Seafood Paella
Updated: 4 days ago
Seafood paella: a symphony of the sea, where saffron-kissed rice meets the freshest catch, creating a dish that’s as unforgettable as the moments shared over it.
TIME About 2 hours | SERVES 8 | LEVEL Weekend project |
BEFORE YOU START Browning the chicken well gives this paella much of its flavor, and my Kitchen School lesson on searing walks you through it. It takes about five minutes to read. Also useful: |
Why You'll Love It
A TRUE CENTERPIECE Chicken, chorizo, shrimp, squid, mussels, clams and lobster in one pan | THAT GOLDEN CRUST The crisp layer of rice at the bottom everyone fights over |
MADE FOR A CROWD Big, generous and meant to be shared | PREP IN STAGES The rice, tomatoes and chicken can all be done ahead |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Seafood Paella
Serves 8 | Total: about 2 hours
Ingredients
For the Saffron Rice
7½ cups chicken stock
4 tablespoons extra-virgin olive oil
1 large Spanish onion, finely chopped
3 cups Bomba rice
1 large pinch saffron threads
Kosher salt and freshly ground black pepper
For the Paella
4 plum tomatoes, halved lengthwise
1 tablespoon honey
7 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 (2½-pound) whole chickens, each cut into 8 pieces
½ pound chorizo, sliced into ½-inch coins
8 large shrimp, peeled and deveined
4 baby squid, cleaned, bodies sliced into rings
1 cup fresh peas
24 mussels, scrubbed and debearded
24 littleneck clams, scrubbed and rinsed
¼ cup coarsely chopped fresh flat-leaf parsley
½ cup lemon aioli (store-bought, or ½ cup mayonnaise mixed with 1 grated garlic clove and the zest and juice of ½ lemon)
2 (1½-pound) lobsters, cooked, meat removed from the shells
Instructions
STEP 1 OF 6
Make the Saffron Rice
In a large saucepan, bring the stock to a gentle boil over medium-high heat, then lower to a simmer.
In another large saucepan, heat the 4 tablespoons olive oil over medium heat. Add the onion and cook until soft and fragrant, about 5 minutes. Stir in the rice so every grain is coated.
Add the saffron to the simmering stock and let it bloom for 1 minute. Pour the hot stock over the rice and season with salt and pepper. Bring to a boil, then lower the heat, cover, and cook for 12 minutes.
Stir gently, cover again, and cook for another 20 to 25 minutes, until the rice is tender and the liquid absorbed. Fluff with a fork and set aside.
You'll know it's right when the rice is tender and golden, the stock is all absorbed, and the grains fall apart separately when you fluff them. |
STEP 2 OF 6
Roast the Tomatoes
Preheat the oven to 375°F (190°C). Place the tomatoes cut-side up in a small baking dish, drizzle with the honey and 2 tablespoons of the olive oil, and season with salt and pepper.
Roast for 20 minutes, until soft. Set aside and raise the oven to 450°F (230°C).
STEP 3 OF 6
Brown and Roast the Chicken
Set a wire rack over a baking sheet. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Season the chicken with salt and pepper and brown it in batches until crisp and golden on all sides, transferring the pieces to the rack.
Roast the chicken for about 15 minutes, until cooked through (165°F at the thickest part).
You'll know it's right when the skin is crisp and golden all over and the thickest piece reads 165°F on an instant-read thermometer. |
If something's off: if the chicken sticks when you try to turn it, give it another minute. Once the crust has formed it lets go on its own. Brown in batches so the pan stays hot. |
STEP 4 OF 6
Crisp the Chorizo
In a medium sauté pan over medium-high heat, cook the chorizo until the fat renders and the slices crisp, about 8 minutes. Drain on a paper towel-lined plate.
STEP 5 OF 6
Build the Paella
Heat the remaining 2 tablespoons olive oil in a large paella pan over medium-high heat. Season the shrimp with salt and pepper and sauté for 1 minute. Add the squid, season, and cook 2 to 3 minutes more, until just cooked through.
Stir in the saffron rice, peas, roasted tomatoes, chicken and chorizo. Lower the heat to medium-low and cook, undisturbed, for 10 minutes so a golden crust forms on the bottom.
You'll know it's right when you hear a gentle crackle from the bottom of the pan and smell toasting rice. That is the golden crust forming. |
Chef Jon's tip: leave the rice alone once it is in the pan. Stirring breaks up the crust before it has a chance to form. |
STEP 6 OF 6
Steam the Shellfish and Finish
Meanwhile, put the mussels and clams in a large pot with 1 cup water. Cover and cook over medium-high heat until the shells open, about 10 minutes. Discard any that stay closed.
Drain the shellfish and nestle them into the rice. Gently stir in the parsley and the aioli, then taste and adjust the seasoning.
Top with the lobster meat and serve straight from the pan.
If something's off: if most of the shells have opened but a few are lagging, lift out the open ones so they don't turn rubbery, give the rest another minute or two, then discard any that stay shut. |
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Tips for Success
Use Bomba Rice
Bomba absorbs plenty of liquid while holding its shape, so the grains stay distinct and never turn mushy.
Don’t Stir Once It’s in the Pan
Leave the rice undisturbed over medium-low heat so the bottom can form its crisp, golden crust.
Prep in Stages
Make the saffron rice, roasted tomatoes and chicken ahead, and the final assembly takes about 20 minutes.
Bloom the Saffron
A minute in hot stock releases its color and perfume before it meets the rice.
Cook Shellfish Just Until Open
Overcooked mussels and clams turn rubbery. Pull them as soon as the shells open and discard any that don’t.
Key Ingredients
Bomba Rice: It soaks up plenty of stock while holding its shape, so the grains stay distinct and never turn mushy.
Saffron Threads: Bloomed in the hot stock first, they give the rice its golden colour and floral perfume.
Chicken: Browned in batches until crisp and golden, then roasted, it brings much of the paella's deep, savoury flavour.
Chorizo: Crisped in its own rendered fat, it adds a lovely smokiness that runs right through the dish.
Roasted Plum Tomatoes: Roasted with honey and olive oil until soft, they add a sweet, jammy note to the rice.
Shrimp and Squid: Cooked for just a few minutes, they stay sweet and tender with a gentle bite.
Mussels and Clams: Steamed only until their shells open, they bring a salty, briny taste of the sea.
Lemon Aioli: Folded through at the end, it gives a creamy, lemony contrast to the saffron rice and seafood.
Valencia, a Yellow T-Shirt, and the Zoo
Valencia! A city drenched in sunlight so brilliant and warm, it felt as though the heavens themselves had spilled liquid gold over the streets.
And then there’s me. Standing there in a bright yellow T-shirt that my new girlfriend had bought for me. It was tight enough to make me resemble a traffic cone trapped in the body of a sausage. Eight days aboard a cruise ship, indulging in every conceivable culinary delight, and I had become a walking, breathing testament to the gluttonous joys of the high seas. Lady Ashton, on the other hand, looked as though she had just stepped off the pages of Vogue, while I resembled a puddle of melted cheese under the Mediterranean sun.
“You know you’ve overindulged when even your T-shirt starts filing complaints,” I muttered, only half joking.
At that moment, I wasn’t exactly awash with wealth. But the shore excursions officer had taken a liking to me. Knowing I was traveling with my new girlfriend, he said he would try to get us tickets for tours that hadn’t sold out or had cancellations. Whenever Lady Ashton asked, “What are we doing tomorrow?” I’d answer with an air of mystery: “I know you like surprises, but I’m working on getting us on a special tour.”
At precisely 8:15 PM, I met him. When he flashed me a broad smile, I knew it was going to be a good one. A helicopter ride? A coveted paella class? The dream yacht sailing? But no. He handed me the tickets with a wink: “We’ve got extras for the zoo.”
“The zoo?” I asked, my brain momentarily short-circuiting. “It’s quite lovely,” he said. “Maybe Lady Ashton will take you to see the orangutans and reintroduce you to your natural habitat.”
After dinner, Lady Ashton asked, “What are we doing tomorrow?” “I’ve arranged a special trip to the Valencia zoo,” I said, my voice laden with faux enthusiasm. She blinked. “A zoo? Do you like zoos?” “Oh, absolutely,” I replied, with the conviction only a man who had no idea why he’d committed to such an adventure could muster. “Zoos are my favorite.”
Entering the Zoo
We arrived, and to my surprise, it was absolutely marvelous. The gates creaked open, and we were submerged in the wild sounds of the place: roars that sounded torn from the depths of a drunken opera, squawks that could shatter glass, and the occasional “Do you mind? I’m trying to nap here!” grunt.
The lions lounged in the shade, the very embodiment of regal disinterest, utterly indifferent to my gormless, open-mouthed stare. “I’d love to think of myself as majestic,” I mused aloud, “but I’m more of a confused bear in a T-shirt that’s threatening to burst at the seams.”
The Unwanted Expert
What my dear shore excursions officer had neglected to tell me was that some of the guests might ask me questions. I’ve watched a few David Attenborough shows, mostly for the soothing voice, but I’m no expert on animals. Suddenly I was an impromptu zoologist, feeling like an imposter at a TED Talk.
When Mrs. Pemberton asked if the lions had been fed, I said, “Oh, they’ve had their fill of lion kibble. But they’re picky eaters. They prefer their meals on a silver platter with a side of applause.” When someone asked what the monkeys ate, I channeled my inner Robin Williams: “A very exclusive diet: bananas, espresso shots, and the occasional Nutella sandwich.”
The elephants didn’t move. They simply gave us the sideways glance only an elephant can pull off: yes, we know we’re magnificent. “Too big for their boots,” said Mrs. Penelope Goodwin, a sprightly lady with an accent as thick as clotted cream. “If I had an elephant, I’d tell it to get a job.” “I bet they’re just waiting for the Wi-Fi password,” I replied. She winked as if I’d cracked some ancient riddle.
The Café, and the Paella
We stepped inside the zoo café, and the world shifted. The aromas of grilled meats, spices, and fresh bread hit me like a tidal wave. We sat beneath a sprawling tree, its leaves dancing like the hands of a silent orchestra, while the distant roars of the lions served as an unexpected soundtrack.
I took a bite, and the world seemed to slow. The rice was perfect: tender, with the faintest crisp at the bottom that crackled under my fork like a little secret. The chicken? Smoky, juicy, bursting with flavor. The seafood? So tender and sweet it could have been swimming minutes before. And here I was, stuffed into a T-shirt, dripping with sweat, eating the best food I’d had in days.
Then Came the Rhinos
Just as I thought I couldn’t love this day any more, a sudden thwomp echoed in the distance. In the dusty enclosure across the way, two massive rhinos were… dancing. Circling each other like seasoned performers, the larger one swaying its head, the smaller one surprisingly spry.
“Do you think they’ll do the tango next?” Lady Ashton whispered. “If they start breakdancing, I’m calling Guinness,” I replied.
A guest leaned in with all the seriousness of a job interview: “Do you think these rhinos are on the endangered list?” Without missing a beat, I said, “If they are, these two are certainly giving it their all to get off it.”
Final Reflections
As I sat there, watching the rhinos dance and listening to Lady Ashton’s laughter, it hit me. Sometimes the best moments are the ones you didn’t plan for, the ones that happen when you let go of expectations and embrace the absurdity of life. A day in a too-tight T-shirt, at a zoo I never imagined visiting, with a love that felt like it had bloomed as unexpectedly as the rhinos’ impromptu waltz.
So here’s to spontaneity, and to the moments that don’t fit into the neat boxes we make for them. Because even in the most ill-fitting T-shirt, love can still blossom, and a plate of paella can taste like it was made by the gods themselves.
A Note on Tradition
A traditional Valencian paella is cooked from start to finish in one wide pan, with the rice simmered directly in the broth and never stirred. This is my generous, party-sized version, inspired by that day in Valencia: the saffron rice, chicken and tomatoes are cooked separately, then everything comes together in the paella pan to form that prized golden crust.
Common Mistakes to Avoid
Using the wrong rice: long-grain rice turns mushy; use Bomba or another short-grain Spanish rice
Stirring the crust away: leave the rice alone once it’s in the paella pan
Overcooking the seafood: shrimp and squid need only a few minutes
Serving shellfish that didn’t open: discard any mussels or clams that stay shut
What to Serve with Seafood Paella
A crisp green salad with sherry vinaigrette
Crusty bread and extra lemon aioli
Lemon wedges
A chilled Albariño or a jug of sangria
How to Store
Fridge: refrigerate leftovers within 2 hours and eat within 1 to 2 days.
Reheat: warm in a skillet with a splash of stock until piping hot. Reheat seafood only once.
Frequently Asked Questions
What rice is best for paella?
Bomba is the classic choice because it absorbs lots of liquid and stays firm. Calasparra or another short-grain Spanish rice also works.
What is the crust at the bottom of paella called?
Socarrat: the crisp, caramelized layer of rice that forms when the paella cooks undisturbed. It’s the prize.
Is this a traditional Valencian paella?
No. Traditional Valencian paella is cooked in one pan with the rice simmered in the broth. This is my party-sized, make-ahead version inspired by Valencia.
Can I make paella ahead?
Yes. Cook the saffron rice, tomatoes, chicken and chorizo ahead, then assemble, crisp and add the seafood just before serving.
Can I leave out the lobster?
Of course. Add extra shrimp, or more mussels and clams, instead.
You Might Also Like
Try my Moules Frites, Shrimp Scampi, and August on a Spoon: Seafood Risotto.
Recommended Equipment
Make this recipe easier with the right tools: Sauté Pan, Chef's Knife, and Wooden Cutting Board. Also useful: Saucepan, Ceramic Baking Dish, and Rimmed Baking Sheet.
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