Easy Seafood Paella

Ingredients

• 1 tbsp (15 ml)sweet paprika
• 2 tsp (10 ml)dried oregano
• to tastekosher salt and freshly ground black pepper
• 15 g (½ cup)fresh parsley, chopped
• 60 ml (¼ cup)fresh lemon juice
• 1 tbsp (15 ml)extra-virgin olive oil
• 2 clovesgarlic, grated or minced
• to tastesalt and pepper
• 946 ml (32 oz)seafood stock, or bone broth or chicken broth
• 480 ml (2 cups)water
• ½ tspsaffron threads
• 2 tbsp (30 ml)olive oil
• 3 links, about 255 g (9 oz), sliced 1.3 cm (½ inch) thickSpanish chorizo sausage
• 4boneless, skinless chicken thighs
• 1 largeyellow onion, minced
• 4 clovesgarlic, minced
• 1 can, 411 g (14.5 oz), draineddiced tomatoes
• 1 tsp (5 ml)sweet paprika
• 570 g (3 cups)uncooked Arborio rice
• 150 g (1 cup)frozen green peas
• 12littleneck clams, scrubbed
• 227 g (½ lb), about 8 shrimpjumbo shrimp, uncooked, peeled with tails attached
• 60 ml (¼ cup)fresh lemon juice
• as desiredlemon wedges, optional
• to tastekosher salt and freshly ground black pepper
• 60 g (¼ cup)mayonnaise
• 1 clovegarlic, grated or minced
• 1 tbsp (15 ml), or to tastelemon juice
• 1 pinch, optionalsaffron
• 1 pinchsalt

Instructions

1. 1

   Marinate the chicken

   Rub the spice mixture all over the 4 chicken thighs. Cover and marinate in the refrigerator for 1 hour, or overnight.

2. 2

   Prepare the herbs

   Make the herb blend and set it aside.

3. 3

   Warm the stock

   In a large saucepan, combine 946 ml (32 oz) seafood stock, the water and ½ teaspoon saffron threads. Bring to a simmer, then keep warm over low heat without letting it boil.

4. 4

   Brown the meat

   Heat the oil in a paella pan over medium-high heat. Sauté the 3 chorizo links until browned, then remove and set aside. Brown the chicken on all sides in the same pan, then remove and set aside.

5. 5

   Cook the rice base

   In the same pan, sauté the minced onion and 4 minced garlic cloves over medium heat for 2–3 minutes, until fragrant. Add the drained diced tomatoes and 1 teaspoon sweet paprika and cook until the mixture begins to caramelise. Stir in the 3 cups Arborio rice to coat the grains.

6. 6

   Simmer the rice

   Stir the warmed stock mixture into the rice. Lower the heat and simmer for 10 minutes, moving the pan around so the rice cooks evenly and absorbs the liquid.

7. 7

   Add seafood and meat

   Stir in the herb mixture, peas, chicken and chorizo. Tuck the clams and shrimp into the rice, then cook over medium heat for about 8 minutes, until the shrimp turn pink and the clams open.

8. 8

   Finish the rice

   Give the paella a good shake, then simmer without stirring for about 15 minutes, until the rice is al dente.

9. 9

   Mix the aioli

   Meanwhile, combine all the aioli ingredients in a small bowl and stir them together.

10. 10

    Toast the base

    Once the paella is cooked and the rice looks fluffy and moist, turn up the heat for 40 seconds, until you can smell the rice toasting on the bottom.

11. 11

    Rest and serve

    Remove the pan from the heat. Sprinkle over ¼ cup lemon juice and season with salt and pepper. Cover with a towel and leave to stand for 10 minutes. Serve with lemon wedges and saffron aioli.

What is seafood paella?

Paella is a Spanish rice dish associated with Valencia, traditionally cooked in a wide, shallow pan. This version combines seafood with chicken and chorizo for a substantial, party-ready meal.

Saffron colours and perfumes the stock, while the recipe's separate herb blend adds parsley, lemon and garlic. Cooking the rice in the pan with the toppings lets it absorb their flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 605 calories, 43g protein, 66g carbs, 17g fat.

The rice and peas provide most of the carbohydrates, while olive oil, chorizo and aioli contribute much of the fat. Chicken, shrimp, clams and the other meats supply protein. Pair a serving with a generous green salad or vegetables for a balanced plate.

The rice and stock

Arborio rice: its short, starchy grains give the finished dish a tender, cohesive texture. Stir it through the tomato mixture before adding the stock so the grains are coated.

Saffron stock: warm the stock, water and saffron together, then keep the mixture at a gentle simmer. Adding it warm helps the rice cook steadily.

Building flavour in the pan

Chorizo and chicken: browning both first gives them colour and leaves flavour in the pan for the rice base. Set them aside while the onion, garlic and tomatoes cook.

Tomato base: cook the tomatoes with paprika until the mixture starts to caramelise before adding rice. This gives the rice a savoury foundation without adding extra steps.

Adding the seafood

Clams and shrimp: tuck them into the rice rather than stirring them through roughly. The shrimp are ready when pink, and the clams should open during the roughly 8-minute cooking stage.

Check the clams before serving and discard any that remain closed. Keep the pan at a steady medium heat while the seafood cooks.

Getting the rice texture right

Even cooking: during the first 10-minute simmer, move the pan around so the rice cooks evenly and absorbs the stock. Once the seafood and meat are added, give the pan a shake and leave the rice undisturbed for its final simmer.

Doneness: the rice should be al dente, while the surface looks fluffy and moist. The brief high-heat finish adds a toasted aroma to the bottom; watch closely during those 40 seconds.

The herb blend and aioli

Herb blend: parsley, fresh lemon juice, olive oil, garlic and seasoning are prepared separately, then stirred into the rice with the peas. This bright mixture balances the richer meats.

Saffron aioli: stir the mayonnaise with garlic, lemon juice, saffron if using, and a pinch of salt. Serve it alongside rather than mixing it into the paella.

Serving the paella

Resting: after the final lemon juice and seasoning, cover the pan with a towel and leave it for 10 minutes. This gives the rice time to settle before serving.

For a meal, serve straight from the pan with lemon wedges and aioli. A crisp green salad or simply dressed vegetables make a fresh accompaniment.

Recipe notes & tips

• Scrub the clams well before cooking and keep them chilled until needed.
• Have the herb blend and aioli ready before the rice reaches its final simmer.
• Keep the saffron stock warm over low heat, but do not let it boil.
• Move the pan during the first rice simmer to help it cook evenly.
• After adding the seafood, avoid stirring the rice; shake the pan gently instead.
• Watch the pan closely during the 40-second high-heat finish so the toasted rice does not burn.

Variations

• Use chicken broth: substitute it for the seafood stock as listed in the recipe.
• Choose bone broth: use bone broth in place of the seafood stock for a different savoury base.
• Omit the saffron in the aioli: leave it out while keeping the mayonnaise, garlic, lemon and salt.
• Adjust the lemon: add the aioli's tablespoon of lemon juice to taste.
• Serve without wedges: leave out the optional lemon wedges and serve the paella with the aioli.

Common mistakes to avoid

• Boiling the stock: keep it at a gentle simmer so it stays warm without boiling.
• Stirring the rice late: after the seafood goes in, shake the pan rather than stirring during the final simmer.
• Adding cold stock: warm the stock mixture before combining it with the rice.
• Cooking by time alone: check that the rice is al dente and the shrimp are pink and clams open.
• Leaving the pan on high: limit the final high-heat toast to 40 seconds and watch it closely.
• Skipping the rest: cover the paella with a towel and leave it for 10 minutes before serving.

How to store

Refrigerate leftovers in an airtight container once cooled, and eat within 2 days. Reheat gently in a covered pan until piping hot throughout; seafood can become tough if overheated.

Frequently asked questions