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Seafood Paella by Derek Perry

Seafood Paella

Serves: 6 people

Prep: 30 mins

Cook: 35 mins

Time: 1 hr 5 min


1 sweet yellow onion chopped
2 red bell peppers
10 cloves of garlic, diced
12 oz. bag of frozen peas
12 oz. can of tomatoes sauce
14 oz. Can diced tomatoes
3 lemons (2 sliced and 1 juiced)
1 - 2 lbs. large shrimp
1 - 2 lbs. clams or mussels or crab or lobster
12 oz. Cajun sausage links, sliced
2.5 cups of paella rice arroz
8 cups of chicken broth
2 - 3 tbs. Salt, pepper garlic blend (season to taste)
1 tsp. Saffron
1 Goya packet
2 tbs. Olive oil
1 - 2 tbs. Butter Fresh parsley for garnish


  1. Heat chicken broth and saffron in stockpot over medium heat. Do not boil.
  2. Meanwhile, drizzle olive oil over bell pepper and coat evenly.
  3. Char bell peppers over an open flame on all sides.
  4. Place bell peppers in a paper bag, seal close and steam for 10 minutes.
  5. Peel off charred skin and remove seeds from bell peppers.
  6. Chop bell peppers and set them aside.
  7. Heat 2 tbs. of olive oil in a large pan over medium heat.
  8. Add onions and cook for 2 - 3 minutes, stirring regularly.
  9. Add diced gargle and cook 2 - 3 minutes, stirring regularly.
  10. Add sliced sausage links and cook 2 - 4 minutes, stirring regularly.
  11. Add 1 - 2 tbs. of butter, allowing it to melt, then add rice.
  12. Add canned diced tomatoes and tomato sauce to the pan.
  13. Add 2 cups of warm broth, salt-pepper garlic blend, and Goya packet to the pan. Stir constantly for 4 to 6 minutes.
  14. As the broth starts to absorb, add an additional 1/2 to 1 cup of broth at a time. Just enough to cover the rice. Stir constantly and repeat until all broth is gone.
  15. Meanwhile, grill lemon slices.
  16. Immediately after, add the last bit of broth, stir in lemon juice.
  17. Add 1/2 bag of peas, shrimp, shellfish, (or desired combination), and lemon slices.
  18. Cover and continue to cook on low (or indirect heat) for 10-20 minutes.
  19. Plate and garnish with chopped parsley.
Behind the grill

Professional recipes from incredible chefs!

Christie Vanover - GirlsCanGrill Nick Hill - SaltFireBBQ Chuck Matto - ChucksFlavorTrain Derek Perry - FreedomSoHard Jason Glover - DadsThatCook Chris Apple - WhiteBullsBBQ