Seafood Paella with Fish, Shrimp, and Mussels

Other Fast With Fish Published April 02, 2026

Paella is rice cooked in a wide, shallow pan until the bottom develops socarrat — a caramelized crust that is the entire point of the dish. Loaded with fish, shrimp, and mussels, a seafood paella on a fish day is a celebration in a single pan. This is not a difficult dish, but it requires attention and the right equipment: a wide pan, good stock, and the discipline not to stir.

Do not stir the rice once it goes in. This is the most important rule of paella. Stirring creates risotto. Not stirring creates socarrat.

FASTING LEVEL: Fast With Fish
SERVINGS: 6
TIME: 50 minutes

INGREDIENTS

- 300g firm white fish (monkfish, cod, or sea bass), cut into large chunks
- 300g large shrimp, shell-on
- 500g mussels, scrubbed and debearded
- 350g bomba rice or Calasparra rice (or Arborio as a substitute)
- 1 liter fish stock or vegetable stock, hot
- 100ml extra-virgin olive oil
- 1 large onion, diced fine
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 teaspoon sweet smoked paprika (pimentón)
- 1/2 teaspoon saffron threads, crumbled into the hot stock
- 150g frozen peas
- Salt to taste
- Lemon wedges, for serving
- Fresh flat-leaf parsley, chopped

METHOD

1. Heat the olive oil in a wide paella pan or large skillet (at least 35cm) over medium-high heat. Season the fish chunks and shrimp with salt. Sear the shrimp for 1 minute per side until pink. Remove. Sear the fish for 2 minutes per side. Remove. Set both aside.

2. In the same pan, add the onion and bell pepper. Cook for 5-6 minutes until softened. Add the garlic and paprika and cook for 1 minute.

3. Add the crushed tomatoes and cook for 3-4 minutes until the mixture thickens and darkens.

4. Add the rice and stir to coat every grain in the tomato mixture. Spread the rice evenly across the pan — from this point forward, do not stir.

5. Pour in the hot saffron-infused stock. Season with salt. Bring to a boil, then reduce to a medium simmer. Cook for 15-18 minutes without stirring.

6. When the rice is nearly done and the liquid is almost absorbed, tuck the fish chunks into the rice. Scatter the mussels hinge-side down and the shrimp over the top. Add the frozen peas.

7. Cover loosely with foil and cook for 5-6 more minutes until the mussels open and the seafood is heated through. Increase the heat to high for the last 1-2 minutes to develop the socarrat (listen for a faint crackling sound).

8. Remove from heat and rest, covered, for 5 minutes. Serve with lemon wedges and parsley.

NOTES

- Bomba rice absorbs almost three times its volume in liquid without becoming mushy. It is worth seeking out. Arborio will work but will be slightly creamier.
- The socarrat should be golden-brown, not black. If you smell burning, you have gone too far.
- A wide, shallow pan is essential. The rice should be no more than 2cm deep. If it is deeper, it will steam rather than toast.
- Never cover a paella with a lid during the main cooking phase — the foil at the end is only for the final seafood step.