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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 and flavorful traditional dish blending fresh seafood, smoky chorizo, and saffron-infused rice. Perfect for family gatherings or dinner parties, this one-pan recipe offers a stunning presentation and a delicious taste of Spanish culture.

Ingredients

Scale

Rice and Spices

  • 1 ½ cups Spanish short-grain rice (bomba or calasparra)
  • 1 teaspoon saffron threads
  • 1 teaspoon smoked paprika

Seafood and Meat

  • 10 large shrimp, deveined
  • 12 mussels, scrubbed
  • 1 squid, cleaned and cut into rings
  • 150g chorizo, sliced into bite-sized pieces

Vegetables and Aromatics

  • 1 red bell pepper, chopped
  • 2 medium tomatoes, chopped
  • ½ cup peas
  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Liquids and Oils

  • 4 cups chicken broth
  • 3 tablespoons olive oil

Garnishes

  • Fresh lemon wedges
  • Chopped fresh parsley (optional)

Instructions

  1. Prepare Ingredients: Clean and prep your seafood by deveining shrimp, scrubbing mussels, and cutting squid into rings. Slice chorizo into bite-sized pieces and chop all vegetables finely.
  2. Sauté Aromatics and Chorizo: Heat olive oil in a paella pan over medium heat. Add chopped onion, garlic, and bell peppers, cooking until soft and fragrant. Add chorizo slices and cook until they release their smoky aroma and fat.
  3. Add Rice and Spices: Stir in the rice, ensuring each grain is coated with the infused oil and chorizo flavors. Sprinkle paprika and gently crumble in saffron threads to distribute color and aroma evenly.
  4. Pour Broth and Simmer: Slowly pour in the chicken broth, spreading the rice evenly in the pan. Avoid stirring to allow the socarrat (crispy rice crust) to form. Simmer on medium-low heat for about 15 minutes until most liquid is absorbed.
  5. Add Seafood and Vegetables: Arrange shrimp, mussels, squid, and peas over the rice. Cover the pan with foil or a lid and cook for 8-10 minutes until seafood is cooked through and mussels open.
  6. Rest Before Serving: Remove from heat and let the paella rest uncovered for 5 minutes to allow flavors to settle and the rice to finish cooking evenly.

Notes

  • Use bomba or calasparra rice for ideal texture and absorption.
  • Do not stir the rice once broth is added to achieve a crispy socarrat crust.
  • Simmer gently on medium-low heat to avoid burning.
  • Use the freshest seafood available for best flavor and safety.
  • High-quality saffron threads are essential for authentic color and aroma.
  • A wide, shallow paella pan ensures even cooking and proper socarrat formation.
  • Leftover paella can be refrigerated up to 2 days or frozen for up to 1 month.
  • Reheat gently with broth or water to prevent drying out the rice.

Nutrition

Keywords: Spanish paella, seafood paella, chorizo recipe, saffron rice, traditional paella, gluten free paella

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