Category Archives: Seafood

Seafood Paella with Clams and Grouper

Seafood Paella with Clams and Grouper

Wonderful as it is to consume, preparing seafood paella can seem a daunting task. There are so many constituent parts and the process seems fraught with all kinds of “gotchas”. However, when you unpack it, the prep is actually pretty straight forward if a little futzy. Don’t over think it and don’t get hung up on the “paella must have…” sentiments. Paella is a very pliable creation. We have prepared a recipe, here, sized to feed 2 adults w/leftover paella rice for a little next day noshing.  Let’s dive right in.

seafood paella in an iron skillet

Seafood Paella Recipe Ingredients

  • Little Neck Clams: 12
  • Grouper Cheeks: 1/2 lb.
  • Rice: 1 1/3 cup
  • Butter: 2 tbsp.
  • Chicken Broth: 2 cups
  • Tomato Sauce/Puree: 1/2 cup
  • Fresh Tomato: 1/2 chopped
  • Red Pepper: 1/2 chopped
  • Yellow Onion: 1/2 chopped
  • Garlic: 4 cloves chopped
  • Jalapeno: 3 seeded and chopped
  • Saffron: 10-12 threads
  • Paprika: 1/2 tsp.
  • White Pepper: 1/2 tsp.


seafood paella ingredients

The whole set of ingredients for this particular seafood paella. ** For prep be sure to soak and wash the clams properly** Start by adding the saffron, paprika and white pepper to the slightly melted butter.. Chop, slice and dice all of the aromatics and veggies. You are ready to proceed.


saffron butter ready for the skillet

We cooked this batch up, in an iron skillet, over the coals on a Weber kettle bbq grill. It’s good to get out of the house, isn’t it? Once your coals are up to snuff, place your iron skillet on the cooking grate and bring up to heat.


cooking up aromatics and vegetables in an iron skillet on the Weber grill

With the seasoned butter just starting to bubble up, add all of the vegetable and aromatic matter, save the garlic. Cook, stirring as needed, until cooked through and slightly softened.


cooking with garlic

Add the garlic and cook, stirring, for an additional minute or two.


Stir in the tomato sauce/puree. Cook for one minute or until heated through.


Add chicken stock and bring to a moderate boil.


adding rice in seafood paella dish

Add in your rice. Stir in completely. Adjust heat as needed and let simmer (covered or not – cooks choice).


paella and clams on the grill

As the rice begins to set up, approximately 10 minutes in, place the clams on the grill. Cover and cook for 6 more minutes or until the clams open. Take care not to burn the rice…. temperature control at this stage of the cook is paramount.


paella with grouper

Uncover the kettle and nestle the grouper cheeks into the rice. Cover and cook an additional 6 minutes.


Uncover, place the clams in the rice and remove from the grill.


seafood paella ready for plating


Add the chopped tomato and start plating up the paella. See…. that wasn’t so hard after all.

Bon appétit and tight lines.


Pan Seared American Red Snapper in Pineapple Habanero Cream sauce

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Mangrove Snapper in Green Curry Cream

Mangrove Snapper in Green Curry Cream

With strong Southeast Asian overtones this dish brings a smooth, vibrant sensation to your palate. You may need to hunt around a bit, sourcing a few of the ingredients but, the effort will be amply rewarded. Ingredients for preparing Mangrove Snapper in Green Curry Cream The Curry Cream Green Curry:  2 oz. Coconut Cream: 14… Continue Reading

Grill Those Spiny Florida Lobster

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Let’s be clear…. You GRILL Spiny (Florida/Caribbean) Lobster! You DO NOT BOIL Spiny (Florida/Caribbean) Lobster! Why you might ask. Well, the science is unknown but, at a minimum, you are far less likely to overcook your bugs and, they integrate better in almost any recipe configuration you might come up with. So there. With that matter… Continue Reading

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