Seafood Paella 7 Irresistible Secrets for Perfect Flavor
A vibrant Spanish Seafood Paella layered with saffron-infused rice, smoky chorizo, sweet peppers, and a briny trio of shrimp, mussels, and clams. Chef-tested steps help you nail the socarrat and serve a dramatic, crowd-pleasing centerpiece.
Equipment
- 12–14 inch stainless steel or cast-iron skillet (paella pan preferred)
- Gas or charcoal grill
- Saucepan
- Tongs
- Spatula
- Aluminum Foil
Ingredients
For the Flavor Base (Sofrito)
- 3 tbsp olive oil extra-virgin for best flavor
- 1/2 yellow onion finely chopped
- 1/2 red bell pepper finely chopped
- 3 cloves garlic finely chopped
- 6 oz mild dried chorizo sausage sliced into thin half-moons
For the Rice & Broth
- 4 1/2 cups chicken stock low-sodium
- 1/2 tsp saffron threads crumbled and loosely measured
- 1/4 tsp salt plus more to taste
- 3 cups short-grain rice Spanish Bomba or Italian Arborio
- 14 oz fire-roasted diced tomatoes canned, undrained
- 1 cup frozen green peas
For the Seafood
- 1 lb large shrimp 21–24 per lb, peeled and deveined, tails on
- 1 lb mussels rinsed and scrubbed
- 1 lb littleneck clams rinsed and scrubbed
For Garnish
- 1/4 cup fresh parsley chopped
Instructions
- Preheat grill: Heat a gas grill to medium-high (about 375°F) or prepare a charcoal grill until coals are covered with gray ash.
- Infuse broth: In a saucepan, bring chicken stock to a boil. Stir in saffron and 1/4 tsp salt, then remove from heat. Let steep 15 minutes to bloom color and aroma; adjust salt to taste.
- Sofrito base: In a 12–14 inch stainless or cast-iron skillet set over medium heat (stovetop or grill), warm olive oil. Cook onion and red pepper 5–7 minutes until translucent. Stir in garlic and sliced chorizo; cook 1–2 minutes to release smoky oils.
- Toast rice: Add the short-grain rice and stir 4–5 minutes until each grain is coated and lightly toasted; a nutty aroma indicates readiness.
- Add liquids and peas: Pour in saffron stock, the fire-roasted tomatoes, and peas. Stir once to combine, taste and adjust seasoning, then spread rice evenly across the pan. Do not stir again to encourage classic paella texture.
- Simmer covered: Close the grill lid and cook 15 minutes until most liquid is absorbed. If the mixture looks dry before rice is tender, pour up to 1 cup hot water around the edges without stirring.
- Add seafood: Nestle mussels and clams hinge-side up into the rice so juices release into the pan. Arrange shrimp on top. Cover pan with foil, close grill, and cook 6–10 minutes until shrimp are pink and firm and shellfish open. Discard any that remain closed.
- Create socarrat: Check the bottom by sliding a spatula under the rice. If not yet golden and crisp, cook uncovered over direct heat 2–4 minutes until you hear gentle crackling.
- Finish and serve: Sprinkle with chopped parsley. Bring the pan to the table and serve family-style with lemon wedges if desired.
Notes
Rice choice: Bomba gives the most distinct, non-sticky grains; Arborio works well too.
Heat management: Rotate the pan on the grill for even cooking.
No stirring rule: Once liquid is added, avoid stirring to promote socarrat.
Chorizo note: Optional for purists; adds welcome smokiness if used.
Food safety: Discard any mussels or clams that do not open after cooking.
Heat management: Rotate the pan on the grill for even cooking.
No stirring rule: Once liquid is added, avoid stirring to promote socarrat.
Chorizo note: Optional for purists; adds welcome smokiness if used.
Food safety: Discard any mussels or clams that do not open after cooking.