National Seafood Month – Shrimp Paella

The Fish Guy, Josh Nelson of Almanac Fish stopped by to help us celebrate National Seafood Month and a recipe for shrimp paella.

Try Josh’s recipe at home!

Shrimp Paella:

2 quarts shellfish stock (chicken stock may be substituted)
1/2 gram saffron threads
1/2 cup blended olive oil
1 cup onions (diced)
3 cloves garlic (sliced)
¾ cup green peppers (diced)
1 cup tomato (diced)
1 tablespoon Pimenton (Spanish smoked paprika)
3 tablespoons Kosher salt
1 pound Bomba rice
8 ounces littleneck clams
8 ounces mussels
8 ounces shrimp
6 ounces calamari (sliced into rings)
1/2 lemon
¼ cup parsley (chopped)


  1. Add the saffron to the stock and bring to a simmer.
  2. In a 15” Paella pan, heat the oil over medium heat. Add the onions, garlic and green peppers, and sauté until softened, but not browned. About 10 minutes.
  3. Add the tomato, paprika and Kosher salt and continue to cook until the tomatoes have dissolved.
  4. Add the rice and stir in the sofrito (onion mixture) until slightly toasted and well combined. About 5 minutes.
  5. Add the stock and stir well. Allow to cook.
  6. After about 20 minutes, add the clams.
  7. When the clams just begin to crack open, add the mussels and shrimp.
  8. After 5 more minutes, stir in the squid. Take care to only stir the surface of the rice. You want the Paella to develop a nice crust of crispy rice, or socarrat.
  9. When the liquid has evaporated, and the shellfish has cooked, remove from the heat.
  10. Squeeze the lemon and sprinkle the parsley over the paella.
  11. Allow to rest for 5 minutes before serving.

For tickets on the Educational Events happening with Almanac Fish and Octo Fishbar, contact Angela or Lorin at Octo Fishbar. Call 651-202-3409 or email

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