Seafood Chorizo Paella

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


Step 1

Heat the pan, add the oil, brown the sausage and transfer to a bowl

Step 2

Add the onions, peppers and garlic and sauté for 3-5 minutes. Add the paprika, salt and pepper.

Step 3

Add the broth, saffron and tomato paste. Bring to a boil

Step 4

Stir in the rice, reduce the heat to low, cover and cook for 15 minutes – DO NOT STIR or REMOVE THE LID

Step 5

Arrange the sausage, clams, mussels then shrimp. Cover and let it cook for another 10 minutes until the shells open

Time Tips!

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.

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