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Paella is considered one of Spain's national dishes, depending on the region it  can be made with seafood, meats or a mix of both. At the Real Food Academy we like to prepare it with Black Rice or Sorghum, just precook the rice or sorghum in the broth (keeping about 1 cup for step # 5) and top with Kalamata Olives and Artichokes for a cool flavor profile!

Seafood Paella

Course Main Dish
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Author Chef Maria Cummins


  • 3 cups Water
  • 1 cup dry white wine
  • 1 teaspoon saffron threads
  • 16 each littleneck clams fresh, super clean
  • 16 each mussels PEI
  • 1 cup chopped fresh parsley
  • 1/3 cup fresh lemon juice
  • 2-3 tablespoon olive oil
  • 1 teaspoon dried tarragon
  • 2 each garlic cloves minced
  • 1 pound snapper fillets, cut into 1" x 1" squares
  • 16 each shrimp size 16/20, unpeeled (about 1 pound)
  • 1 tablespoon olive oil
  • 2 cups onion finely chopped
  • 1 cup red bell pepper finely chopped
  • 1 cup tomatoes canned, diced, undrained
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon crushed red pepper
  • 3 each garlic, cloves minced
  • 3 cups uncooked short-grain rice
  • 1 cup green peas frozen
  • 2 tablespoons lemon juice fresh


  • To prepare broth, combine the first 5 ingredients in a saucepan. Bring to a simmer (do not boil)until clams and mussels open, as soon as this happens, take them out of the liquid. Keep liquid warm over low heat.
  • To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.
  • To prepare paella peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).
  • Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes.
  • Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.
  • Add clams and mussels to pan, nestling them into rice mixture. Stir in the seafood mixture, and arrange shrimp in rice mixture. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes


Top with chopped Kalamata olives and artichoke hearts for a nice flavor profile!
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