Seafood Chorizo Paella
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.
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.
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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