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seafood paella recipe

Spanish Seafood Paella

This Spanish seafood paella is a recipe that will entice every seafood lover. Served with caramelized saffron rice and a variety of seafood.

Course Main Course
Cuisine Spain, Spanish, Valencian
Keyword clams, lobster, mussels, paella, saffron rice, scallops, seafood, shrimp
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author jettskitchen.com

Ingredients

  • 10 ounce bag of Vigo Saffron Yellow Rice
  • 1 medium yellow onion diced
  • 2 Tablespoons butter
  • 2 1/2 cups chicken stock
  • mussels (I used 6 fresh mussels)
  • clams (I used 6 fresh littleneck clams)
  • shrimp (I used 6 fresh wild caught shrimp)
  • scallops (I used 2 large fresh scallops)
  • lobster tails (I used two 4 ounce lobster tails cut in half)
  • 1 Roma tomato diced - optional

Instructions

  1. Sauté onions

    Place butter and diced onions in the paella pan and cook over medium heat until onions are translucent.

  2. Cook Rice

    Add entire bag of Vigo Saffron Yellow Rice to sautéed onions and 2 cups of chicken stock and stir to combine. Turn heat down, add lid and simmer for 17 minutes or until rice is slightly caramelized. To check for caramelization use a fork to remove a small section of rice from the paella pan. If the rice feels like it is sticking to the pan then more than likely it has begun to caramelize or brown.

    caramelized rice

  3. Add Seafood

    Carefully remove lid from paella pan and add fresh seafood and tomato if using and make sure the lobster is arranged meat side up. If the rice appears dry add 1/2 cup of chicken stock at this time to aid in steaming the fresh seafood. Replace the lid and continue cooking over medium heat for about 7 more minutes or until lobster tails are opaque and the shells are bright red. Use an instant read thermometer inserted into the center of the meat. The temperature should read at least 145 degrees Fahrenheit. Serve and enjoy!