Imagine a culinary journey that captures the vibrant spirit of Spanish cuisine in a single, mouthwatering dish. Our Seafood and Chorizo Paella is not just a meal—it's an experience that will make your taste buds dance with excitement! This show-stopping recipe combines the smoky richness of chorizo, the delicate sweetness of fresh seafood, and the perfect texture of perfectly cooked rice, creating a feast that's both impressive and surprisingly easy to prepare.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 1/2 pound chorizo, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients and ensuring they are prepped and ready to use. This includes slicing the chorizo, chopping the onion and bell pepper, mincing the garlic, and cleaning the mussels.
- In a large, deep skillet or paella pan, heat a splash of olive oil over medium heat. Once the oil is hot, add the sliced chorizo. Cook for about 5 minutes, stirring occasionally, until the chorizo is browned and has released its flavorful oils.
- Add the chopped onion and bell pepper to the pan. Sauté for another 5 minutes, or until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Next, add the Arborio rice to the pan, stirring well to coat the rice with the oil and flavors from the chorizo and vegetables. Cook the rice for 2-3 minutes, allowing it to toast slightly.
- Pour in the chicken broth and add the smoked paprika. Stir everything together and bring the mixture to a gentle simmer. Season with salt and pepper to taste.
- Once the broth is simmering, reduce the heat to low and cover the pan. Allow the rice to cook for about 15 minutes, without stirring, until most of the liquid is absorbed.
- After 15 minutes, gently fold in the shrimp and mussels. Cover the pan again and cook for an additional 10 minutes, or until the shrimp are pink and the mussels have opened. Discard any mussels that do not open.
- Once cooked, remove the pan from heat and let it rest, covered, for about 5 minutes. This will allow the flavors to meld and the rice to finish cooking.
- Before serving, garnish the paella with freshly chopped parsley for a pop of color and added freshness. Serve the paella directly from the pan, encouraging everyone to dig in!
Tips
- Use Authentic Ingredients: Invest in high-quality Spanish chorizo and Arborio rice for the most authentic flavor profile.
- Don't Stir the Rice: Unlike other rice dishes, paella requires minimal stirring to develop the coveted crispy bottom layer called "socarrat".
- Choose a Wide, Shallow Pan: A traditional paella pan helps distribute heat evenly and allows rice to cook uniformly.
- Fresh Seafood is Key: Select the freshest shrimp and mussels possible for the best taste and texture.
- Let It Rest: Always allow your paella to rest for 5-10 minutes after cooking to let flavors meld and rice absorb remaining moisture.
- Garnish Generously: Fresh parsley not only adds color but brings a bright, fresh note to the rich dish.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 35g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 250mg
