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Spanish Paella with Seafood and Chorizo

Spanish Paella with Seafood and Chorizo
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This Spanish Paella with Seafood and Chorizo is a vibrant, flavor-packed one-pan dish combining fresh seafood, smoky chorizo, fragrant saffron rice, and colorful vegetables. It delivers an authentic taste of Spain’s sunny coastlines with a perfect balance of textures and aromas, making it ideal for sharing with family and friends or enjoying a festive meal at home.

Ingredients

Scale

Rice and Spices

  • 1 1/2 cups short-grain rice (such as Bomba or Calasparra)
  • 1/2 teaspoon saffron threads
  • 1 teaspoon smoked paprika (optional for extra spice)

Seafood and Proteins

  • 8 oz shrimp, peeled and deveined
  • 12 mussels, cleaned
  • 6 oz squid rings
  • 6 oz Spanish chorizo, sliced

Vegetables and Aromatics

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1/2 cup peas (optional)

Liquids and Oils

  • 4 cups warm chicken broth (or vegetable broth for vegetarian option)
  • 3 tablespoons olive oil

Garnishes

  • Fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions

  1. Prepare the Base: Heat olive oil in a wide, shallow paella pan or large skillet over medium heat. Add diced onions and minced garlic, sautéing until fragrant and translucent. Add sliced chorizo and cook until its smoky oils are released. Then add diced bell peppers and cook until slightly softened.
  2. Toast the Rice and Add Spices: Stir in the short-grain rice, coating each grain with the oils and mixing well. Sprinkle saffron threads and smoked paprika over the rice, stirring gently to evenly distribute the colors and flavors.
  3. Incorporate the Broth: Slowly pour the warm chicken broth into the pan, spreading the rice evenly. Avoid stirring after this point to allow a crust (socarrat) to form on the bottom. Simmer gently so the rice absorbs the liquid and develops depth.
  4. Add Seafood: When the rice has mostly absorbed the broth but still has some liquid, nestle in shrimp, mussels, and squid rings. Cover the pan and steam until seafood is cooked through and mussels open their shells.
  5. Finishing Touches: Remove the pan from heat and let the paella rest briefly. Garnish with fresh chopped parsley and squeeze lemon juice over the top before serving.

Notes

  • Use a wide, flat paella pan for even cooking and authentic socarrat formation.
  • Control heat carefully on medium-low to avoid burning or drying out the rice.
  • Use the freshest seafood possible for best flavor and quality.
  • Rest the paella off heat to meld flavors and finish cooking the rice.
  • This recipe is naturally gluten-free. Verify broth labels to ensure they are gluten-free as well.
  • For vegetarian variation, replace seafood and chorizo with artichokes, green beans, and roasted red peppers; use vegetable broth.
  • Frozen seafood can be used if thawed gently before cooking.

Nutrition

Keywords: Spanish paella, seafood paella, chorizo paella, saffron rice, Mediterranean recipe, gluten free, seafood recipe

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