Go Back
Spanish Seafood Paella with chorizo Recipe
Print Recipe
5 from 2 votes

Seafood Paella with Chorizo

One-pan dish with rice, vegetables, chorizo, and seafood
Cook Time42 minutes
Soaking Time30 minutes
Total Time1 hour 12 minutes
Course: dinner, lunch, Main Course
Cuisine: Mediterranean, Spanish
Keyword: gluten-free, one-pan meal, seafood
Servings: 4

Ingredients

  • 2 cups White rice Arborio, medium grain, or short grain
  • 1 tsp Saffron
  • ½ cup Extra virgin olive oil
  • 4 cloves Garlic
  • 1 Onion
  • 1 cup Flat leaf parsley plus extra for garnish
  • 2½ cups Chicken broth
  • 1 (14 oz) Chorizo fully cooked
  • 3 Tomatoes medium
  • 1 cup Peas frozen
  • ½ cup White wine
  • 10 oz Frozen seafood mix
  • 15 Frozen shrimp peeled and deveined
  • 1 Lemon
  • 1 tsp Salt

Instructions

  • Soak rice in water for 30 minutes. Soak saffron threads in 2 Tbsp hot water for 10 minutes.
  • Small dice onion and chop garlic cloves. In medium preheated pan, cook the onion and garlic in olive oil for 5 minutes.
  • Chop the parsley. Cut the chorizo and tomatoes into 1-inch pieces.
  • Add soaked rice, chopped parsley, and salt to the pan and cook for 2 minutes while stirring.
  • Add chicken broth, saffron with soaking water, chorizo, tomatoes, and peas. Stir to combine. Place the lid on, turn the heat down to low, and cook for 20 minutes.
  • Add seafood mix and shrimp to the top of the paella. Add juice of half a lemon and white wine. Do not stir from this point on. Place the lid back on and cook for an additional 15 minutes, until the rice and seafood are cooked through. Garnish with lemon slices and chopped parsley before serving.

Notes

  • For an economic substitute to saffron threads, use paella seasoning packets that include saffron, rather than turmeric. You can purchase these packets online or at stores.