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Seafood Paella Party with Bread

Seafood Paella

The one thing that I always try to do when entertaining is pick a theme. I always start with the food. Duh! For this get-together I choose paella! How fun is it to make a big vat of seafood paella to share with your family!?
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Course: Appetizer
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Servings: 8
Calories: 657kcal


Herb Blend:

  • 1 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 2 large garlic cloves minced


  • 1 cup water
  • 1 teaspoon .5g World Market Spanish Saffron Strands
  • 48- ounce low-sodium chicken broth
  • 8 unpeeled jumbo shrimp about 1/2 pound
  • 1 tablespoon World Market olive oil
  • 4 chicken thighs boned skinned, cut in half
  • 7 oz. Iberico Dry Cured Chorizo Sausage cut in 1-inch pieces
  • 2- ounces Iberian Pork Dried Cured Loin diced
  • 1 white-onion finely chopped
  • 1 red bell pepper finely chopped
  • 1 14.5 oz. canned diced tomatoes undrained
  • 1 teaspoon sweet paprika
  • 3 large garlic cloves minced
  • 3 cups uncooked Arborio rice or other short-grain rice
  • 1 cup frozen green peas
  • 1 cup bay scallops
  • 1 cup frozen salad shrimp
  • 16 littleneck clams
  • 16 jumbo shrimp
  • 1 Lemon juiced plus additional wedges for serving


  • To prepare the herb blend, combine the first 4 ingredients, and set aside.
  • To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
  • Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 5 minutes on each side or until almost cooked fully. Remove from the pan and set to the side.
  • Add sausage and Iberian Pork Dried Cured Loin; saute 2 minutes. Reduce the heat to medium-low. Add onion and bell pepper; saute for 2 minutes, stirring occasionally. Then add tomatoes, paprika, and 3 garlic cloves minced; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Add the chicken thighs back to the pan and pour half the broth on top. Bring to a low boil; cook 35 minutes, stirring frequently. *Tent with aluminum foil to help the rice cook faster. As the broth begin to absorb into the rice add additional broth until almost all of the broth is used up. Add in the green peas, mix well and cook for 5 minutes longer.
  • Once the chicken is almost cooked, stir in herb blend, bay scallops and salad shrimp. Mix well then, add the clams, jumbo shrimp to the pan, nestling them into rice mixture. Cook 15 minutes or until shells open; discard any unopened shells.  Top with freshly chopped parsley and squeeze juice of one lemon on top before serving. Serve with additional lemon wedges and crusty bread.


Calories: 657kcal | Carbohydrates: 69g | Protein: 36g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 169mg | Sodium: 791mg | Potassium: 874mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1480IU | Vitamin C: 49mg | Calcium: 127mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!