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 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.

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.

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.

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.

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.

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

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.

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.

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

Bon appétit and tight lines.