Surf and turf paella
The term surf and turf describes a combination of ingredients from the sea and the land. It most commonly pairs seafood, such as shrimp, clams, or squid, with beef, chicken, sausage, or another type of meat. In surf and turf paella, both groups of ingredients are cooked together with rice, vegetables, spices, and a flavorful stock. The meat adds depth and richness to the dish, while the seafood brings lightness, delicate sweetness, and a distinctive taste of the sea.
Essential ingredients
These are the key ingredients for making this recipe.
Rice - The best choice is short-grain rice traditionally used for paella, such as Bomba or Calasparra. This type of rice absorbs liquid and flavor well while the grains remain firm. If paella rice is unavailable, you can use another short-grain or round-grain rice. I do not recommend basmati or jasmine rice, as they have a different texture and behave differently during cooking.
Meat - For this recipe, I used Pivka chicken thighs and Pivka grilled chicken sausages. You can also use boneless chicken thighs, small pieces of beef, pork, or a good-quality sausage. It is important to cut the meat into small, evenly sized pieces so it cooks quickly and browns evenly.
Seafood - You can use shrimp, clams, squid, langoustines, or a seafood mix for paella. Seafood cooks quickly, so it is usually added toward the end of the cooking process. If cooked for too long, it can become rubbery and dry.
Vegetables - Onion, garlic, bell peppers, and tomatoes create the aromatic base of the dish. You can also add peas, green beans, or artichokes. Cut the vegetables into small pieces so they blend with the rice as they cook and create a rich, flavorful base.
top 5 tips and tricks
Follow these tips to make preparing the dish at home easier.
- Use a wide, shallow pan. Paella cooks best in a wide, shallow pan. This allows the rice to spread out in a thinner layer and helps the liquid evaporate evenly. If the pan is too small or too deep, the layer of rice will be too thick, which can cause the bottom to overcook while the top remains undercooked.
- Do not stir the rice after adding the liquid. This is one of the most important rules when making paella. Once you add the stock and distribute the rice evenly, do not stir it again. Stirring would release more starch from the rice and make the dish creamy, similar to risotto. Paella should have separate, well-defined grains.
- Always use hot stock. Cold stock would significantly lower the temperature in the pan and interrupt the even cooking of the rice. For this reason, heat the stock before adding it. You can use chicken, beef, vegetable, or fish stock. For surf and turf paella, a combination of mild meat stock and fish stock works especially well.
- Do not overcook the seafood. Shrimp and clams need much less cooking time than the meat and rice, so add them only toward the end of cooking. The shrimp are ready when they turn pink and firm. The clams are cooked when they open. Discard any clams that remain closed after cooking.
- Socarrat. Socarrat is the thin, crispy, caramelized layer of rice that forms on the bottom of the pan. For many paella lovers, it is the best part of the dish. To create it, briefly increase the heat toward the end of cooking. Listen for gentle crackling and pay attention to the aroma. The rice should smell toasted, never burnt. As soon as the socarrat forms, remove the pan from the heat. When making paella for the first time, it is better to increase the heat for only a short period.
storing
Surf and turf paella is best served freshly made, when the rice, meat, and seafood have the best texture.
how to make surf and turf paella at home (video)
Check this short video to master this recipe.
Next, try these seafood recipes
METHOD
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prepare the meat and the rest of the ingredients
Cut the chicken legs into approximately 3–4 cm (1 1/4–1 1/2-inch) pieces. Place them in a bowl, season with salt and pepper, and drizzle with one teaspoon of olive oil. Peel and finely chop the onion. Clean the red and green bell peppers and cut them into small cubes. Trim the green beans and cut them into approximately 3 cm (1 1/4-inch) pieces. Dice the tomatoes. Rinse the clams thoroughly under cold running water. Discard any damaged clams, as well as any that are open and do not close when lightly tapped.
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pan-fry the meat
Place a large, wide skillet or paella pan over medium-high heat. Add two tablespoons of olive oil, followed by the chicken. Cook for 8–10 minutes, turning the pieces several times so they brown evenly on all sides. The chicken does not need to be fully cooked in the center at this stage, as it will continue cooking later with the rice. Transfer the browned chicken to a plate.
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pan-fry the sausages
Add the grilled chicken sausages to the same pan. Cook for 6–8 minutes, or until nicely browned on all sides. Transfer the sausages to the plate with the chicken.
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saute the vegetables
Add the remaining olive oil, chopped onion, and bell peppers to the pan. Cook over medium heat for 6–8 minutes, or until softened and translucent. Add the green beans and cook for another 2–3 minutes. Stir in the smoked paprika and cook for just under a minute. Add the finely diced tomatoes and tomato passata. Stir well and cook for 5–7 minutes, until the vegetables are tender and the tomato mixture has slightly thickened.
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add the rice and cook
Season the vegetables with salt and pepper and stir well. Return the browned chicken and sliced sausages to the pan. Cook for about 5 minutes, allowing the meat to absorb the flavors of the vegetables and spices. Pour in the hot chicken stock. Add the rice to the pan in the shape of a cross, then spread it evenly between the meat and vegetables. Gently shake the pan to distribute the rice evenly. From this point on, do not stir the rice. Cook the paella over medium heat for 8–10 minutes. Reduce the heat to low and continue cooking for another 8–10 minutes, or until the rice is almost tender and has absorbed most of the liquid.
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add the seafood
Arrange the shrimp and clams over the paella, gently pressing them into the rice. Increase the heat to high and cook for about 2 minutes. This will create a lightly caramelized layer of rice on the bottom, known as socarrat. The shrimp should turn pink and firm, and the clams should open. Discard any clams that remain closed after cooking.
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let the paella rest
Remove the pan from the heat. Cover the paella first with a lightly dampened sheet of parchment paper, then with a clean kitchen towel. Let it rest for 5 minutes. During this time, the rice will finish steaming evenly and the flavors will come together. Serve with lemon wedges.
