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.