Why You’ll Love This Recipe
- Feeds a Crowd: Ideal for entertaining, this recipe serves up to 12 people, making it perfect for gatherings.
- Customizable: Easily adapt the ingredients to include your favorite seafood or add chicken and chorizo for variety.
- Rich in Flavor: The combination of saffron, smoked paprika, and a herb-infused sauce creates a depth of flavor that’s both authentic and delicious.
Ingredients
For the Herb Sauce:
- 1 jalapeño, roughly chopped
- ⅓ cup fresh cilantro
- ⅓ cup fresh parsley
- 6 tablespoons olive oil
- Kosher salt, to taste
For the Paella:
- 1 large yellow onion, diced or sliced
- 1 red bell pepper, sliced
- 6 garlic cloves, roughly chopped
- 2 teaspoons paprika
- 1 teaspoon hot smoked Spanish paprika
- ½ cup dry sherry
- 3 cups short-grain rice
- 6-8 cups low-sodium chicken broth
- ½ teaspoon saffron threads
- 12 littleneck clams, scrubbed
- 8 green onions, both ends trimmed
- 12 shell-on prawns or shrimp
- Freshly ground black pepper, to taste
- 3 lemons, quartered
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Herb Sauce: In a small food processor, blend the jalapeño, cilantro, parsley, and 6 tablespoons of olive oil until smooth. Season with salt to taste and set aside.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large 15-inch paella pan over medium-high heat. Add the diced onion and sliced bell pepper; sauté for 8–10 minutes until softened.
- Add Garlic and Spices: Stir in the chopped garlic, paprika, and smoked paprika; cook until fragrant, about 1 minute.
- Deglaze with Sherry: Pour in the dry sherry, bring to a simmer, and cook, stirring constantly, until the liquid is nearly evaporated, approximately 3 minutes.
- Incorporate Rice and Broth: Add the short-grain rice, stirring to coat the grains. Gradually add 2 cups of chicken broth and the saffron threads; season with salt. Bring to a boil, then reduce heat to a simmer. Continue adding broth as needed, allowing the rice to absorb the liquid until fully cooked.
- Add Clams: Nestle the scrubbed clams into the rice, cover the pan, and cook until the clams open, about 12–15 minutes. Discard any clams that do not open.
- Grill Prawns and Green Onions: While the paella cooks, toss the green onions and prawns with 1 tablespoon of olive oil each; season with salt and pepper. Heat a grill pan over medium-high heat and char the green onions until tender, about 5 minutes. Grill the prawns until cooked through, approximately 3 minutes per side. Additionally, char the lemon quarters for about 1 minute per side.
- Assemble and Serve: Arrange the grilled green onions and prawns on top of the paella. Drizzle with the prepared herb sauce and squeeze charred lemon juice over the dish. Serve immediately, garnished with the remaining lemon quarters.
Servings and Timing
- Yield: Serves 12
- Preparation Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
Variations
- Protein Options: Incorporate chicken thighs or Spanish chorizo for a meatier version. Sauté them before adding the vegetables to build a robust flavor base.
- Vegetarian Paella: Omit seafood and meat, and instead, add a variety of vegetables such as artichoke hearts, green beans, zucchini, and mushrooms. Use vegetable broth to keep it vegetarian-friendly.
- Different Grains: While traditional paella uses short-grain rice, you can experiment with other grains like quinoa or pearl barley for a unique twist. Adjust the liquid and cooking times accordingly.
Storage/Reheating
- Refrigeration: Allow the paella to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 2 days.
- Reheating: Reheat individual portions in a skillet over medium heat, adding a splash of broth or water to prevent drying out. Cover and heat until warmed through.
- Freezing: Freezing paella is not recommended, as the texture of the seafood and rice may be compromised upon thawing.
FAQs
What type of rice is best for paella?
Short-grain varieties like Bomba or Calasparra rice are ideal due to their ability to absorb liquid without becoming mushy.
Can I make paella without a paella pan?
Yes, a large, wide, and shallow skillet can substitute for a paella pan. Ensure it has a heavy bottom for even heat distribution.
Print
Seafood paella
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
This Seafood Paella is a stunning one-pan Spanish dish featuring saffron-infused rice, fresh seafood, and aromatic herbs and spices. Perfect for gatherings, this dish serves up to 12 people and is packed with rich, smoky flavors.
Ingredients
Instructions
For the Herb Sauce:
- 1 jalapeño, roughly chopped
- ⅓ cup fresh cilantro
- ⅓ cup fresh parsley
- 6 tbsp olive oil
- Kosher salt, to taste
For the Paella:
- 1 tbsp olive oil
- 1 large yellow onion, diced or sliced
- 1 red bell pepper, sliced
- 6 cloves garlic, roughly chopped
- 2 tsp paprika
- 1 tsp hot smoked Spanish paprika
- ½ cup dry sherry
- 3 cups short-grain rice (Bomba or Calasparra preferred)
- 6-8 cups low-sodium chicken broth
- ½ tsp saffron threads
- 12 littleneck clams, scrubbed
- 8 green onions, trimmed
- 12 shell-on prawns or shrimp
- Freshly ground black pepper, to taste
- 3 lemons, quartered
Notes
1️⃣ Prepare the Herb Sauce:
- Blend jalapeño, cilantro, parsley, and olive oil in a small food processor.
- Season with salt to taste, set aside.
2️⃣ Sauté the Vegetables:
- Heat 1 tbsp olive oil in a 15-inch paella pan over medium-high heat.
- Add onions and bell peppers, sauté for 8-10 minutes until softened.
3️⃣ Add Garlic & Spices:
- Stir in garlic, paprika, and smoked paprika.
- Cook for 1 minute until fragrant.
4️⃣ Deglaze with Sherry:
- Pour in dry sherry, simmer for 3 minutes, stirring constantly.
5️⃣ Incorporate Rice & Broth:
- Add short-grain rice, stirring to coat.
- Pour in 2 cups chicken broth and saffron threads; season with salt.
- Bring to a boil, then reduce to a simmer.
- Gradually add broth as needed, letting the rice absorb the liquid.
6️⃣ Add Clams:
- Nestle clams into the rice, cover, and cook for 12-15 minutes.
- Discard any unopened clams.
7️⃣ Grill Prawns & Green Onions:
- Toss prawns and green onions with olive oil, salt, and pepper.
- Grill over medium-high heat:
- Green onions – 5 minutes
- Prawns – 3 minutes per side
- Lemon quarters – 1 minute per side
8️⃣ Assemble & Serve:
- Arrange grilled prawns and green onions over the paella.
- Drizzle with herb sauce and squeeze charred lemon juice over the top.
- Serve immediately with extra lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
