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Recipe:Seafood Paella

  • Prep Time: 15 Minutes
  • Cook Time: 45 minutes

From grouper to mussels to clams, this paella has every jewel of the sea to satisfy all of your seafood cravings. Serves 12 - .

Ingredients

Serving Size
  • Skin-On Grouper Fillet, thawed and cut in 1” pieces

    0.375 LB
    Qty 0.75 lbs
  • Blue Mussels, thawed

    1 lb
    Qty 1 lb
    $2.98
  • FULLY COOKED HARD SHELL CLAMS

    1.0 LB
    Qty 1.0 LB
    $3.49
  • RAW EASY PEEL JUMBO SHRIMP, thawed

    1.0 Lb
    Qty 1.0 LB
    $9.48
  • Seafood Mix, thawed

    0.66 lbs
    Qty 0.66 Lbs
    $3.48
  • BAY SCALLOPS, thawed

    1.0 Lb
    Qty 1 lb
    $10.98
  • Fish Broth, Clam Juice, or Chicken Stock

    Qty 6–7 Cups
  • Short Grain Rice

    Qty 5 Cups
  • Cloves Garlic, minced

    Qty 5 Cloves
  • Olive Oil

    Qty ½ Cup
  • Saffron Threads

    Qty 2 tsp.
  • Spanish Paprika

    Qty 2 tsp.
  • Large Onion, finely chopped

    Qty 1
  • Red Bell Pepper, finely chopped

    Qty 1
  • Green Bell Pepper, finely chopped

    Qty 1
  • Large Tomato, chopped

    Qty 1
  • GREEN PEAS - FLAV R PAC

    0.75 lbs
    Qty 0.75 LBS
    $1.14
  • Fresh Steamed Asparagus Spears, for garnish

    Qty 10-12 Spears
  • Pimento Peppers, for garnish

    Qty 1 Can
  • 1 Paella Pan (20-22” in diameter)

    Qty

Cooking
Instructions

  1. Heat fish broth in a large pot and keep warm.
  2. In a large paella pan or skillet, heat 6 Tbsp. olive oil. Add onion, peppers and garlic and sauté until wilted. Add tomatoes. Continue to cook for a few minutes until liquid has evaporated. Add paprika and saffron and continue to sauté while stirring.
  3. Add rice and stir the rice with the sofrito (sautéed vegetables). Add 5 cups of broth and bring to a boil. Lower the heat to medium-low, add the diced fish and seafood mix. Stir to evenly distribute seafood. Simmer for 8-10 minutes uncovered. Add bay scallops, stir and place the shell-on shrimp, the mussels, and clams on top. Cover with aluminum foil and let the rice cook gently on low for 10-12 minutes.*
  4. Garnish the Paella with peas, asparagus spears and red pimentos; cover with foil to keep warm until ready to serve.
    *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.

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