Soft Shell Crab Paella Recipe

Name: Soft Shell Crab Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 1/2 cups chicken stock; 1 pinch saffron threads; 1/2 tbsp olive oil; 1 None chorizo sausage, diced; 8 oz onion, diced; 3 cloves garlic, minced; 8 oz paella rice; 1/2 tsp smoked sweet paprika; 1/3 cup semi-sweet sherry; 2 None frozen soft-shell crabs, thawed, gills removed, face removed, quartered; 12 None Manila or littleneck clams or mussels; 1 handful fresh parsley leaves; None None lemon wedges, to serve

Servings: persons

2 1/2 cups chicken stock
1 pinch saffron threads
1/2 tbsp olive oil
1 None chorizo sausage, diced
8 oz onion, diced
3 cloves garlic, minced
8 oz paella rice
1/2 tsp smoked sweet paprika
1/3 cup semi-sweet sherry
2 None frozen soft-shell crabs, thawed, gills removed, face removed, quartered
12 None Manila or littleneck clams or mussels
1 handful fresh parsley leaves
None None lemon wedges, to serve

1
In a large saucepan, bring stock, 1 cup water and saffron threads to a boil. Set aside.
2
Heat olive oil in a paella pan over high heat. Cook chorizo and onion, stirring occasionally, for 3 mins, or until onion is soft. Add garlic and cook for 1 min. Add rice and stir to coat. Add paprika and sherry. Cook until sherry evaporates. Add saffron-infused stock and stir to combine. Reduce heat to medium and simmer for 15 mins, undisturbed. A crust called socarrat needs to form on bottom of pan.
3
Gently push crabs and clams into paella, cover with foil and cook for 5 mins. If crust has not formed, increase heat to high and cook for 30-60 seconds to form the socarrat. Remove from heat. Garnish with parsley and serve with lemon wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 1/2 cups chicken stock, 1 pinch saffron threads, 1/2 tbsp olive oil, 1 None chorizo sausage, diced, and more.

Yes, Soft Shell Crab 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.

Soft Shell Crab Paella

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