The Fishy Blog — paella pan

Perfect Paella

Posted by Tanner Saraspe on

Perfect Paella

We’ve developed a classic paella recipe that features some of our favorite seafood products. We’re using a 20-inch paella pan, but a smaller one or a cast iron skillet should work just fine; you might just need to cut down on the quantity of seafood used.  Ready in 1 hour and 20 minutes Makes 8-10 servings  4-6 rock crab claws 2 whole California spiny lobsters, tailed and halved 2 tablespoons olive oil 1 pound sea scallops 8 ounces Spanish chorizo, sliced diagonally into ½-inch pieces 2 yellow onions, diced 1 red bell pepper, minced Salt and pepper  ¾ cup garlic, minced...

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