Seafood Paella

Serves 8


1 lb of clams

1 lb of shrimp

1 lb small scallops

1 green bell pepper

½ onion

1 can of small diced tomatoes

4 garlic cloves minced

Olive oil

Saffon 1 pinch

Pimenton or smoked paprika 1 teaspoon

Spicy pimenton or cayenne (optional) ½ teaspoon

Tumeric (optional) 1 pinch

1 lemon

Rice: bomba or medium size 2 cups

Fish broth (4 cups) see recipe in directions.

Salt & pepper





It is important to use a Paella pan or a flat wide base pan, a cast iron pan is good too.

You need to make the fish broth first. This is a quick way to do it: In a pot add 4 ½ cups of water, salt, the clams (previously clean and scrubbed) and a pinch of saffron. Bring to a boil. Remove the clams when open. Set them aside. Remove broth from heat. Reserve.

  1. Heat olive oil (2 tablespoons)
  2. Add Peeled shrimp, salt, cookthe each side until pink. Remove them from pan.Set apart.
  3. Add onion cook 5 min or until translucent, add diced bell pepper and garlic. Cook for another 10 min.
  4. Add diced tomatoes and all spices. Mix well and cook for 5 minutes. That’s the Sofrito.
  5. Add rice and mix well with the Sofrito.
  6. Add broth, shrimp, clams and scallops, (salt and pepper to taste) .
  7. Cook at mediun heat for 5 minutes, then cover and cook to low heat until rice absorbed all broth.
  8. Remove when done and let it rest cover for 5 minutes.
  9. Serve with a wedge of lemon.

10.Enjoy, Salut!