6 - 8 servings
How to cook Baked Seafood Paella
- 12 shrimp
- 4 Chorizo sausages (I used Chicken Sausage Spicy Chorizo)
- 10 ounces clams
- 6 ounces tilapia fillet
- 1 small green bell pepper
- 1 small red bell pepper
- 1 small yellow bell pepper
- 1 onion
- 1 tomato
- 2 garlic cloves
- 1/2 cup mild olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cumin
- 1/4 teaspoon saffron
- 4 tablespoons capers (optional)
- 3 1/2 cups paella rice (I used Bomba rice - it’s a specialty rice from Spain perfect for paella)
- 6-7 cups chicken broth
- Lemon wedges for garnish
- Salt and freshly grated black pepper to taste
- Equipment: skillet and deep baking dish (roughly 15.5" x 11.5" x 2.5")
- Preheat oven to 450°F (230°C).
- Chop peppers, onion, and tomato into small pieces. Mince garlic. Set in a bowl all together.
- Slice chorizo into small pieces. Cut tilapia into small chunks, same size as chorizo. Set in a bowl all together. To that bowl, add deveined and shelled shrimp, and clams.
- Heat 1/4 cup of oil in a skillet over medium-high heat. Add garlic, onion, peppers and tomatoes. Cook until onion is translucent. Set aside in a bowl.
- Heat another 1/4 cup oil in the skillet over medium-high heat. Toast rice in the skillet until translucent.
- Put rice in baking dish, add broth, paprika, rosemary, thyme, cumin, saffron, and capers. Add vegetables, seafood and meat. Mix so everything is covered with broth and spices are equally distributed around the dish.
- Bake at 450°F (230°C), uncovered, for 45 minutes. Check towards the end of the baking time to see if all the liquid is absorbed and rice is cooked thoroughly (oven times and temperatures vary). Serve the Baked Seafood Paella hot with lemon wedges, salt and pepper to taste.
This Baked Seafood Paella
recipe requires that you cook some ingredients on the stovetop first, then put all the ingredients into a large, deep baking pan, and bake until the rice absorbs all the flavors of the seafood and meats. And paella is especially easy to throw together with as many types of meat and seafood as you like. Just use roughly the same proportions I have, and the rice will bake up nice and fluffy in the oven. If you like chicken, substitute cooked and cubed chicken for the chorizo I’ve used, or split it. If you like fresh mussels, substitute that for the canned baby clams I’ve used. And so on. You really can’t go wrong.
This recipe for Baked Seafood Paella serves/makes: 6 - 8 servings
The Baked Seafood Paella recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Seafood Mix
(more Seafood Mix
Preparation Method: Poached/Simmered