Easy Seafood Paella
- By Amy Dong
- Updated May. 15, 2025
This Easy Seafood Paella recipe is my shortcut to bold, authentic flavor without the traditional hassle. No mortar and pestle, no specialty paella pan – just one big skillet and dinner’s on.
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Video: Watch Me Make this Recipe
Why This Recipe Stands Out
This Easy Seafood Paella is my answer to a stunning, flavor-packed dinner without the long prep. It’s simple, bold, and always gets rave reviews. Here’s why it works:
- No Paella Pan Needed: No paella pan, no pounding pastes – just one big skillet and layers of smoky, savory flavor. It’s every bit as satisfying as this Grilled Red Snapper but way easier to pull off on a weeknight.
- Seafood Lovers, This One’s for You: With shrimp, mussels, clams, and tender white fish, this dish is packed with ocean flavor. If you love my Lemon Pepper Shrimp, you’ll be all in on this one.
- One-Pan Meal: Everything simmers in a single skillet, from the broth to the rice to the seafood – no stirring required. It’s just as practical as my Shrimp Alfredo.
- Made to Impress (But Totally Doable): This is one of those recipes that is restaurant-level, yet comes together without special tools. Impressive but fuss-free, like our Smoked Salmon Roll-Ups.
Key Recipe Ingredients
- Seafood Trio (Fish, Shrimp, Shellfish) – A mix of firm white fish, shrimp, mussels, and clams makes this dish hearty and flavorful, giving you that classic seafood paella experience in every bite.
- Arborio Rice – We use Arborio rice for its creamy texture and ability to soak up all the rich, savory broth without getting mushy too quickly.
- Smoked Paprika – This is the key to paella’s signature smoky depth—don’t skip it! It infuses the dish with warm, earthy flavor.
- Chicken Broth & Clam Juice – A mix of chicken broth and bottled clam juice builds a layered, umami-packed cooking liquid that flavors the rice from the inside out.
- Tomatoes & Aromatics – Fresh tomatoes, onion, garlic, and chopped herbs bring brightness and balance to the richness of the seafood and broth.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Seafood Swaps: Shrimp, mussels, clams, and white fish are delicious together, but this dish is very forgiving. Swap in scallops, calamari, or even crab if that’s what you’ve got.
- Add Peas: Sweet green peas are sometimes added to paella, and they’re a great way to bring a pop of color and a bit of freshness. Toss them in during the last few minutes of cooking.
- Broth Variations: Clam juice adds briny depth, but if it’s not available, use all chicken broth or seafood stock. A shrimp or lobster bouillon cube works well for boosting flavor too.
- Add Saffron (Optional): A pinch of saffron adds beautiful aroma and golden color. If you have it, steep a few threads in warm broth before adding to the pan.
- For Crispy Socarrat: Want that coveted crispy rice crust on the bottom? Let the paella cook undisturbed on low for 2–3 extra minutes at the end, just don’t stir.
Step-By-Step Recipe Instructions
- In a pot, heat 4 cups chicken broth with clam juice, cover, and keep warm. Pat dry fish and shrimp, season with salt and pepper, and set aside.
- In a large heavy skillet (not non-stick), melt butter over high heat. Sauté onion and garlic for 1 minute.
- Add cilantro, basil, and scallions; cook for 1 more minute. Stir in smoked paprika and tomatoes. Cover and cook 3–4 minutes until tomatoes soften.
- Pour in hot broth mixture and bring to a boil. Season with salt and pepper to taste.
- Sprinkle rice evenly over the pan. Boil uncovered for 3 minutes, stirring occasionally. Smooth out rice without stirring again.
- Add fish over the rice, pressing it in slightly so it’s mostly submerged. Do not stir. Lower heat to a low boil and cook uncovered for 10 minutes, until most of the liquid is absorbed. Add extra broth if too dry.
- Arrange mussels, clams, and shrimp evenly on top, shells facing up. Cook uncovered at a low boil for 15 minutes, turning shrimp once halfway through.
- Turn off heat, cover with lid or foil, and let sit for 10 minutes. Discard any unopened shellfish and serve with lemon, lime, or cilantro if desired.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies and recommendations for this recipe:
- Prep the Ingredients Ahead: You can chop the onions, garlic, tomatoes, and herbs up to 1 day in advance. Store them in separate airtight containers in the fridge. Shellfish can also be cleaned and stored chilled until ready to cook.
- Cook Fresh and Serve Immediately: Paella is best cooked and served the same day. The texture of Arborio rice doesn’t hold up well after refrigeration, so avoid making it fully ahead. For best flavor and texture, cook and serve right away.
What To Serve With Seafood Paella
Seafood Starters
- We love starting the meal with Shrimp Ceviche – it’s light, citrusy, and a perfect prelude to a seafood-forward main like paella.
- It also goes great with Cioppino (Seafood Stew) if you’re planning a full-on seafood dinner party.
Fresh Sides
- We often pair Easy Seafood Paella with a Peach Caprese Salad or Strawberry Salad with Asparagus. The fresh flavors go great with this delicious dinner idea.
- It also goes great with Grilled Zucchini or Garlic Herb Roasted Potatoes when we’re craving warm, hearty sides.
Breads & Dips
- Serve this dish with some warm French Bread or Parmesan Garlic Pull-Apart Rolls – they’re great for sopping up the flavorful broth.
- It also goes great with a small plate of Black Bean Dip with Avocado or Avocado Salsa for something fresh and snacky.
Drinks
- We love pairing our Easy Seafood Paella with a chilled glass of Best Sangria. It’s fruity, vibrant, and made for warm-weather meals.
- It also goes great with a crisp Sparkling Pomegranate Punch or a refreshing Strawberry Frosé if you’re making this for a summer gathering.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Easy Seafood Paella
You can have this Easy Seafood Paella on the table in much less time than with traditional methods, as we remove the extra steps of mortar/pestle paste-making. No need for a paella pan here. An extra-large pan or skillet will work.
Ingredients
- 4 to 4 ¼ cups chicken broth, good quality homemade or store bought
- 2 cups clam juice, bottled, found in grocery stores
- 1 lb firm white fish, cut into bite size pieces (i.e., mahi-mahi, orange roughly, snapper, or halibut are good.)
- 14 fresh mussels in shell, cleaned/de-bearded, and well-drained
- 14 clams in shell, cleaned and well-drained
- 12 shrimp, large or extra large, shelled or de-shelled
- kosher salt
- freshly ground black pepper
- 4 tablespoons salted butter
- 1 medium onion, chopped
- 8 cloves fresh garlic, minced
- ¼ cup freshly chopped cilantro
- ¼ cup freshly chopped basil
- ¼ cup freshly chopped scallions
- 3 teaspoons smoked paprika, it’s important to use smoked paprika for the smoky flavor
- 3 Roma tomatoes, large, seeded and chopped
- 2 cups Arborio rice, dry
- lemon wedges, to serve, or lime wedges or chopped cilantro (optional)
Instructions
- In a pot, heat up 4 cups of chicken broth and the clam juice. Cover and keep warm. Thoroughly dry the fish and shrimp with paper towels, keeping them separate. Sprinkle both with a layer of kosher salt and black pepper. Set aside and continue with recipe.
- In an extra large heavy skillet/pan (or cast iron pan, but NOT non-stick,) heat up the salted butter on high heat. Add the onions and garlic, cooking and stirring for 1 minute.
- Add the cilantro, basil, and scallions, stirring for 1 min. Add smoked paprika and tomatoes, stirring to combine well. Cover and let cook 3-4 minutes until tomatoes become soft.
- Pour in the hot broth/clam juice mixture. Bring to a boil. Add salt and pepper to taste – I prefer to add more seasoning rather than less, as the rice will absorb it all.
- Sprinkle rice over the pan. Boil for 3 minutes uncovered, stirring occasionally. Smooth out the rice.
- Add fish evenly over the rice. If needed, press down so that the fish is mostly submerged in liquid. Do not stir at all from here on out.
- Lower heat to a low boil and cook uncovered until most of the liquid is absorbed, but there is still enough to continue cooking, 10 minutes – add up to 1/4 cup extra broth if it's too dry.
- Add all of the shellfish evenly over the top, placing shells so that they will open face up. Cook over low boil uncovered for 15 minutes, until rice is tender and shrimp is opaque. Turn shrimp over once halfway through cooking to ensure it cooks through.
- Turn heat off and immediately cover with a domed lid or foil and let sit for 10 minutes. Discard any unopened shellfish. Serve immediately with wedges of lemon, lime, or cilantro as desired.
Notes
- Keep in mind that the better your broth, the better the rice flavor will be.
- Sometimes peas are added, so feel free to use them if you like.
- Traditionally, a generous pinch of saffron is used in paella. If you like, add saffron threads to the dish when tomatoes are added.
- If your fish and shrimp release extra moisture during prep, be sure to pat them completely dry with paper towels. This helps them sear better and keeps the paella from becoming watery.
- We highly recommend using smoked paprika instead of regular paprika. It adds the deep, smoky flavor,
- If your shellfish aren’t opening after cooking, discard them. Only fully opened mussels and clams are safe to eat and should be served.
- This dish is best eaten the day it’s made; Arborio rice tends to become too soft the next day, similar to what happens with risotto.
- This recipe is part of our Fish and Seafood Recipes Collection.
- We often pair Easy Seafood Paella with Rosemary Garlic Bread or Strawberry Salad with Asparagus.
Nutrition (per serving)
Calories: 355kcal | Carbohydrates: 51g | Protein: 20g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 885mg | Potassium: 531mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1017IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 4mg
Commonly Asked Questions
Do I need a paella pan to make this recipe?
Nope! This version is designed to work without one. Just use a large, heavy-bottomed skillet or cast iron pan—avoid non-stick, as it won’t develop that crispy rice bottom (called socarrat) that makes paella extra delicious.
Can I add saffron to this dish?
Yes! Saffron is traditional and adds a subtle floral note and rich golden color. If you have it, add a generous pinch when you add the tomatoes. But if not, smoked paprika alone still brings a ton of flavor and depth.
Why can’t I stir the rice after it’s added?
This helps develop the crusty bottom layer that’s signature in paella. Stirring disrupts that process and can turn the rice mushy. Once you smooth it out and add the fish, hands off!
How long does the easy seafood paella recipe keep?
It’s best eaten the day it’s made. Leftovers can be stored in the fridge for up to 2 days, but expect the rice to soften significantly. If you know you’ll have extra, consider storing the seafood and rice separately to reheat more gently.
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- Thai Shrimp Fried Rice – This Spicy Thai Shrimp Fried Rice is fast, fiery, and fragrant. It’s an easy weeknight winner that brings takeout vibes straight to your kitchen.
- Shrimp Scampi Pasta – Shrimp Scampi Pasta is loaded with garlic, lemon, and basil with plenty of succulent shrimp. This recipe is easy, irresistible, and the perfect spring dinner.