5 from 12 votes
Authentic Spanish Wood-Fired Seafood Paella
Authentic Spanish Wood-Fired Seafood Paella combines bomba rice cooked with saffron, sweet peas, and a broth of seafood stock and white wine, topped with large shrimp, mussels, and scallops. The dish is prepared over high heat on a grill or fire pit, creating a slightly charred bottom crust, a hallmark of traditional paella. Aromatic spices like Spanish paprika and saffron impart a rich color and flavor.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
518 kcal
Course:
Main Course
Cuisine:
Mediterranean, Spanish
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 518
% 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.