Seafood Paella Recipe

Name: Seafood Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups stock, half chicken and half seafood or shrimp; 1/2 tablespoon saffron threads; 12 monkfish medallions, about 1 1/2 pounds total; 4 1/2 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 1 onion, chopped; 6 garlic cloves, chopped; 1/4 pound chorizo, skin removed, sliced 1/4-inch thick; 3 cups short-grain rice, preferably Spanish; 2 cups fresh green peas; 1 small red bell pepper, seared over flame to blacken skin, then peeled, cored and cut in strips; 1 small green bell pepper, seared over flame, peeled, cored and cut in strips; 18 large shrimp, peeled and deveined, about 1 pound; 1 pound medium-size mussels; 1/4 cup thinly sliced scallions

Servings: persons

6 cups stock, half chicken and half seafood or shrimp
1/2 tablespoon saffron threads
12 monkfish medallions, about 1 1/2 pounds total
4 1/2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 onion, chopped
6 garlic cloves, chopped
1/4 pound chorizo, skin removed, sliced 1/4-inch thick
3 cups short-grain rice, preferably Spanish
2 cups fresh green peas
1 small red bell pepper, seared over flame to blacken skin, then peeled, cored and cut in strips
1 small green bell pepper, seared over flame, peeled, cored and cut in strips
18 large shrimp, peeled and deveined, about 1 pound
1 pound medium-size mussels
1/4 cup thinly sliced scallions

1
Place stock in saucepan and bring to a simmer.
2
Remove from heat and add saffron.
3
Set aside.
4
Rub monkfish with 1/2 tablespoon olive oil and season with salt and pepper.
5
Set aside.
6
Preheat oven to 400 degrees.
7
Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans.
8
Add onion and garlic and cook over low heat until soft.
9
Add chorizo and saute briefly.
10
Add rice and stir to coat.
11
Add stock and stir.
12
Simmer 10 minutes.
13
Check seasoning, adding salt and pepper if necessary.
14
Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel.
15
Place shrimp and monkfish around pan; add mussels, hinge-side down.
16
Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes.
17
Discard any unopened mussels.
18
Remove from oven, cover loosely with foil and set aside 10 minutes.
19
Scatter scallions on top and serve.

2028

kcal

Calories

Fat

180

Carbs

245

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 cups stock, half chicken and half seafood or shrimp, 1/2 tablespoon saffron threads, 12 monkfish medallions, about 1 1/2 pounds total, 4 1/2 tablespoons extra virgin olive oil, and more.

Yes, Seafood Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions