THE HISTORY OF PAELLA

The ultimate grilled surf and turf paella is not a traditional paella. However, few dishes are as closely identified with a country as paella is with Spain. Its roots are surprisingly humble. The dish originated in the Valencia region on Spain’s eastern Mediterranean coast during the 18th century. Farmers and laborers prepared hearty midday meals over open wood fires.

The fertile lands surrounding Albufera Lagoon, just south of Valencia, provided abundant rice. Rice had been introduced to Spain centuries earlier during Moorish rule. Farmers combined locally available ingredients, such as rabbit, chicken, snails, green beans, tomatoes, and saffron, with rice. They cooked everything together in a wide, shallow pan. The broad shape of the pan encouraged even cooking and the formation of the prized socarrat, the crisp caramelized layer of rice at the bottom.

The word “paella” comes from the Old French paelle. It traces its origins to the Latin word patella, meaning a shallow pan. Over time, the name of the cooking vessel became the name of the dish itself.

SEAFOOD PAELLA

Contrary to popular belief, the earliest Valencian paella did not contain seafood. Seafood versions developed later in Spain’s coastal communities, where fishermen adapted the recipe using shrimp, mussels, squid, and other fresh catches from the Mediterranean. As paella spread across Spain, many regional variations emerged. One of the most popular today is Paella Mixta. It combines seafood with chicken and Spanish chorizo. Although traditional Valencian cooks often debate the inclusion of chorizo, mixed paellas have become favorites worldwide for their rich, smoky flavor and broad appeal.

Traditionally, paella was cooked outdoors over orange or almond wood. The gentle smoke added subtle complexity. Modern gas grills recreate much of that even, radiant heat while allowing home cooks to prepare authentic-style paella with greater convenience.

Today, paella remains a symbol of Spanish hospitality and celebration. Families and friends gather around a single pan, often eating directly from it, making the meal as much about community as cuisine. Whether prepared in a Valencian orchard, on a Mediterranean beach, or on a backyard gas grill, paella continues to embody the spirit of sharing, craftsmanship, and the simple pleasure of great food enjoyed together.

Why This Is the Ultimate Surf & Turf Paella

There are paellas, and then there are unforgettable paellas. The Ultimate Surf & Turf Paella is a celebration of Spain’s most iconic dish. It’s elevated into an extraordinary feast that brings together the finest flavors from both land and sea. Built on a foundation of golden saffron-infused Bomba or similar small grain rice. It is finished with the prized socarrat, the crisp, caramelized crust that defines exceptional paella. Every bite is layered with rich, smoky, and savory complexity.

Tender bone-in chicken thighs provide hearty depth. Authentic Spanish chorizo infuses the rice with its unmistakable smoky paprika flavor. From the sea comes an abundant assortment of premium seafood: succulent lobster tails, sweet sea scallops, tender shrimp, delicate calamari, and generous pieces of mussel and clam meat that add a taste of the Mediterranean to every forkful. Sweet peppers, onions, garlic, ripe tomatoes, peas, and fragrant saffron weave these ingredients together into a dish that is as colorful as it is flavorful.

Cooking the paella over a gas grill recreates the gentle, even heat of a traditional wood fire. It adds subtle smokiness while allowing the rice to develop its signature texture. The result is a spectacular one-pan meal that is rustic in tradition yet elegant enough for the most special occasions.

What truly makes this paella the ultimate is its perfect balance. Every serving offers tender chicken, smoky chorizo, buttery lobster, sweet scallops, juicy shrimp, tender calamari, briny shellfish, vibrant vegetables, and perfectly cooked saffron rice. No single ingredient dominates; instead, each complements the others, creating a harmony of flavors that is both comforting and luxurious.

Whether served at a backyard gathering, a holiday celebration, or an intimate dinner with family and friends, The Ultimate Surf & Turf Paella is more than a meal—it’s an experience. It invites everyone to gather around one magnificent pan, share great food, and enjoy the timeless tradition of hospitality that has made paella one of the world’s most beloved dishes.

Mr. Sam

THE ULTIMATE SURF & TURF PAELLA

There are paellas, and then there are unforgettable paellas. The Ultimate Surf & Turf Paella is a celebration of Spain's most iconic dish, elevated into an extraordinary feast that brings together the finest flavors from both land and sea. Built on a foundation of golden saffron-infused Bomba rice and finished with the prized socarrat—the crisp, caramelized crust that defines exceptional paella—every bite is layered with rich, smoky, and savory complexity.

Print Recipe

Prep Time 1 hour hr

Cook Time 55 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 6 Servings

Course: Main Course

Cuisine: Mediterranean, Spanish

Ingredients Equipment Method Notes

Ingredients

  

• PROTEINS
• 6 Chicken Thighs Bone in and skin on.
• 8 Ounces Spanish Chorizo Sliced in quarter inch rounds.
• 1 Lb. Large Shrimp Peeled, deveined, and tail shell removed.
• 10 Ounces Crab Meat Available in most supermarkets.

  Advantages of Using Mussel and Clam Meat

  Easier to eat—no shells to discard. Less preparation—no scrubbing, debearding, or soaking. More seafood in every bite.

• 10 Ounces Mussel Meat Available in most supermarkets.

  Advantages of Using Mussel and Clam Meat

  Easier to eat—no shells to discard. Less preparation—no scrubbing, debearding, or soaking. More seafood in every bite.

• 8 Ounces Calamari Rings
• 16 Ounces Sea Scallops Fresh or frozen. Do not bury them in the rice. Leave them resting on top so they steam gently. Large scallops usually need 6–8 minutes. Overcooking will make them firm and rubbery.
• 8 Ounces Little Neck Clams In the shell. Little neck clams should be soaked in cold salted water for 20–30 minutes before cooking to help remove sand. Place them hinge-side down on the rice if possible. They will naturally open upward, creating an impressive presentation.
• 6 Lobster Tails 4-ounce size. Preparing the Lobster Tails

  Using kitchen shears, cut through the top of each shell lengthwise. Gently loosen the meat and lift it so it rests on top of the shell ("piggyback" style). Pat the meat dry. Brush lightly with olive oil or melted butter. Season with: Salt, & Black pepper.

• FOR THE RICE
• 2 Cups Bomba or Arborio Rice
• 5 Cups Chicken Stock Warm
• 1 1/2 Cup Seafood Stock
• 8 Ounces Clam Juice
• 1 1/2 Tsp Saffron Threads Saffron defines Paella.
• 1 1/2 Tsp Smoked Paprika
• 1/2 Tsp Turmeric Optional but adds color.
• Salt & Pepper to Taste
• VEGETABLES
• 2 Tbl Olive Oil
• 1 Onion Large and diced.
• 1 Red Bell Pepper Diced.
• 1 Green Bell Pepper Diced.
• 6 Cloves Garlic Minced.
• 8 Ounces Tomatoes Crushed.
• 1 Cup Peas Frozen.
• GARNISH
• 2 Lemons Cut into wedges.
• Fresh Parsley Chopped.

Equipment

• 1 Gas Grill
• 1 15-inch Paella Pan

Method

 

1. 1. Prepare the Grill

   Preheat your gas grill to medium heat (375–400°F).

   Light all burners initially to evenly heat the paella pan.

2. 2. Bloom the Saffron

   Steep the saffron in one cup of the warm stock for 10 minutes.

3. 3. Brown the Chicken

   Season the chicken with salt, pepper, and smoked paprika.

   Heat the olive oil in the paella pan.

   Cook the chicken skin-side down for about 6 minutes.

   Turn and cook another 5 minutes.

   Remove and set aside.

4. 4. Brown the Chorizo

   Cook the chorizo slices for 3–4 minutes.

   Remove but leave the flavorful oil in the pan.

5. 5. Build the Sofrito

   Cook:

   for about 6 minutes.

   Add:

   Cook another 5–6 minutes until thick and jam-like.

   Onion Bell Peppers Garlic Tomatoes.

6. 6. Toast the Rice

   Stir in the rice.

   Cook for 2 minutes until lightly translucent.

7. 7. Add the Broth

   Pour in: Chicken Stock, Seafood Stock, Clam Juice, Saffron Mixture.

   Return the chicken and chorizo to the pan.

   Spread everything evenly.

   Do not stir again once the liquid begins simmering.

   Reduce the grill:

   Close the grill lid.

   Cook 20 minutes.

   Center burner: Medium, Outside burners: Low.

8. 8. Add the Seafood & Vegetables

   Arrange: Shrimp, Mussels Meat, Crab Meat, Little Neck Clams, Calamari, Scallops,

   attractively over the rice. Place the Little Neck Clams with shell hinge down in the rice.

   Tips for Perfect Scallops. Pat them completely dry before adding them to the paella. Season lightly with salt and pepper only. Do not bury them in the rice. Leave them resting on top so they steam gently.

   When to The Lobster

   After the rice has cooked for about 20–22 minutes, arrange the lobster tails on top of the paella with the shrimp, scallops, and other seafood.

   Close the grill lid and cook for 8–10 minutes, or until: The lobster meat is opaque. The internal temperature reaches 140–145°F (60–63°C). The shells turn bright red.

   If your lobster tails are larger than 5 ounces, they may need an extra minute or two.

   Don't Overcook

   Scatter the peas across the surface.

   Close the lid again.

   Cook another 10–12 minutes.

   The clams should open and the shrimp should become pink.

   Discard any unopened clams.

9. 9. Create the Socarrat

   Turn the center burner up slightly for the final 2–3 minutes.

   Listen for a gentle crackling sound.

   This caramelizes the bottom layer of rice into the prized socarrat, the crispy crust considered the hallmark of excellent paella.

   Be careful not to burn it.

10. 10. Rest

    Remove the pan from the grill.

    Cover loosely with foil.

    Let rest 8–10 minutes.

    Top with parsley and serve with lemon wedges.

Notes

Chef’s Tips

• Bomba rice absorbs nearly three times its volume in liquid while remaining firm.
• Resist the temptation to stir after adding the broth. Paella is unlike risotto—leaving it undisturbed creates the proper texture.
• If using frozen seafood, thaw completely and pat dry before cooking.
• Spanish chorizo (cured) is traditional; Mexican chorizo is fresh and will produce a very different result.
• A pinch of smoked sea salt sprinkled over the finished dish enhances the grilled flavor.

Wine Pairings

• Albariño
• Verdejo
• Rioja Blanco
• Dry Rosé
• Sparkling Cava