Seafood Paella Recipe

This video collaboration I did with Chef Greg Stillman shows how to make a traditional Spanish seafood paella recipe. This is a dish that’s elegant and easy to prepare, and trust me, it’s probably the best paella recipe you’ll ever try. You may want to invest in a paella pan to increase the “wow” factor. Stillman is now the executive chef at Delicias Restaurant in Rancho Santa Fe, Calif.

Seafood Paella

Serving Size: 6

Seafood Paella


  • Sofrito:
  • 1 onion, diced small
  • 3 Roma tomatoes, diced small
  • 10 cloves garlic, shaved
  • 1 tablespoon saffron threads
  • Extra virgin olive oil, as needed
  • Paella:
  • Extra virgin olive oil
  • 1/4 cup Spanish Chorizo, small dice
  • 1/4 cup roasted Piquillo peppers, small dice
  • 2 tablespoons English Peas
  • 1/4 cup sofrito mixture, seen above
  • 1/4 cup shredded roasted chicken
  • 1/4 cup cleaned Bay scallops
  • 1/2 cup short grain rice (Bomba is best)
  • 1/2 tablespoon Smoked paprika (pimenton ahumado)
  • 1/2 tablespoon Sweet paprika (pimenton dulce)
  • 1/2 tablespoon Hot Spanish paprika (pimenton picante)
  • 3/4 cup chicken stock or saffron broth
  • 2 large shrimp, peeled and deveined
  • 3 clams or cockles, cleaned
  • 3 mussels, cleaned


  1. For the sofrito, place the onions, tomatoes and garlic into a non reactive pan and cover halfway with the olive oil. Sprinkle the saffron threads on top and place over a medium flam. Cook until very soft and well combined with no color or caramelization.
  2. Place a paella pan on a medium flame with a touch of extra virgin olive oil.Saute the chorizo and the peppers briefly to just brown the sausage a touch.
  3. Add the peas, sofrito, chicken, scallops, rice and paprikas and mix in the pan until well combined.Add the saffron broth, it should just barely cover the rice. Bring the pan to a boil and cover with aluminum foil or a lid.
  4. Place the paella pan into a 375F oven for about half an hour or until the rice is ¾ of the way cooked.
  5. With about 10 minutes of cooking time left add the shrimp, mussels and clams to the rice and arrange it attractively. Re-cover the pan and cook another 10 minutes or until the rice is cooked and the seafood as well.Remove from the oven top with aioli and serve.
  6. Note: You can use just 1 1/2 tablespoons of regular smoked paprika if you can't find the specialty varieties.

Recipe by Greg Stillman. Featured on and