There’s something magical about a perfectly cooked paella that brings people together around the table. Today, I’m excited to share my recipe for Spanish Chorizo and Seafood Paella, a dish that combines the rich flavors of the Mediterranean with the satisfaction of a one-pan meal. This version features a delightful mix of seafood and spicy chorizo, creating a harmonious blend that’s both authentic and approachable.
Ingredients
- 2 cups Bomba or Calasparra rice (Valencia rice can be substituted)
- 4 cups seafood stock
- 1 pound mixed seafood (shrimp, mussels, and calamari)
- 8 ounces Spanish chorizo, sliced
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 medium tomatoes, diced
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads
- 3 tablespoons olive oil
- 1 lemon, cut into wedges
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat your paella pan or large skillet over medium heat. Add olive oil and chorizo, cooking until it releases its oils and becomes slightly crispy (about 5 minutes). Remove and set aside.
- In the same pan, sauté onions until translucent (about 5 minutes). Add garlic and cook for another minute.
- Add diced tomatoes and bell peppers. Cook until vegetables have softened and created a thick sauce (about 10 minutes).
- Stir in the rice, coating it well with the vegetable mixture. Add paprika and crumbled saffron threads.
- Pour in the hot seafood stock. Bring to a boil, then reduce heat to low. Avoid stirring from this point forward.
- After 10 minutes, arrange the seafood and reserved chorizo on top of the rice. Continue cooking for another 10-15 minutes until rice is tender and a slight crust (socarrat) forms on the bottom.
- Remove from heat, cover with foil, and let rest for 5-10 minutes.
- Garnish with parsley and lemon wedges before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 people
Recipe Notes
- Don’t skip the resting time – it allows the flavors to meld and the rice to achieve the perfect texture.
- The socarrat (crispy bottom layer) is prized in paella – if it starts forming before the rice is fully cooked, lower the heat slightly.
- If you can’t find Spanish chorizo, don’t substitute Mexican chorizo – instead, use kielbasa with an extra pinch of smoked paprika.
- Fresh seafood is best, but frozen works well too – just thaw completely and pat dry before using.
- The authenticity of paella comes from letting it cook undisturbed – resist the urge to stir once the stock is added.
- If you’re using a different type of rice, you may need to adjust the liquid ratio slightly. Start with the recommended amount and add more hot stock if needed.
Spanish Chorizo and Seafood Paella
A recipe for Spanish Chorizo and Seafood Paella, a dish that combines the rich flavors of the Mediterranean with the satisfaction of a one-pan meal. This version features a delightful mix of seafood and spicy chorizo, creating a harmonious blend that's both authentic and approachable.
Ingredients
- 2 cups Bomba or Calasparra rice Valencia rice can be substituted
- 4 cups seafood stock
- 1 pound mixed seafood shrimp, mussels, and calamari
- 8 ounces Spanish chorizo sliced
- 1 large onion finely diced
- 4 garlic cloves minced
- 2 medium tomatoes diced
- 1 red bell pepper sliced
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads
- 3 tablespoons olive oil
- 1 lemon cut into wedges
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat your paella pan or large skillet over medium heat. Add olive oil and chorizo, cooking until it releases its oils and becomes slightly crispy (about 5 minutes). Remove and set aside.
- In the same pan, sauté onions until translucent (about 5 minutes). Add garlic and cook for another minute.
- Add diced tomatoes and bell peppers. Cook until vegetables have softened and created a thick sauce (about 10 minutes).
- Stir in the rice, coating it well with the vegetable mixture. Add paprika and crumbled saffron threads.
- Pour in the hot seafood stock. Bring to a boil, then reduce heat to low. Avoid stirring from this point forward.
- After 10 minutes, arrange the seafood and reserved chorizo on top of the rice. Continue cooking for another 10-15 minutes until rice is tender and a slight crust (socarrat) forms on the bottom.
- Remove from heat, cover with foil, and let rest for 5-10 minutes.
- Garnish with parsley and lemon wedges before serving.
