Spanish Seafood Paella with Negra Modelo Beer!


Paella is well-known as one of the top seafood dishes in the world. With it’s creamy rice, rich saffron broth, tiger shrimp, sea scallops, chorizo sausage, fish, and clams, it’s not hard to figure out why.

Chef Cristian has improved on this classic recipe by deglazing the pan with dark amber Negra Modelo Mexican beer instead of his usual cream sherry, and the results are outstanding!

You can never make too much paella, and you should never make too little. So this recipe is loose on the quantities.

Yields: 4 large servings


  • 2 onions, diced
  • 4 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • a dozen green olives
  • a dozen capers
  • 1.5 cups of Valencia rice
  • flavorful chicken stock
  • 2 chorizo sausages, sliced
  • Shrimp
  • Scallops
  • Swordfish
  • parsley
  • 1 packet of Goya Adobo saffron OR real dried saffron
  • salt and pepper to taste
  • 1/2 bottle of Negra Modelo beer
  • Olive oil


  1. Prep all of your ingredients. This means, process all of your seafood and vegetables so they are ready to go.
  2. Fry the vegetables and chorizo in a hot skillet with olive oil until the onions are caramelized.
  3. Add the shrimp and cook for 5 minutes.
  4. De-glaze with the beer and bring to a simmer.
  5. Add the rest of the seafood and the powdered or fresh saffron (only use a pinch if you’re using real saffron).
  6. Add the rice, cover with hot chicken stock and bring to a simmer. The rice will cook in 30 minutes. During that time you will stir often and add stock as needed for 20 minutes.
  7. At the 20 minute mark, add the clams, salt and pepper, and cover with a lid. Turn the heat to low and steam the clams. Once they open and the 10 minutes has elapsed, open the lid, sprinkle with fresh chopped parsley, and enjoy!
    TIP: Let the paella rest for 10 minutes before serving.