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Spanish Paella with Seafood and Chorizo

Spanish Paella with Seafood and Chorizo
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Spanish Paella with Seafood and Chorizo is a vibrant, one-pan Spanish classic that combines the briny sweetness of shrimp, mussels, and clams with the smoky, spicy depth of chorizo, all layered over saffron-infused short-grain rice. This dish delivers a flavorful, colorful feast perfect for gatherings or a comforting meal that highlights authentic ingredients and bold spices.

Ingredients

Scale

Rice and Broth

  • 1 1/2 cups short-grain rice (Bomba or Calasparra preferred)
  • 4 cups warm chicken broth
  • A pinch of saffron threads

Proteins

  • 150g chorizo, diced
  • 300g seafood mix (shrimp, mussels, clams)

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 medium tomatoes, diced
  • 1/2 cup peas (fresh or frozen)

Spices and Oils

  • 2 tsp smoked paprika
  • 3 tbsp olive oil

To Serve

  • Lemon wedges
  • Fresh parsley, chopped (for garnish)
  • Extra virgin olive oil (for drizzling)

Instructions

  1. Preparing the Base: Heat 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.
  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, creating a rich sofrito base.
  3. Adding Rice and Broth: Stir in the short-grain rice, coating it well with the sofrito. Pour in warm chicken broth along with the saffron threads. Bring to a gentle simmer and cook uncovered without stirring, allowing the rice to absorb flavors and form the socarrat crust.
  4. Cooking the Seafood: When the rice is about halfway cooked, nestle in shrimp, mussels, and clams. Cover the pan loosely to help the shellfish steam open while the rice finishes cooking.
  5. Final Touches: Once the shellfish have opened and rice is tender, return the chorizo to the pan with peas. Gently mix all ingredients, remove from heat, and let rest for a few minutes before serving.

Notes

  • Use a wide, shallow paella pan for even cooking and optimal socarrat formation.
  • Do not stir the rice after adding broth to encourage the prized crispy crust.
  • Use fresh seafood for best texture and taste; if frozen, thaw and pat dry before cooking.
  • Invest in quality saffron threads for authentic aroma and color; use sparingly.
  • Let the paella rest off the heat after cooking to deepen flavors and firm up textures.

Nutrition

Keywords: paella, spanish paella, seafood paella, chorizo paella, saffron rice, one-pan meal, gluten free, spanish cuisine, shellfish, traditional recipe

Find it online: https://gourmetglazing.com/spanish-paella-with-seafood-and-chorizo/