Seafood Paella is a classic Spanish dish that is meant to be shared, and enjoyed with others. Various regions across Spain will typically have their own traditional Seafood Paella recipe that may, or may not, include chicken and/or chorizo.Although somewhat untraditional, my recipe for Easy Seafood Paella is outstanding. By now, you should know that I always try to put a little spin on my recipes, to suit my liking. Honestly, I woke up this morning wanting to make this again. Even though this recipe is fairly easy to prepare, it will take some time to prep, and cook. Believe me, it will be worth every single second.
Imagine having a few guests over for dinner and preparing this Easy Seafood Paella around the grill with a couple bottles of fabulous red wine. This recipe will easily feed four to six adults. It truly is a one-pan wonder.
Of course, I created a short video on TikTok making this fabulous dish. See recipe below to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account and follow me, Charlotte Fashion Plate.
HOW TO MAKE EASY SEAFOOD PAELLA
PREP THE INGREDIENTS
Prior to even lighting up the grill, or heating up the stovetop, be sure to first prep the ingredients. Have the bacon diced and the garlic and shallots minced. Another important step is to prep the seafood. Rid the clams and mussels of any dirt, or grit. For a complete guide on how to clean clams/mussels, click here.
Rinse the scallops and remove the foot. If you are using the large scallops like I did in this recipe, cut in half. For fish, cut into pieces. Cut the squid into rings. Feel free to toss in a few of the tentacles. Purchase shrimp that is already peeled and deveined. This will significantly shorten your prep time.
Lastly, try not to get “hung” up on the ingredient list. This recipe for Easy Seafood Paella is more focused on technique. If you notice the rice is absorbing the liquid too fast, feel free to add a touch more stock. Let your tastebuds be your guide. You got THIS!
In my opinion, in order to create the most perfect Easy Seafood Paella, a Paella Pan is key. Honestly, they are relatively inexpensive. The Paella pan is typically 2″-2 1/2″ deep and is also wider than most cooking pans. It is constructed to perfectly cook (and toast) the rice for the most perfect Paella. If you must, substitute with cast iron. Keep in mind, using any other type of pan may warrant a slight change in the cooking method described here.
TO GRILL, OR NOT TO GRILL THE EASY SEAFOOD PAELLA
Traditionally, Paella is prepared outdoors, over hot coals. Alternative cooking methods, such as a gas grill, or even the stove-top will do. Basically, you just need to be able to regulate the heat source.
So, here is how I took this recipe for Easy Seafood Paella for a bit of a spin. The base included a few strips of bacon that I rendered down prior to adding the garlic, shallots (instead of onions) and anchovies. The smokiness and saltiness of the bacon added another dimension of flavor.
Ok, so I know I am going to get this question. Why did I not use saffron? Basically, I did not want to. As mentioned above, this is my take on a traditional recipe. Crushed red pepper flakes were used as a substitute. By all means, feel free to use saffron.
WHAT KIND OF RICE TO USE FOR EASY SEAFOOD PAELLA
Why is the selection of rice so important? In the final stages of preparation, you will be turning up the heat just a touch to “toast” up the bottom layer. The “socarrat” is the most coveted part of this dish. Most importantly, once the rice is initially toasted, be sure to evenly distribute the rice in the pan. After you add the liquids, the rice may move just a touch. If necessary, evenly distribute again. This will be the LAST time you will be stirring (moving) the rice.
Many would agree that the choice of rice is the one of the most important components of making Paella. The rice should be short-grained, and slightly rounded. This type of rice structure will easily absorb the liquid, but also retain a firmness.
Bomba is a Spanish rice that is typically used to make Paella. Since I could not locate Bomba, I was thinking of using either Basmati, or Jasmine. However, I came across this medium grain rice from Goya. It worked beautifully to create this Easy Seafood Paella. For a list of other Paella rice alternatives, see this article from The Spruce Eats.
FRESH QUALITY SEAFOODAND SUBSTITUTIONS
Another very important part of this recipe, is to use super fresh, high-quality seafood. Nothing can ruin a dish quicker than using seafood that is of poor quality.
Traditionally, head-on prawns would be used. I substituted with tail-on shrimp that was peeled and deveined. Although most recipes do not include clams, I decided it was a must for me. You probably already know about my addiction to clams.
Instead of using a white fish to create this Easy Seafood Paella, I used U10-U12, dry-packed scallops. Halibut, seabass, and/or monkfish are more traditional and are great substitutes for the scallops.
TO FINISH AND SERVE THE EASY SEAFOOD PAELLA
Be sure to turn up the heat in the last few minutes of cooking to put a nice crisp on the bottom layer of rice. Place this beautiful Easy Seafood Paella in the middle of the table (served in the pan) for all of your guests to enjoy. Not only is it super tasty, this dish is very pleasing to the eye. It’s quite ok if phones eat first!
As mentioned above, is a one-pan wonder! There is absolutely no need for a side dish. Grab a few bottles of great wine and possibly a baguette and ENJOY!
LEFTOVERS AND REHEATING
If there are any leftovers, which I highly doubt. They will last in the fridge up to two days. I would recommend removing the clam and mussel meat from the shells prior to storing. To reheat, I would highly recommend NOT using the microwave. Stovetop or oven will work perfectly. Freezing leftovers is not really an option.Print
LET’S GET SOCIAL!
I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!