Spanish Seafood Paella
This Spanish seafood paella is a classic one-pan dish made with short-grain rice, smoky chorizo, saffron, and a generous mix of seafood.
Ingredients
- 2 tablespoons olive oil
- 4 ounces chorizo, sliced
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 ½ cups short-grain rice
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads
- 4 cups chicken broth
- ½ cup crushed tomatoes
- ½ pound shrimp, peeled and deveined
- ½ pound mussels or clams, cleaned
- ½ pound white fish, cut into chunks
- ½ pound bay scallops
- ½ cup frozen peas
Instructions
- Heat olive oil in a large skillet or paella pan over medium heat. Add the chorizo and cook for 2-3 minutes until slightly crispy. Remove excess fat if needed.
- Add the onion to the pan and cook for 2-3 minutes until soft. Stir in the garlic and cook for another minute.
- Add the rice, smoked paprika, salt, and pepper. Stir for 1-2 minutes until the rice is lightly toasted and coated in the flavors.
- Pour in the broth, crushed tomatoes, and saffron. Stir to combine and bring to a simmer. Reduce heat to medium-low and let cook without stirring for about 15 minutes.
- Nestle the shrimp, mussels/clams, fish, and scallops into the rice. Cover and cook for another 10 minutes, or until the mussels/clams open, the shrimp turns pink, and the scallops are opaque.
- Sprinkle in the frozen peas and cook for 2 more minutes. Remove from heat and let it sit for 5 minutes. Garnish with parsley and serve with lemon wedges.
Nutrition
Notes
- Use a wide, shallow pan: A large skillet or paella pan allows the rice to cook evenly and develop flavor across the surface.
- Do not stir once simmering: Leaving the rice undisturbed helps it absorb the broth properly and prevents it from becoming gummy.
- Add seafood near the end: Shrimp, shellfish, and scallops cook quickly and should be added only during the final cooking stage.
- Check shellfish carefully: Discard any mussels or clams that do not open during cooking.
- Rest before serving: Let the paella sit for 5 minutes off the heat so the rice finishes absorbing liquid and sets.
- Serving Suggestions: Serve this paella with Arugula Fig Salad and Gluten-Free Focaccia.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!