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 perfect harmony. This classic recipe combines the briny sweetness of fresh seafood with the smoky, spicy kick of chorizo, all simmered in saffron-infused rice that’s both satisfying and colorful. Perfect for sharing at family dinners or impressing friends at your next gathering, this dish offers an unforgettable taste of Spain right in your own kitchen.

Why You’ll Love This Recipe

• Flavor Explosion: The combination of seafood and chorizo creates a unique blend of smoky, spicy, and ocean-fresh tastes that excite your palate.
• Vibrant Presentation: The colorful ingredients and golden saffron rice make this dish as spectacular to look at as it is to eat.
• One-Pan Meal: Everything cooks together in one pan, making it both simple and convenient without sacrificing depth of flavor.
• Customizable: Easily adjust the seafood or spice levels to suit your taste or dietary needs.
• Social and Fun: Paella is a communal dish, perfect for sharing and making memories around the table.

Ingredients You’ll Need

To make the perfect Spanish Paella with Seafood and Chorizo, you’ll want to gather a selection of fresh, quality ingredients that balance texture, flavor, and color beautifully. Each one plays a crucial role, from the tender rice to the spicy chorizo and ocean-fresh seafood.

• Short-Grain Rice: Use traditional bomba or another short-grain rice that absorbs liquid well while staying firm.
• Seafood Mix: A combination of mussels, shrimp, squid, and clams gives depth and variety to the seafood profile.
• Chorizo Sausage: Adds smoky spice and a rich undertone that contrasts perfectly with the seafood.
• Saffron Threads: The star spice providing the iconic golden color and subtle floral aroma.
• Bell Peppers and Tomatoes: These bring sweetness, moisture, and vibrant hues to the dish.
• Garlic and Onion: Essential aromatics that build the flavorful base.
• Chicken Broth: A rich liquid that infuses the rice with savory taste.
• Olive Oil: For sautéing and infusing every bite with richness.
• Smoked Paprika: To enhance the smoky depth and add a warm color.
• Fresh Parsley and Lemon: Perfect finishing touches that brighten and freshen the dish.

Variations for Spanish Paella with Seafood and Chorizo

Feel free to get creative and adapt this recipe to your liking. Whether you want a vegetarian version or want to swap out some ingredients, these variations can keep the dish exciting and fit your preferences.

• Meat-Free Option: Replace chorizo with smoked paprika and extra vegetables like artichokes and green beans.
• Land and Sea Combo: Add chicken thighs or rabbit for a heartier, traditional Valencia-style paella.
• Spicy Kick: Include extra smoked paprika or a pinch of cayenne for those who love heat.
• Shellfish Swap: Switch mussels and clams for scallops or crab meat, depending on availability and preference.
• Rice Alternatives: Try arborio rice if you can’t find bomba, noting the texture difference.

How to Make Spanish Paella with Seafood and Chorizo

Step 1: Prepare the Sofrito Base

Start by heating olive oil in a wide paella pan or large skillet over medium heat. Sauté finely chopped onions, garlic, and bell peppers until soft and fragrant. Add diced tomatoes and cook until they break down into a thick, rich sauce called sofrito, which forms the flavor foundation for the dish.

Step 2: Cook the Chorizo

Add sliced chorizo to the pan and let it brown slightly, releasing its smoky oils. This step infuses the todo paella with bold, spicy flavors right from the start, making the chorizo a star ingredient.

Step 3: Toast the Rice and Add Spices

Stir in the rice and coat it in the sofrito and chorizo oils. This helps develop a nutty flavor. Add smoked paprika and the saffron threads, stirring well to evenly distribute the spices and color throughout the rice.

Step 4: Pour in the Broth and Simmer

Slowly pour in the warm chicken broth and bring to a gentle simmer. Spread the rice evenly and avoid stirring from this point on, which allows the coveted crust, or socarrat, to form on the bottom as it cooks.

Step 5: Add the Seafood

Nestle the shrimp, mussels, clams, and squid into the rice, letting the seafood steam and cook in the aromatic broth. Cover the pan loosely and cook until the rice is tender and the shellfish have opened, signaling they are ready to eat.

Step 6: Rest and Garnish

Remove the pan from heat and let the paella rest for a few minutes. Garnish with freshly chopped parsley and lemon wedges, which brighten every bite just before serving.

Pro Tips for Making Spanish Paella with Seafood and Chorizo

• Use a Wide, Shallow Pan: This helps the rice cook evenly and allows the socarrat to develop beautifully.
• Don’t Stir the Rice: Once broth is added, let the rice cook undisturbed to create that signature crust on the bottom.
• Soak Saffron Properly: Bloom saffron threads in a bit of warm broth before adding to intensify the color and flavor.
• Fresh Seafood Matters: Use the freshest seafood you can find for the best texture and taste.
• Let it Rest: Resting the paella for a few minutes off heat enhances flavor melding and improves texture.

How to Serve Spanish Paella with Seafood and Chorizo

Garnishes

Sprinkle fresh parsley for a burst of herbal freshness and serve with lemon wedges so everyone can add a bright, zesty splash. A drizzle of high-quality olive oil on top also elevates the flavors.

Side Dishes

Serve with a light green salad dressed in lemon vinaigrette to balance the richness, or crusty bread to soak up every bit of paella goodness. For a complete meal, try roasted vegetables or a simple Spanish tortilla on the side.

Creative Ways to Present

Present the paella straight from the pan at the table for an authentic and social dining experience. You can also serve it in individual shallow bowls garnished with colorful herbs and lemon segments, making each portion look inviting and festive.

Make Ahead and Storage

Storing Leftovers

Leftover Spanish Paella with Seafood and Chorizo keeps well in an airtight container in the refrigerator for up to 3 days. Ensure it has cooled completely before storing to preserve texture and taste.

Freezing

This paella freezes okay but is best eaten fresh. If freezing, use a freezer-safe container and consume within a month. Be aware that seafood texture may slightly change upon thawing.

Reheating

Reheat leftovers gently on the stove with a splash of broth or water to prevent drying out, covered until warmed through. Avoid microwaving if possible to maintain the best texture.

FAQs

Can I make Spanish Paella with Seafood and Chorizo gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use gluten-free chorizo and broth. Always double-check labels to avoid hidden gluten ingredients.

What if I don’t have a paella pan?

A wide, heavy skillet or large sauté pan works as a good substitute. Just ensure it’s big enough for even cooking and a shallow depth to create the proper texture in the rice.

Can I use frozen seafood?

Yes, frozen seafood can be used if fresh isn’t available. Thaw completely and pat dry before adding to the paella to avoid excess moisture and sogginess.

How spicy is the chorizo in this dish?

The level of spice depends on the type of chorizo used. Spanish chorizo tends to be mildly smoky, but you can choose spicy varieties or add extra paprika to adjust the heat.

Is there a vegetarian version of this paella?

Definitely! You can omit the seafood and chorizo and load up on vegetables like artichokes, peppers, green beans, and mushrooms, using vegetable broth for flavor.

Final Thoughts

If you’re looking for a guaranteed crowd-pleaser that bursts with flavor and color, Spanish Paella with Seafood and Chorizo is it. This recipe is a joyous celebration of traditional Spanish cooking that’s surprisingly easy to master in your own kitchen. Gather your favorite people, fire up your pan, and dive into the rich, satisfying taste of this unforgettable dish!

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