A sunny, flavor-packed one-pan dish that brings the Spanish coast to your table, no passport needed.
There’s nothing like the first bite of a well-made bold and savory Seafood Paella, the kind where saffron-kissed rice is tender and golden, chorizo brings just the right heat, and the seafood is perfectly nestled on top, briny and just-cooked. This version delivers all of that and more, with a mix of juicy shrimp, sweet peas, fire-roasted tomatoes, and shellfish that gently steam open into the rice, releasing their ocean-rich flavor right into the pan. The vibrant red pepper and garlic soften into the base, making each forkful aromatic and irresistible.
Don’t be intimidated by the name, this is a dish that looks impressive but is surprisingly easy to pull together, even on a weeknight. Whether you’re cooking it on the grill to capture that bit of smoky depth or making it right on your stovetop, Seafood Paella is about building flavor step-by-step and letting simple ingredients shine. Serve it right from the pan and prepare for wide eyes and second helpings.
Why You’ll Love This Seafood Paella
Last summer, I found myself standing over a crackling grill with my paella pan, watching golden rice transform into something truly magical. The saffron threads had turned everything a gorgeous amber color, and the smell of chorizo mingling with fresh sea air was absolutely intoxicating. That’s when I knew this grilled seafood paella would become my go-to recipe for bringing people together.
There’s something special about making paella on the grill. It adds a subtle smokiness that you just can’t get from stovetop cooking, and the dramatic presentation gets everyone excited before you even serve the first spoonful.
Here’s why this seafood paella will become your new favorite:
- Authentic Spanish flavors – Real saffron and Spanish chorizo create that traditional taste you crave
- Grilling magic – The outdoor cooking method adds incredible depth and that coveted socarrat (crispy bottom layer)
- One-pan wonder – Everything cooks together in your paella pan, making cleanup surprisingly easy
- Crowd-pleasing – Feeds six people generously, perfect for entertaining or family gatherings
- Flexible timing – Most prep can be done ahead, then you just assemble and grill when guests arrive
KEY INGREDIENTS BREAKDOWN
Saffron threads – This is the heart and soul of authentic paella. Don’t skip this expensive spice! Those tiny red threads create the signature golden color and delicate floral flavor. Steep them in hot stock to release maximum flavor and color.
Spanish chorizo – Look for the dried, cured variety (not Mexican chorizo). It’s already cooked and adds smoky paprika notes. If you can’t find it, substitute any cooked sausage plus a teaspoon of smoked paprika.
Short-grain rice – Spanish Bomba rice is ideal, but Arborio works beautifully too. These varieties absorb liquid without getting mushy, giving you perfect individual grains with just the right bite.
Fire-roasted tomatoes – They add depth and slight acidity that balances the rich seafood. The fire-roasted variety brings extra smokiness that complements the grilled cooking method.
Fresh seafood trio – Shrimp, mussels, and clams each contribute different textures and briny flavors. The shells release natural juices that infuse the rice with ocean essence.
Chicken stock – Creates the flavorful base that the rice absorbs. Some traditionalists use fish stock, but chicken stock is more accessible and still delivers excellent results.
VARIATIONS + SUBSTITUTIONS
Seafood swaps: Can’t find certain shellfish? Try scallops, calamari rings, or even chunks of firm white fish like halibut. Frozen seafood medley works in a pinch.
Chorizo alternatives: Italian sausage, andouille, or even crispy bacon pieces work well. Just add that teaspoon of smoked paprika for authentic flavor.
Rice substitutions: If you can’t find Bomba or Arborio, try Calrose or any short-grain rice. Avoid long-grain varieties like basmati, they won’t give you the right texture.
Vegetarian version: Skip the seafood and chorizo, double the vegetables, and add artichoke hearts, green beans, and roasted red peppers.
Protein additions: Turn this into paella mixta by adding chicken thighs or rabbit pieces. Just brown them first before adding the rice.
STEP BY STEP SUMMARY INSTRUCTIONS
Step 1: Prep Your Grill and Saffron
Heat your grill to medium-high and get that saffron steeping in hot stock. This 15-minute steep time is crucial, don’t rush it! The longer those threads sit, the more flavor and color they release.
Step 2: Build Your Sofrito Base
Start your flavor foundation by cooking onions and red peppers until soft and sweet. This sofrito base is what makes Spanish rice dishes so incredibly flavorful. Don’t skip the garlic and chorizo, they’re essential.
Step 3: Toast the Rice
This step separates good paella from great paella. Stirring the rice with the sofrito for several minutes creates a protective coating that helps each grain stay separate and absorb flavors perfectly.
Step 4: Add Liquids and Simmer
Pour in your golden saffron stock, tomatoes, and peas. Now comes the hardest part, resist the urge to stir! Let the rice do its thing for 15 minutes with the grill lid closed.
Step 5: Nestle in the Seafood
Arrange your mussels and clams hinge-side up so their juices drip into the rice. Scatter the shrimp around like little jewels. Cover with foil and let the grill work its magic.
Step 6: Check for the Golden Socarrat
That slightly crispy, caramelized bottom layer is the holy grail of paella. Listen for gentle crackling sounds, that’s your cue that magic is happening underneath.
A FEW HELPFUL TIPS
Don’t stress about the socarrat – If you don’t hear crackling or see golden edges, just set the pan directly over medium heat for an extra minute or two at the end.
Be sure to taste your stock – Since the rice absorbs all those flavors, your seasoning needs to be spot-on from the start. Add salt gradually until it tastes just right.
Keep hot water handy – If your rice looks dry before it’s tender, drizzle in some hot water around the edges. Never stir it in, just let it find its way down.
Choose your seafood wisely – Buy from a trusted source and use within a day or two. Fresh seafood makes all the difference in this dish.
Prep everything first – Once you start cooking, things move quickly. Have all ingredients measured and ready before you light the grill.
MASTERING THE PERFECT PAELLA TEXTURE
The secret to restaurant-quality paella lies in understanding rice behavior. Unlike risotto, paella rice should never be stirred once the liquid goes in. This allows the bottom layer to develop that coveted socarrat while the top layers steam to perfection.
Listen to your paella as it cooks. You’ll hear gentle bubbling at first, then quieter simmering, and finally subtle crackling sounds that signal the bottom is caramelizing. If you’re nervous about the timing, slide a spatula under one edge to peek at the bottom color.
UNDERSTANDING SAFFRON QUALITY
Not all saffron is created equal. Look for deep red threads with minimal yellow or white parts, those are the most potent. Store saffron in a cool, dark place and it will keep its flavor for years. A little goes a long way, so don’t overdo it. Too much saffron can make your paella taste medicinal instead of floral and delicate.
SERVING SUGGESTIONS + PAIRINGS
Serve this seafood paella straight from the pan, that’s part of the traditional experience! Provide wedges of fresh lemon for squeezing over individual portions. The citrus brightens all those rich, smoky flavors beautifully.
Wine pairings: A crisp Spanish Albariño or Verdejo complements the seafood perfectly. For red wine lovers, try a light Spanish Tempranillo or even a rosé from Provence.
Side dishes: Keep it simple with a classic Spanish salad of tomatoes, cucumbers, and onions dressed with good olive oil and sherry vinegar. Crusty bread for sopping up every last bit of those delicious pan juices is essential.
Appetizer ideas: Start with Spanish olives, Manchego cheese, and jamón serrano. Or try some quick pan con tomate, grilled bread rubbed with garlic and fresh tomato.
STORAGE, REHEATING, AND FREEZING TIPS
Refrigerator storage: Leftover paella keeps for up to 3 days in the fridge. Store it right in the paella pan if it fits, or transfer to shallow containers.
Reheating methods: The oven works best for reheating. Cover with foil and warm at 350°F for about 15 minutes. You can also reheat individual portions in the microwave, but add a splash of stock to prevent drying out.
Freezing guidelines: Paella freezes reasonably well for up to 2 months, though the seafood texture changes slightly. Freeze in portion-sized containers and thaw overnight in the refrigerator before reheating.
What doesn’t hold up: The socarrat loses its crispness after storage, but the flavors actually improve overnight as everything melds together.
Pro tip: Save any leftover paella to make Spanish-style fried rice the next day, just sauté it in a hot pan with a beaten egg for a delicious breakfast or lunch.
FAQ
How do I know when the paella is done?
Look for three signs: the rice has absorbed most of the liquid, a toothpick inserted into the rice comes out mostly clean, and you can hear gentle crackling from the bottom. The rice should be tender but still have a slight bite.
Can I make paella without a grill?
Absolutely! Follow the recipe through step 6 on your stovetop, then transfer to a 350°F oven. Cover tightly with foil and bake for 6-10 minutes until the seafood is cooked through.
What if my mussels or clams don’t open?
Discard any shellfish that remain tightly closed after cooking, they’re not safe to eat. Give them an extra minute or two if most have opened but a few are stubborn.
Can I prepare anything ahead of time?
Yes! Make the saffron stock, prep all your vegetables, and clean your seafood up to a day ahead. Store everything covered in the refrigerator, then just assemble and cook when ready.
Enjoying This Seafood Paella
There’s something deeply satisfying about setting a big, golden pan of Seafood Paella down in the center of the table, rustic, colorful, and full of warmth. We hope it becomes one of your go-to dishes when you’re looking to impress without stress. It’s just the kind of meal that feels like a celebration, whether it’s a weekend dinner or a midweek treat. Let us know how it turned out in your kitchen! We’d love to hear how you made it your own, maybe a different seafood combo or a pinch more paprika? Leave a comment and tell us what made it special for you.
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We’d love to see your delicious creation.
Authentic Spanish Seafood Paella on the Grill
There’s nothing like the first bite of a well-made bold and savory Seafood Paella, the kind where saffron-kissed rice is tender and golden, chorizo brings just the right heat, and the seafood is perfectly nestled on top, briny and just-cooked.
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
4 1/2 cups chicken stock
1/2 teaspoon saffron threads, lightly crumbled and loosely measured
1/4 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 yellow onion, finely chopped
1/2 red bell pepper, finely chopped
3 cloves garlic, finely minced
6 ounces mild dried chorizo sausage, sliced into thin half-moons
3 cups short-grain rice, such as Spanish Bomba or Italian Arborio
1 (14-ounce) can fire-roasted diced tomatoes
1 cup frozen green peas
1 pound large shrimp (21–24 count per pound), peeled and deveined, tails left on
1 pound mussels, rinsed and scrubbed
1 pound littleneck clams, rinsed and scrubbed
1/4 cup finely chopped fresh parsley, for garnish
Instructions
- To begin, preheat a gas grill to medium-high (around 375°F) or prepare a charcoal grill until the coals are ashed over and glowing.
- While the grill heats, warm the chicken stock in a medium saucepan over medium heat. Stir in the crumbled saffron threads and salt, then turn off the heat. Let the saffron steep for at least 15 minutes to infuse the stock with its signature golden hue and subtle floral aroma. Taste and adjust with more salt if needed.
- In a wide 12- to 14-inch skillet or cast iron pan, heat the olive oil over medium on your stovetop. Add the chopped onion and red bell pepper and cook for 5 to 7 minutes, stirring occasionally, until the onion turns soft and translucent. Stir in the garlic and chorizo and let them warm through until fragrant.
- Bring everything you’ll need outside: place the skillet with the sofrito near the grill along with the rice, tomatoes, saffron-infused stock, peas, shrimp, mussels, and clams. Having your ingredients ready and within reach makes for smooth and relaxed cooking.
- Set the skillet on the grill and stir in the rice. Cook for 4 to 5 minutes, stirring often, until the grains are glossy and lightly toasted. This step deepens the flavor and sets the foundation for perfectly tender rice.
- Pour in the warm saffron stock along with the fire-roasted tomatoes and peas. Taste the mixture and season again with salt, if desired. Spread the rice into an even layer, close the grill lid, and let it simmer gently without stirring for about 15 minutes. If the pan looks dry before the rice is tender, carefully drizzle in about 1 cup of hot water, but don’t stir.
- Once the rice has absorbed most of the liquid, tuck in the mussels and clams, hinge side down so they release their juices as they open. Nestle the shrimp evenly around the pan. Cover the skillet with foil, close the grill, and let everything cook for another 6 to 10 minutes, until the shellfish have opened and the shrimp are opaque and pink. Discard any clams or mussels that haven’t opened.
- To check for socarrat, the crispy, caramelized bottom layer of rice, gently slip a spatula underneath. If it’s not quite golden, set the pan directly over the heat without the lid for a few more minutes to encourage browning.
- Finish by scattering chopped parsley over the top and bring the entire pan to the table. Serve straight from the skillet for maximum wow factor.
Notes
No Spanish chorizo? No problem. If you can’t find Spanish-style chorizo, swap in another fully cooked sausage you like, just be sure to add a teaspoon of smoked paprika to mimic that deep, smoky flavor that defines classic paella.
No grill? Make it indoors. You can absolutely make this on the stovetop and finish it in the oven. Just cook the paella through Step 6 as written, then preheat your oven to 350°F. Add the seafood as directed in Step 7, cover the pan tightly with foil, and transfer it to the oven. Bake for 6 to 10 minutes, or until the shrimp are pink, the rice is tender, and the clams and mussels have opened. For that golden, crisp socarrat on the bottom, set the pan back over medium heat for a minute or two, don’t stir, just listen for the gentle sizzle.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Grill
- Cuisine: Mexican
Share Your Experience and Customizations
Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!
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- USDA – Food Safety and Inspection
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- America’s Test Kitchen – Science of Cooking Section
