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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
Cook Time 55 minutes
Total Time 1 hour 55 minutes
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

Seafood Paealla
Seafood Paealla

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