Sheet Pan Spanish Seafood Paella with Saffron
A vibrant Spanish-inspired seafood paella cooked effortlessly on a sheet pan, infused with saffron and smoky paprika. This Spanish-inspired seafood recipe, ready in about 42 minutes, pairs extra virgin olive oil, small onion, red bell pepper 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.
Ingredients
- 3 tbsp extra virgin olive oil
- 1, finely chopped small onion
- 1, diced into 1/2-inch pieces red bell pepper
- 4, minced garlic cloves
- 1 1/2 cups short-grain rice
- 1 tsp smoked paprika
- 1/2 tsp saffron threads
- 3 1/2 cups, warm chicken broth
- 12 oz medium shrimp, peeled and deveined
- 12 oz mussels, cleaned
- 12 oz clams, cleaned
- 1/2 cup frozen peas
- for serving lemon wedges
- 2 tbsp chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, toss 1 1/2 cups short-grain rice with 3 tbsp extra virgin olive oil, 1 tsp smoked paprika, and 1/2 tsp saffron threads until evenly coated.
- Step 2: Spread the rice mixture evenly on a large rimmed sheet pan. Scatter 1 finely chopped small onion, 1 diced red bell pepper, and 4 minced garlic cloves evenly over the rice.
- Step 3: Pour 3 1/2 cups warm chicken broth gently over the rice mixture to avoid disturbing the ingredients. Place the sheet pan uncovered in the oven and bake for 15 minutes.
- Step 4: After 15 minutes, remove the pan and nestle 12 oz shrimp, 12 oz mussels, and 12 oz clams into the rice. Scatter 1/2 cup frozen peas on top and return to oven for another 10-12 minutes until seafood is cooked through, shells have opened, and rice is tender.
- Step 5: Remove from oven and discard any unopened shells. Sprinkle 2 tbsp chopped fresh parsley over the paella and serve with lemon wedges for squeezing.
Frequently asked questions
How long does Sheet Pan Spanish Seafood Paella with Saffron take to make?
Total time is about 42 minutes (15 min prep + 27 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 Sheet Pan Spanish Seafood Paella with Saffron?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sheet Pan Spanish 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 Sheet Pan Spanish 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 Sheet Pan Spanish 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.
