Weeknight Seafood Paella (Easy One-Pan Dinner)
This easy Weeknight Seafood Paella brings the vibrant flavors of Spain to your table in a simplified, home-cook–friendly way. Made in one pan and ready in under an hour, this dish features tender shrimp, fresh clams, colorful vegetables, and fragrant saffron-infused rice. It’s perfect for busy evenings when you want something impressive without complicated steps.
Traditional paella is often cooked outdoors in a wide pan over an open flame, but this version is designed for the stovetop using everyday kitchen equipment—no special paella pan required. The result is a comforting, flavorful rice dish with beautifully cooked seafood and a lightly crisped rice base that makes paella so special.
Why You’ll Love This Recipe
- One-pan meal with minimal cleanup
- Ready in about 45 minutes
- Naturally dairy-free and gluten-free
- Easy to customize with your favorite seafood
- Great for both family dinners and entertaining
Ingredients
Seafood and Protein
- 16 fresh clams, scrubbed and soaked
- 16 large shrimp, peeled and deveined
- 1 small smoked beef sausage or chicken sausage, thinly sliced
Vegetables and Aromatics
- 1/2 cup finely chopped onion
- 3 garlic cloves, thinly sliced
- 1/2 red bell pepper, cut into thin strips
- 1/3 cup finely diced tomatoes
- 1/4 cup frozen peas
Rice and Seasoning
- 1 1/4 cups short-grain or medium-grain rice
- 1/4 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 1/4 teaspoon Old Bay seasoning (or mild seafood seasoning)
- 1 bay leaf
- 1 1/4 teaspoons salt, or to taste
Liquids and Garnish
- 2 1/2 cups chicken or vegetable broth
- 1/2 tablespoon fresh lemon juice
- 2 1/2 teaspoons olive oil, divided
- Fresh parsley, chopped, for garnish
How to Make Weeknight Seafood Paella
Step 1: Prepare the Seafood
Place the clams in a bowl of cold water and let them soak for about 20 minutes to remove any grit. Rinse well and set aside. In a separate bowl, toss the shrimp with lemon juice and seafood seasoning. Refrigerate until needed.
Step 2: Build the Flavor Base
Heat a large, deep skillet with a tight-fitting lid over medium heat. Add 1 teaspoon of olive oil, then sauté the sliced sausage, onion, garlic, and smoked paprika for about 3 minutes, stirring frequently, until fragrant and lightly softened.
Step 3: Toast the Rice
Push the sausage mixture to the sides of the pan. Add the remaining olive oil to the center, then stir in the rice. Cook for about 3 minutes, stirring gently, until the rice is lightly coated and slightly translucent.
Step 4: Simmer the Paella
Add the diced tomatoes, broth, salt, saffron (crumbled between your fingers), and bay leaf. Stir once and bring to a gentle boil. Arrange the bell pepper strips on top, reduce the heat to low, cover tightly, and cook for 15 minutes without stirring.
Step 5: Add the Seafood
Uncover the skillet and nestle the clams and shrimp into the rice. Sprinkle the peas over the top. Cover again and cook on low heat for 10 to 12 minutes, or until the clams open and the shrimp are fully cooked.
Step 6: Create the Crispy Base
Remove the lid, increase the heat to medium-high, and cook for an additional 2 to 3 minutes until the bottom of the rice lightly crisps. You may hear a gentle sizzling sound—this is exactly what you want.
Discard the bay leaf, garnish with fresh parsley, and serve immediately.
Best Rice for Paella
Short-grain rice is ideal for paella because it absorbs liquid while staying tender. If available, bomba or Calasparra rice are excellent options, but arborio or any short- to medium-grain rice works well for home cooking. Long-grain rice is not recommended.
Serving Suggestions
Serve this seafood paella with a simple green salad, lemon wedges, or lightly dressed vegetables. It’s a complete meal on its own but also pairs beautifully with fresh bread or a light soup.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.