Name: Spanish Seafood Paella
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Ingredients: 1 onion (diced small); 3 Roma tomatoes (diced small); 10 cloves garlic (shaved); 1 tablespoon saffron threads; Extra virgin olive oil (as needed); 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)

This Spanish Seafood Paella Recipe was shared by chef Greg Stillman.

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.

Seafood Paella Ingredients — Don’t let the amount of ingredients for Seafood Paella scare you!

Spanish Seafood Paella

Recipe by Jason Hill – CookingSessions.com

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.

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Prep Time 1 hr

Cook Time 40 mins

Total Time 1 hr 40 mins

Course Main Course

Cuisine Spanish

Servings

Ingredients

Sofrito:

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

Instructions

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.