| Seafood & Andouille Sausage Paella

Author / John


When it comes to paella what’s your pleasure? All meat, all seafood or a combo? I’m partial to seafood in mine, shellfish especially but I do like the flavor of spicy sausage thrown in. And the beauty of paella is beyond the basic ingredients you can vary it up each time you make it. In our house a lot will depend on what’s available that day at the local seafood market.


Today’s version had grouper, squid, shrimp, clams and Andouille sausage.


If you are lucky enough to find shrimp with the heads still on they have the best flavor. Not to mention you can whip up some shrimp stock to add something special to your paella.


Sprinkle the fish, shrimp and squid with the paprika, thyme and cayenne and let stand while the stock is simmering.


Chop the veggies, garlic and tomato


Sauté the Andouille until browned and then transfer to a plate


Sauté the grouper and squid until just barely opaque and transfer to a plate


Add the other tablespoon of oil to the pan and allow it to melt; sauté the onions and peppers until just tender, add the garlic and sauté another minute


Add the tomatoes, stir and cook for 2 minutes. Add the wine and cook until most of it has evaporated.


Add the rice and sauté until it is slightly opaque

Add the stocks


Add the squid, grouper, Andouille and any accumulated juices; bring to a low boil then reduce the heat to a simmer, cover and cook for 10 minutes.


Add the shrimp and clams and arrange in the rice. Cover and cook 15 minutes longer or until the rice is tender.



Recipe & Ingredients

1 dozen clams
1/2 pound grouper*
1/2 pound shrimp, preferably with the heads on
4-6 black peppercorns
3/4 pound squid, preferably with the tentacles; bodies cut into strips
1 pound Andouille sausage, cut into 1/2″ slices
2-3 tbs lard, butter or coconut oil
1 medium onion, chopped (save the tops for the stock)
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 large tomato, chopped
3-4 cloves garlic chopped
1/2 cup dry white wine
1 tsp paprika
1 tsp thyme
1/4 tsp cayenne or more to taste
3/4 – 1 tsp turmeric
sea salt & freshly ground black pepper to taste
3 cups fish stock or a combo of fish and clam or sub chicken stock**
1 cup shrimp stock
1 1/2 cups organic white rice
fresh parsley, chopped
*I typically use mussels but they were out and the grouper made a delicious sub
**homemade is best; I purchased my fish stock from my seafood market


Chop the veggies and set aside. Sprinkle the paprika, thyme and cayenne over the grouper, shrimp and squid and let sit while you prepare the shrimp stock. Place the shells and heads in a small saucepan and just cover with 1 1/2 cups water; add a few black peppercorns and the tops/skin from the onion. Bring to a boil, skim any foam off the top, reduce heat and simmer for about 45 minutes. Cook down slightly until you have about a cup left, strain and set aside.

In a large cast iron dutch oven melt the fat you are using over medium heat. Saute the Andouille sausage until just brown and transfer to a plate. Add the squid and grouper to the pan and saute until the squid and grouper turn just white, about 2 minutes. Transfer to a plate.

Add an additional tablespoon of fat to the pan if needed and let melt. Add the onions and pepper and saute until slightly tender, add the garlic and cook an additional minute. Add the tomatoes and cook 2 minutes. Add the white wine to the pan and cook until most of the liquid has evaporated. Stir in the rice and cook until it turns slightly opaque, about 2 minutes.

Pour in the cup of shrimp stock along with the fish stock or comb0/chicken stock if using, turmeric and salt and pepper. Add the andouille, squid and grouper to the pan along with any accumulated juices and bring to a low boil. Immediately reduce the heat to a simmer. Cover and cook for 10 minutes.

Add in the shrimp and arrange the clams into the rice. Cover and cook for 15 minutes longer or until the rice is tender. Remove the pan from the heat and allow it to stand for 5 minutes before serving. Discard any clams that have not opened. Sprinkle with fresh parsley if desired.

For more recipes check out Paula Lean Primal Queen

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John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.

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