Seafood Chorizo Paella
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
45 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
Description
This paella starts by browning Spanish chorizo in olive oil, then sautéing onion, red bell pepper, smoked paprika, and garlic to build a savory base. White wine is added and reduced before diced fire-roasted tomatoes, seafood broth, clam juice, saffron, chorizo, and bomba rice are combined and simmered covered to cook the rice and develop a crispy bottom layer.
Frozen green peas are stirred in near the end, followed by adding large shrimp, clams, and mussels, which steam until just cooked. Fresh parsley and lemon wedges are incorporated for garnish. The resulting dish balances the spicy, smoky flavor of chorizo with fresh seafood and aromatic spices. The variety of textures from tender rice, firm seafood, and crisp veggies makes this paella distinctive and satisfying.
Important preparation notes include choosing Spanish chorizo for ease, handling live shellfish carefully to ensure freshness, and mindful reheating methods to prevent overcooking seafood. The recipe creates an impressive dish appropriate for special meals or shared gatherings.
Ingredients
- 4 tablespoons olive oil (divided)
- 1 pound Shrimp large, shell on, raw
- 1 pound littleneck clams scrubbed, or steamer clams
- 1/2 pound mussels (scrubbed)
- 2 links spanish chorizo (12oz (see note #1), sliced)
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 2 teaspoons smoked paprika
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 large red bell pepper (diced)
- 14.5 ounces diced tomatoes 1 can, fire roasted
- 4 cups seafood broth
- 1/4 cup clam juice (see note #2)
- 1/4 cup white wine dry
- 2 cups bomba rice or arborio rice
- Pinch saffron threads
- 1/2 cup green peas frozen
- 1/4 cup parsley chopped
- lemon for garnish, wedges
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.
Notes
- Use Spanish chorizo, which is par-cooked; if using Mexican chorizo, cook thoroughly before adding.
- If clam juice is unavailable, replace with an additional 1/4 cup seafood broth.
- Purchase live clams and mussels on ice and keep refrigerated until use; discard any open before cooking.
- Scrub shellfish thoroughly under cold water to remove grit.
- Shell-on shrimp contribute flavor but require peeling before eating; peeled shrimp can be substituted.
- For reheating, remove clams and mussels to avoid toughening; reheat paella then mix cooked seafood back in.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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