Mixed Seafood Paella Recipe | Sur La Table (2024)

• 16 large shrimp, peeled and de-veined
• 16 Manila clams, scrubbed
• 16 mussels, scrubbed
• 1 teaspoon pimenton, divided
• Kosher salt and freshly ground black pepper
• 8 ounces Spanish chorizo, sliced into ¼-inch rounds
• 2 tablespoons olive oil, more as needed
• 1 medium yellow onion, peeled and cut into ¼-inch dice
• 2 cloves garlic, peeled and minced
• 1 large pinch saffron threads
• 1 (14 ounce) can diced tomatoes, with juice
• 1 teaspoon kosher salt
• ½ cup dry white wine
• 3-½ cups low-sodium chicken stock, hot
• 2 tablespoons chopped parsley
• 2 medium lemons cut into wedges for serving
• 2 cups Valencia or Bomba rice

Paella is a Valencian rice dish that originated in its modern form in mid-19th century Valencia, on the east coast of Spain. This version is a free-form combination of seafood, making it a colorful and delicious combination. During warm weather months, cover the paella and finish cooking it on a grill for a traditionally smoky note.

Place the shrimp in a medium bowl, add ¼ teaspoon pimenton and season with salt and pepper. Set aside.

Heat a large paella pan over moderate-high heat. Add the chorizo and cook until slightly brown and fat has been rendered, about 2 to 3 minutes. Using a slotted spoon or spider, remove the sausage and place in a medium bowl.

There should be a thin layer of rendered fat in the pan. If not, add 1 to 2 tablespoons olive oil to the pan. Add the onion to the pan and cook until softened, about 5 minutes. Add the garlic, remaining ¾ teaspoon of pimenton and saffron. Stir to combine and cook until fragrant, about 1 minute.

Add the tomatoes and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt, stirring to coat in the tomato mixture.

Add the wine and stir until absorbed. Add the chicken stock, stirring to combine and arranging the rice mixture in an even layer. Distribute the rendered chorizo evenly over the top, cover the pan and simmer on medium-low heat. Avoid stirring the rice from this point forward.

Check the pan when you hear the crackling noise of the rice, about 12 minutes. Most of the liquid should be absorbed.

Add the shrimp, clams, and mussels to the pan, tucking them into the rice. Continue to cook on a low simmer until mussels and clams open, about 8 to 10 minutes.

To serve: Place the rice into warmed bowls, top with parsley and serve immediately with lemon wedges on the side.

• 16 large shrimp, peeled and de-veined
• 16 Manila clams, scrubbed
• 16 mussels, scrubbed
• 1 teaspoon pimenton, divided
• Kosher salt and freshly ground black pepper
• 8 ounces Spanish chorizo, sliced into ¼-inch rounds
• 2 tablespoons olive oil, more as needed
• 1 medium yellow onion, peeled and cut into ¼-inch dice
• 2 cloves garlic, peeled and minced
• 1 large pinch saffron threads
• 1 (14 ounce) can diced tomatoes, with juice
• 1 teaspoon kosher salt
• ½ cup dry white wine
• 3-½ cups low-sodium chicken stock, hot
• 2 tablespoons chopped parsley
• 2 medium lemons cut into wedges for serving
• 2 cups Valencia or Bomba rice

Paella is a Valencian rice dish that originated in its modern form in mid-19th century Valencia, on the east coast of Spain. This version is a free-form combination of seafood, making it a colorful and delicious combination. During warm weather months, cover the paella and finish cooking it on a grill for a traditionally smoky note.

Place the shrimp in a medium bowl, add ¼ teaspoon pimenton and season with salt and pepper. Set aside.

Heat a large paella pan over moderate-high heat. Add the chorizo and cook until slightly brown and fat has been rendered, about 2 to 3 minutes. Using a slotted spoon or spider, remove the sausage and place in a medium bowl.

There should be a thin layer of rendered fat in the pan. If not, add 1 to 2 tablespoons olive oil to the pan. Add the onion to the pan and cook until softened, about 5 minutes. Add the garlic, remaining ¾ teaspoon of pimenton and saffron. Stir to combine and cook until fragrant, about 1 minute.

Add the tomatoes and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt, stirring to coat in the tomato mixture.

Add the wine and stir until absorbed. Add the chicken stock, stirring to combine and arranging the rice mixture in an even layer. Distribute the rendered chorizo evenly over the top, cover the pan and simmer on medium-low heat. Avoid stirring the rice from this point forward.

Check the pan when you hear the crackling noise of the rice, about 12 minutes. Most of the liquid should be absorbed.

Add the shrimp, clams, and mussels to the pan, tucking them into the rice. Continue to cook on a low simmer until mussels and clams open, about 8 to 10 minutes.

To serve: Place the rice into warmed bowls, top with parsley and serve immediately with lemon wedges on the side.