Description
Experience the authentic taste of Spain with this vibrant Spanish Paella with Seafood and Chorizo. A perfect harmony of smoky chorizo, fresh seafood, and saffron-infused rice creates a colorful, flavorful one-pan meal ideal for family dinners or entertaining guests.
Ingredients
Scale
Rice and Broth
- 1 ½ cups short-grain bomba rice (or other short-grain rice)
- 4 cups warm chicken broth
- A pinch of saffron threads
Seafood and Meat
- 1 cup mussels, cleaned
- 1 cup shrimp, peeled and deveined
- 1 cup squid rings
- 1 cup clams, cleaned
- 150g chorizo sausage, sliced
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2–3 ripe tomatoes, diced
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Spices and Oils
- 3 tbsp olive oil
- 1 tsp smoked paprika
Instructions
- Prepare the Sofrito Base: Heat olive oil in a wide paella pan or large skillet over medium heat. Sauté finely chopped onions, garlic, and diced bell peppers until soft and fragrant. Add diced tomatoes and cook until they break down into a thick, rich sauce called sofrito, forming the flavorful base of the dish.
- Cook the Chorizo: Add the sliced chorizo to the pan and brown slightly, allowing it to release smoky, spicy oils and infuse the paella with bold flavor.
- Toast the Rice and Add Spices: Stir in the rice and coat it thoroughly with the sofrito and chorizo oils to develop a nutty flavor. Add smoked paprika and saffron threads, stirring well to evenly distribute spices and vibrant color.
- Pour in the Broth and Simmer: Slowly pour in warm chicken broth and bring to a gentle simmer. Spread the rice evenly in the pan and avoid stirring from this point to allow the socarrat, the prized crust, to form on the bottom.
- Add the Seafood: Nestle shrimp, mussels, clams, and squid into the rice. Cover loosely and cook until the rice is tender and the shellfish have opened, indicating they are fully cooked.
- 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 to brighten every bite before serving.
Notes
- Use a wide, shallow pan to ensure even cooking and proper socarrat formation.
- Do not stir the rice after adding broth; this helps create the traditional paella crust.
- Bloom saffron threads in warm broth before adding for richer color and flavor.
- Use the freshest seafood possible for the best taste and texture.
- Allow the paella to rest after cooking to enhance flavor melding and texture.
- Leftovers keep well refrigerated for up to 3 days; reheat gently with broth to prevent drying.
- Recipe is naturally gluten-free when using gluten-free chorizo and broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 150 mg
Keywords: paella, spanish paella, seafood paella, chorizo paella, saffron rice, spanish cuisine, one-pan meal, gluten-free