In English
If paella has ever intimidated you, this one-pan salmon and spinach version breaks down exactly how to get that perfect, crispy bottom crust (the legendary socarrat) without stress. Fresh salmon and spinach bring a lighter, modern twist to the classic Spanish rice dish. New to the technique? Our step-by-step guide for beginners covers the fundamentals this recipe relies on.
Ingredients (Serves 2-3)
- 400g fresh salmon fillet, skinned and cut into 2-inch cubes
- 200g Bomba rice (or Calasparra / short-grain arborio)
- 150g fresh baby spinach
- 600ml high-quality seafood or vegetable stock
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 medium ripe tomatoes, grated (skin discarded)
- 1 tsp sweet smoked paprika
- A generous pinch of saffron threads
- 3 tbsp extra virgin olive oil
- 1 lemon, cut into wedges for serving
- Salt and freshly cracked black pepper to taste
Cooking Sequence for Salmon and Spinach Paella
- Warm the stock in a small saucepan and keep it hot.
- Heat the olive oil in a paella pan and sweat the onion and garlic.
- Add the grated tomato and smoked paprika, building a deep sofrito.
- Toast the rice in the sofrito for a minute, then add the saffron.
- Pour in the hot stock, spread the rice evenly, and let it simmer without stirring.
- In the last few minutes, add the spinach and nestle the salmon cubes on top.
- Cook until the rice absorbs the stock and a crispy socarrat forms on the bottom.
- Rest for a few minutes, then serve with lemon wedges.
Why this pairing works: salmon is fattier and more forgiving than white fish, so it holds up well to the direct heat of a paella pan without drying out, while spinach wilts down quickly and adds a mineral, slightly earthy note that balances the richness of the fish. This isn’t a traditional Spanish combination — it’s closer to how modern home cooks adapt paella technique to whatever good, fresh ingredients are on hand, which is very much in the spirit of the dish.
Want another seafood variation? Try our Quick Salmon and Shrimp Paella for a faster weeknight version, or our Authentic North Sea Paella for a heartier take on cold-water fish and shellfish.
