Seafood Paella with Chorizo Recipe
This Seafood Paella with Chorizo doesn’t scrimp on any ingredient—shrimp, calamari, mussels, and enough chorizo to deeply flavor the dish without overwhelming it. This is one of our favorite seafood dishes of all time.
PREP TIME
10 mins
COOK TIME
40 mins
SERVINGS
8
Ingredients
- 1/4 cup olive oil
- 1 onion, diced
- 1 head garlic, minced
- 1 red bell pepper, diced
- 3-4 medium-sized tomatoes, diced
- 2 bay leaves
- 1 Tbsp smoked paprika
- 1 pinch saffron
- 2 cups arborio rice
- 5 cups seafood stock
- 1 cup dry white wine
- 8 oz chorizo
- 1/2 cup fresh parsley, divided
- 3/4 cup frozen peas
- 12 oz large shrimp, raw
- 1 lb calamari rings, raw
- 16-18 mussels (~3/4 lb)
- Lemons, for garnish
COOKING INSTRUCTIONS:
Seafood Paella with Chorizo
- Using a large skillet, heat oil over medium heat. Add peppers and onions and cook until tender. Add chorizo and, using a spatula, break apart into smaller pieces and cook until browned. Add tomato, bay leaf, paprika, saffron, salt, and pepper. Stir and cook for 5 minutes. Add wine and cook until reduced by about half.
- Add in arborio rice and 1/4 cup chopped parsley to skillet and stir to coat rice completely.
- Slowly pour in broth and jiggle the pan creating an even layer. Do not stir rice anymore after this point. Bring mixture to a boil and reduce heat to medium-low.
- Cook 15-18 minutes uncovered or until only a small amount of liquid remains visible. Begin to nestle shrimp, calamari, and mussels into rice, making sure each mussel’s hinge points downward.
- Sprinkle peas on top and cook for an additional 5 minutes. Liquid should be absorbed and rice on top should be tender.
- Remove pan from burner, cover with a towel, and allow to rest for 10 minutes. Garnish with the remaining parsley and fresh lemons. Serve.
PAIRINGS:
Seafood Paella with Chorizo
Rosé Garnacha
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