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Spanish Paella with Seafood and Chorizo

Spanish Paella with Seafood and Chorizo

Spanish Paella with Seafood and Chorizo is a vibrant and flavorful one-pan dish that combines smoky chorizo, fresh seafood, saffron-infused short-grain rice, and colorful vegetables. Perfect for sharing, this recipe captures the essence of Spain’s coastal cuisine with a rich harmony of tastes, a visually stunning presentation, and a comforting communal dining experience.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups short-grain rice (such as Bomba or Calasparra)
  • 1/2 teaspoon saffron threads
  • 200g Spanish chorizo, sliced
  • 400g seafood mix (shrimp, mussels, clams, squid)
  • 4 cups chicken broth, heated
  • 3 tablespoons olive oil

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 medium tomatoes, grated or finely chopped
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)

Garnishes

  • Lemon wedges
  • Extra olive oil (optional)
  • Smoked paprika (optional for sprinkling)

Instructions

  1. Prepare the Sofrito: Heat olive oil in a large paella pan or skillet over medium heat. Add the finely chopped onions, minced garlic, and diced red bell pepper. Cook for 5-7 minutes until softened and fragrant. Stir in grated tomatoes and smoked paprika to create a rich sofrito base.
  2. Brown the Chorizo and Add Rice: Add sliced chorizo to the sofrito and cook until it releases its oils and edges turn slightly crispy. Sprinkle in the short-grain rice, stirring constantly to coat every grain with the flavorful oils and aromatics, allowing the rice to toast lightly for a nutty flavor.
  3. Add Broth and Saffron: Pour in the heated chicken broth infused with saffron threads. Stir gently just to combine and spread the mixture evenly in the pan. Avoid stirring from this point to encourage the formation of the socarrat, the prized crispy crust. Let the rice simmer uncovered over medium heat for 15 minutes.
  4. Incorporate Seafood: Arrange shrimp, mussels, clams, and squid on top of the rice. Cover the pan with a lid or foil, reduce the heat, and cook for another 10-12 minutes until seafood is opaque and rice is tender, allowing steam to open the shells and infuse the dish.
  5. Finish and Rest: Remove the pan from heat and let the paella rest for 5 minutes, letting flavors meld and the texture firm up. Garnish with fresh chopped parsley and lemon wedges before serving.

Notes

  • Soak saffron threads in warm broth beforehand to maximize color and aroma release.
  • Avoid stirring after adding broth to develop the crispy socarrat layer on the bottom.
  • Use fresh or high-quality frozen seafood for the best flavor and texture.
  • Use a wide, shallow pan for even heat distribution and proper crust formation.
  • Do not overcrowd the pan to ensure ingredients cook evenly rather than steaming.

Nutrition

Keywords: paella, Spanish paella, seafood paella, chorizo, saffron rice, one pan meal, gluten free, seafood dish, Spanish cuisine