If you’ve ever dreamed of capturing the vibrant spirit and bold flavors of Spain in your own kitchen, then this Classic Spanish Paella with Seafood and Chorizo Recipe is exactly what you need. It’s a stunning one-pan wonder where tender chicken and smoky chorizo mingle perfectly with fresh shrimp, mussels, and beautifully seasoned saffron rice. Every bite bursts with layers of texture and rich Mediterranean sunshine, making it the perfect centerpiece for a joyful gathering or an unforgettable family dinner. Trust me, once you make this paella, it’ll quickly become one of your favorite go-to dishes.
Ingredients You’ll Need
These ingredients are deceptively simple but come together to create a symphony of flavors and colors. Each component plays a crucial role in building the authentic character of this paella, delivering that perfect balance of taste, texture, and aroma.
- 2 tablespoons olive oil: A silky, fruity base to sear the proteins and sauté the vegetables.
- 1 pound boneless, skinless chicken thighs: Tender, juicy pieces that add savory depth.
- ½ teaspoon Kosher salt: To season and enhance all the flavors as they develop.
- ¼ teaspoon freshly ground black pepper: Adds subtle heat and complexity.
- 8 ounces Spanish chorizo: The star smoky sausage that brings a spicy, rich kick.
- 1 onion, finely chopped: Builds a sweet, aromatic base for the sofrito.
- 1 red bell pepper, finely chopped: Adds vibrant color and a touch of natural sweetness.
- 2 cloves garlic, minced: Essential for that warm, fragrant backbone.
- 2 tomatoes, peeled and diced: The juicy heart of the sofrito, giving brightness and body.
- 1½ cups short-grain Spanish rice (Bomba or Calasparra): Perfect for absorbing all those rich flavors without turning mushy.
- 4 cups low-sodium chicken broth, warmed: A savory liquid foundation that infuses the rice with richness.
- 1 pinch saffron threads: The magical spice that paints the dish golden and gives it that unmistakable aroma.
- ½ teaspoon smoked paprika: Adds depth and smoky warmth, complementing the chorizo perfectly.
- ½ cup finely chopped flat-leaf parsley: For freshness and a burst of green color, perfectly divided between cooking and garnish.
- ½ cup frozen peas: Pops of earthy sweetness and cheerful green color.
- 12 large shrimp, peeled and deveined: Juicy seafood that cooks quickly and balances the meatiness.
- 1 dozen mussels, scrubbed and debearded: Brings a briny, oceanic touch that ties everything together.
- Lemon wedges (optional): A bright, zesty finish that cuts through the richness.
How to Make Classic Spanish Paella with Seafood and Chorizo Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a large paella or deep skillet over medium heat. Season your chicken pieces with salt and pepper and brown them thoroughly, about 5 to 7 minutes. Browning builds layers of flavor and gives the chicken a lovely golden crust. Once cooked, set the chicken aside—you’ll add it back later for the perfect meld of tastes.
Step 2: Cook the Chorizo
In that same skillet, add your sliced Spanish chorizo. Cook until it’s beautifully browned and its fragrant oils have rendered out. This step releases that irresistible smoky aroma and flavor that’s so iconic in this dish. Remove the chorizo with the chicken and keep them both nearby.
Step 3: Sauté the Aromatics
Add a touch more olive oil if the pan looks dry, then toss in the finely chopped onion, red bell pepper, and garlic. Cook these gently until the onions turn translucent and soft. This base layer, often called sofrito, is a foundation—aromatic and rich, it’s where the essence of the dish starts to take shape.
Step 4: Build the Sofrito with Tomatoes
Stir in the peeled and diced tomatoes, letting them simmer down for about three minutes. This deepens the flavor and creates a thick, aromatic paste that clings to each grain of rice later. Push the sofrito to the sides, creating space to toast the rice in the pan’s center.
Step 5: Toast the Rice
Add the short-grain rice to the center and toast it lightly for a minute or two. This technique amplifies the nutty flavor and prepares the rice to absorb all the savory broth ahead. Then mix the rice into the sofrito, combining all those gorgeous flavors.
Step 6: Add Broth, Saffron, and Begin Cooking
Pour in the warm chicken broth along with a pinch of saffron threads. Spread the rice and vegetables evenly without stirring further once the broth hits the pan. This is crucial to develop the prized socarrat, the crispy rice crust on the bottom that’s every paella lover’s dream.
Step 7: Reintroduce Chicken and Chorizo, Season
Return the browned chicken and chorizo to the pan, sprinkle smoked paprika and half of the chopped parsley over everything, then gently shake or tilt the pan so all the ingredients settle nicely. This stage is all about layering the taste and infusing the rice with all those wonderful flavors.
Step 8: Simmer the Base
Let the paella simmer for about 15 minutes. During this time, the rice absorbs the broth and spices, swelling plump and fragrant. Resist the urge to stir—this keeps the layers intact and ensures the rice cooks evenly.
Step 9: Add Peas and Seafood
Scatter the peas across the rice, then artfully arrange the shrimp and mussels on top, pressing them in gently. Continue cooking for another 10 minutes until the shrimp turn opaque and the mussels open wide, releasing their juices. Discard any mussels that remain closed—they’re not safe to eat.
Step 10: Rest the Paella
Remove the pan from heat and cover it loosely with a lid or foil. Let your paella rest for about five minutes. This brief pause lets the flavors marry further and the rice finish steaming perfectly.
Step 11: Garnish and Serve
Sprinkle the remaining parsley over the top for a pop of fresh color, and don’t forget those lemon wedges on the side for anyone who loves a burst of citrus brightness. Your Classic Spanish Paella with Seafood and Chorizo Recipe is now ready to delight!
How to Serve Classic Spanish Paella with Seafood and Chorizo Recipe
Garnishes
Simple garnishes like fresh parsley and lemon wedges are fantastic because they bring freshness and acidity that brighten the whole dish. A sprinkle of smoked paprika on top can add an extra smoky touch, boosting the aroma and color appeal right before serving.
Side Dishes
This paella is quite the star, but pairing it with a crisp green salad dressed lightly with sherry vinegar or a plate of roasted seasonal vegetables can complement its richness perfectly. Crusty bread is also a wonderful side, perfect for soaking up every last bit of that fantastic liquid.
Creative Ways to Present
For a festive touch, serve your paella family-style right in the pan. This brings warmth to the table and encourages sharing. For a party twist, you could also portion it into individual mini skillets or shallow bowls, garnishing each with a sprig of parsley and lemon wedge for an elegant look.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover paella in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after a day, making it a delicious next-day lunch or dinner option.
Freezing
While paella is best enjoyed fresh, you can freeze leftovers for up to 1 month. Portion into freezer-safe containers and thaw overnight in the fridge before reheating. Keep in mind that seafood textures may change slightly after freezing.
Reheating
Reheat gently on the stovetop with a splash of broth or water to restore moisture, covered to steam through without drying out. Microwave reheating works too, but stirring midway helps heat it evenly while preserving the rice’s texture.
FAQs
Can I use a different type of rice for this paella?
For the authentic texture, short-grain Spanish rice varieties like Bomba or Calasparra are ideal because they absorb liquid beautifully without breaking down. If unavailable, Arborio rice is an okay substitute, though the final result may be creamier and less distinct.
Is it necessary to use saffron?
Saffron is what gives paella its signature golden color and delicate earthy aroma. While you can skip it or use turmeric as a budget-friendly alternative, it’s worth the splurge for an authentic Classic Spanish Paella with Seafood and Chorizo Recipe experience.
Can I make this paella fully on the stovetop?
Absolutely. A wide, heavy-bottomed skillet works perfectly. Just ensure you have enough room for everything to cook evenly and try to avoid stirring to encourage the beloved crispy crust.
What if I’m allergic to shellfish?
You can omit the shrimp and mussels and try substituting with other proteins like calamari or more chicken. Keep in mind that this changes the flavor profile slightly but can still deliver a delicious paella experience.
How do I know when the socarrat is ready?
The socarrat is the crispy, caramelized rice at the bottom of the pan. It forms when the paella is left undisturbed during cooking. You’ll notice a toasty aroma and a slight crunch when you scrape the bottom gently with a spoon—this is the prized part of the dish!
Final Thoughts
Making Classic Spanish Paella with Seafood and Chorizo Recipe is such a rewarding journey that fills your kitchen with incredible aromas and your table with vibrant life. It’s a dish that brings people together, making any meal feel like a festive celebration. So go ahead, gather your ingredients, and let this flavorful adventure brighten up your next dinner. You’ll be so glad you did!
