Seafood Paella
Recipe from Food & Wine

This hearty paella, created by cooking club member David Joud, is brimming with browned chicken, seared squid, spicy chorizo, and briny shellfish. For a faster version, omit the sole and crabmeat.

Seafood Paella
Lucy Schaeffer

by 12  people

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Servings: 12
Prep Time: 45 mins
Total Time: 1 hr 30 mins
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  • 1   teaspoon 
  • 1/4  cup 
    extra-virgin olive oil
  • 8   
    bone-in chicken thighs, with skin
  • 4  6  ounces 
    sole fillets, halved lengthwise
  • 2   
    large pinches of saffron threads
  • 4   cups 
    vegetable stock, chicken stock or low-sodium broth
    Freshly ground pepper
  • 1   pound 
    dry chorizo, sliced 1/4 inch thick
  • 8   
    small squid, bodies sliced crosswise into 1/4-inch rings and tentacles halved
  • 2   
    medium yellow onions, finely chopped
  • 4   
    garlic cloves, minced
  • 2   cups 
    arborio or other short-grain rice
  • 1   cup 
    frozen peas
  • 1   pound 
    littleneck clams, scrubbed
  • 1   pound 
    mussels, scrubbed and debearded
  • 1/2  pound 
    lump crabmeat, well-drained and picked over
  • 2   tablespoons 
    chopped flat-leaf parsley
In a large bowl, mix the paprika, 1 tablespoon of the oil and 1/4 teaspoon of salt. Add the chicken and toss. Cover and refrigerate for at least 3 hours or overnight.
Arrange the sole in a single layer in a shallow baking dish. In a bowl, combine 1 tablespoon of the oil with 1 pinch of the saffron. Drizzle the oil over the fish and let stand at room temperature for 30 minutes.
In a saucepan, combine the vegetable stock with the remaining pinch of saffron and season with salt and pepper. Bring to a simmer, cover, and keep warm.
In a 14-inch paella pan or cast-iron skillet, heat the remaining 2 tablespoons of oil. Add the chicken and cook over moderately high heat, turning, until browned all over, about 15 minutes; transfer to a platter.
Add the chorizo to the pan and cook until lightly browned, about 3 minutes. Transfer the chorizo to the platter with the chicken. Pour off and reserve any excess fat in the pan; leave a thin layer of fat coating the bottom. Add the squid and cook until just white throughout, about 2 minutes. Transfer the squid to the platter with the chicken.
Return 2 tablespoons of the reserved fat to the pan. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Transfer the onion mixture to the platter.
Return 2 additional tablespoons of the reserved fat to the pan. Stir in the rice and cook over moderately high heat for 2 minutes. Add the chicken, chorizo, squid and onion mixture to the pan along with any accumulated juices. Stir in the peas. Gently pour the warmed stock into the pan. Cover and cook for 10 minutes.
Using tongs, nestle the clams and mussels into the rice. Cover and cook for 10 minutes. Arrange the sole fillets and the crabmeat on the rice. Cover and cook for 5 minutes longer, until the sole is cooked through and the rice is tender. Remove the pan from the heat and let the paella stand for 5 minutes. Discard any mussels and clams that have not opened. Sprinkle the paella with the parsley and serve right away.
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