Seafood Paella with Saffron Aioli - This Paella is SURE to impress! |

Seafood Paella with Saffron Aioli

Course: Main Dish
Cuisine: Spanish
Keyword: paella, seafood paella
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 8 servings
Calories: 605 kcal
Author: Platings & Pairings

This Seafood Paella Recipe is served with saffron aioli and brimming with shrimp, clams, chicken & chorizo. It's an impressive yet low-key Spanish dish that's perfect for parties!



Spice Mix for Chicken:

  • 1 Tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper

Herb Blend:

  • 1 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 1 Tablespoon olive oil
  • 2 large cloves garlic grated or minced
  • Salt and pepper to taste


  • 32 ounces bone broth or chicken broth
  • 2 cups water
  • 1 teaspoon saffron threads
  • 2 Tablespoons olive oil
  • 3 ounces links Spanish chorizo sausage cut into 1/2-inch-thick slices, about 9
  • 4 boneless skinless chicken thighs
  • 1 large yellow onion minced
  • 4 large cloves garlic minced
  • 1 14.5 ounce can diced tomatoes drained
  • 1 teaspoon sweet paprika
  • 3 cups uncooked arborio rice
  • 1 cup frozen green peas
  • 1 dozen littleneck clams scrubbed
  • 1/2 pound jumbo shrimp (about 8 shrimp) unpeeled and uncooked
  • 1/4 cup fresh lemon juice
  • Lemon wedges optional
  • Kosher salt and freshly ground pepper

Saffron Aioli:

  • 2 large egg yolks
  • 1 clove garlic minced
  • Pinch of saffron threads
  • Kosher salt
  • 1 cup olive oil plus 3 Tablespoons
  • A squeeze of lemon juice


  1. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator (or overnight).
  2. Prepare the herb blend and set aside.
  3. Combine broth, water and saffron in a large saucepan. Bring to a simmer and keep warm over low heat (do not boil).
  4. Heat oil in paella pan over medium-high heat. Sautee the chorizo until browned, remove and reserve. Add chicken and brown on all sides. Remove from pan and reserve.
  5. In the same pan, sautee the onion and garlic for 2-3 minutes on medium heat, until fragrant. Add tomatoes and paprika and cook until mixture caramelizes a bit. Add the rice and stir to coat the grains.
  6. Stir the warmed broth mixture into the rice, reduce heat and simmer for 10 minutes, moving the pan around so the rice cooks evenly and absorbs the liquid.
  7. Add the herb mixture, peas, chicken and chorizo and stir. Add the clams and shrimp, tucking them into the rice. Continue to cook over medium heat until the shrimp turn pink and the clams open, approximately 8 minutes.
  8. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.
  9. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom.
  10. Remove from heat and sprinkle with 1/4 cup lemon juice and season with salt and pepper. Cover with a towel, and let stand 10 minutes. Serve with lemon wedges and saffron aioli (instructions follow).
  11. To make the aioli: In a mixer fitted with a whisk attachment, combine the egg yolks, garlic clove, saffron and a pinch of salt. Whisk at high speed while adding the oil drop by drop. As the mixture thickens, increase the oil to a very thin trickle until it is used up and the aioli is thick and wobbly. Adjust the seasoning with a squeeze of lemon juice and more salt, if needed.
Nutrition Facts
Seafood Paella with Saffron Aioli
Amount Per Serving
Calories 605 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 201mg67%
Sodium 539mg23%
Potassium 692mg20%
Carbohydrates 66g22%
Fiber 3g13%
Sugar 2g2%
Protein 43g86%
Vitamin A 1425IU29%
Vitamin C 26.9mg33%
Calcium 77mg8%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.