Tuna Paella

A one-pan flavorful rice dish made with chickpeas, red peppers, diced tomatoes, olive, capers, peas, and lemon dill tuna. Super easy paella recipe!

To know me is to understand that I’m always on the hunt for easy weeknight meals. Today, I’m bringing you this super easy one-pan paella rice dish (hooray for less dishes!) made with chickpeas, red peppers, diced tomatoes, olive, capers, peas, and Blue Harbor Fish Co.® Wild Albacore Tuna with Lemon Dill.

See, Blue Harbor Fish Co.® Wild Albacore Tuna with Lemon Dill comes in a 3-ounce pouch. Their tuna is one that I’ve been enjoying for years since it has such a clean and delicious flavor. It’s truly undefeated. Adding it to this paella dish was the best decision I’ve made all week!

Food Review: Century Tuna's “tuna Paella”

Prep your ingredients and sauté the veggies. In a skillet, heat olive oil over medium-high heat. Sauté onion and red bell peppers for 5 minutes. Sauté garlic in the last minute. Careful not to burn it.

Make the rice dish. Add rice, chicken stock, dry cooking wine, diced tomatoes, and smoked paprika. Bring to a boil then reduce heat to low. Cover and cook for 12 minutes.

Stir in the tuna and remaining ingredients. Stir in chickpeas, peas, capers, tuna, and olives. Cook for another 10 minutes at low heat. Taste and adjust salt + pepper as needed. Remove from heat, garnish with lemon slices and green onions.

Less Hunger, More Adventures With San Marino Tuna Paella

A one-pan flavorful rich dish made with chickpeas, red peppers, diced tomatoes, olive, capers, peas, and lemon dill tuna. Super easy paella recipe!

Serving: 1 serving Calories: 400 kcal Carbohydrates: 55 g Protein: 17 g Fat: 10 g Saturated Fat: 2 g Cholesterol: 16 mg Sodium: 435 mg Potassium: 496 mg Fiber: 6 g Sugar: 4 g Vitamin A: 1673 IU Vitamin C: 37 mg Calcium: 72 mg Iron: 3 mg

Thank you Blue Harbor Fish Co.® for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo

San Marino Tuna Recipes

Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Since 2016, Jamie has been developing recipes inspired by her rich Cuban heritage and Latin-inspired recipes influenced by her hometown of Miami.

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link or make a recommendation on a product or service that I don’t love or use personally. Thank you for your support. Please see my affiliate notice for details.

Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Here you’ll find approachable Cuban and Latin-inspired recipes for the home cook!As we all know paella is the most famous dish hailing from Spain, with Paella Valenciana being the most popular, the original paella that is made with chicken and rabbit. In this recipe I´m going to show you how to make a Spanish Paella with Tuna & Shrimp. This paella is simply stunning, it offers amazing Spanish flavors and is super easy to make. Very similar to a Seafood Paella, except it has less ingredients, making much cheaper to make and a lot easier. For this recipe I used frozen tuna steaks and frozen shrimp, just because it was a lot cheaper. I thawed both of them out the night before and just patted them down with paper towels. I made this paella with an Authentic Paella Pan, as it cooks the rice correctly and evenly, but you can use a large non-stick frying pan.

How To Make A Spanish Paella With Tuna & Shrimp

This is the eternal question everyone has when they are making a paella. The rice that is used here in Valencia, Spain is Bomba Rice. There is no substitution, however, if you can´t get bomba rice in your area you can use any type of round rice. No long grain rice, no short grain rice, medium grained round rice is the closest substitute to bomba rice. The reason why bomba rice is used is because it captures all the flavors of the paella perfectly, each grain absorbs the olive oil and cooks perfectly in a paella pan. Watch the video below on how to make a Spanish Paella with Tuna & Shrimp or check out the recipe card below, which you can print. Salud!

If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.

Sole Mare Tuna Paella

Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Since 2016, Jamie has been developing recipes inspired by her rich Cuban heritage and Latin-inspired recipes influenced by her hometown of Miami.

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link or make a recommendation on a product or service that I don’t love or use personally. Thank you for your support. Please see my affiliate notice for details.

Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Here you’ll find approachable Cuban and Latin-inspired recipes for the home cook!As we all know paella is the most famous dish hailing from Spain, with Paella Valenciana being the most popular, the original paella that is made with chicken and rabbit. In this recipe I´m going to show you how to make a Spanish Paella with Tuna & Shrimp. This paella is simply stunning, it offers amazing Spanish flavors and is super easy to make. Very similar to a Seafood Paella, except it has less ingredients, making much cheaper to make and a lot easier. For this recipe I used frozen tuna steaks and frozen shrimp, just because it was a lot cheaper. I thawed both of them out the night before and just patted them down with paper towels. I made this paella with an Authentic Paella Pan, as it cooks the rice correctly and evenly, but you can use a large non-stick frying pan.

How To Make A Spanish Paella With Tuna & Shrimp

This is the eternal question everyone has when they are making a paella. The rice that is used here in Valencia, Spain is Bomba Rice. There is no substitution, however, if you can´t get bomba rice in your area you can use any type of round rice. No long grain rice, no short grain rice, medium grained round rice is the closest substitute to bomba rice. The reason why bomba rice is used is because it captures all the flavors of the paella perfectly, each grain absorbs the olive oil and cooks perfectly in a paella pan. Watch the video below on how to make a Spanish Paella with Tuna & Shrimp or check out the recipe card below, which you can print. Salud!

If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.

Sole Mare Tuna Paella