Seafood Paella

Seafood paella in this quick home-cook version skips the traditional bomba rice and saffron in favor of a faster, more accessible approach. Cooked rice goes into the pan already done, which means you’re really building a flavored base around it rather than simmering raw grain for 40 minutes.

Start with the sofrito: red onion, red bell pepper, and diced tomatoes sauteed in olive oil. That gentle simmer breaks down the peppers and tomato into a sweet, slightly smoky base before the rice and peas join the party.

A jalapeno goes in for heat, a non-traditional touch that gives this version a Latin-Caribbean tilt. Real Spanish paella uses sweet peppers; this one turns up the dial.

Steaming the seafood (and the chicken) separately before tossing everything together avoids the overcooking trap most seafood paellas fall into. Fifteen minutes covered in a 375°F (190°C) oven melds everything while keeping the shrimp and fish tender.

This isn’t the Valencia-style paella with a crispy socarrat bottom, and the recipe doesn’t pretend to be. It’s a casserole-style, easy one-pan dinner using the paella flavor profile.

Chef Tips

• Pick firm-fleshed fish like cod, halibut, or monkfish that holds up in the final bake. Delicate fish turns to mush.
• Add 1 teaspoon of smoked paprika to the sofrito for authentic Spanish warmth and depth. This is one place you really shouldn’t skip.
• Cook the rice slightly underdone if you’re making it fresh. It finishes absorbing flavor in the oven.
• Squeeze fresh lemon over each serving. The acid wakes up everything and is non-optional on paella.

Variations

• Use a pinch of saffron threads bloomed in warm water for a more traditional paella color and aroma.
• Add chorizo with the sofrito for a Spanish twist that brings smoke and spice.
• Swap jalapeno for mild piquillo peppers to keep this firmly on the Spanish side rather than Latin American.