Irresistible Spanish Paella with Seafood and Chorizo

Discover the rich flavors of Spanish Paella with Seafood and Chorizo, a vibrant dish packed with fresh ingredients and bold spices that come together in a colorful, mouthwatering feast. This classic Spanish recipe balances the briny sweetness of seafood with the smoky heat of chorizo, all layered over perfectly cooked saffron-infused rice. Whether you’re looking to impress guests or simply crave a comforting, authentic meal, this dish promises a delicious celebration of textures and tastes in every bite.

Why You’ll Love This Recipe

• Flavor Explosion: Combines seafood’s natural sweetness with the smoky, spicy notes of chorizo for a perfect harmony in every bite.
• Visually Stunning: Bright saffron rice, vibrant peppers, and succulent seafood create a dish as beautiful as it is tasty.
• One-Pan Wonder: Everything cooks together in one pan, making for easy preparation and a stress-free cleanup.
• Versatile and Customizable: Adaptable for various diets and ingredient availability without losing authenticity.
• Perfect for Sharing: This recipe is designed to serve a crowd, making it ideal for gatherings and family dinners.

Ingredients You’ll Need

The ingredients for Spanish Paella with Seafood and Chorizo are simple yet essential. Each one plays a key role in building the layers of flavor, texture, and color that make this dish unforgettable.

• Short-Grain Rice: Ideal for absorbing liquid and releasing starch to create that signature creamy texture without becoming mushy.
• Chorizo: Adds smoky, spicy depth and a robust flavor punch.
• Seafood Mix: A blend of shrimp, mussels, and clams gives fresh ocean flavor and juicy bites.
• Saffron Threads: Infuse the dish with the distinct aroma and golden hue that’s essential to true paella.
• Vegetables: Bell peppers, tomatoes, and peas contribute sweetness, color, and a fresh crunch.
• Garlic and Onion: Build the savory base and deepen the flavor profile.
• Olive Oil: Used for sautéing and adds a fruity richness that complements the other ingredients.
• Chicken Broth: Provides a flavorful cooking liquid that ties all the ingredients together.
• Smoked Paprika: Brings warmth and smoky complexity alongside the chorizo.
• Lemon Wedges: For serving, adding a bright, tangy contrast.

Variations for Spanish Paella with Seafood and Chorizo

This recipe is wonderfully adaptable, allowing you to customize it to suit your tastes, dietary requirements, or ingredient availability. Feel free to explore these variations to keep things exciting.

• Vegetarian Version: Replace seafood and chorizo with grilled vegetables and smoked tofu or tempeh for a satisfying meat-free option.
• Different Proteins: Swap chorizo for spicy sausage or use chicken thighs instead of seafood for a more rustic version.
• Gluten-Free Option: Use naturally gluten-free ingredients and double-check your broth to ensure no hidden gluten.
• Spice Level Adjustments: Add extra chili flakes or mild paprika depending on how much heat you prefer.
• Seasonal Vegetables: Incorporate whatever fresh vegetables are in season to enhance freshness and texture.

How to Make Spanish Paella with Seafood and Chorizo

Step 1: Preparing the Base

Start by heating olive oil in a large paella pan or skillet over medium heat. Add diced chorizo and cook until it releases its oil and becomes slightly crispy. Remove and set aside. In the same pan, sauté chopped onions, garlic, and bell peppers until softened and fragrant.

Step 2: Building Layers of Flavor

Add diced tomatoes and smoked paprika to the pan, stirring to combine and cook down the mixture until the tomatoes soften. This will create the rich sofrito base that gives the paella its depth.

Step 3: Adding Rice and Broth

Stir in the short-grain rice, coating it in the sofrito, then pour in warm chicken broth along with the saffron threads. Bring the liquid to a gentle simmer and allow the rice to cook uncovered without stirring, so it absorbs the flavors and forms a light crust on the bottom called ‘socarrat.’

Step 4: Cooking the Seafood

When the rice has softened about halfway, nestle in the shrimp, mussels, and clams. Cover the pan loosely to help the shellfish steam open while the rice finishes cooking.

Step 5: Final Touches

Once the shellfish have opened and the rice is tender, return the chorizo to the pan along with peas. Give everything a gentle mix, then remove from heat and let rest for a few minutes before serving.

Pro Tips for Making Spanish Paella with Seafood and Chorizo

• Use a Paella Pan: A wide, shallow pan ensures even cooking and allows the rice to form the prized socarrat crust.
• Don’t Stir the Rice too Much: This helps develop a flavorful crust at the bottom of the pan.
• Fresh Seafood is Key: Use the freshest shellfish and shrimp available for the best texture and taste.
• Saffron Quality Matters: Invest in good quality saffron threads for true aroma and color—tiny pinch goes a long way.
• Let it Rest: Allowing the paella to sit off the heat for a few minutes deepens the flavors and firms up the texture.

How to Serve Spanish Paella with Seafood and Chorizo

Garnishes

Serve your Spanish Paella with Seafood and Chorizo with fresh lemon wedges to squeeze over the top, fresh parsley for a pop of green, and a drizzle of good-quality extra virgin olive oil for a touch of richness.

Side Dishes

Serve alongside a fresh green salad or crusty rustic bread to soak up the flavorful juices. A light Spanish white wine or a crisp rosé pairs beautifully with the bold flavors of the paella.

Creative Ways to Present

For a rustic look, serve paella directly from the pan at the table to encourage sharing and a convivial atmosphere. Alternatively, plate individual portions with a sprig of parsley and a lemon wedge for a refined touch.

Make Ahead and Storage

Storing Leftovers

Cool leftover paella quickly and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the flavors and textures.

Freezing

While best enjoyed fresh, Spanish Paella with Seafood and Chorizo can be frozen in portioned containers for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

Reheat paella in a skillet over low heat with a splash of broth or water to prevent drying out. Cover to warm through evenly without overcooking the seafood.

FAQs

Can I make paella without saffron?

Yes, while saffron adds an iconic flavor and color, you can substitute with turmeric for a similar hue, but the authentic aroma of saffron is unique and best if available.

What’s the best type of rice for paella?

Short-grain varieties like Bomba or Calasparra are preferred as they absorb broth well without becoming mushy, essential for the right paella texture.

Can I use frozen seafood for this recipe?

Frozen seafood can be used, but fresh is always preferable for better texture and flavor. If using frozen, thaw thoroughly and pat dry before cooking.

Is Spanish Paella with Seafood and Chorizo spicy?

The dish has a gentle warmth from smoked paprika and chorizo but is not overly spicy. Adjust chili or spice levels to taste for more heat.

How do I get the crispy socarrat on the bottom?

Cook your rice evenly without stirring and increase the heat slightly towards the end for a few minutes to encourage that delicious crispy crust.

Final Thoughts

This Spanish Paella with Seafood and Chorizo is truly a feast for the senses, fusing vibrant colors, bold flavors, and satisfying textures in one unforgettable dish. Whether it’s your first time or you’re a seasoned paella fan, making this recipe is a joyful culinary journey worth sharing. So gather your ingredients, invite loved ones, and enjoy every delicious bite of this classic Spanish treasure!

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