The Ultimate One-Pan Surf & Turf Paella

There is something magical about a meal that brings the smoky depth of the land and the briny freshness of the sea together in one pan. This Spanish-inspired Surf & Turf Paella is a showstopper that feels like a celebration, yet it’s surprisingly straightforward to prepare.

Between the crispy browned chorizo, tender pork ribs, and a medley of fresh shellfish, every bite is packed with texture and flavor. Whether you’re hosting a dinner party or looking for an elevated weekend family meal, this recipe is guaranteed to impress.

Prep time: 20 mins | Cook time: 50 mins | Servings: 6–8

The Ingredients

The Proteins

• 1 lb lean pork spareribs, cut apart
• ½ lb chorizo (skinned and crumbled)
• 1 to 2 dozen small clams or mussels (scrubbed)
• 1 to 1½ lbs mixed shellfish (shrimp, langostinos, lobster tails, or crayfish)

The Base

• 2 cups rice (shorter grain is traditional, but long grain works well here too)
• 3 large tomatoes, peeled and cut into wedges
• 2 cloves garlic, minced or pressed
• 6 cups water
• Olive oil (as needed)

Seasoning & Finish

• 1 tsp salt
• 1 ½ tsp pepper
• 1 can (4 oz) pimentos, drained and sliced
• 1 cup fresh or frozen peas
• ¼ cup chopped parsley

Instructions

1. Brown the Meat: In a wide frying pan (or a traditional paella pan) over medium heat, cook the spareribs until browned on all sides. Use a splash of olive oil if the pan looks dry. Add the crumbled chorizo and cook until browned, breaking it apart with your spoon. Pro tip: Discard the excess drippings at this stage to keep the dish light.
2. Build the Broth: Stir in the garlic, tomato wedges, water, salt, and pepper. Let the mixture simmer, uncovered, for 20 minutes. This allows the pork and chorizo to flavor the liquid deeply.
3. Prep the Seafood: While the broth simmers, prepare your shellfish. Shell and devein the shrimp, cut lobster tails into 1-inch sections, or pre-boil crayfish until pink. Ensure your clams or mussels are scrubbed clean of any grit.
4. Simmer the Rice: Slowly add the rice to the simmering pan. Cover and cook over low heat for about 20 minutes. Give it an occasional stir and skim off any fat that rises to the top.
5. The Final Steam: Add the clams, shellfish, pimentos, peas, and parsley. Cover the pan one last time and cook for 10 minutes more. You’ll know it’s ready when the rice is tender and the clams have popped wide open.
6. Serve: Bring the whole pan to the table for that “wow” factor!

Tips for Success

• The “Socarrat”: If you like a crispy bottom layer of rice (called the socarrat), turn the heat up slightly during the last 2 minutes of cooking—just listen for a faint crackling sound.
• Seafood Variety: Don’t feel limited! Use whatever is freshest at your local market. A mix of shrimp and mussels is a classic, budget-friendly choice.
• Discarding Shells: Always discard any clams or mussels that do not open after cooking.

Serving Suggestion: Serve with a side of crusty bread to soak up the flavorful broth and a crisp glass of dry white wine or a cold sangria.

The Ultimate One-Pan Surf & Turf Paella

Experience the bold flavors of the Mediterranean with this hearty, one-pan Surf and Turf Paella. This recipe combines the smoky heat of chorizo and browned pork spareribs with a briny medley of clams, shrimp, and lobster, all simmered together with vine-ripened tomatoes and tender rice. Finished with bright green peas and pimentos, it’s a stunning, crowd-pleasing centerpiece perfect for dinner parties and family celebrations alike.

Cooking Method: Pan-Frying, Steaming Courses: Dinner

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Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins Difficulty: Intermediate Dietary:

B Beef S Seafood

Ingredients

Servings

The Proteins

• 1 lb lean pork spareribs, cut apart
• ¹⁄₂ lb Chorizo (skinned and crumbled)
• 1 - 2 Dozen Small Clams or Mussels (scrubbed)
• 1 ¹⁄₂ lbs Mixed Shellfish (shrimp, langostinos, lobster tails, or crayfish)

The Base

• 2 cups rice (shorter grain is traditional, but long grain works well here too)
• 3 large tomatoes, peeled and cut into wedges
• 2 cloves garlic, minced or pressed
• 6 cups water
• Olive oil (as needed)

Seasoning & Finish

• 1 tsp salt
• 1 ½ tsp pepper
• 1 can (4 oz)
• 1 cup fresh or frozen peas
• ¹⁄₄ cup chopped parsley

Instructions

Brown the Meat:

1. In a wide frying pan (or a traditional paella pan) over medium heat, cook the spareribs until browned on all sides. Use a splash of olive oil if the pan looks dry. Add the crumbled chorizo and cook until browned, breaking it apart with your spoon.
2. Pro tip: Discard the excess drippings at this stage to keep the dish light.

Build the Broth:

1. Stir in the garlic, tomato wedges, water, salt, and pepper. Let the mixture simmer, uncovered, for 20 minutes.

Prep the Seafood:

1. While the broth simmers, prepare your shellfish. Shell and devein the shrimp, cut lobster tails into 1-inch sections, or pre-boil crayfish until pink.

Simmer the Rice:

1. Slowly add the rice to the simmering pan. Cover and cook over low heat for about 20 minutes. Give it an occasional stir and skim off any fat that rises to the top.

The Final Steam:

1. Add the clams, shellfish, pimentos, peas, and parsley. Cover the pan one last time and cook for 10 minutes more. You’ll know it’s ready when the rice is tender and the clams have popped wide open.

Serve:

1. Bring the whole pan to the table for that "wow" factor!

Keywords: paella recipe, surf and turf, Spanish seafood rice, chorizo and pork ribs, one-pan dinner, Mediterranean cuisine, seafood feast, shellfish recipe, traditional paella, easy entertaining dinner, seafood and meat paella, homemade Spanish food