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seafood paella in the oven
(like a pilaf!)

Paella di mare but ... baked like a pilaf

Although my kitchen is equipped with almost every type of pots and pans, I miss something ... and these are very large pans.
Also because the presence of electric cooking tops alone would prevent me from heating them regularly.

This does not stop me from still prepare a paella for many people: just resort to baking by following the rules in large lines the preparation of a rice pilaf.
In my opinion, for preparations that require a good amount of rice and other ingredients, this technique is ideal.

The most important thing in this case is to calibrate the cooking of all the ingredients that will enter into the oven together with rice. A pair of tests, of small quantities, will allow to achieve the perfect technique.

In the description of the preparation that follows I could not photographically document all the steps: it was all prepared almost at the last moment and the ingredients are those that were available at the time at the fish counter and that of frozen foods!
In any case we were at the table in eight and it was a miracle that I managed at least to photograph the pan and a pot before all vanished, like magic or simple greed ...
For oven cooking an oval pyrex oven dish of approx. cm 35x25; the absence of a suitable lid has been brilliantly solved by an aluminum foil often fitted well around the edges of the pan.

And here's how to proceed.

Ingredients, for eight / ten people:

arborio rice



extra virgin olive oil





vegetable stock (see note)






peeled king prawns



mixed frozen seafood



clean squids gr









big pepper



coarse yellow onion



tomato salad



frozen peas



frozen shrimp



salt and pepper


lemon juice




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Measure the rice and wash it carefully until the water is clear: this is an important operation because it eliminates all those small traces of starch that would make the grains stick together.

Allow the mixed seafood still sealed in its bag to defrost in cold water; then rinse it and keep it aside.
Open the hot mussels and shell one half to add to the rest of the seafood when they are cooked.
Rinse the squid separate the tentacles from the pocket and cut the chunky pockets.
Cut the vegetables into large pieces, peel the garlic and flatten it with the knife blade plate.

In a large nonstick skillet fry two cloves of garlic in the oil, then saute the onions over medium heat, stirring frequently; After a few minutes add the peppers, then the squid tentacles and then budgets.
Stir again for a minute and add the tomatoes and the three ct of turmeric.

Remove from heat and drain well (possibly with a colander) in order to completely separate the cooking liquid, which will serve to complete the broth from the rest to which now add the shelled mussels, peas and frozen shrimp.
Pour the cooking liquid into a measuring cup and add vegetable stock until reaching cc 450; put it back immediately to boil.

In the same pan used for vegetables and seafood, brown the last clove of garlic with oil and then begin to toast the rice over a fairly lively fire.
As soon as the rice has changed color, as in the classic risotto, Add the broth because it does not stick and transfer the mixture in baking dish prepared for the oven.
Mix the rice with a bag of saffron and cover with a mixture of vegetables and seafood.
Sprinkle with the rest of the broth and add the prawns and mussels open above but not shelled.

Close the pan with the already prepared and shaped aluminum foil and place in a preheated 180 ° oven for 18 '.

When cooked quickly to shell the rice and condiments with a fork, stirring gently.
Sprinkle with lemon juice and put the pan, uncovered, in the oven off for a few minutes to complete the drying of the rice and allow the lemon to give the final touch of flavor.

Paella is ready!

You can serve by bringing the baking dish to the table and then filling the dishes ...

... or by first serving and forming some forms of rice decorated with some elements of the sea.

In any case: enjoy your meal!


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  • Vegetable broth: the indicated amount, 450 cc, was measured by adding the broth to the cooking liquid left in the pan of vegetables and mixed seafood.
  • Salt and pepper: if you use a well seasoned and tasty vegetable stock, you do not need to add more salt. Also because this basic preparation serves as an accompaniment to dishes already rich in tasty sauces.
  • Warning: the rice used has required one and a half times its volume of broth; other rices may require more liquid. So, before preparing it for a dinner with friends, it is better to test both the cooking time of the rice and the amount of broth needed.