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Seafood and Chorizo Paella

This dish is similar to a paella we made in Barcelona. The recipe is lightly adapted from a Sur la Table cooking class.
Course: Main Course
Cuisine: Spanish
Keyword: paella, rice, spanish cuisine, stovetop
Servings: 6

Ingredients

  • 6 ounces Spanish chorizo, cut into 1/4-inch rounds (cured cooked sausage)
  • 2 Tablespoons olive oil extra virgin
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 Tablespoon saffron threads (a large pinch)
  • 1 teaspoon sweet or smoked paprika
  • 14 ounce can diced tomatoes (with juice)
  • 2 cups Arborio, Valencia or Bomba rice
  • 1 teaspoon kosher salt
  • 1/2 cup dry white wine
  • 3-1/2 cups low-sodium chicken broth (warm)
  • 7 ounce jar roasted red peppers (drained and sliced)
  • 1 pound large raw shrimp (peeled and deveined)
  • 1 pound frozen seafood blend (may substitute fresh clams and/or mussels if desired, scrubbed and debearded)
  • 2 Tablespoons fresh parsley, chopped
  • lemon wedges for serving

Instructions

  • Heat a large paella pan (or flat skillet) over medium-high heat. Add the chorizo and cook until slightly brown (approximately 2-3 minutes). Remove the chorizo from the pan and set aside.
  • There should be some fat left in the pan from the sausage. If not, add 1-2 tablespoons of olive oil. Add onion to the pan and cook until softened (about 5 minutes).
  • Add the garlic, paprika and saffron and cook about 1 minute.
  • Add the tomatoes and cook about 3 minutes, until the color has darkened slightly. Scrape any browned bits from the bottom of the pan. Stir the rice and salt into the tomato mixture.
  • Add the wine and warmed chicken stock. Stir to combine. Arrange rice mixture in an even layer in the skillet. Sprinkle the chorizo slices on top, reduce heat to medium-low and cover the pan.
  • It is important to avoid stirring or disturbing the rice until most of the liquid is absorbed and you can hear the rice "crackling" (about 10-12 minutes).
  • Add the roasted red peppers, shrimp, seafood blend (or fresh seafood) to the pan, tucking them into the rice.
  • Cook on a low simmer until heated through (if using fresh seafood, simmer until clams and mussels are open); about 8-10 minutes.
  • The rice should be browning and a little crispy (not burnt) on the bottom.
  • Sprinkle with parsley and serve with lemon wedges.