Authentic Spanish Wood-Fired Seafood Paella
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
518 kcal
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Course
Main Course
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Cuisine
Mediterranean, Spanish
Authentic Spanish Wood-Fired Seafood Paella
Description
This paella begins by heating a mixture of seafood stock, white wine, paprika, and saffron gently without boiling. Aromatics including diced onion, minced garlic, and diced tomato are sautéed in olive oil until softened. The rice is added and coated in oil before the broth mixture and sweet peas are stirred in. Shellfish including mussels, clams, and shrimp are arranged evenly on top.
The pan is cooked over direct heat at about 400°F; leaving it there forms a crunchy, caramelized bottom crust characteristic of traditional paella. Alternatively, the pan can be moved to indirect heat if a softer rice texture is desired. The dish is finished with lemon juice for brightness and served hot.
The texture contrasts between tender rice and seafood with the crisp底. The saffron and spices create a warm, aromatic profile typical of Spanish coastal dishes. It is ideal as a festive centerpiece or special meal.
Ingredients
- ⅓ cup olive oil
- 1 yellow onion diced
- 3 garlic minced, cloves
- 1 tomato diced
- 1 teaspoon paprika preferably Spanish
- ⅓ cup sweet peas
- 1 teaspoon saffron divided
- 500 grams bomba rice about 2 cups
- 1 cup white wine
- 4 cups seafood stock
- lemon juice of 1
- 10 Shrimp large, shell on
- 12 mussels fresh
- 8-10 scallops
Instructions
- Set up a grill or smoker for direct heat and preheat to 400 degrees. For more detailed instructions on how to cook the paella on a ceramic grill like a Big Green Egg or a fire pit like a Breeo, please refer to the blog post.
- Gently heat the seafood stock, wine, paprika, and ½ tea of the saffron in a saucepan. Do not simmer or boil.
- Heat the oil in the pan over medium heat, then add the onion an cook for about 5 minutes.
- Add in the garlic, tomato, and ½ tea saffron and stir well and cook for about 3 minutes.
- Add in the rice and stir to evenly coat in the oil and cook far about 1 minute.
- At this point you may choose to move the pan to indirect heat. Leaving the pan on direct heat will result in the bottom rice becoming slightly charred and crunchy, which is more traditional. If you want all of the rice to remain soft, move to indirect heat at this point.
- Stir in the broth and peas then arrange mussels, clams, and whole shrimp evenly around the pan.
- Cook for 10 minutes. Some of the mussels and clams should begin to open at this point.
- Arrange the shelled shrimp and scallops evenly around the dish and cook for about 5 minutes, then flip the shrimp and scallops over and cook an additional 5 minutes. Check the paella and remove when the shrimp and scallops are cooked through.
- Add any dry chorizo and precooked shrimp the final 5 minutes of cooking.
- Squeeze some fresh lemon juice over the paella just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 74g | 25% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 661mg | 28% |
| Potassium | 461mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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