Seafood paella with clams is a tasty rice dish cooked with fresh seafood, especially clams. It has a rich flavor and a colorful look that makes it perfect for sharing with friends or family.
I enjoy making this dish because it smells wonderful as it cooks. Plus, I always end up fighting my own spoon for the last spoonful!
For best results, serve the paella hot with lemon wedges on the side. It’s easy to customize with other seafood or veggies if you like.
Ingredients & Substitutions
Clams: Fresh clams give the dish its briny, ocean flavor. I recommend using smaller littlenecks; they open easily and pack impact. If unavailable, frozen cooked clams work well—just skip the cooking step for them.
Rice: Short-grain or Arborio rice creates that tender yet firm texture. I love using Arborio because it absorbs flavors beautifully. If you don’t have it, regular long-grain rice can work, just reduce liquid slightly.
Seafood broth: This rich, flavorful liquid is essential for the rice to soak up deliciousness. Homemade or store-bought works fine; just ensure it’s warm when adding. Veggie broth is a good substitute if seafood broth isn’t available.
Saffron: This tiny amount of spice adds a warm, earthy hue and depth. I recommend soaking a few threads in warm water before adding to release color. Turmeric can be a quick substitute if saffron isn’t on hand, but it’s less complex.
Olive oil & aromatics: Olive oil, garlic, and onion form the flavor base. Use good-quality oil for richness. If you’re out of garlic, garlic powder works; for onion, shallots are a great alternative.
How do I ensure the rice gets the perfect crust (socarrat)?
Make sure to cook the rice over medium heat without stirring after the initial sauté. When most liquid evaporates, turn up the heat to high for 1-2 minutes, listening for a slight crackling sound—this signals the socarrat forms.
- Stop stirring once the rice starts to set—stirring breaks the crust.
- Use a wide, flat pan to distribute heat evenly.
- Keep a close eye and listen for the crackling sound to prevent burning.
How to Make Seafood Paella with Clams?
Ingredients You’ll Need:
Seafood & Vegetables
- 1 lb fresh clams
- 1/2 lb shrimp, peeled and deveined
- 1 cup diced bell peppers
- 1 cup diced tomatoes
- 1 cup green peas
- 4 cloves garlic, minced
Rice & Broth
- 1 1/2 cups short-grain rice
- 4 cups chicken or seafood broth
Additional
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh lemon wedges for serving
How Much Time Will You Need?
Preparation time: 15 minutes. Cooking time: 40 minutes. Total time: 55 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Rinse the clams under cold water. Dice the vegetables and peel the shrimp if needed. Measure out rice and broth. Set everything ready to cook.
2. Cook the vegetables
Heat olive oil in a large pan. Add garlic and bell peppers. Cook for 3-4 minutes until fragrant and slightly tender.
3. Add rice and spices
Stir in the rice, smoked paprika, salt, and pepper. Cook for 2 minutes, coating the rice evenly with oil and spices.
4. Pour in broth and simmer
Add the broth. Bring to a boil, then reduce heat. Cover and let simmer for 15 minutes, stirring occasionally.
5. Add seafood and peas
Uncover the pan. Add shrimp, clams, and peas. Cover again. Cook for about 10 minutes, until clams open and seafood is cooked through.
6. Serve
Remove from heat. Squeeze lemon wedges over the dish. Serve hot directly from the pan for a hearty meal.
