This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded with seafood, rice, and veggies and seasoned with Tony Chachere’s Original Creole Seasoning, it’s rich, savory, and full of that familiar Creole flavor you love.
Original Creole Seasoning Ingredients
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4 1/2- 5 lbs large shrimp, shell on
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3 lbs sea scallops, side muscle removed
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Tony Chachere’s Original Creole Seasoning
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6 cups Bomba rice, or similar short-grain rice
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11 1/2 to 12 cups hot seafood stock, boosted with shrimp shells
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3/4 cup extra virgin olive oil
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1 1/2 large yellow onions, finely diced
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8 cloves garlic, minced
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2 cups grated ripe tomato, or crushed San Marzano
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2 1/2 teaspoon smoked paprika
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large pinch of saffron, bloomed in warm stock
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2 1/2 to 3 tablespoons Tony Chachere’s
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2 1/2 tablespoons fresh parsley, finely chopped
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lemon wedges for serving
- Clear
Directions
Prep
- Peel shrimp and reserve shells.
- Simmer shrimp shells in stock 15–20 minutes, strain, and keep hot.
- Lightly season shrimp and scallops with Tony Chachere’s.
- Bloom saffron in warm stock.
Sofrito
- Heat olive oil in a paella pan over medium-high heat.
- Add onions and cook until soft and lightly golden.
- Add garlic and cook 30 seconds.
- Stir in tomato and smoked paprika and cook until thick and jammy, oil begins to separate (10–12 minutes).
Rice and Stock
- Add rice to the sofrito and stir 1 minute to coat.
- Pour in 11 ½–12 cups hot stock with saffron.
- Season with 2 ½–3 tbsp Tony Chachere’s.
- Spread rice evenly and do not stir after this point.
Simmer and Add Seafood
- Bring to a strong simmer for 8 minutes, then reduce to medium.
- At minute 10, nestle shrimp evenly into rice.
- At minute 14, add scallops, lightly pressing into the rice surface.
- Cook until rice is just tender and liquid is absorbed, about 20–22 minutes total.
Socarrat
- Increase the heat to medium-high for 60–90 seconds to create a light crust at the bottom.
- Stop immediately if you smell burning.
Rest and Finish
- Rest uncovered 5 minutes.
- Sprinkle parsley.
- Serve straight from the pan with lemon wedges on the side for squeezing over.
- Optional: drizzle a little olive oil before serving.
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