This salmon and shrimp paella is light, colourful and easy to get right. Tender salmon, juicy shrimp and green asparagus sit on saffron-infused rice, with a crisp socarrat underneath. It is a good choice for a family dinner or a relaxed gathering, and it serves three in about 40 minutes.
The key is timing. The salmon is seared first and set aside, then it goes back in with the shrimp and asparagus near the end, so everything stays tender while the rice finishes cooking. If paella technique is new to you, our step-by-step guide for beginners covers the fundamentals.
Salmon Paella Music (press to play)
Watch the video recipe
What you need
Use skinless salmon and a good fish stock. Fresh green asparagus adds colour and a little snap.
Onion & Garlic
Tomato Sauce
Salmon
Shrimp
Paella Spices: Saffron, Paprika and Paella Mix.
Asparagus
Salmon and Shrimp Paella Recipe
Ingredients
- Paella rice, 300 g
- 900 ml hot fish stock
- 300 g salmon, skinless, cut into squares
- 150 g peeled shrimp
- 1 small bunch green asparagus, woody ends snapped off, cut into pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4-5 tbsp chopped tomatoes or tomato sauce
- 1 tsp sweet paprika
- 1 packet paella mix
- A pinch of saffron threads
- 3-4 tbsp extra virgin olive oil
- Salt, to taste
Directions
- Sear the salmon. Heat a generous splash of olive oil in the paella pan over medium-high heat. Add the salmon squares and sear them quickly, just to get a light golden crust. Remove them and set aside so they do not overcook.
- Build the sofrito. Lower the heat to medium. In the same oil, cook the onion and garlic until soft and translucent. Add the chopped tomatoes and cook until the moisture evaporates and the mixture deepens in colour.
- Toast the spices and rice. Stir in the paprika and paella mix for a few seconds so they do not burn. Add the rice and stir constantly for 1-2 minutes to coat every grain in the flavoured oil.
- Add the stock. Pour in the hot fish stock and scatter the saffron over the pan. Give it one good stir to distribute the rice evenly, bring to a boil, then reduce to a steady simmer. Do not stir the rice from this point on, so the socarrat can form.
- Add the seafood and asparagus. With about 5-6 minutes of cooking left, tuck the peeled shrimp, the reserved salmon and the asparagus evenly into the rice. Let everything steam together until the liquid is absorbed and the shrimp are pink.
- Check the rice. Taste a grain: it should be about 95% cooked. If you want a crisper socarrat, turn the heat up for the last minute.
- Rest. Take the pan off the heat and let the paella rest for 5 minutes before serving.
Tips for salmon and shrimp paella
- Sear the salmon briefly and remove it. Fish cooked the whole time in the rice turns dry.
- Add the shrimp and asparagus late. Shrimp stay tender and the asparagus keeps its bright green snap.
- Keep the stock hot when it goes in, and do not stir the rice afterwards.
- Let the sofrito reduce until the tomato is dark and thick. It carries most of the flavour.
Frequently asked questions
Can I use frozen salmon or shrimp?
Yes. Thaw them fully and pat them dry before searing, so they brown instead of steaming.
What stock works best?
A fish or seafood stock gives the most flavour. Chicken stock also works if that is what you have.
How do I know when the rice is ready?
Taste it. The rice should be about 95% done, with a little bite, and then it finishes cooking while it rests for 5 minutes off the heat.
More salmon and seafood paellas
- Salmon and Spinach Paella for a more substantial version
- Naked Paella if you like peeled shrimp only
- The best saffron brands for paella
