Shellfish Paella Recipe

Name: Shellfish Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lobster tails; 8 stone crab claws; 12 large shrimp; 8 large clams, washed and scrubbed; 8 large mussels, washed and scrubbed; 2 green peppers, seeded and chopped; 4 -5 plum tomatoes, peeled and chopped; 2 cloves garlic, peeled and minced; 1/8 teaspoon red pepper flakes; salt and pepper; 1 pinch saffron; 1 1/2 cups long grain rice, rinsed several times until the water runs clear; 1/4 cup unsalted butter, softened; 3 cups chicken broth or 3 cups seafood stock; 1 cup dry white wine; 1 (10 ounce) box frozen green peas; roasted red pepper, strips (to garnish)

Servings: persons

4 lobster tails
8 stone crab claws
12 large shrimp
8 large clams, washed and scrubbed
8 large mussels, washed and scrubbed
2 green peppers, seeded and chopped
4 -5 plum tomatoes, peeled and chopped
2 cloves garlic, peeled and minced
1/8 teaspoon red pepper flakes
salt and pepper
1 pinch saffron
1 1/2 cups long grain rice, rinsed several times until the water runs clear
1/4 cup unsalted butter, softened
3 cups chicken broth or 3 cups seafood stock
1 cup dry white wine
1 (10 ounce) box frozen green peas
roasted red pepper, strips (to garnish)

1
Preheat oven to 400 degrees F (200C).
2
Steam clams, mussels and shrimp in boiling salted water for 3 minutes; remove from water and set aside.
3
Discard any unopened clams or mussels.
4
Baste Lobster tails with butter.
5
Wrap Lobster tails and Crab Claws in aluminum foil and bake 15 minutes in preheated oven.
6
In a large paella pan, or heavy skillet, saute green peppers, onions, tomatoes and garlic until tender.
7
Blend in saffron,salt, pepper, and red pepper flakes.
8
Add rice and stir fry for 2 or 3 minutes.
9
Pour in broth and wine; simmer for 20 minutes.
10
Add peas.
11
Cover and cook for 15 minutes.
12
Stir once or twice to be sure liquid has been absorbed by the rice.
13
Place shrimp, lobster, stone crab, clams and mussels on top.
14
Cover and warm an additional 10 minutes.
15
Transfer to large serving platter or bowl.
16
Garnish with roasted red peppers.

1002

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 lobster tails, 8 stone crab claws, 12 large shrimp, 8 large clams, washed and scrubbed, and more.

Yes, Shellfish Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shellfish Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions