Baked Seafood Paella with Saffron

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An oven-baked paella showcasing fresh regional seafood and aromatic saffron-infused rice for a vibrant coastal dish. This spanish-inspired seafood ready in about 45 minutes pairs extra virgin olive oil, medium chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Spanish cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Heat 3 tbsp extra virgin olive oil in a large ovenproof skillet over medium heat. Add 1 medium chopped onion and 4 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
  2. Step 2: Stir in 1 1/2 cups short grain rice, 1 tsp smoked paprika, 1 cup diced tomatoes, and 1 1/2 tsp salt. Cook for 2 minutes, stirring to coat the rice.
  3. Step 3: Pour in 3 1/2 cups chicken broth and saffron steeped in 2 tbsp warm water. Bring to a simmer, then distribute 8 large shrimp, 12 cleaned mussels, and 1 cup calamari rings evenly over the rice.
  4. Step 4: Transfer the skillet to the preheated oven and bake uncovered for 20 minutes. Remove from oven, sprinkle 1/2 cup frozen peas over the top, and bake for an additional 5-7 minutes until seafood is cooked and rice is tender.
  5. Step 5: Remove from oven, sprinkle 1/4 cup chopped fresh parsley and black pepper to taste. Serve warm with lemon wedges.

Frequently asked questions

How long does Baked Seafood Paella with Saffron take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Seafood Paella with Saffron?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Baked Seafood Paella with Saffron?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Seafood Paella with Saffron for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Seafood Paella with Saffron?

Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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