Seafood paella is a Spanish-inspired rice dish built on saffron-scented stock, a savory tomato base, and a mix of proteins—usually seafood, sometimes chicken, often chorizo. This version is different because the rice is baked in the oven for consistent texture, and the seafood is cooked separately so it stays tender. It’s the kind of meal that works for a cozy winter dinner, a summer patio spread, or any time you want a “one big pan” main dish that still tastes refined.

This recipe is based on my YouTube video, with a few adjustments since publication—mainly clearer proportions and timing so the rice cooks reliably in a home kitchen.

What makes this paella different on this site

If you’re looking for a fast weeknight rice dish, a skillet-style dinner like One-Pan Chicken and Rice is the quick-and-simple option. This seafood paella is a more “Sunday dinner” approach: deeper flavor from saffron stock + tomato, a richer bite from chorizo, and a two-step method that prevents rubbery seafood.

For more rice inspiration after this, browse Rice Main Dishes. If you’re cooking more seafood this week, Fish Main Dishes is the best place to continue.

Ingredients

The goal here is bold flavor with clean textures: rice that’s moist but not mushy, chicken that stays juicy, and seafood that stays tender.

Core ingredients

Chicken thighs (boneless, skinless): best for staying juicy through oven cooking
Chorizo: adds smoky fat and deep seasoning
Short- or medium-grain rice: best texture for paella-style cooking
Fish stock (or seafood stock): the backbone of flavor
Crushed tomatoes: adds body, sweetness, and balance
Saffron: signature aroma and color
Olive oil, salt, pepper

Seafood mix (choose what’s freshest)

Mussels
Clams
Shrimp
Scallops

Aromatics + finish

Red onion
Garlic
Bell pepper
Parsley

How to get the best result

Use the right rice. Short- or medium-grain rice gives a paella-like texture. Long-grain works, but you’ll lose the classic bite and creaminess.
Keep the seafood separate. The rice needs time; seafood doesn’t. Cooking them together is the fastest path to overcooked shrimp and tough scallops.
Let the rice rest. A short rest after baking finishes the texture without extra stirring.
Don’t drown the seafood pan. A splash of stock is enough—too much turns into steaming and overcooking.

Step-by-step instructions

1) Infuse the saffron stock

Warm the fish stock until it’s hot but not boiling. Stir in the saffron and let it infuse while you prep everything else (about 10–15 minutes). This step spreads the saffron flavor evenly through the rice instead of leaving it patchy.

Adjustment from the video: this is where precision matters—saffron needs warmth and time, not a rolling boil.

2) Season the chicken

Cut boneless chicken thighs into bite-size pieces. Toss with:

Olive oil
Salt and pepper
Turmeric
Ground cumin
Paprika
Chili flakes (or crushed chili)

The spice blend is warm and savory, not aggressively hot. It’s meant to support the saffron and seafood rather than dominate it.

3) Brown chicken and chorizo

Heat olive oil in a large oven-safe pan or wide Dutch oven. Brown the chicken until it has color (it doesn’t need to be cooked through yet). Add the chorizo and let it render for 1–2 minutes.

Transfer the chicken and chorizo to a plate, keeping the flavorful fat in the pan. This is the base that seasons the rice.

If you love oven-cooked chicken as a technique, Oven Roasted Chicken is a great reference point for timing and doneness cues.

4) Build the rice base (soffritto-style)

In the same pan, add a bit more olive oil if needed. Add:

Red onion (finely chopped)
Half the garlic (finely chopped)

Cook until softened and fragrant, without browning too hard.

Stir in the rice and coat it well in the oil and aromatics. This quick toasting step helps the rice hold its texture.

Add the crushed tomatoes and stir until the rice looks evenly coated and slightly red.

For a deeper tomato base in other dishes, Homemade Tomato Sauce with Fresh Tomatoes is a useful technique recipe to have in your back pocket.

5) Add stock, chicken, and bake

Return the chicken and chorizo to the pan. Pour in the saffron-infused fish stock. Bring to a gentle simmer on the stovetop.

Cover (lid or tight foil) and bake until the rice is tender and most liquid is absorbed. This oven method is the easiest way to get consistent rice texture without constantly babysitting the pan.

When it’s done, stir in the diced bell pepper, cover again, and let it rest while you cook the seafood. The pepper keeps a little bite and freshness when added at the end.

6) Cook the seafood separately

In a separate large pan, warm olive oil. Add the remaining garlic.

Add the seafood in stages:

Shrimp and scallops first (quick sear)
Then clams and mussels
Add a small splash of stock (just enough to help steam the shells open)
Cover and shake/stir every 10–20 seconds

As soon as mussels/clams are open and shrimp are pink, turn off the heat. Toss with chopped parsley.

This method gives you the best texture: juicy shrimp, tender scallops, and shells that aren’t boiled to death.

If you enjoy seafood prep techniques and make-ahead options, Homemade Gravlax Cured Salmon is another great seafood-focused recipe that’s very different in style but equally impressive.

7) Assemble and serve

Spoon the rice into warm plates. Top with chicken and chorizo, then pile the seafood on top. Finish with parsley and a little pan juice from the seafood.

This is a hearty comfort-food main dish—protein-forward, satisfying, and filling—without being heavy in cream or cheese.

Substitutions

Rice: Short/medium grain is best. If using long-grain, reduce baking time slightly and expect a lighter, less “paella-like” texture.
Stock: Fish/seafood stock is ideal. Chicken stock works if that’s what you have; the result becomes more chicken-forward.
Chorizo: Smoked sausage works, but chorizo brings the classic paprika-garlic vibe.
Seafood: Use what’s freshest. If you skip shellfish, add more shrimp + scallops and keep the cook time short.
Spice level: Use paprika + a pinch of chili for mild, or add more chili for heat.
Tomatoes: Crushed tomatoes are easiest. Passata works too. If using tomato paste, use a small amount and thin with stock.

FAQ

Why bake paella in the oven instead of stovetop?

Oven baking gives consistent heat and helps the rice cook evenly with less stirring. It’s especially useful in a home kitchen where burner heat can be uneven.

Can I cook the seafood in the rice the traditional way?

You can, but texture is harder to control. Shrimp and scallops can overcook while the rice finishes. Cooking seafood separately keeps everything tender.

How do I know the rice is done?

The grains should be tender with a slight bite, and the pan should not look soupy. If it’s still wet, bake a little longer uncovered. If it’s dry early, add a small splash of hot stock and re-cover.

Can I make it ahead?

Best day-of for seafood texture. You can bake the rice base (with chicken and chorizo) ahead, then reheat gently and cook seafood fresh right before serving.

What about leftovers?

Store rice and seafood separately if possible. Reheat rice with a splash of stock or water. Add seafood at the end just to warm through.

What to serve with seafood paella

Paella is already a full meal, so sides should be simple and fresh. If you want something hearty alongside it, keep it small.

Seafood Paella with Chicken and Chorizo (Oven-Baked, Perfectly Cooked Seafood)

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Prep Time 20

Cooking Time 55

Category Main Course

Cuisine Spanish

Portions 4 Portions

Calories 440 kcal

Ingredients

Rice Base

2 cups short- or medium-grain rice
4 cups fish stock hot
1 pinch saffron
1 cup crushed tomatoes
1 red onion finely chopped
4 garlic cloves finely chopped (divided)
1 bell pepper diced
2 –3 tbsp olive oil
Salt and black pepper

Chicken + Chorizo

1 1/2 lb boneless skinless chicken thighs cut into chunks
6 –8 oz chorizo sliced or cut into chunks
1 tsp turmeric
1 tsp ground cumin
1 tsp paprika
1/4 –1/2 tsp chili flakes to taste

Seafood

1/2 lb shrimp peeled/deveined
1/2 lb scallops
1 lb mussels cleaned
1 lb clams scrubbed (and soaked if sandy)
2 –4 tbsp fish stock for the seafood pan
2 tbsp chopped parsley

Instructions

Infuse saffron: Warm fish stock (hot, not boiling). Stir in saffron and let sit 10–15 minutes.
Preheat oven: 375°F.
Season chicken: Toss chicken with olive oil, turmeric, cumin, paprika, chili, salt, and pepper.
Brown chicken + chorizo: In a large oven-safe pan, brown chicken. Add chorizo for 1–2 minutes. Transfer both to a plate.
Cook aromatics: In the same pan, sauté onion and half the garlic until soft.
Toast rice + add tomatoes: Stir in rice and coat well. Add crushed tomatoes and mix.
Add stock + bake: Return chicken and chorizo. Pour in saffron stock. Bring to a gentle simmer. Cover and bake 20–30 minutes, until rice is tender and most liquid is absorbed.
Rest + add pepper: Stir in diced bell pepper. Cover and rest 10 minutes.
Cook seafood: In a separate pan, warm olive oil. Add remaining garlic. Sear shrimp + scallops briefly, add mussels + clams, splash in 2–4 tbsp stock, cover and shake/stir every 10–20 seconds until shells open and shrimp are just cooked. Toss with parsley and turn off heat.
Serve: Spoon rice into warm plates, top with chicken, chorizo, and seafood. Spoon over a bit of seafood pan juice.

Video

Notes