Emeril's Seafood Paella

Main Course

Recipe courtesy of Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse. © Emeril/MSLO Acquisitions Sub, LLC

Serves 6 - 8

  • 3 tablespoons Spanish olive oil
  • 1 pound head-on jumbo shrimp, deheaded, peeled, and deveined, or 1/2 pound jumbo shrimp without heads, peeled and deveined
  • 2½ teaspoons sweet pimenton (smoked Spanish paprika)
  • 2 teaspoons salt
  • 4 ounces firm Spanish chorizo, sliced into 1/4-inch half-moons
  • 1 cup small-diced onion
  • 1 cup small-diced red bell pepper
  • 1 cup small-diced green bell pepper
  • 2 tablespoons minced garlic
  • 2 teaspoons saffron threads, crumbled between your fingers
  • 2 cups short-grain rice, such as Valenciano or California Pearl
  • 5 cups Shrimp Stock, clam juice, or fish stock
  • 1 pound manila clams, well scrubbed and purged 
  • 1/2 cup fresh or frozen green peas
  • 1 pound mussels, well scrubbed and debearded 3 tablespoons chopped fresh parsley

Emeril's Paella

Click image to enlarge



Preheat the oven to 375°F

Set a 14-inch paella pan or a 14-inch ovenproof sauté pan over medium-high heat and add 2 tablespoons of the olive oil. Season the shrimp with 2 teaspoons of the pimenton and ½ teaspoon of the salt. When the oil is hot, sear the shrimp, about 1 minute per side. Remove the shrimp from the pan and set aside. Add the remaining olive oil and the chorizo to the pan and sear, stirring occasionally, until the sausage is nicely browned, 2 to 3 minutes.

Add the onion, bell peppers, garlic, and saffron to the pan and sauté, stirring often, until lightly caramelized, 6 to 7 minutes. Add the rice to the pan and cook, stirring, for 3 minutes. Season with the remaining 1½ teaspoons salt and ½ teaspoon pimenton. Add the stock to the pan, bring to a boil, reduce the heat to a simmer, and cook, undisturbed, until the rice no longer soupy but some liquid remains, 5 to 6 minutes. Give the rice a quick stir, then add the clams, with the opening-edge facing up. Reduce the heat to low and continue to simmer for 5 minutes. Add the peas, mussels (again, opening-edge facing up), and shrimp to the pan and cook, undisturbed, for 10 minutes.

Transfer to the oven and cook until the clams and mussels have opened up, the liquid is mostly absorbed, and the rice is almost cooked through, about 10 minutes.

Remove the paella from the oven and cover with foil. Let it sit for another 10 minutes before serving. (The rice will continue to cook and absorb liquid as it sits.) Serve garnished with the chopped parsley.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive