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Cozy Spanish Paella with Seafood and Chorizo

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A warm and comforting Spanish paella featuring smoky chorizo and a mix of seafood, perfect for cozy dinners and easy enough for beginners.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 6 ounces Spanish chorizo, sliced
  • 1 pound seafood mix (shrimp, mussels, squid), fresh or frozen
  • 1 1/2 cups short-grain rice (bomba or arborio)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 medium tomato, grated or finely chopped
  • 4 cups chicken broth or seafood stock, warm
  • A pinch of saffron threads, soaked in 2 tablespoons warm water
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. Pour about 2 tablespoons of warm water into a small bowl, add the saffron threads, and let them steep for 10 minutes to release their color and aroma.
  2. Heat 2 tablespoons of olive oil in a paella pan over medium heat. Add sliced chorizo and cook for 3-4 minutes until it releases its oils and starts to brown. Remove chorizo and set aside, leaving the oil in the pan.
  3. Add chopped onion and red bell pepper to the pan. Cook for 5 minutes until softened and fragrant. Stir in minced garlic and cook for another minute, avoiding burning.
  4. Stir in grated tomato and cook for 2-3 minutes until it thickens slightly. Sprinkle in smoked paprika, salt, and black pepper.
  5. Add 1 1/2 cups of short-grain rice and stir into the mixture, toasting for about 2 minutes to help absorb flavors.
  6. Slowly pour in 4 cups of warm chicken or seafood broth along with the soaked saffron and its water. Stir gently to distribute evenly.
  7. Bring mixture to a gentle boil, then reduce heat to medium-low. Arrange shrimp, mussels, and squid on top. Cook uncovered for 15-20 minutes without stirring.
  8. After about 10 minutes, scatter the cooked chorizo back over the paella to meld flavors.
  9. Check rice for tenderness; it should be tender but slightly firm. If too dry, add a splash of broth and cover loosely for a couple more minutes.
  10. For socarrat, increase heat for the last 2-3 minutes until a gentle crackling sound is heard. Be careful not to burn.
  11. Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

Notes

Do not stir the rice once the broth is added to develop the socarrat crust. Use medium to medium-low heat after boiling to ensure even cooking. Slice chorizo thinly and sauté until slightly crisp for best flavor. Patience is key for perfect texture and socarrat. Prep all ingredients before cooking for smooth workflow.

Nutrition

Keywords: paella, Spanish paella, seafood paella, chorizo, comfort food, saffron rice, easy paella recipe, authentic paella, seafood and chorizo

Find it online: https://evabake.com/cozy-spanish-paella-with-seafood-and-chorizo-easy-authentic-recipe-for-beginners/