Lemon Seafood Paella

Number of servings


  • 1 32 ounce can clam juice
  • 1 cup dry white wine
  • 1 teaspoon saffron threads
  • 1 pound whitefish, cut into 16-21 pieces (bass, halibut, tilapia or swordfish)
  • 1 pound mussels (16-21)
  • 1 pound clams (16-21)
  • 1.5 minced onion
  • 2 Sunkist® lemons
  • 1.5 cloves minced garlic
  • 0.5 teaspoon crushed red pepper
  • 3 cups uncooked short-grain rice (Arborio, Calrose or Valencian)
  • 1 cup frozen green peas
  • 1 8 ounce jar of sliced roasted red peppers
  • 0.5 cup chopped fresh parsley
  • 3 tablespoon olive oil
  • 1 Salt and pepper (to taste)


COOKING: 45 minutes


  1. To prepare broth, combine clam juice, white wine, and saffron threads in a saucepan. Bring to a simmer and keep warm over low heat.
  2. In a large paella pan or large skillet, heat the 3 tablespoons olive over medium-high heat.
  3. Season fish with salt and pepper, add to pan and sauté 1 minute.
  4. Remove fish from pan, reserve and keep warm.
  5. Add onion to pan and sauté 5 minutes.
  6. Add the Sunkist® lemon zest, garlic and crushed red pepper and cook 5 minutes.
  7. Add rice and cook 1 minute longer, stirring constantly.
  8. Stir in broth, bring to a low boil and cook 10 minutes, stirring frequently.
  9. Stir in the peas and red pepper slices.
  10. Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open. Discard any unopened shells.
  11. Stir in the whitefish and chopped parsley and cook 5 minutes.
  12. Remove from the heat, stir in freshly squeezed Sunkist lemon juice and check for seasoning.
  13. Cover with a towel and let stand 10 minutes before stirring.