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Seafood Paella Recipe
50 mins
8 People
Chef Hani Qwaider
• 3 cups paella rice
• 13 pieces cooked little-neck clams
• 13 pieces large tiger shrimp
• 13 pieces cooked mussels
• 1 large squid, sliced into rings
• 16 ounces clam juice
• 1 cup water
• 1⁄4 cup chopped parsley
• 1 medium tomato, diced
• 1 cup green peas
• 1 1⁄2 teaspoons saffron
• 1 medium onion, chopped
• 1 small red bell pepper, roasted and sliced into strips
• 1 tablespoon paprika
• 11⁄2 tablespoons garlic with
• paste
• 6 tablespoons olive oil
• 2 teaspoons salt

• STEP 1
Heat broth in a large pot. Stir in saffron. Pat fish and shrimp dry with paper towels. Sprinkle with salt and let sit for
10 minutes. Use a mortar and pestle to mash parsley, garlic, thyme and 1/8 tbsp. salt into a paste; stir in paprika.
Add water if necessary to form a paste.

• STEP 2
Heat 6 tbsp. of oil in a 15" paella pan over medium high heat and quickly brown the fish for 1-2 minutes. Do not fully
cook. Remove to warm platter. Add the remaining 2 tbsp. of oil, onion, scallions and bell pepper to paella pan and
cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5
minutes. Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring
rice and rotating pan occasionally. Add all reserved fish (but not shrimp). Stir in parsley paste. Taste for salt. Do not
stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to
continue cooking the rice (about 10 min.). Add extra liquid if necessary.
• STEP 3
Arrange shrimp, clams and mussels over rice, placing edges of mussel and clam shells so they open facing up. Cook,
uncovered, for 15-20 minutes until rice is almost done. Remove pan from the heat and cover with foil. Let sit for 10
minutes. Garnish with lemon wedges.