Shellfish & Chicken Paella

This paella goes all in. Chicken thighs, lobster claws and tails, head-on shrimp, sea scallops, mussels, clams, chorizo, and grilled asparagus, all piled over spiced rice on one big platter. It’s a grill-centered feast that looks like a magazine cover.

The rice base sets this apart from traditional Spanish paella. Curry powder, turmeric, and ancho powder give it a golden, smoky warmth that bridges Spanish and Indian flavors. Chorizo renders its fat into the rice, staining it red and adding that signature paprika-pork richness.

Everything cooks on the grill, which adds a layer of smoke you can’t replicate indoors. The proteins grill separately so each one hits its ideal doneness: chicken cooked through, shellfish just until the shells pop open, scallops and shrimp seared with a char.

Pro Tips

• Cook each protein separately on the grill and add to the platter at the end. Different proteins cook at different rates, and overcooking shellfish while waiting for chicken to finish ruins the dish.
• Coat the rice in oil before adding water. This prevents clumping and helps each grain cook evenly.
• Discard any clams or mussels that don’t open after grilling. Closed shells mean they weren’t alive before cooking.

Variations

• Saffron version: Replace the curry powder with a generous pinch of saffron threads bloomed in warm water for a more traditional Spanish color and flavor.
• Indoor method: If you don’t have a grill, sear the proteins in a cast iron skillet and cook the rice on the stovetop.
• Simplified shellfish: Skip the lobster and use extra shrimp and mussels for a more budget-friendly paella that’s still impressive.