Easy Cast Iron Seafood Paella

If you ask me, paella is one of those dishes that just makes dinner feel special.

This Spanish-inspired seafood dish comes together perfectly in a cast iron skillet, where the rice soaks up all the good flavors from the broth and seasonings. Fresh shrimp and mussels cook right on top of the saffron-scented rice, making it both pretty and practical.

The bottom layer of rice gets slightly crispy (what Spanish cooks call “socarrat”), while the seafood stays tender and juicy. A squeeze of lemon and a sprinkle of parsley are all you need to finish it off.

It’s a crowd-pleasing one-pan meal that feels fancy but isn’t fussy – perfect for weekend dinners or when you’re having friends over.

What Kind of Rice Should I Use?

While this recipe calls for Arborio rice, you actually have a few good options when making paella. Traditional Spanish paella uses Bomba or Calasparra rice, which are short-grain varieties specifically grown in Spain for this dish. Arborio rice (the kind typically used for risotto) makes a great substitute since it’s easier to find in most grocery stores and has similar characteristics – it’s short-grain and can absorb lots of liquid while staying firm. If you can’t find either of these, any short-grain rice will work in a pinch, though the texture won’t be quite the same. Just avoid long-grain rice like basmati or jasmine, as these won’t give you that classic paella texture where the grains stay separate but creamy.

Options for Substitutions

While some ingredients are key to making this paella authentic, there are several substitutions you can try:

• Arborio rice: This is one ingredient you shouldn’t substitute if possible – it’s crucial for the right texture. However, if you absolutely must, you can use Bomba or Calasparra rice. Regular white rice won’t give you the same creamy results.
• Saffron: Saffron gives paella its distinctive color and flavor. While not ideal, you can use turmeric (1/4 teaspoon) mixed with a pinch of paprika as a budget-friendly alternative. The taste won’t be the same, but you’ll get a similar golden color.
• Seafood mix: Feel free to mix and match your seafood based on what’s fresh and available. You can use scallops instead of mussels, or add squid rings. If you can’t find fresh clams, you can double up on mussels or shrimp.
• White wine: You can replace this with additional vegetable broth plus 1 tablespoon of lemon juice to maintain that hint of acidity.
• Roasted red peppers: Fresh red bell peppers work fine – just slice and sauté them with the onions. You can also use pimientos or even sun-dried tomatoes in a pinch.
• Frozen peas: These can be skipped or replaced with frozen green beans, cut into small pieces. Fresh peas work great too if they’re in season.

Watch Out for These Mistakes While Cooking

The biggest mistake when making paella is stirring the rice too much – unlike risotto, paella should be left mostly undisturbed once the liquid is added, allowing that prized crispy bottom layer (called socarrat) to form. Another common error is overcrowding the pan with seafood, which can lead to uneven cooking and rubbery results – instead, cook the shrimp first, set them aside, and add them back at the end with the mussels and clams. Temperature control is crucial: starting with high heat to develop flavors, then reducing to a gentle simmer once the liquid is added will prevent the rice from cooking unevenly or burning on the bottom. For the best results, let the paella rest for 5-10 minutes after cooking, covered with foil, which allows the flavors to meld and the rice to absorb any remaining liquid.

What to Serve With Seafood Paella?

Since paella is already packed with protein, rice, and veggies, it really shines as the star of the meal with just a few simple sides. A crusty loaf of Spanish bread is perfect for soaking up all that tasty saffron-infused broth at the bottom of the pan. I like to serve a light green salad dressed with olive oil and sherry vinegar to balance out the richness of the dish. For drinks, a chilled Spanish white wine like Albariño or a pitcher of sangria helps complete the meal and adds to that fun, relaxed dinner party vibe.

Storage Instructions

Keep Fresh: Paella is best enjoyed right after cooking, but if you have leftovers, place them in an airtight container and keep in the fridge for up to 2 days. I recommend removing any shellfish and storing it separately, as seafood tends to get a bit rubbery when reheated.

Note: For food safety, it’s best not to keep leftover seafood dishes for too long. If you’re planning to make this ahead for a party, I suggest preparing all the ingredients and cooking it fresh instead of storing the completed dish.

Warm Up: To enjoy leftover paella, gently heat it in a pan over medium-low heat with a splash of broth or water to help maintain moisture. Stir occasionally until warmed through. The rice might not be as perfectly separate as when freshly made, but it’ll still be tasty!

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 100-120 g
• Fat: 100-120 g
• Carbohydrates: 250-270 g

Ingredients

• 4 cups vegetable broth
• 1/2 teaspoon ground saffron
• 2 teaspoons salt, split
• 2 teaspoons paprika, split
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 3 tablespoons butter, separated
• 1 pound large shrimp, peeled and deveined
• 1 white onion, diced
• 6 garlic cloves, minced
• 2 roma tomatoes, diced
• 2 1/2 cups arborio rice
• 1/2 cup roasted red pepper strips
• 1/2 pound mussels, scrubbed
• 1/2 pound clams, scrubbed
• 1/2 cup white wine
• 1/2 cup frozen peas
• 1 lemon, cut into wedges
• 2 tablespoons finely chopped parsley

Step 1: Prepare the Broth

Preheat the oven to 400 degrees Fahrenheit.

In a medium saucepan, combine the vegetable stock, saffron, and 1 teaspoon of salt.

Bring the mixture to a simmer, then remove it from the heat and set aside to let the flavors infuse.

Step 2: Sear the Shrimp

Heat a skillet over medium-high heat for about 5 minutes.

While the skillet is heating, season the shrimp with salt, pepper, and 1 teaspoon of paprika.

Add 1 tablespoon of butter and some olive oil to the skillet.

Sear the shrimp in two batches on one side for 1-2 minutes until they are partially cooked.

Remove the shrimp to a plate, cover them, and set aside.

Step 3: Saute Aromatics and Toast Rice

In the same skillet, add the remaining 2 tablespoons of butter, followed by the onion and garlic.

Sauté the aromatics until they are softened, about 3-5 minutes.

Season with the remaining teaspoon of paprika, salt, and pepper.

Add the rice to the skillet and toast it for 3-5 minutes, stirring occasionally to ensure even toasting.

Step 4: Combine Ingredients and Begin Cooking

Stir in the chopped tomatoes and the previously prepared broth mixture with the rice.

Bring everything to a boil in the skillet, ensuring the rice is well mixed with the liquid for even cooking.

Once boiling, transfer the mixture to a preheated oven-safe dish if needed.

Step 5: Oven Bake

Transfer the dish to the preheated oven and bake for 20 minutes, allowing the rice to absorb the liquid and cook through.

After 20 minutes, remove the dish from the oven and top it with the seared shrimp, mussels, and clams.

Pour in the wine and cover the dish tightly with aluminum foil.

Step 6: Finish and Serve

Return the covered dish to the oven and bake for an additional 5-7 minutes until the shellfish have opened up, indicating they are cooked.

Remove the dish from the oven and discard any shells that haven’t opened.

Serve your seafood paella hot, and enjoy the burst of flavors!