Seafood Paella
Prep time
Cook time
Total time
Serves: 8
  • 2 tablespoons olive oil
  • ½ small sweet onion, chopped
  • 2 cloves garlic, minced or grated
  • 4 ounces spanish chorizo, sliced
  • one (15 oz) can fire roasted diced tomatoes
  • 1 red pepper, sliced
  • ¼ cup white wine
  • 2 cups arborio rice
  • 4 cups chicken broth
  • 2 small skinless chicken thighs or breast
  • 1 t. Spanish smoked paprika
  • 1 t. salt
  • ¼ t. saffron
  • 1 c. frozen peas
  • 16 ounces fresh seafood (we used 12 each mussels, clams and jumbo shrimp)
  • lemon wedges for garnish
  • fresh chopped parsley, for serving
  1. Place a very large cast iron skillet or paella pan (it should be at least a 12 inch circle or oval skillet) on the grill
  2. grates.
  3. Allow the skillet to heat with the grill.
  4. Once the skillet is hot, add the olive oil, onion, red pepper and garlic.
  5. Cook 5 minutes or so just until the onions are browning and translucent.
  6. Add the chorizo and cook until just browned, about 2-3 minutes.
  7. Add the diced tomatoes and their juices.
  8. Continue cooking another 5 minutes.
  9. Add the wine to deglaze the pan and then stir in the rice, cooking until toasted, about 3-­5
  10. minutes.
  11. Slowly pour in the chicken broth and give everything a good stir.
  12. Slide in the chicken, smoked paprika, and season again with salt and pepper
  13. Add the saffron, stir gently to combine, but then do not stir again from that point on.
  14. Meanwhile, toss the seafood with a little olive oil, salt + pepper. A
  15. the grill, carefully remove the skillet top or foil and add the seafood to the skillet, nestling them into the rice. Loosely cover with foil and let cook about 10-15 minutes (depending on what seafood you use..
Recipe by Dishin & Dishes at