Salmon and Spinach Paella

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.

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

1. Warm the stock in a small saucepan and keep it hot.
2. Heat the olive oil in a paella pan and sweat the onion and garlic.
3. Add the grated tomato and smoked paprika, building a deep sofrito.
4. Toast the rice in the sofrito for a minute, then add the saffron.
5. Pour in the hot stock, spread the rice evenly, and let it simmer without stirring.
6. In the last few minutes, add the spinach and nestle the salmon cubes on top.
7. Cook until the rice absorbs the stock and a crispy socarrat forms on the bottom.
8. Rest for a few minutes, then serve with lemon wedges.

PaellaMan

PaellaMan is the founder and lead writer behind I Want Paella, where he has published recipes, equipment guides, and cooking tips for the site's community of home cooks since 2022. His writing focuses on practical, tested methods for cooking authentic Spanish paella at home, from choosing the right pan and burner to achieving a proper socarrat. When he's not testing recipes, he's exploring the wider world of Spanish cuisine and wine to bring fresh ideas to the site.

See Full Bio