5 One-Pot Seafood Recipes You Have to Try

No matter the time of year or day of the week, seafood is always a good option. While you may be used to cooking your salmon on the grill or throwing a few pieces of tilapia in a baking dish, it’s time to change it up a bit and add some new flavor to old favorites. And if dirtying up extra dishes for sides is keeping you from trying out new seafood recipes on the weeknights, then we have the answer for you. These one-pot seafood recipes simplify things, so you won’t be left scrubbing every pot and pan you own.

1. One-Pot Fish Paella

Seafood paella with mussels and shrimp

Seafood paella with mussels and shrimp | iStock.com

This dish from Naïve Cook Cooks pulls out all the stops with garlic, saffron, and paprika running through the rice, plus your favorite white fish. It’s a delicious and easy rice dish that adds in plenty of fresh veggies for color. You may never go back to your old way of cooking tilapia after you try this.


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 garlic cloves, chopped
  • 1 large leek, halved lengthwise and chopped in half-circle shapes. Only half of the leek will be used.
  • ½ cup frozen or fresh green peas
  • 1 large tomato fresh or frozen, chopped
  • 1½ cups short-grain rice
  • 3½ to 4 cups water
  • Salt and pepper
  • Big pinch of saffron
  • 1 to 2 teaspoons hot paprika
  • Handful of fresh parsley, chopped
  • Juice of ½ a lime or lemon
  • 1 to 2 white fish fillets, such as tilapia, cut into pieces

Directions: Preheat oven to 350 degrees Fahrenheit. In a pot, add oil and melt better. Add chopped garlic and leeks. Season with salt and sauté over medium-low heat for a few minutes. Add peas and tomato and stir to combine.

Cook the mixture for a few minutes. Add rice and 2½ cups of water, saffron, lemon juice, paprika, and half of fresh parsley. Stir to combine and season with salt and pepper. Cover and cook over medium high for about 15 minutes. If the rice begins to dry out, add more water to the pan.

Rub salt and paprika on both sides of the fish and lay the fish pieces in the pot on top of the half-cooked rice. Cover and transfer the pot to the oven and cook for 8 minutes. Flip the fish and continue cooking for another 7 to 9 minutes, until the fish is fully cooked.

Serve with additional lemon juice and parsley sprinkled over the top.

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