Jamie Oliver Seafood Paella

There’s something magical about making Jamie Oliver Seafood Paella. The rich saffron-infused rice, vibrant peppers, and a glorious mix of fresh seafood come together to create a dish that’s both rustic and stunning. I made this on a breezy Sunday evening, and let me tell you—watching the mussels pop open and the socarrat form at the bottom of the pan was pure joy. (inspired by Jamie Oliver)

Ingredients Needed

For the Paella:

• 2 green peppers
• 2 red peppers
• 200 ml olive oil
• 750 g monkfish, from sustainable sources
• 500 g squid, cleaned, from sustainable sources
• 125 g mussels, debearded, from sustainable sources
• 125 g clams, debearded, from sustainable sources
• 1 kg calasparra or bomba paella rice
• 1 large pinch of saffron
• 1 teaspoon paprika
• 8 large prawns, from sustainable sources
• Extra virgin olive oil

For the Prawn Stock:

• 1 onion
• 6 cloves of garlic
• Olive oil
• 1 tablespoon paprika
• 2 fresh bay leaves
• Shells and heads from 30 large prawns
• 200 ml dry white wine
• 2 litres organic fish stock

For the Sofrito:

• 3 large onions
• 3 cloves of garlic
• Olive oil
• ½ tablespoon paprika
• 100 ml dry white wine
• 6 ripe tomatoes

How To Make Jamie Oliver Seafood Paella

Make the Prawn Stock:

Start by peeling and roughly chopping your onion. Keep the garlic cloves whole for now. In a large pan, heat some olive oil and toss in the onion, garlic, paprika, bay leaves, and those flavour-packed prawn shells and heads. Let everything cook down for about 10 minutes. Once fragrant and golden, add in your white wine and fish stock. Bring it all to a boil, then simmer for 30 minutes. Strain it through a colander and keep that beautiful stock warm.

Cook the Sofrito:

While the stock simmers, get your sofrito going. Finely dice the onions and garlic. Heat more olive oil in a pan and sauté everything with paprika until soft and golden. Splash in some wine and grate the tomatoes directly into the mix. Let it all bubble down until thick and deep in color—about 30 minutes should do.

Prep the Seafood and Veg:

Deseed and chop the peppers, then slice the monkfish into hearty chunks. Clean and slice the squid, and scrub your mussels and clams. Discard any that don’t close when tapped.

Build the Paella:

In your paella pan, heat half the olive oil and cook the peppers for about 5 minutes, then set aside. Add the monkfish next—season it well and cook until golden and just cooked through. Repeat with the squid.

Add the rest of your olive oil to the pan and stir in the rice. Toast it gently for 5 minutes to bring out its nutty flavor. Mix in your sofrito, then pour in the hot prawn stock. Let it boil briefly, then reduce the heat and scatter in the saffron and paprika. Now—don’t stir! Let it simmer gently for 10–12 minutes.

Arrange the seafood and peppers over the top and let everything cook for another 8 minutes or so, turning the prawns halfway. Cover it with foil and a tea towel to rest for 5 minutes before serving.

Why I Love This Recipe

I made this Jamie Oliver Seafood Paella for a casual dinner party, and it became the star of the night. It’s such a showstopper—colorful, fragrant, and satisfying. The homemade prawn stock adds a richness you just can’t get from a box, and the crispy rice layer on the bottom? Utter perfection. Even my friend who “doesn’t like seafood” went back for seconds!

Recipe Tips

• Use the right rice: Bomba or Calasparra rice is non-negotiable for texture.
• Don’t stir after the stock goes in: This helps form the coveted socarrat.
• No saffron? A pinch of turmeric will mimic the color (though not the flavor).
• Fresh seafood is key: It makes all the difference in taste and texture.
• Control your heat: Keep it steady to avoid burning the bottom.

How To Store This Jamie Oliver Seafood Paella

At Room Temperature:

Don’t leave it out for more than 2 hours. Seafood spoils quickly!

In the Fridge:

Store in an airtight container and eat within 2 days.

In the Freezer:

Freeze in individual portions for up to a month. Thaw overnight in the fridge.

Reheating:

Reheat gently on the stovetop with a splash of stock. Or cover with foil and bake at 180°C (350°F) until piping hot.

Nutrition Facts (per serving)

• Calories: 946
• Carbs: 111.5g
• Protein: 40.5g
• Fat: 35.3g
• Sugar: 9.5g
• Fibre: 4.8g
• Sodium: 0.8g

Let’s Answer a Few Questions!

What is the best rice for seafood paella?
Bomba or Calasparra rice—they soak up loads of flavor and stay firm.

How do you prevent paella rice from sticking?
Use a wide, shallow pan and resist the urge to stir once the liquid’s in.

How do you know when paella rice is cooked?
It should be tender but not mushy, and the bottom should be slightly crispy.

Is paella supposed to be wet or dry?
Dry! The liquid should be fully absorbed for that iconic texture.

Try More Recipes:

• Jamie Oliver Beef and Ale Stew
• Jamie Oliver Beef Cheek Ragu
• Jamie Oliver Lamb Shank Recipe