This traditional Spanish seafood paella recipe is an elegant dish created by Executive Chef Greg Stillman. Invest in a paella pan to increase the “wow” factor. Greg Stillman is the former chef at Rapour Restaurant and Naples in Downtown Disney.
Spanish Seafood Paella
- 1 onion diced small
- 3 Roma tomatoes diced small
- 10 cloves garlic shaved
- 1 tablespoon saffron threads
- Extra virgin olive oil as needed
For the 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
- 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 flame. Cook until very soft and well combined with no color or caramelization.
- 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.
- 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.
- Place the paella pan into a 375F oven for about half an hour or until the rice is ¾ of the way cooked.
- 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.