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Close up of wood fired seafood paella with shrimp, scallops, and mussels.

Authentic Spanish Wood-Fired Seafood Paella

Carne Diem Culinary
Don't let this classic Spanish dish intimidate you. This Wood-Fired Seafood Paella is pretty easy to make, easily customizable to include your favorite seafood, and most importantly absolutely delicious. Though this recipe can be made on a standard stove, cooking it on a grill or smoker, really makes this dish stand out.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean, Spanish
Servings 6
Calories 518 kcal

Equipment

  • Paella Pan
  • Grill or Smoker

Ingredients
  

  • ⅓ cup Olive Oil
  • 1 Yellow Onion diced
  • 3 Garlic Cloves minced
  • 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
  • Juice of 1 Lemon
  • 10 Large, Shell on Shrimp
  • 12 Fresh Mussels
  • 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

Calories: 518kcalCarbohydrates: 74gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 11mgSodium: 661mgPotassium: 461mgFiber: 2gSugar: 2gVitamin A: 274IUVitamin C: 9mgCalcium: 93mgIron: 2mg
Keyword Bomba, Calamari, Mussels, Rice, Saffron, Scallops, seafood, Seafood Broth, shrimp, Spanish
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