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Spanish Paella with Seafood and Chorizo

Spanish Paella with Seafood and Chorizo
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Experience the vibrant and savory flavors of Spanish Paella with Seafood and Chorizo, a rich one-pan dish combining golden saffron-infused rice, fresh seafood, and smoky chorizo. Perfectly balancing spice, texture, and color, this traditional Spanish recipe delivers a comforting, flavorful meal ideal for sharing with family and friends.

Ingredients

Scale

Spices and Rice

  • 1/2 teaspoon saffron threads
  • 1 1/2 cups short-grain rice (such as Bomba or Arborio)

Seafood and Meat

  • 200g mussels, cleaned
  • 200g shrimp, peeled and deveined
  • 150g squid rings
  • 150g chorizo, diced

Liquids and Broth

  • 4 cups warm chicken broth

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 2 medium tomatoes, diced

Oils and Garnishes

  • 3 tablespoons olive oil
  • Fresh parsley, chopped (for garnish)
  • 1 lemon, cut into wedges (for garnish)

Instructions

  1. Prepare the Base: Heat olive oil in a wide paella pan or large skillet over medium heat. Add diced chorizo and sauté until it releases its smoky oils and begins to crisp, about 5 minutes. Remove and set aside. In the same pan, cook chopped onion, bell peppers, and garlic until softened and fragrant.
  2. Add the Rice and Saffron: Stir in the short-grain rice, coating each grain with the flavorful oil and vegetables. Sprinkle in crushed saffron threads, then add diced tomatoes. Cook together for 2 minutes to infuse the rice with flavor.
  3. Pour in Broth and Simmer: Pour warm chicken broth into the pan and bring to a gentle simmer. Avoid stirring from this point to allow the development of the socarrat, the prized crispy bottom layer. Let the rice cook, absorbing the broth, for about 15 minutes.
  4. Cook the Seafood: Nestle shrimp, mussels, and squid into the partially cooked rice. Cover the pan with a lid or foil and steam until the seafood is just cooked through, about 10 minutes. Return the cooked chorizo to the pan in the last moments of cooking.
  5. Rest and Garnish: Turn off the heat and let the paella rest for 5 minutes to meld flavors and settle the texture. Sprinkle chopped fresh parsley and squeeze lemon juice over the top just before serving.

Notes

  • Choose fresh, high-quality seafood for the best flavor and texture.
  • Avoid stirring after adding broth to allow the socarrat crust to properly form.
  • Use a wide, shallow pan like a traditional paella pan or a large flat skillet for even cooking.
  • Lightly crush saffron threads and steep in warm broth before adding for maximum aroma and color.
  • Patience is key: let the dish rest after cooking to fully develop flavor and texture.

Nutrition

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

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