Seafood Paella

Seafood Paella

Invite hungry guests when you serve this beautiful, delightful dish.

  • Author: Bob Shingler, Evo Founder
  • Servings: 4
  • Temperature: Medium


  • 1/3 pound shrimp, peeled (reserve shells for broth)
  • 1/3 pound shrimp, peeled (reserve shells for broth)
  • pinch saffron threads
  • to taste salt
  • 1/4 cup extra virgin olive oil
  • 1/3 pound scallops (or calamari, cut in rings)
  • 1/2 onion
  • 6 garlic cloves, peeled
  • 1/2 pound Andoullie or Linguica Sausage
  • 1 can olives, pitted
  • 1 1/2 cups medium grain rice
  • 8 (or 1/2 pound) small mussls or clams, scrubbed
  • 1 lemon, cut in wedges for garnish
  • 1 ripe tomato, halved, peeled and grated
  • Alioli (optional)
  • 3-4 garlic cloves, peeled
  • pinch salt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice


  1. To make alioli: add a few cloves of chopped garlic and a large pinch of salt to a mini-food processor (or a mortar), process (or pound with a pestle) until very fine, and then slowly drizzle in olive oil to make a thick, mayonnaise-like consistency. Add lemon juice to taste, and process again.
  2. To make paella: In a medium saucepan over your Evo grill, boil 3 1/2 cups of salted water. Add the shrimp shells and simmer, covered, for about 10 min. Strain the broth, and return it to the saucepan. Toast the saffron gently (in a dry skillet), crush the threads with the back of a spoon, and add to the shrimp shell broth. Taste for salt; the broth should be well-seasoned.
  3. In your paella pan, heat the oil on high. Meanwhile, pat dry the shrimp and scallops (or calamari). When the oil is hot, sauté the shrimp and scallops until almost cooked through, about 2 min. Transfer to a plate and set aside. Pour out all but 1 Tbs. of oil from the pan. Reduce the heat to medium and sauté the onion and garlic until the onion softens, about 5 min. Add the tomato, and olives, season with salt, and sauté until the mixture, called the sofrito, has darkened and is a thick purée, 10 to 15 min.
  4. Meanwhile, bring the shrimp shell broth back to a simmer. When the tomato-onion sofrito is ready, add the rice to the pan. Sauté until the rice loses its opaqueness, about 1 min. Increase the heat to medium-high. Pour in 3 cups of the simmering broth (reserving the remaining 1/2 cup) and stir or shake the pan to evenly distribute the rice in the pan. As the liquid comes to a boil, arrange the mussels or clams in the pan, submerging them as much as possible below the level of the liquid. From this point on, do not stir the rice.
  5. On your Evo grill, cook the paella on medium-high center heat with the hood covering the pan. Check the mixture, and when the rice begins to appear above the liquid, after 8 to 10 min., reduce the heat to medium low. Continue to simmer, rotating the pan under the hood as necessary, until the liquid has been absorbed, about 10 min. more. Taste a grain of rice just below the top layer; it should be al dente. (If the rice is not done but all the liquid has been absorbed, sprinkle a bit of hot broth to the pan and cook a few minutes more.) Arrange the shrimp and scallops (or calamari), and crawfish toward the top layer of the pan.
  6. With the hood still in place, increase the heat to medium-high and, rotating the pan, cook for about 2 min., until the bottom layer of rice starts to caramelize, creating the socarrat. The rice may crackle somewhat, but if it starts burning, remove the pan from the heat immediately.
  7. Let the paella rest off the heat, still covered, for 5 min. Sit everyone down at a round or square table. Place the pan in the middle of the table and invite people to eat directly from the pan, starting at the perimeter, working toward the center, and squeezing lemon or alioli over their section, if desired.
Print Recipe

Share on Social Media