also enjoy adding peas or roasted red peppers for extra color and sweetness.
Storage/Reheating
I store leftover seafood paella in an airtight container in the refrigerator for up to 2 days.
When reheating, I warm it gently in a skillet with a splash of broth to keep the rice from drying out.
Because seafood is delicate, I avoid reheating it too many times to preserve the best texture and flavor.
FAQs
What type of rice works best for paella?
I like using Arborio rice for this recipe because it absorbs liquid well and creates a creamy texture while still holding its shape.
Can I use frozen seafood?
Yes, I can use frozen seafood as long as it is fully thawed and patted dry before cooking.
Why should I avoid stirring the rice?
I avoid stirring once the rice is arranged because it helps create the traditional texture and allows the rice to cook evenly.
What if some shellfish do not open?
I always discard any mussels or clams that remain closed after cooking because they may not be safe to eat.
Can I make paella ahead
of time?
I think paella tastes best freshly made, but I can prepare the broth and chop the ingredients ahead of time to make cooking easier.
Conclusion
Easy Seafood Paella is a flavorful and impressive dish that brings the taste of the coast straight to the table. I love how the tender seafood, aromatic rice, and smoky seasonings come together in one beautiful pan, making it perfect for gatherings, celebrations, or special family dinners.
This flavorful seafood paella combines juicy shrimp, shellfish, smoky paprika, and perfectly seasoned rice for an authentic Spanish inspired feast.
Author:Sarah
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:8 servings
Category:Dinner, Main Course
Method:Stovetop, One-Pan
Cuisine:Spanish, Mediterranean
Ingredients
Seafood & Rice
1 lb firm white fish, cut into bite-size pieces (mahi-mahi, snapper, halibut, or orange roughy)
14 fresh mussels, cleaned and debearded
14 fresh clams, cleaned
12 large or extra-large shrimp, peeled or unpeeled
2 cups Arborio rice
Broth
4 to 4¼ cups chicken broth
2 cups clam juice
Seasonings & Aromatics
Kosher salt
Freshly ground black pepper
4 tablespoons salted butter
1 medium onion, chopped
8 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
1/4 cup scallions, chopped
3 teaspoons smoked paprika
1/2 teaspoon cayenne pepper (optional)
3 large Roma tomatoes, seeded and chopped
For Serving
Lemon wedges
Lime wedges (optional)
Extra chopped cilantro (optional)
Instructions
Warm the broth
In a medium pot, combine the chicken broth and clam juice. Heat gently and keep warm over low heat.
Prepare the seafood
Pat the fish and shrimp dry with paper towels. Season lightly with kosher salt and black pepper. Set aside separately.
Cook the aromatics
In a large heavy skillet, paella pan, or cast-iron pan, melt the butter over high heat. Add the onion and garlic and cook for 1 minute, stirring frequently.
Build the flavor base
Add cilantro, basil, and scallions and cook for another minute. Stir in smoked paprika, cayenne pepper if using, and chopped tomatoes. Cover and cook for 3–4 minutes until the tomatoes soften.
Add the broth
Pour the warm broth and clam juice mixture into the pan and bring to a boil. Season generously with salt and pepper.
Cook the rice
Sprinkle the Arborio rice evenly into the pan. Boil uncovered for 3 minutes, stirring occasionally, then smooth the rice into an even layer.
Add the fish
Arrange the fish pieces evenly over the rice, pressing them gently into the liquid. Do not stir after this point.
Simmer
Reduce heat to a gentle boil and cook uncovered for about 10 minutes until most of the liquid is absorbed. Add up to 1/4 cup extra broth if needed.
Add shellfish and shrimp
Arrange the mussels, clams, and shrimp evenly over the rice with shellfish facing upward. Continue cooking uncovered for 15 minutes until the shrimp are opaque, shellfish open, and rice is tender. Turn shrimp once halfway through cooking.
Rest and serve
Remove from heat, cover tightly with foil or a lid, and let rest for 10 minutes. Discard any unopened shellfish. Serve with lemon or lime wedges and extra cilantro if desired.
Notes
Arborio rice creates a creamy texture, though traditional Spanish paella rice can also be used.
Avoid stirring after adding the seafood to help develop the signature crispy rice layer at the bottom.
Use fresh seafood whenever possible for the best flavor.
Smoked paprika adds authentic Spanish flavor and should not be skipped.
Add saffron threads for a more traditional paella flavor and color.
