I mean, tell me this isn’t the most gorgeous Seafood Paella you’ve ever seen. And guess what – it’s crazy easy to make! Plus it feeds a crowd!
It doesn’t get much better than this! This seafood Paella is a game changer. It popped up on Paella Party menu that I put together! It’s the best way to feed a seafood loving crowd and BONUS – it doesn’t cost a fortune! However if you want to get fancy and add some lobster and crab, skies the limit!! Check out the Paella Party details here for the full menu and lots of inspiration!
- 1 jalapeño coarsely chopped
- 1/3 cup fresh cilantro
- 1/3 cup fresh parsley
- 10 tablespoons olive oil divided
- Kosher salt
- 1 large yellow onion diced
- 1 red bell pepper thinly sliced
- 6 garlic cloves thinly sliced
- 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 large head-on shell-on prawns or shrimp
- Freshly ground black pepper
- 3 lemons quartered
- Purée jalapeño, cilantro, parsley, and 6 tablespoons of the olive oil in a food processor until smooth; season with salt and set aside.
- Heat 1 tablespoon of olive in a 15-inch paella pan over medium-high. Add yellow onion and bell pepper and cook, stirring occasionally, until soft, 8–10 minutes. Add garlic and paprikas and stir until fragrant, about 1 minute. Carefully add sherry, bring to a simmer, and cook, stirring constantly, until pan is almost dry, about 3 minutes. Add rice and cook, stirring occasionally, until rice is coated and starting to turn translucent, about 3 minutes. Stir in 6 cups of the broth and saffron and season with salt. Bring broth to a boil, reduce heat, and simmer until rice is cooked. If liquid evaporates and the rice is still al dente, add another cup of water and continue to cook. Nestle clams into the rice and cover, continue to cook until clams begin to open, 12–15 minutes. After 15 minutes, discard any clams that don’t open. Remove from heat (cover) and let rice steam 10 minutes.
- While paella cooks, heat a grill pan or skillet over medium-high. Separately, toss green onions and prawns with 1 tablespoon of oil each in respective bowls; season with salt and pepper. Char or grill the green onions, turning occasionally, until greens are charred and bulbs are tender, about 5 minutes. Char or grill prawns until cooked through and shells are charred, about 3 minutes per side. Finally, char or grill lemons until charred, about 1 minute per side.
- Tuck the green onions and prawns into the paella. Drizzle dish with the herb infused oil and squeeze lemon juice on top. Place remaining lemons alongside the paella and serve.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
How many does this serve? Looks delicious.
Gaby, do you have a preferred Paella pan?
I do!! this is my favorite – http://bit.ly/2MuWZVW – especially because it’s cast iron so it makes cleaning WAY easier
So if you cook until rice is done and then add clams for 15 minutes and then steam another 10 minutes isn’t the rice overcooked?
no cause you’re really just steaming the clams until they open!
Hi! Maybe a dumb question – but since most paella pans don’t come with covers, do you just cover with foil?
yes – or a giant lid that fits another random pan
What’s the size of the paella pan you used?
Hi! Excited to try this! Could you do the whole dish on the grill? I keep hearing about “paella cooked on the grill”…
you could!! totally – just medium low heat
What do you do with the cilantro, jalepeno and parsley you blended in step 1?
I am making tomorrow night. Do you seed the jalapeno?
I would unless you prefer it spicier
Just made this for my monthly dinner club and it was excellent!! I needed to add more broth to my rice as you suggested, and it came out perfectly. I added way more clams and shrimp…..because more is more! Everyone raved about the grilled green onions – the whole dish was 10/10!