Step 1: Heat the cooking liquid

Pour 4 cups chicken broth and the 2 cups clam juice into a saucepan. Cover and warm over medium heat. Keep the liquid hot while preparing the remaining ingredients.

Reserve the additional ¼ cup chicken broth separately. You may need it later if the rice becomes too dry before it is tender.

Step 2: Prepare the fish and shrimp

Pat the fish and shrimp thoroughly dry with paper towels, keeping them separate. Season both lightly and evenly with kosher salt and freshly ground black pepper.

Keep the seafood refrigerated if you are not proceeding immediately.

Step 3: Cook the aromatics

Place an extra-large heavy skillet, paella-style pan, or cast-iron pan over high heat. Avoid a nonstick pan for this method.

Melt the salted butter. Add the chopped onion and minced garlic and cook for approximately 1 minute, stirring frequently.

Step 4: Add the fresh herbs

Add the cilantro, basil, and scallions. Stir and cook for another 1 minute.

Step 5: Add the seasonings and tomatoes

Stir in the smoked paprika and optional cayenne pepper, followed by the chopped Roma tomatoes.

Cover and cook for 3–4 minutes, until the tomatoes begin to soften and release their juices.

Step 6: Add the hot broth

Carefully pour the hot chicken broth and clam juice mixture into the pan. Bring everything to a boil.

Taste the liquid and season with salt and black pepper as needed. Remember that the rice will absorb much of this seasoning as it cooks.

Step 7: Add the rice

Sprinkle the Arborio rice evenly across the pan.

Boil uncovered for 3 minutes, stirring occasionally during this initial stage. After 3 minutes, smooth the rice into an even layer.

From this point onward, do not stir the rice.

Step 8: Add the fish

Distribute the pieces of white fish evenly over the rice. Press them gently downward if necessary so they are mostly submerged in the cooking liquid.

Lower the heat to maintain a gentle, low boil.

Step 9: Cook for 10 minutes

Cook uncovered for approximately 10 minutes, without stirring, until much of the liquid has been absorbed but enough remains to continue cooking the rice and shellfish.

If the pan looks too dry while the rice is still firm, add some or all of the reserved ¼ cup hot chicken broth.

Step 10: Add the shellfish

Arrange the mussels, clams, and shrimp evenly over the pan. Position the mussels and clams so their shells have room to open upward.

Continue cooking at a low boil, uncovered, for approximately 15 minutes.

Turn the shrimp once about halfway through cooking so they cook evenly. The rice should become tender, the shrimp should turn opaque, and the shellfish should open.

Step 11: Check the seafood

Cook shrimp and fish until they reach 145°F (63°C) internally. Discard any mussels or clams that remain closed after cooking.

Avoid extending the cooking time unnecessarily once the seafood is done, as shrimp and fish can become tough when overcooked.

Step 12: Rest

Turn off the heat immediately. Cover the pan tightly with a domed lid or foil and allow the Easy Seafood Paella to rest for 10 minutes.

Step 13: Serve

Remove the cover and serve directly from the pan while warm. Add lemon wedges, lime wedges, or freshly chopped cilantro as desired.