Bobby Flay Paella Recipe

Bobby Flay’s Paella is made with chicken, chorizo, clams, mussels, shrimp, lobster, scallops, saffron, short-grain paella rice, peas, piquillo peppers, grilled lemons, and parsley, creating a rich seafood dish that takes 2 hours and 10 minutes to prepare!

Try More Bobby Flay Recipe:

• Bobby Flay Jambalaya
• Bobby Flay Cioppino
• Bobby Flay Mushroom Stroganoff

💛 Why You’ll Love This Paella Recipe:

• Seafood Variety: Indulge in a medley of clams, mussels, shrimp, lobster, and scallops, offering a taste of the ocean in every bite.
• Robust Flavors: Savour the rich combination of saffron-infused rice, savory chorizo, and aromatic garlic, creating a depth of flavor that tantalizes the taste buds.
• Grilled Sensation: Experience the unique smoky essence imparted by grilling each ingredient, elevating the dish with charred notes and enticing aromas.
• Spectacular Presentation: Impress your guests with a visually stunning dish, boasting vibrant colors and a delightful arrangement that speaks to both the eyes and the palate.

❓ What Is Bobby Flay’s Paella Recipe?

Bobby Flay’s Paella is a Spanish dish featuring chicken, chorizo, chicken, chorizo, clams, mussels, shrimp, lobster, scallops, saffron, short-grain paella rice, peas, and piquillo peppers, enhanced with grilled lemons and fresh parsley for a vibrant and flavorful meal.

🍗 Bobby Flay Paella Ingredients

• One 3-pound chicken, cut into 8 pieces
• 1/4 cup canola oil
• Kosher salt and freshly ground black pepper
• 8 cups chicken stock
• 1 large pinch saffron
• 2 pounds clams, scrubbed
• 2 pounds mussels, de-bearded and scrubbed
• 18 colossal shrimp, tails on, peeled and deveined
• Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise
• 15 sea scallops, patted dry
• 4 lemons, halved
• 1 large Spanish onion, finely chopped
• 6 cloves garlic, finely chopped
• 4 cups short-grain paella rice
• 1 pound Spanish chorizo (a cross between hard and soft), thinly sliced
• 1 cup frozen peas, thawed
• 1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers)
• 1 cup chopped fresh flat-leaf parsley

🥘 How To Make Bobby Flay Paella

1. Light charcoal in chimney starters until briquettes are covered with gray ash. Arrange charcoal in the center of a large kettle grill, place the grate on, and cover. Heat for at least 30 minutes.
2. Coat the chicken with a little canola oil and season with salt and pepper. Lay the chicken skin-side down on the cooler grill rim to cook slowly and indirectly, then cover with a lid.
3. Cook the chicken until golden brown on both sides and almost fully cooked, about 12 minutes for breasts and 15 minutes for thighs and wings. Transfer to a sheet pan. Slice the breasts into 3 or 4 pieces.
4. Simmer chicken stock with saffron in a saucepan. Add clams, cover, and cook until they open for 8-10 minutes.
5. Transfer clams to a bowl. Add mussels to broth, cover, and cook until they open for around 5 minutes. Transfer mussels to a bowl. Discard unopened shellfish.
6. Toss the shrimp, scallops, lobster, and lemon slices with a little oil, then season with salt and pepper. Grill the shrimp for around one minute on each side.
7. Grill the lobster, cut side down, for around 5 minutes, or until it is browned and cooked through. Take the tails and claws off, but don’t throw away the bodies; just keep the shells.
8. Grill the scallops for around a minute on each side or until they are gently browned and almost cooked through. Grill the lemon, cut side down, for about 45 seconds, or until charred. Place all the ingredients on sheet pans.
9. Heat 3 tbsp canola oil in a large paella pan over direct heat. Sauté onions until soft. Add garlic, cook 1 minute. Add chorizo, and cook until browned and crisp for around 5 minutes.
10. Stir in rice, and cook for a few minutes. Add stock 1 cup at a time, stirring constantly, until rice is al dente for around 25 minutes.
11. Arrange chicken, clams, mussels, shrimp, scallops, lobster, peas, and piquillo peppers on rice. Squeeze juice from 4 lemon halves over the top, and nestle the remaining halves in rice. Scatter parsley, stir gently to bring some rice up from the bottom and serve.

💭 Recipe Tips

• Prep Ahead: Ensure a smooth cooking process by prepping all ingredients beforehand, from cleaning seafood to chopping vegetables, for seamless execution.
• Maintain Consistent Heat: Achieve optimal results by maintaining an even heat on the grill, ensuring thorough cooking and perfect caramelization of ingredients.
• Stir Rice Vigorously: Stir the rice frequently while adding stock to prevent sticking and ensure even cooking, resulting in a perfectly al dente texture.
• Safety First: Prioritize food safety by discarding any shellfish that do not open during cooking, ensuring a safe and enjoyable dining experience for all.

🍤 What To Serve With Paella?

Serve Paella with tomato bread, Spanish green salad, patatas bravas, green beans, fried rice, gazpacho, roasted red peppers, garlic shrimp, Spanish omelet, marinated olives, grilled artichokes, and sautéed spinach with garlic.

🎚 How To Store Leftovers Paella?

• In The Fridge: Keep leftover paella in an airtight container for 2 to 3 days.
• In The Freezer: Freeze leftover paella in portions for up to 2 months. Thaw in the fridge before reheating.

How To Reheat Leftovers Paella?

• On The Stove: Heat leftover paella in a skillet over medium heat for 7-10 minutes adding a splash of stock if needed.
• In The Microwave: Reheat leftover paella in a microwave-safe dish on high for 5-7 minutes or until hot.

FAQs

Try More Bobby Flay Recipe:

• Bobby Flay Chicken Milanese
• Bobby Flay Stuffed Peppers
• Bobby Flay Chicken Marsala

Bobby Flay Paella Nutrition Facts

Amount Per Serving

• Calories 341
• Total Fat 11g
• Saturated Fat 2.3g
• Cholesterol 60mg
• Sodium 1462mg
• Potassium 269mg
• Total Carbohydrate 39g
• Dietary Fiber 1.9g
• Sugar 2.2g
• Protein 19g