Seafood Chorizo Paella
User Reviews
4.5
285 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Calories
998 kcal
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Cuisine
Spanish
Seafood Chorizo Paella
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This easy seafood paella recipe with chorizo is the perfect way to feed a big family. A flavorful paella base with vegetables, crispy rice (thanks to the cast iron skillet), layered with shrimp, clams, and mussels on top. This shrimp, clam, mussel, and chorizo paella recipe is a flavor party in a skillet.
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Ingredients
- 4 tablespoons olive oil (divided)
- 1 pound large shell on raw shrimp
- 1 pound littleneck or steamer clams (scrubbed)
- 1/2 pound mussels (scrubbed)
- 2 links Spanish chorizo (12oz (see note #1), sliced)
- Salt/freshly ground black pepper to taste
- 2 teaspoons smoked paprika
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 large red bell pepper (diced)
- 14.5 ounces fire roasted diced tomatoes (1 can)
- 4 cups seafood broth
- 1/4 cup clam juice (see note #2)
- 1/4 cup dry white wine
- 2 cups Bomba or Arborio rice
- Pinch saffron threads
- 1/2 cup frozen green peas
- 1/4 cup chopped parsley
- Lemon wedges (for garnish)
Instructions
- Heat 3 tablespoons oil in a large cast iron skillet or paella pan over med/high heat, add chorizo and sauté until browned about 4 minutes. Using a slotted spoon, remove and set aside leaving juices in pan.
- Lower heat to medium and add in diced yellow onion, red bell pepper, smoked paprika, pinch of salt & pepper. Sauté for 3-4 minutes until onions and peppers begin to soften. Add in the minced garlic and cook an additional minute until fragrant. Add 1/4 dry white wine and allow alcohol to cook off and liquid to reduce by half, about 2 minutes.
- Add in the can of diced tomatoes, seafood broth, and clam juice. Bring to a boil. Add in a pinch of saffron threads, chorizo, and rice. Stir the rice once so that the liquid is covering, lower the heat to low, cover, and simmer undisturbed for 15 minutes. (This allows rice to get crispy layer on the bottom).
- After 15 minutes, remove the cover, and there should still be liquid that hasn't absorbed yet. Add in the frozen peas, stir to combine. Then add the seafood on top, with the opening of the clams/mussels facing up for them to easily open. Cover and cook an additional 15-20 minutes, until the clams/mussels have opened, and shrimp are pink/cooked through. Discard any mussels that have not opened. If clams are still shut, take a knife and try to wiggle it open to see if the muscles release and it opens.
- Remove from heat, top with freshly chopped parsley, serve with fresh lemon wedges and a bowl to discard shells in.
Equipments used:
Notes
- Chorizo: There are different types of chorizo. Spanish/Portuguese chorizo is par-cooked and what I use in this recipe. Mexican chorizo is raw and used crumbled, if you use Mexican chorizo, you will have to fully cook it before proceeding with the rest of the recipe.
- Clam juice: If you can not find clam juice, add an additional 1/4 cup of seafood broth.
- Buying seafood: When purchasing clams and mussels, ask for ice on the side if your grocery offers. Clams and mussels are still living, so you want to get them out of the packaging as soon as you get home. Put them in a bowl on ice and place in refrigerator until ready to use. Use day of.
- Prepping seafood: Ensure the clams and mussels are all closed when purchased. If they are open before being cooked, that means they have already died and you need to discard them. You can also give them a smell, they should not smell fishy. A bad clam or mussel can ruin the dish! Gently scrub them with a brush to get rid of any grit on the shells under cold water.
- Shrimp: I use shell-on shrimp for this paella. The shells give the broth an additional seafood flavor layer. You'll have to peel them as you eat or you can substitute already peeled shrimp.
- Reheating: You can reheat steamed clams and mussels, but you have to exercise care or else they will become tough and rubbery. I recommend removing them from the paella, reheating the paella (minus the clams/mussels), then once the rest of the dish is heated, remove them from the shells and mix into the dish. The warmth of the dish will heat the clams and mussels without overcooking them.
Nutrition Information
Show Details
Calories
998kcal
(50%)
Carbohydrates
99g
(33%)
Protein
55g
(110%)
Fat
39g
(60%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
258mg
(86%)
Sodium
448mg
(19%)
Potassium
709mg
(20%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
3115IU
(62%)
Vitamin C
72mg
(80%)
Calcium
146mg
(15%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 998 kcal
% Daily Value*
| Calories | 998kcal | 50% |
| Carbohydrates | 99g | 33% |
| Protein | 55g | 110% |
| Fat | 39g | 60% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 258mg | 86% |
| Sodium | 448mg | 19% |
| Potassium | 709mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 3115IU | 62% |
| Vitamin C | 72mg | 80% |
| Calcium | 146mg | 15% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
285 reviews
Excellent
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