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Bold, aromatic and packed with fresh ingredients, seafood chorizo paella brings the taste of coastal Spain right into your kitchen. With tender shrimp, flavorful mussels and spicy chorizo layered over saffron-scented rice, this dish is a showstopper that’s easier to make than it looks. From the first bite of golden rice to the last burst of citrus and herbs, this recipe delivers both comfort and elegance. Perfect for weekend dinners or gatherings, it’s a meal worth sharing.

Easy seafood paella recipe with mussels and clams.

Seafood chorizo paella is packed with tender shrimp, mussels, chorizo, and saffron rice. It’s a bold and aromatic dish perfect for sharing with family or friends.

Also try fiesta chicken pasta bake, burrata with tomatoes and pesto, mushroom risotto or this spinach and red bean shakshuka.

A plate of traditional Spanish paella with mussels, shrimp, rice, peas, and chopped parsley is served in a white bowl—an easy seafood paella recipe perfect for any occasion.

Why You’ll Love It

Packed with flavor: Saffron, garlic and chorizo infuse every bite with rich taste.
Perfect for entertaining: A beautiful, shareable dish that impresses guests.
One-pan meal: Everything cooks together for easier prep and cleanup.
Customizable: Add your favorite seafood or veggies to make it your own.

A skillet of Seafood Chorizo Paella with mussels, rice, chorizo, herbs, and lemon wedges, garnished with fresh parsley.

Seafood Paella with Chorizo Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Mussels: Provide a briny, tender texture and seafood depth.
Chicken broth: Forms the base of the saffron-infused cooking liquid.
Butter: Used to sauté aromatics and build richness.
Onion and garlic: Aromatic base that enhances the overall flavor.
Saffron: Gives the dish its signature golden color and floral note.
Lemon: Brightens the dish and balances the richness.
White wine: Adds acidity and depth to the mussel broth.
Red bell pepper: Adds sweetness, color and crunch.
Chorizo sausage: Brings bold, smoky spice and richness.
Rice: Short-grain rice absorbs all the flavors for a creamy yet separate texture. Spanish rice is a good choice if you can find it because it’s short-grained and soaks up liquid well. This might be labeled as ‘arroz redonda’ (literally means ‘round rice’).
Canned tomatoes: Add moisture and a slight tang to the base.
Tabasco: Provides a gentle heat that complements the other spices.
Peas: A classic touch for color and sweetness.
Shrimp: Tender and juicy, added near the end to retain texture as they don’t need much cooking time.
Parsley: Fresh and herbaceous for garnish.

Flat lay of traditional Spanish paella ingredients: rice, shrimp, mussels, chorizo, peas, tomatoes, onion, lemon, and parsley.

How to Make Classic Seafood Paella

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the saffron broth: Dissolve chicken broth and saffron in boiling water and let it sit.
Cook the mussels: Sauté onion and garlic in butter, add mussels, broth and wine, then steam until open. Remove mussels and reserve broth.
Sauté the base: In a paella pan, heat olive oil, then cook chorizo, onion, garlic and red pepper.
Build the flavor: Stir in smoked pepper, then toast the rice and mix in tomatoes and Tabasco.
Simmer the rice: Add the reserved broth and cook until rice absorbs most of the liquid.
Finish with seafood: Add peas and shrimp, cover, and cook until shrimp are done and rice is golden underneath.
Garnish and serve: Sprinkle with parsley and a squeeze of fresh lemon.

A plate of traditional Spanish paella with mussels, shrimp, peas, and rice, garnished with fresh parsley.

Substitutions and Variations

Use chicken or turkey chorizo: A leaner option with similar flavor.
Add calamari or scallops: For more seafood variety.
Use arborio rice if short-grain is unavailable: It will still absorb flavor well.
Chicken broth: You can substitute vegetable broth.

A skillet of traditional Spanish paella with mussels, shrimp, rice, lemon wedges, and herbs sits on a gray cloth.

Serving Suggestions

Appetizer: Start the meal with Caesar salad or some mushroom focaccia.
Side dishes: Enjoy your paella with garlic bread, a simple salad or roasted beet salad.
Dessert: Finish off with key lime pie.

A skillet of seafood and chorizo paella with mussels, shrimp, rice, lemon wedges, and fresh herbs.

How to Store Seafood and Chorizo Paella

Store: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Freeze: Let the paella cool and then transfer leftovers into a freezer-safe container or Ziploc bag. Freeze for up to 2 months.
Thaw: Defrost in the fridge overnight.
Reheat: Warm it back up in a skillet with a splash of olive oil.

Seafood and chorizo paella topped with mussels, shrimp, clams, fresh parsley, and lemon wedges served in a large pan.

Top Tips

Don’t overcook the mussels: Remove them as soon as they open.
Use good-quality saffron: A little goes a long way for flavor and color.
Let the rice rest: Sitting a few minutes before serving improves texture.

A plate of easy seafood paella recipe with mussels, shrimp, rice, peas, and vegetables, garnished with fresh parsley.

Chorizo and Seafood Paella FAQs

What’s the history of paella?

Paella originates from Valencia, which is both a port and a rice-producing region. The earliest paellas were cooked over a wood fire for farmers and laborers for lunch. Rice was the main ingredient and then whichever protein and vegetables were handy would go into the pot. Saffron added a special flavor and color. Seafood paella is typically Valencian since the region is coastal. Other parts of the country have their own traditional Spanish paella recipes. In the spirit of the farmers and laborers who first created this dish, a ‘true’ Valencia paella has chicken, snails and rabbit, as well as white and green beans!

Do I need a special paella pan?

No, any deep, wide pan will work as long as it distributes heat evenly.

Seafood and chorizo paella with mussels, rice, lemon wedges, and herbs served in a black skillet with a serving spoon—a traditional Spanish paella perfect for sharing.

Chorizo and Seafood Paella Recipe

Traditional Spanish paella with mussels, shrimp, rice, peas, and herbs served on a white plate.
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5 from 9 votes

Seafood Chorizo Paella

By: Bella Bucchiotti
This seafood chorizo paella is a bold, one-pan dish full of Spanish flavors. With golden saffron rice, spicy sausage and tender seafood, it's hearty and impressive. Perfect for sharing with family or guests.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4

Equipment

Ingredients 

For the Mussels

  • 1 1/2 Cups mussels, rinsed and scrubbed
  • 2 1/2 Cups chicken broth
  • 5 Tablespoons butter
  • 1 onion, yellow, finely chopped
  • 3 Cloves garlic, finely chopped
  • 1/2 Teaspoon saffron
  • 1/2 lemon
  • 1/2 Cup white wine

For the Paella

  • 1 onion, yellow
  • 2 red bell pepper, finely chopped
  • 3 Cloves garlic, finely chopped
  • 6 Ounces chorizo sausage, mild dried, sliced into thin half-moons
  • 2 Cups rice, short-grain
  • 1 Can tomatoes
  • 1/2 Tablespoon tabasco sauce
  • 1/2 Tablespoon black pepper, smoked
  • 1 Cup peas, frozen
  • 1 1 /2 Cups shrimp, peeled and deveined, leave tails left on
  • 1/2 lemon
  • 1/4 Cup parsley, fresh

Instructions 

  • Bring the chicken broth to a boil. Add the saffron. Take off the heat and leave to stand for about 15 minutes.
  • Clean and scrub the mussels.
  • Heat the butter in a saucepan, add the onion and garlic. Leave for 5 to 6 minutes to cook or until the onion becomes translucent.
  • Add the mussels. Pour the broth and wine and close with a lid. Cook for 10 minutes or until the mussels are open. If there are mussels that have not opened, do not use them. Throw them away.
  • Add a little salt to taste.
  • Once the mussels are ready, remove them from the pan in a large bowl. Save the broth.
  • Add 1/4 cup of olive oil to a large pan. Add the sausage. Fry well for 5 to 7 minutes. Then add the onion and garlic. Leave for 5 to 6 minutes to cook on medium heat. Add the red bell pepper. Leave for another 5 to 6 minutes. Add the smoked pepper.
  • Fry the rice for a few minutes, stirring constantly. Add the hot sauce and canned tomatoes. Mix well. Now it's time to add the broth we kept. Pour it over the rice and simmer over low heat for 15 to18 minutes or until the rice absorbs most of the liquid.  Just before the rice is ready, add the peas. Add a little water if necessary.
  • Prepare the shrimp. Clean them, but leave the tails on.
  • Put the seafood in the pan and cover with a lid for about 10 minutes. Slip a spatula under the rice and check to see if you have achieved the golden brown. If not, set the pan over heat for few minutes again, uncovered.
  • Sprinkle with parsley and squeeze a lemon on the paella.

Notes

Don’t overcook the mussels: Remove them as soon as they open.
Use good-quality saffron: A little goes a long way for flavor and color.
Let the rice rest: Sitting a few minutes before serving improves texture.

Nutrition

Calories: 562kcal | Carbohydrates: 96g | Protein: 19g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 1330mg | Potassium: 746mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2767IU | Vitamin C: 137mg | Calcium: 125mg | Iron: 4mg
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Flat lay of traditional Spanish paella ingredients: rice, shrimp, mussels, chorizo, peas, tomatoes, broth, onions, peppers, and seasonings—perfect for creating delicious seafood and chorizo paella at home.
A hand pours white wine into a pot of mussels and broth with a wooden spoon, onion, and lemon nearby—capturing the essence of an easy seafood paella recipe.
Chopped onions, garlic, and red peppers on a board with shrimp, peas, chorizo, herbs, lemon, and sauce nearby—perfect ingredients for traditional Spanish paella or a flavorful Seafood Chorizo Paella.
A pot of mussels in broth with lemon, alongside a bowl of empty shells and fresh parsley—a perfect starter before enjoying an easy seafood paella recipe.
A skillet with rice, sliced sausage, red peppers, and herbs—this dish captures the vibrant flavors of seafood and chorizo paella—served next to parsley, lemon, and a wooden spoon.
A pan of traditional Spanish paella with shrimp, mussels, peas, and rice sits on a gray countertop beside herbs and a wooden spoon—an easy seafood paella recipe perfect for any occasion.

Seafood chorizo paella is the kind of dish that brings everyone to the table. It’s an easy seafood paella recipe with rich saffron rice, juicy shrimp, fresh mussels and smoky chorizo. This dish is a great choice for entertaining or simply enjoying a satisfying homemade meal. Garnished with lemon and herbs, this paella brings a festive, comforting vibe to any occasion. Whether you’re new to paella or a seasoned fan, this version is sure to impress. Buen provecho!

Other Recipes to Try

Close-up of Seafood Chorizo Paella with mussels, shrimp, chorizo, rice, lemon wedges, and fresh herbs—an easy seafood paella recipe bursting with vibrant flavors in every bite.
Seafood and chorizo paella in a skillet with mussels, shrimp, herbs, and lemon wedges—an easy seafood paella recipe served with a spoon.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 9 votes (5 ratings without comment)

4 Comments

  2. 5 stars
    I love love paella! This recipe made it easy for me to make one when I am craving. Thanks!!

    Reply