Seafood Paella

Screw Turkey. Have seafood paella for Thanksgiving.

Such a good way to use up all the crazy fish stock you have in the freezer..

Or just think of the turkey stock paella you could make with your leftover carcass..

We pretty much used Tyler Florence’s Ultimate Paella recipe, double the clams, minus the lobster and peas.


  • 1 pound of chicken, thighs or breasts, cut into big chunks
  • 1 log of chorizo sausage, cut into big chunks
  • a bunch of olive oil
  • 2 bell peppers, red or yellow, diced
  • 1 large onion, diced
  • 3 garlic cloves, diced
  • 2 cups of fresh tomatoes, diced, with juices
  • 4 cups of rice
  • 6 cups of fish stock
  • saffron threads and sweet paprika
  • 2 dozen clams, or more
  • 1 pound of shrimp
  • one paella pan

Over medium heat, in the paella pan, cook up the chicken, sprinkled with paprka, until just done in the oil. Remove and add the chorizo. Remove when done. Then add the peppers, onion, and garlic, season really well, and cook down. Then add in the tomatoes and cook into the mix. Stir and season.

Add the rice and cook for two or three minutes. Then add the stock and bring to a simmer. Now don’t mix it again. Cook for 10 minutes, the rice will start to soak up all liquid. Add the chicken, chorizo, and saffron. Fold in the clams. After another 5 minutes, add the shrimp. It will now look like the rice is burning, but it isn’t. It should have soaked up all the liquid. Don’t mix it. Turn the shrimp over. Season.

It is done when the rice is done, the clams have opened, and the shrimp are  pink. If you are lucky, this all happens at the same time.

You also want a crunchy bottom, so crank up the heat at the very end when you are ready to be done, just for a few minutes. Then remove and eat.

Such a good way to use up all the crazy fish stock you have in the freezer..

November 28, 2014 Comments (0) Big Dishes, Meat, Seafood

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