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Seafood Paella
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Impressive saffron seafood paella - perfect for entertaining! Cook in a large skillet for maximum flavor, no special pan needed. Ideal for a cookout with friends and family.
Ingredients:
  • 4 1/2 cups chicken stock
  • 1/2 teaspoon saffron threads, crumbled and then loosely measured
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • 1/2 yellow onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 3 cloves garlic, finely chopped
  • 6 ounces mild dried chorizo sausage, sliced into thin half-moons (See Recipe Note)
  • 3 cups short-grain rice, such as Spanish Bomba rice or Italian Arborio
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 cup frozen green peas
  • 1 pound large (21-24 per pound) shrimp, peeled and deveined, with tails left on
  • 1 pound mussels, rinsed and scrubbed
  • 1 pound littleneck clams, rinsed and scrubbed
  • 1/4 cup chopped parsley, for garnish
Instructions:
  • Preheat the grill: Preheat a gas grill to medium-high heat (375°F) or charcoal grill until the charcoal is covered with gray ash.
  • Enhance the saffron: Heat stock in a saucepan over medium heat until boiling. Stir in saffron and salt. Remove from heat and let the saffron steep for at least 15 minutes. Adjust seasoning with more salt, if desired.
  • Prepare the sofrito base by heating oil in a large skillet over medium heat. Sauté onion and red pepper until onion is translucent, then add garlic and chorizo.
  • Prepare everything by the grill: Place the skillet with sofrito, rice, tomatoes, infused stock, salt, peas, shrimp, mussels, and clams on a table close to the grill.
  • Cook the paella: Place the sofrito skillet on the grill. Add rice and cook, stirring often, for 4 to 5 minutes until the rice is coated with oil and lightly toasted. Mix in stock, tomatoes, and peas. Adjust seasoning with salt to taste. Spread rice evenly in the skillet. Cover and let it simmer on the grill for 15 minutes without stirring until most of the stock is absorbed. If needed, add 1 cup hot water over the rice without stirring if the mixture looks dry.
  • Place the mussels and clams hinge sides up in the rice to allow their juices to blend in. Place the shrimp around the shellfish. Cover the pan with foil, and grill for 6 to 10 minutes until everything is cooked and the shellfish have opened. Remove any shellfish that remain closed after cooking.
  • Ensure the bottom is golden brown: Gently slide a spatula under the rice to check for the coveted golden brown socarrat. If needed, return the uncovered pan to the heat for a few minutes to lightly caramelize the bottom. Garnish with parsley and bring the pan to the table for serving. If you enjoyed the dish, please share your feedback below and give us a rating!

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