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Easy Seafood Paella

Easy Seafood Paella
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Celebrate the beautiful bounty of the sea with this aromatic saffron infused Easy Seafood Paella that is the ultimate one dish meal. This vibrant and savory meal is perfect for entertaining with, yet simple enough to make any night of the week a true occasion.

  • Author: Nicole Stover
  • Prep Time: 30
  • Cook Time: 50
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: Entree
  • Method: Sautéing
  • Cuisine: Spanish

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 3.5–8 ounces Spanish chorizo, optional, diced
  • 1 large sweet onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt, or to taste
  • 1 bay leaf
  • 1/3 cup dry white wine
  • 14.5 ounces diced fire roasted tomatoes
  • 1 1/2 cups Valencia or bomba rice
  • 3 cups seafood, chicken, or vegetable stock plus an additional 1/4-1/2 cup if needed
  • 6–8 threads of saffron crushed and stirred into 2 tbsp warm water
  • 1 pound 16-20 count shrimp, peeled and deveined, tails on
  • 1 dozen littleneck clams, cleaned
  • 1 dozen mussels, scrubbed and beards removed
  • 1 cup petite frozen peas
  • 1 roasted red pepper, cut into strips, optional
  • 1/4 cup flat leaf parsley, chopped
  • lemon wedges for serving

Instructions

  1. Prep your seafood. Scrub and debeard your mussels. Peel and devein the shrimp. Allow the clams to soak for 20-30 minutes, changing the water halfway in between and rinsing them.
  2. Heat a large skillet or cast iron pan over medium heat. Add the olive oil.
  3. Add your chorizo if using. Allow it to cook for 3-4 minutes until the fat has rendered and it’s browned. Remove from the pan.
  4. Add the onions and red bell pepper. Let it cook for 3-5 minutes until tender and fragrant. 
  5. Add the garlic, salt, paprika, thyme, and cayenne. Stir for 1 minute.
  6. Pour in the wine. Give it a stir, making sure to scrape up any brown bits. Allow it to come to a simmer and slightly reduce.
  7. Add the rice and stir to combine. Allow it to cook for 1 minute.
  8. Pour the saffron and water over the rice and stir.
  9. Add the tomatoes, stock, bay leaf, and the chorizo if using. Stir to combine. 
  10. Allow the rice to cook for 15-20 minutes uncovered. Do not stir! If it seems to be drying out too quickly drizzle a little additional stock over the top.
  11. Once the rice is almost cooked stir in the peas.
  12. Arrange the seafood over the top of the rice. Place the clams and mussels hinge side down. Cover with a lid, piece of foil or baking sheet. Lower the heat to medium-low.
  13. Let the seafood cook for 10-12 minutes or until the clams and mussels have opened and the shrimp are cooked through and 120 degrees. Discard any unopened clams or mussels and the bay leaf.
  14. Remove from the heat. Garnish with roasted red pepper strips. Sprinkle parsley over the top and serve with lemon wedges.

Notes

  1. If making this on a charcoal grill, prepare your grill for two zone cooking so you can move your pan over to a cooler side if needed.
  2. You want large pan for this that is at least 12″ across.
  3. Dry, Spanish style chorizo is recommended for this but you can use fresh chorizo if that’s all you have access to. You will want to fully cook it first and drain some of the excess fat. You can also use linguica, andouille, or other smoked sausage although it’s not traditional.

Find it online: https://beachgirlgrills.com/easy-seafood-paella/