Healthy Seafood Pasta Paella

Getting a tasty dinner on the table that feels special can be tricky, especially when you’re juggling work deadlines and family commitments. We all know that feeling when takeout seems like the easiest option, but you’re craving something homemade that brings everyone together around the table.

That’s where this seafood pasta paella comes in – it’s the perfect mix of comfort and class, easy enough for a weeknight but special enough for company. Plus, it’s one of those dishes that lets you toss in whatever seafood you find fresh at the market, and still turns out great every time.

What Kind of Pasta Should I Use?

For this seafood pasta paella, you’ll want to use thin, short pasta shapes that can absorb the flavorful broth while maintaining their texture. Traditional Spanish fideos, which are thin, short pasta strands similar to broken vermicelli, are the most authentic choice. If you can’t find fideos at your local store, you can simply break regular spaghetti or vermicelli into 1-2 inch pieces. Some other good alternatives include thin egg noodles or angel hair pasta broken into smaller pieces. Just make sure to avoid tube-shaped pasta like penne or shells, as they won’t give you that classic paella texture and might become too heavy in the dish.

Options for Substitutions

While some ingredients are key to this dish’s character, there are several substitutions you can make if needed:

• Saffron: This is a crucial flavor component, but if you can’t find it, use 1/2 teaspoon of turmeric mixed with a pinch of paprika. The taste won’t be the same, but you’ll get a similar golden color.
• Fish stock: You can use seafood stock instead, or make a quick version by simmering shrimp shells in water with some vegetables. In a pinch, chicken stock works too, though the seafood flavor won’t be as rich.
• Pasta shapes: While fideos are traditional, any thin pasta broken into small pieces works well – try angel hair pasta, vermicelli, or even thin spaghetti broken into 1-inch pieces.
• Cod: Any firm white fish works here – try halibut, haddock, or sea bass. Just adjust cooking time based on the thickness of your fish.
• Shrimp: You can use scallops instead, or add mussels or clams. If using frozen shrimp, make sure to thaw and pat them dry first.
• Sweet smoked paprika: Regular paprika can work, but try to find smoked paprika if possible – it adds a key flavor that’s hard to replicate. If using regular paprika, add a tiny drop of liquid smoke.

Watch Out for These Mistakes While Cooking

The biggest challenge when making seafood pasta paella is timing – adding the seafood too early will result in overcooked, rubbery shrimp and tough, dry cod that nobody wants to eat. Instead, add the cod and shrimp during the last 5-7 minutes of cooking, when the pasta is almost done. Another common mistake is stirring the paella too frequently, which prevents the formation of the prized socarrat (the crispy bottom layer) – let it cook undisturbed for the last few minutes to develop this flavorful crust. To get the most out of your saffron, don’t skip the crucial step of blooming it in warm (not boiling) fish stock for about 15 minutes before adding it to the dish, as this releases its full color and flavor. For the best texture, make sure your pasta is evenly distributed in the pan and fully submerged in the stock, but resist the urge to add extra liquid too quickly – the pasta should absorb the stock gradually while cooking.

What to Serve With Seafood Pasta Paella?

This Spanish-inspired dish is already packed with protein and carbs, so I like to keep the sides simple and fresh. A crisp green salad with a light lemon vinaigrette makes the perfect companion, cutting through the richness of the seafood and pasta. You might also want to serve some crusty bread on the side – it’s perfect for soaking up all that flavorful saffron-infused sauce. For drinks, a chilled Spanish white wine like Albariño or a glass of crisp Sangria helps round out the meal nicely, making it feel like a proper Mediterranean feast.

Storage Instructions

Keep Fresh: Place any leftover seafood pasta paella in an airtight container and pop it in the fridge within 2 hours of cooking. It’ll stay good for up to 2 days, though the seafood is best enjoyed within the first 24 hours. The pasta might absorb more of the liquid while storing, but that’s totally normal!

Reheat: When you’re ready to enjoy your leftovers, warm them gently in a pan over medium-low heat with a splash of fish stock or water to bring back some moisture. You can also use the microwave, but heat in short intervals while stirring to avoid overcooking the seafood. Just remember that reheated seafood can be a bit more firm than when freshly cooked.

Not Recommended: I don’t recommend freezing this paella since both the seafood and pasta can become mushy when thawed. Plus, the texture of the dish just isn’t the same after freezing. This is one of those dishes that’s best made fresh and enjoyed within a couple of days!

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: 1200-1400
• Protein: 90-100 g
• Fat: 70-80 g
• Carbohydrates: 100-110 g

Ingredients

• 2 1/2 cups fish stock (600 ml)
• 1/4 teaspoon saffron strands (.17 grams)
• 1/4 cup high-quality extra virgin olive oil (60 ml)
• 1 1/4 cups small pasta shapes like fideos or short spaghetti (225 grams)
• 1 small onion, chopped finely
• 4 garlic cloves, chopped coarsely
• 1 red bell pepper, chopped finely
• 1 teaspoon sweet smoked paprika (2.30 grams)
• 4 tomatoes
• 2 pieces of cod fillet (200 grams or 7 oz each)
• 15 large raw shrimp, peeled and deveined
• 1 lemon
• Small handful of freshly chopped parsley
• Pinch of sea salt
• Dash of black pepper

Step 1: Toast the Fideos

Begin by heating a paella pan over medium heat and adding 2 tablespoons (30 ml) of extra virgin olive oil.

After about 1 minute, introduce the fideos to the pan.

Stir continuously to ensure the fideos are coated in the olive oil.

Keep sauteing for about 4 minutes, until the fideos are lightly browned.

Once browned, remove them from the pan and set aside for later use.

Step 2: Saute the Vegetables

Add another 2 tablespoons of extra virgin olive oil to the pan and begin sautéing the chopped onion, red bell pepper, and garlic.

Mix these ingredients with the olive oil, and continue to cook for about 4 minutes until the vegetables are lightly sautéed.

Sprinkle in the paprika, quickly combining everything, then add the finely grated tomatoes.

Season with sea salt and black pepper, stir everything together, and let it simmer.

Step 3: Prepare the Broth and Fideos

After about 4 minutes, once the grated tomatoes have slightly thickened, pour in the fish broth and add the saffron strands.

Increase the heat to high and mix thoroughly.

Once the mixture reaches a boil, return the toasted fideos to the pan.

Give the pan one more stir to ensure everything is evenly distributed, then let it simmer.

Step 4: Prepare the Seafood

While the fideos are simmering, prepare the seafood.

Pat the cod fillets dry with paper towels, then season with salt and black pepper.

Cut the cod into small, bite-sized pieces.

Similarly, pat the shrimp dry and season with salt and black pepper as well.

Step 5: Cook the Seafood and Rest

After about 6 minutes of simmering, most of the broth should be absorbed by the fideos, with some broth still remaining.

Evenly spread the prepared cod and shrimp over the fideos in the pan.

Lower the heat to low-medium and continue to simmer for another 2 to 3 minutes, or until the remaining broth is fully absorbed.

Remove the pan from heat, cover with a dishcloth, and let it rest for 4 to 5 minutes.

Step 6: Garnish and Serve

After the resting period, uncover the pan.

Garnish with fresh lemon wedges and finely chopped parsley.

Serve the dish hot and enjoy!