This chicken and seafood paella is based on my YouTube video, with a few adjustments since publication to make the proportions easier to reproduce at home. In the video, I cook a lot by sight and by smell, but for this written version I tightened the rice-to-broth ratio, reduced the saffron to a realistic amount, and made the seafood timing clearer.

Paella is a Spanish-style rice dish cooked with broth, aromatics, saffron, and a mix of meat, seafood, or vegetables. This version is not a strict traditional paella. It is my way of making it: the chicken is cooked first, the seafood is cooked separately so it stays tender, and the rice finishes in the oven like a pilaf.

I make it this way because seafood does not forgive long cooking. Shrimp, scallops, calamari, mussels, and clams all have different timing, and if they sit too long in a hot pan, they go from tender to rubbery very fast. The mistake to avoid is trying to cook everything together from the beginning. It looks convenient, but the rice needs time and the seafood does not.

What I look for here is rice that is moist but not soupy, chicken that has real roasted flavor, and seafood that still smells sweet and fresh when it goes on top. The broth should taste slightly more seasoned than soup before it goes into the rice. If the broth tastes flat, the rice will taste flat too.

This recipe is hearty enough for a weekend dinner, but it is not only a summer dish. It works year-round because most of the flavor comes from the saffron broth, roasted chicken, and shellfish juices. In Canada and the USA, it is also a good recipe for gatherings because it gives you a big pan with rice, protein, and seafood all in one place.

Easy Oven-Baked Chicken and Seafood Paella, My Way

How this version is different from my other paella

This version is different from my more classic seafood paella with chicken and chorizo because this one is more about a clean saffron broth, chicken, shellfish, and tender seafood. I leave out the chorizo here so the seafood stays at the front.

It is also different from a quick shrimp dinner like stir-fried shrimp noodles. That one is fast and cooked in a pan in minutes. This one is slower, more generous, and built in layers.

The rice also makes it different from a creamy dish like risotto. I am not stirring constantly, and I am not trying to make the rice creamy. I want the grains cooked through, lightly glossy, and full of broth, but still able to hold their shape.

Ingredients you need

For the rice, use Spanish paella rice if you can find it. Bomba or Calasparra are excellent. If not, use a short-grain or medium-grain rice. I would avoid jasmine or basmati here because they bring a completely different texture and aroma.

For the broth, I prefer a light chicken or seafood broth. If you have homemade broth, this is a good place to use it. My homemade chicken bouillon also works well when diluted lightly. The broth does not need to be heavy, but it needs to taste alive.

The saffron should be used with respect. A pinch is enough. Too much saffron can turn bitter and medicinal, and it is expensive for nothing. I add a little turmeric too, mostly for colour, the way I did in the video.

For the seafood, use what looks fresh. Shrimp, calamari, scallops, mussels, clams, and crab legs all work. Keep everything cold until you need it. The pan should smell like the sea, not fishy.

Step-by-step instructions

Start with the chicken. Toss the pieces with olive oil, turmeric, paprika, black pepper, and a little salt. I prefer bone-in chicken pieces because they give better flavor to the pan juices, but boneless thighs also work if you want easier serving. Let the chicken sit for 10 to 15 minutes while the oven heats.

Roast the chicken until it is browned and cooked through. You know it is ready when the skin or outside has taken some colour and the juices in the pan smell roasted, not raw. For safety, chicken should reach 165°F in the thickest part. My chicken internal temperature guide is useful if you want the exact doneness cues for thighs, drumsticks, or breasts.

While the chicken cooks, prepare the aromatics. Dice the onion and mince the garlic. If garlic tends to burn on you, keep the heat moderate and follow the same logic as in my guide on mincing garlic without burning it. The onion should soften and turn glossy, but it should not become dark.

Warm the broth and add the saffron. Let it steep a few minutes. The colour will slowly move into the liquid. It does not need to become bright orange right away. Taste the broth. This is important. If it tastes like plain water with colour, season it. My guide on how to season a recipe properly explains the basic idea, but the short version is simple: the broth should taste slightly stronger than what you would drink from a bowl.

When the chicken is roasted, pour a ladle of hot broth into the roasting pan and scrape up the browned bits. That is flavor. Do not leave it behind. If you want the full technique, the same principle is explained in my guide to deglazing a pan. Pour those juices back into the broth.

Now cook the seafood in stages. Bring some of the broth to a gentle boil. Add the calamari first and cook it for about 3 to 4 minutes, depending on thickness. Add the shrimp near the end, just until they turn pink and firm. Add scallops for the last 1 to 2 minutes. Remove everything with a slotted spoon and keep it warm. Do not keep boiling it.

Mussels and clams are cooked separately because they open when ready. Add them to a hot pan with a little broth, cover, and shake the pan once or twice. You know they are done when the shells open. Discard any that stay closed. The liquid they release is excellent, so strain it if needed and add it back to the broth.

For the rice, heat olive oil in a wide oven-safe pan. Add the rice and stir until the grains look glossy and slightly translucent at the edges. This takes only a few minutes. At this point, it should smell warm and lightly toasted, not browned.

Add the hot broth, stir once, cover, and transfer to the oven. I use the oven because it gives steady heat and makes the rice easier to control. After about 20 minutes, check it. The rice should be tender, the liquid mostly absorbed, and the surface moist. If the rice is still firm, add a splash of hot broth, cover again, and cook a few more minutes.

Stir in the peas, cover, and let the rice rest. The rest is not optional. It lets the moisture settle instead of staying wet on top and dry underneath.

To finish, spread the rice in the pan and arrange the chicken, shrimp, calamari, scallops, mussels, clams, and crab legs over the top. Spoon a little hot broth over everything, just enough to wake it up. The final pan should look generous but not flooded.

Substitutions

If you do not have crab legs, leave them out. They are nice for the look and the sweetness, but the dish still works without them. You can also replace them with lobster pieces if you want something richer, similar to the seafood feeling in my garlic butter lobster rolls.

If you only have shrimp and mussels, use those. The recipe becomes simpler but still good. For more scallop-focused cooking, the timing is close to what I use for lemon butter scallops.

If you want a lighter seafood version, reduce the chicken and increase the shellfish. If you want a more filling family version, keep the chicken and use fewer premium seafood items.

No saffron? Use turmeric for colour and a little paprika for warmth. It will not taste exactly the same, but it will still make a good rice dish.

No paella rice? Use short-grain rice. Arborio can work, but it will give a softer, creamier texture, so stir less and watch the liquid.

What to serve with it and suggested posts

This dish is already quite complete, so I keep the sides fresh and simple. A little tomato, something crunchy, or a small seafood starter makes sense.

For a light start, serve it with fresh tomato bruschetta or a crisp red endive salad. If you want something creamy and crunchy on the side, a small bowl of cabbage and carrot salad works well because it cuts through the rice.

For another seafood appetizer, crispy crab cakes with lemon mayo fit nicely. If you want more seafood dinner ideas for another night, try lemon butter baked cod, New England clam chowder, or fish tacos with cabbage slaw.

For a broader list of simple fish dinners, there is also my collection of easy fish recipes for weeknight dinners.

FAQ

Can I make this without chicken?

Yes. Use more seafood and replace the chicken broth with seafood broth. The cooking time will be shorter because you skip the chicken roasting step.

Can I use frozen seafood?

Yes, but thaw it properly first and pat it dry. Frozen shrimp and scallops release water, and too much water weakens the broth. Keep them cold until cooking.

Why cook the seafood separately?

Because the rice needs more time than seafood. I prefer to cook the seafood separately because each item stays tender, then everything comes together at the end.

Can I make this ahead?

You can prepare the broth, cook the chicken, and clean the seafood ahead. The rice is best cooked the same day, close to serving.

What if the rice is still hard after 20 minutes?

Add a little hot broth, cover the pan again, and return it to the oven for 5 minutes. Do not add cold liquid because it slows the cooking and changes the texture.

What if the rice is too wet?

Uncover the pan and return it to the oven for a few minutes. The surface should dry slightly. Do not stir too much or the rice can become heavy.

Is this a healthy recipe?

It is a hearty rice dish with chicken and seafood, so it gives you a good amount of protein along with the rice. It is not a light salad-style meal, but it is balanced enough for a full dinner when served with a small fresh side.

Easy Oven-Baked Chicken and Seafood Paella, My Way

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Prep Time 30

Cooking Time 1 10

Category Main Dish

Cuisine Spanish-inspired

Portions 8 servings

Calories 620 kcal

Ingredients

For the chicken
2 lb bone-in chicken thighs drumsticks, or mixed chicken pieces
1 tbsp olive oil
1/2 tsp turmeric
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
For the broth and rice
2 1/2 cups paella rice or short-grain rice
6 cups light chicken broth or seafood broth divided
1 large yellow onion diced
4 garlic cloves minced
2 tbsp olive oil
1 generous pinch saffron about 1/4 tsp loosely packed threads
1 cup frozen peas
Salt and black pepper to taste
For the seafood
3/4 lb cleaned calamari sliced
3/4 lb large shrimp peeled and deveined
1/2 lb sea scallops
1 lb mussels cleaned
1 lb clams cleaned
1 lb cooked crab legs optional

Instructions

Heat the oven to 350°F. Toss the chicken with olive oil, turmeric, paprika, salt, and pepper. Let it rest for 15 minutes.
Place the chicken in a roasting pan and bake for 30 to 35 minutes, or until browned and cooked through to 165°F. Reserve warm.
Warm the broth in a pot. Add the saffron and let it steep for 5 minutes.
In a large oven-safe pan, heat olive oil over medium heat. Add the onion and cook until softened and glossy. Add the garlic and cook for 30 seconds without browning.
Add a ladle of hot broth to the chicken roasting pan and scrape up the browned juices. Pour those juices back into the broth.
Bring 1 to 2 cups of broth to a gentle boil in a pan. Cook the calamari for 3 to 4 minutes. Add the shrimp near the end and cook until pink. Add the scallops for the last 1 to 2 minutes. Remove and reserve.
Cook the mussels and clams separately in a covered pan with a splash of broth until opened. Discard any that stay closed. Save the cooking juices and add them to the broth.
Add the rice to the onion and garlic pan. Stir for 2 to 3 minutes, until the grains are glossy.
Add 5 cups of hot broth to the rice. Stir once, cover, and bake for 20 to 25 minutes, or until the rice is tender. Add a splash of extra hot broth if needed.
Stir in the peas, cover, and let the rice rest for 5 to 10 minutes.
Arrange the chicken, seafood, and crab legs over the rice. Spoon a little hot broth over the top and serve immediately.

Video

Notes

FAQ