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Seafood Paella

Seafood Paella

Whenever I make Paella, is trying to evoke the feeling every time my father made this dish.

Every paella is unique; in Spain each family has their signature paella. For me is pretty simple ours was and it is always the seafood with chicken paella.

Sometimes depending on the guests I may vary the proteins and add rabbit to the recipe, which is originally from Valencia.

For this time I will make my dad’s version with my own touch with clams. Here we go:

This recipe yields a Paellera for 6 to 8 people.


2 cups of Bomba or arborio

3 cup chicken broth

5 threads saffron per person dissolved in a little white wine

½ cup of extra virgin olive oil to cover bottom of paellera

2 pieces of chicken (such as a thighs skin on)

2 teaspoon Spanish sweet pimenton (paprika)

5 cloves garlic (minced)

1 cup onion (chopped)

1 cup grated tomato (cut in half, grate and discard the skin)

350 gr. shrimp or prawns

350 gr. small clams

1 red bell peppers (roasted, peeled & cut in strips)

100 gr. Green peas

lemon wedges for garnish

½ cup of parsley to garnish

salt & pepper to taste


1. In a sauce pan heat the chicken broth.

2. Crush saffron and add it to stock or a little bit of white wine.

3. Heat the paellera over medium heat, add olive oil and fry the pieces of chicken until it begins to brown. Then discard the skin and cut the chicken into bite size pieces.

4. Next add garlic and onions and sauté until translucent.

5. Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes. Add saffron flavored wine and hot broth.

6. Bring to a boil, then lower heat and let it simmer. When the rice has absorbed a good amount of liquid but still has a soupy appearance add the chicken, clams and shrimps.

7. Add the green peas and mix, and then add the red bell peppers strips.

8. Sprinkle with chopped parsley, garnish with lemon wedges and serve.


1. Instead of clams, mussels can be substituted.

2. This recipe can be done in the oven or on top of a BBQ fire. You will just have to assemble half of it on the stove and from direction 5 and up in the oven.



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