Seafood Chorizo Paella. Full of flavor, fresh seafood and aromatics. Tip- It’s only perfect if you get the rice on the bottom of the pan crispy. And I did!!! The broth was also a major component of seasoning and flavor. Instead of pouring the goodness from my last seafood boil down the disposal, I ran it through a cheesecloth and tossed it in freezer.
- 3 tbsp + 1 tbsp olive oil
- 1 lb large shell on raw shrimp
- 1 lb littleneck or steamer clams, scrubbed
- 1/2 lb mussels, scrubbed
- 2 Links of Spanish Chorizo (12oz), sliced
- Salt/freshly ground black pepper if needed
- 1 tsp smoked paprika
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1/2 cup red bell pepper, diced
- 2T tomato paste
- 4 cups seafood broth
- 2 cups Arborio rice (or yellow rice)
- Pinch saffron threads (skip if you use yellow rice it’s already added but it won’t hurt.)
- 1/4 cup chopped parsley
Heat the pan, add the oil, brown the sausage and transfer to a bowl
Add the onions, peppers and garlic and sauté for 3-5 minutes. Add the paprika, salt and pepper.
Add the broth, saffron and tomato paste. Bring to a boil
Stir in the rice, reduce the heat to low, cover and cook for 15 minutes – DO NOT STIR or REMOVE THE LID
Arrange the sausage, clams, mussels then shrimp. Cover and let it cook for another 10 minutes until the shells open
Pot – use a heavy pot, preferably cast iron with a lid. I used a 15” braiser for this one.
Seafood – fresh is better, but if you can’t find it head over to the frozen section. Look for one that has mussels, shrimp, scallops and squid. In this picture I used both because I lucked up and found fresh but had already thawed the frozen. If you use frozen, thaw, rinse and pat it dry.
Rice – it’s scary I know. If you’re using Arborio, RINSE it. My store was out so pictured is yellow rice that was pre-seasoned.