Ultimate Seafood & Chorizo Paella
This Ultimate Seafood & Chorizo Paella is a vibrant and flavorful dish that pays homage to its Spanish roots. This one-pot wonder combines succulent seafood, spicy Spanish chorizo, and perfectly cooked rice infused with aromatic saffron. Each bite captures the essence of the Mediterranean, making it a perfect centerpiece for gatherings or a family feast. The dish is traditionally cooked in a paella pan, allowing the bottom layer of rice to develop a crispy socarrat, which adds texture and depth to the dish. Accompanied by a zesty homemade Aioli, this paella is sure to impress your guests and tantalize their taste buds.
10
Servings
N/A
Calories
33
Ingredients
Ingredients
medium shrimp
1 lb (peeled and deveined)
jumbo shrimp
10 (peeled and deveined)
onion
1 (quartered)
garlic cloves
2 (minced)
carrot
1 (sliced)
parsley
3-4 sprigs (for bouquet garni)
bay leaf
1/3-1/2 (for bouquet garni)
thyme
2 sprigs (for bouquet garni)
leek
1 (white portion only, rinsed)
cloves
2 (for bouquet garni)
chicken broth or water
6 cups (for paella)
salt
1 1/2 teaspoons (to taste)
littleneck clams
24 (soaked to remove sand)
dry white wine
1 cup (for steaming clams)
garlic cloves
2 (crushed for steaming clams)
onions
2 tablespoons (chopped for steaming clams)
saffron threads
3/4 teaspoon (crumbled)
olive oil
1 teaspoon (for sautéing)
Spanish chorizo
1 lb (sliced)
white fish (monkfish, halibut, yellowtail)
1 1/2 lbs (cut into 2-inch pieces)
olive oil
2 tablespoons (for frying fish)
olive oil
1/3 cup (for sautéing)
onion
1 medium (chopped for paella)
garlic cloves
8 (minced for paella)
red bell pepper
1 (roasted, peeled, cut into strips)
tomatoes
3 (halved, seeded, and grated)
Spanish paprika
1 tablespoon (for flavor)
salt
1/2 teaspoon (to taste)
medium-grain Valencia rice
3 cups (for paella)
bay leaf
1 (crumbled)
peas
1 1/2 cups (thawed frozen or lima beans)
green beans
1 1/2 cups (cut into 2-inch pieces and blanched)
mussels
18 (scrubbed and debearded)
Instructions
1
Start by peeling and deveining the medium shrimp, reserving the shells for the broth.
2
Gather parsley, bay leaf, thyme, leek, and cloves into a bouquet garni and secure it with kitchen twine.
3
In a large pot, combine quartered onion, minced garlic, sliced carrot, bouquet garni, and chicken broth (or water). Bring to a boil, then reduce heat and simmer for 45 minutes, allowing the flavors to meld.
4
Strain the broth through a fine-mesh strainer, discarding solids, and adjust seasoning with salt. Set aside.
5
In a separate medium pot, place littleneck clams, white wine, crushed garlic, and chopped onion. Bring to a boil, reduce to a simmer, cover, and cook for about 5-6 minutes until clams open. Remove from heat, cool slightly, and extract the clams from their shells. Strain the liquid and combine it with the shrimp broth to measure 7 cups total. Adjust salt seasoning if needed.
6
In a small saucepan, heat the reserved broth and stir in crumbled saffron. Set aside.
7
In a large skillet over medium-high heat, add 2 tablespoons of olive oil and sliced chorizo. Cook until browned and crispy on all sides, about 10 minutes. Remove from heat and cut into 1/2-inch slices.
8
Season the fish pieces with salt. In the same large skillet, heat another 2 tablespoons of olive oil over medium-high heat. Add the fish pieces and sear for about 1 minute on each side until opaque. Remove to a platter. Add medium shrimp to the skillet and cook, stirring, until just pink, about 1 minute. Transfer shrimp to the platter.
9
Add more olive oil if necessary, then sauté the chopped onion in the skillet until it begins to slightly color. Meanwhile, bring the reserved saffron broth to a gentle simmer.
10
To the onion, add the minced garlic and roasted red bell pepper, cooking for 30-60 seconds, being careful not to let the garlic burn.
11
Stir in the grated tomatoes, smoked paprika, and additional salt, cooking until fragrant, around 2-3 minutes.
12
Add the cooked chorizo, stirring everything together, then add the medium-grain Valencia rice, stirring to coat it well with the oil and flavor.
13
Add the crumbled bay leaf, thawed peas, and blanched green beans. Pour in the saffron broth and arrange mussels across the top, pressing them down slightly.
14
Finally, decorate the surface with clams, shrimp, and fish without disturbing the rice. Allow to cook uncovered at a gentle simmer for 20-24 minutes until the broth is absorbed and the rice is fully cooked.
15
Once done, remove from heat, cover the paella with foil to steam for an additional 10-15 minutes before serving. Enjoy with a side of homemade garlic aioli.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Seafood & Chorizo Paella?
It is a vibrant Spanish one-pot dish combining succulent seafood, spicy Spanish chorizo, and Valencia rice infused with aromatic saffron.
How many servings does this recipe provide?
This recipe is designed to serve 10 people.
What type of rice is best for this paella?
A medium-grain Valencia rice is recommended for its ability to absorb the broth and maintain its texture.
What is 'socarrat' in the context of paella?
Socarrat is the delicious, crispy bottom layer of rice that develops when the paella is cooked traditionally in a paella pan.
What seafood is included in this dish?
The dish features medium and jumbo shrimp, littleneck clams, mussels, and white fish such as monkfish or halibut.
Can I use water instead of chicken broth for the base?
Yes, you can use either chicken broth or water to create the shrimp-infused broth.
What is the purpose of the bouquet garni in this recipe?
The bouquet garni, containing parsley, bay leaf, thyme, leek, and cloves, is used to infuse the broth with deep herbal flavors.
How should I prepare the shrimp?
Peel and devein the shrimp, but be sure to reserve the shells to flavor the cooking broth.
How do I prepare the littleneck clams?
Soak them to remove sand, then steam them in white wine with garlic and onions until they open.
What kind of chorizo should be used?
The recipe calls for 1 pound of Spanish chorizo, which should be sliced and browned until crispy.
What kind of white fish is recommended?
Firm white fish like monkfish, halibut, or yellowtail are ideal as they hold their shape during cooking.
How much saffron is needed?
Use 3/4 teaspoon of crumbled saffron threads, which should be stirred into the heated broth.
How long does the homemade broth need to simmer?
The initial broth with aromatics and shrimp shells should simmer for about 45 minutes.
What is the total amount of liquid needed for the rice?
You should have a total of 7 cups of liquid, combining the strained shrimp broth and the clam steaming liquid.
How long should I sear the fish pieces?
Sear the fish for about 1 minute on each side until it becomes opaque.
How do I prepare the tomatoes for the paella base?
The tomatoes should be halved, seeded, and then grated.
What vegetables are added to the rice mixture?
The recipe includes roasted red bell pepper strips, thawed peas (or lima beans), and blanched green beans.
Do I need to cover the paella while it is simmering?
No, the rice should cook uncovered at a gentle simmer for 20-24 minutes until the broth is absorbed.
What should I do after the rice is finished cooking?
Remove the pan from the heat and cover it with foil to steam for an additional 10-15 minutes.
What is the recommended condiment for this dish?
It is traditionally served with a side of homemade garlic aioli.
How many mussels are used in the recipe?
The recipe calls for 18 mussels, which should be scrubbed and debearded before use.
Can I substitute the peas with something else?
Yes, you can use lima beans as an alternative to frozen peas.
How much garlic is used for the main paella base?
The main base uses 8 minced garlic cloves, in addition to the garlic used in the broth and clam steaming.
What spice gives paella its smoky flavor?
One tablespoon of Spanish smoked paprika is used to provide that signature flavor.
How do I know when the shrimp are done?
Cook the shrimp in the skillet for about 1 minute until they just turn pink.
What size should the green beans be?
The green beans should be cut into 2-inch pieces and blanched before being added.
What type of wine is best for steaming the clams?
A dry white wine is recommended for steaming the littleneck clams.
How do I arrange the seafood on the rice?
Decorate the surface with clams, shrimp, and fish once the broth is added, but do not disturb the rice underneath.
Is this dish considered a one-pot meal?
Yes, while some components are prepared separately, the final cooking happens in a single large skillet or paella pan.
What preparation is needed for the red bell pepper?
The red bell pepper should be roasted, peeled, and cut into strips before being added to the sauté.