Spanish Seafood Paella
Transport your taste buds straight to the sun-drenched coasts of Spain with this vibrant and authentic Spanish Seafood Paella. Brimming with the fresh flavors of succulent shrimp, tender calamari, and sweet mussels, this one-pan dish is a true celebration of seafood. Featuring fragrant saffron threads, smoky Spanish chorizo, and tender bites of chicken, every spoonful unites bold, savory flavors with the subtle sweetness of saffron-infused rice. The secret lies in achieving the perfect **socarrat**, the golden, crispy layer of rice at the bottom of the pan. Garnished with fresh parsley and a refreshing squeeze of lemon, this classic paella is both a show-stopping main course and a delight for family-style dining. Perfect for weeknight indulgence or special gatherings, this crowd-pleasing recipe brings the rich culinary tradition of Spain right to your table!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 12 pieces Large shrimp (peeled and deveined, tails on)
- 12 pieces Fresh mussels (cleaned and debearded)
- 200 grams Calamari rings
- 300 grams Boneless, skinless chicken thighs (cut into bite-sized pieces)
- 150 grams Smoked Spanish chorizo (sliced)
- 1 medium Onion (finely diced)
- 4 cloves Garlic cloves (minced)
- 1 medium Red bell pepper (diced)
- 2 medium Tomatoes (grated or finely chopped)
- 1 teaspoon Spanish smoked paprika
- 0.5 teaspoons Saffron threads
- 4 cups Chicken stock (warm)
- 2 cups Short-grain rice (such as Arborio or Bomba)
- 0.5 cup Frozen peas
- 0.25 cup Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Heat the olive oil in a large, wide paella pan or wide, shallow skillet over medium heat.
Season the chicken pieces with salt and black pepper, then add them to the pan. Cook for 5-6 minutes until browned on all sides. Remove and set aside.
In the same pan, add the sliced chorizo and sauté for 3 minutes until slightly crispy. Remove and set aside with the chicken.
Add the diced onion, garlic, and red bell pepper to the pan. Cook for 5-6 minutes until softened and fragrant.
Stir in the grated tomatoes, paprika, and saffron threads. Cook for 3-4 minutes until the mixture slightly thickens.
Add the rice to the pan, stirring well to coat the grains in the tomato mixture.
Pour in the warm chicken stock and stir gently to evenly distribute the rice. Bring the mixture to a boil, then reduce the heat to medium-low.
Return the cooked chicken and chorizo to the pan, nestling them into the rice. Do not stir the rice any further to allow the socarrat (crispy bottom layer) to form.
After 10 minutes of cooking, arrange the shrimp, mussels, and calamari rings over the rice. Cover the pan with aluminum foil or a lid and cook for an additional 10-15 minutes, until the seafood is cooked through and the mussels have opened (discard any that remain closed).
Sprinkle the frozen peas over the top during the last 5 minutes of cooking.
Remove the pan from heat and let it rest for 5 minutes, covered, to allow the flavors to meld.
Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 9.4 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 173 mg | 13% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1431 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
