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Seafood in Style

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.

Imagine having a few guests over and preparing this easy seafood paella around the grill. Of course, with a few fabulous bottles of red wine. This recipe will easily feed four to six adults. It truly is a one-pan wonder.

Prior to lighting up the grill, be sure to prepare the ingredients. Dice the bacon and mince the garlic and shallots. Rinse the clams and mussels to get rid of any dirt or grit. Rinse the scallops and remove the foot. If you are using large scallops, cut them in half. For fish, cut into pieces. Cut the squid into rings; feel free to toss in a few of the tentacles. 

Ingredients

  • 4 strips thick-cut bacon, diced

  • 2 tablespoons olive oil

  • 1 shallot, minced

  • 4 garlic cloves, minced

  • 6 anchovy filets in oil

  • 2 cups Bomba or short-grained rice

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon crushed red pepper flakes, optional

  • 2 bay leaves

  • 2 cups chicken stock

  • 1 8-ounce bottle clam juice

  • 1/2 cup dry sherry wine

  • 1 cup crushed roma tomatoes

  • 8 scallops, cut in half

  • 1/2 pound squid tubes, cut into circles

  • 1 dozen littleneck or middleneck clams, cleaned and rinsed

  • 1/2 to 1 pound mussels, cleaned and rinsed

  • 1/2 pound tail-on shrimp, peeled and deveined

  • 6 lemon wedges

  • 1/2 cup fresh parsley, chopped

Directions

  1. Heat grill or stovetop to medium.

  2. Start rendering the bacon in a paella pan.

  3. Add the anchovies and break up to start melting.

  4. Add the olive oil.

  5. Add the shallots and garlic. Cook for about three minutes to soften. Do not brown.

  6. Add the rice, kosher salt, black pepper, crushed red pepper and bay leaves.

  7. Allow the rice and spices to toast up for a few minutes.

  8. After toasting, distribute the rice evenly in the pan.

  9. Pour in the chicken stock, clam juice, dry sherry and tomatoes.

  10. Evenly distribute the rice one last time. You will not be moving or stirring the rice again.

  11. Allow to simmer for about 15 minutes.

  12. While the rice is simmering, put grill marks on the shrimp. Do not fully cook. Transfer to a plate and reserve.

  13. Check the liquid level of the rice. You may need to add a touch more chicken stock.

  14. Place the scallops. Allow them to cook for a few minutes before flipping.

  15. Flip the scallops.

  16. Add in the squid, clams and mussels. Place lid and allow the clams and mussels to open.

  17. The time it takes to open up the clams and mussels will be enough to cook the squid.

  18. If you find the clams and/or mussels are having a difficult time opening, place on the grill and close the lid.

  19. Transfer any clams/mussels back to the dish.

  20. Add the shrimp and allow to finish cooking in the pan. The shrimp should no longer be translucent.

  21. Turn up the heat just a touch to achieve a nice crispy rice layer on the bottom.

  22. Garnish with fresh lemon wedges and fresh parsley.

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