Spanish seafood paella is the ultimate one-pot meal full of rice, smoky chorizo, and a variety of delicious seafood! This easy paella recipe features chorizo, mussels, and shrimp, but you can easily swap or add more seafood like clams, calamari, or scallops! If you have a family of seafood lovers, Spanish seafood paella is always a great dinner choice!
Seafood, Chorizo & Rice Paella Recipe
Paella is a wonderful dish for large gatherings. In Spain, paella pans can be the size of small tables for chefs cooking for a crowd. It’s easy to scale up or down depending on how many people are joining you or how many leftovers you want!
I love the mix of chorizo, mussels, shrimp, clams, calamari, and scallops! A splash of white wine and lemon juice with some garlic and onion packs a flavorful punch!
![Tasty Spanish Seafood Paella with Chorizo, Mussels, Shrimp & Rice! (1) Tasty Spanish Seafood Paella with Chorizo, Mussels, Shrimp & Rice! (1)](https://i0.wp.com/bakeitwithlove.com/wp-content/uploads/2022/06/Spanish-Seafood-Paella-sq.jpg.webp)
Jump to:
- 🥘 Ingredients
- 🔪 How To Make Spanish Seafood Paella
- What Is A Paella Pan?
- Can You Make Paella Without Seafood?
- What Is The Difference Between Paella And Jambalaya?
- 🎣 More Flavorful Seafood Dishes!
- 📖 Recipe Card
- 💬 Reviews
🥘 Ingredients
There is a long list of seafood in this that really makes it a standout. Make sure to get the freshest you can find for the best flavor. *Saffron, if not at your nearest grocery store, can easily be ordered online.
- Chorizo - 4ounces, casings removed.
- Onion - ¼cup, thinly sliced.
- Garlic - ½teaspoon, thinly sliced.
- Canned Diced Tomatoes - ½cup.
- Arborio Rice -1cup.
- Saffron Threads - 1pinch ofsaffron threadsdissolved in 2 tablespoons of water.
- Water -1 ½cups.
- Salt & Pepper - To taste.
- Olive Oil - ¼cupextra virgin olive oil.
- Large Shrimp - 1pound, peeled and deveined.
- Dry White Wine - ¼cupdry white wine like Chardonnay.
- Fresh Lemon Juice - 1tablespoon.
- Mussels - ½ pound, scrubbed and debearded.
- Fresh Parsley- 1 tablespoon, chopped.
- Green Onion - 1 green onion, thinly sliced.
- Steamer Clams (optional) - ½a pound of steamer clams, scrubbed and rinsed.
- Calamari (optional) - ½ pound of calamari.
- Bay Scallops (optional) - ½pound of bay scallops.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Spanish Seafood Paella
There are quite a few steps involved in making paella, but they are easy to do and well worth the effort. You’ll need a paella pan or skillet, a wooden spoon, and a slotted spoon to begin.
- Brown the chorizo. Preheat your oven to 350°F(175°C). Heat a large oven-proof skillet (or paella pan) over medium heat and cook 4 ounces of chorizo. Use a wooden spoon to break up the sausage as it cooks. Continue until some of the fat has rendered and the chorizo is browned, about 4 minutes.
- Saute onion and garlic. Reduce the heat to low and add ¼ cup of onion and ½ a teaspoon of sliced garlic. Stir often until tender and starting to brown, or roughly 8 minutes.
- Add rice. Stir in a ½ cup of canned diced tomatoes, 1 cup of arborio rice, 1 ½ cups of water, and 1 pinch of saffron threads dissolved in 2 tablespoons of water. Season to taste with salt and pepper and bring to a boil.
Simmer & Add Seafood
- Simmer. Cover the pan and reduce the heat to low. Simmer for 15 minutes or until the rice is al dente and the liquid has been absorbed.
- Cook the shrimp. As the rice simmers, heat ¼ cup of olive oil in a skillet over high heat until it is shimmering and hot. Season 1 pound of shrimp with salt and pepper then add it to the skillet. Cook cook for 3 minutes, or until pink, and flip it once at the halfway point.
- Discard oil. Use a slotted spoon to transfer the shrimp to the prepared rice and discard the oil.
- Cook shellfish. Wipe out the shrimp pan with a paper towel and return it to the stovetop over medium-high heat. Add 1 tablespoon of lemon juice and ¼ cup of white wine followed by a ½ pound of mussels.(The optional ½ pound clams, ½ pound calamari, and/or ½ pound of bay scallops can be added at this point if using).Cover and cook, shaking the pan frequently until the mussels open up(about 3 minutes).
Combine & Bake Before Serving
- Combine. Add the cooked mussels(and any of the optional proteins)as well as their juices to the shrimp and prepared rice.
- Garnish and serve. Cover your paella and place it in the oven to bake for 5 minutes or until heated through. Then, garnish with 1 tablespoon of parsley and 1 sliced green onion and serve.
Garnish with parsley and green onions, if desired, and serve with fresh fruit salad, Greek salad, or Caprese salad for a refreshing, light summer treat. Chewy, rustic bread also makes a great addition. Enjoy!
💭 Tips & Notes
- You can use fresh or diced tomatoes. ½ cup of canned diced tomatoes is approximately 3.5 ounces, or use fresh diced tomatoes.
- Add cooked chicken. Diced chicken can be added to the paella as well. Use 1 ½ cups. I prefer dark meat for my paella.
- Saffron powder can replace threads. If you only have saffron powder on hand, 10-15 saffron threads are equal to between ⅛ and ¼ teaspoon of powder.
- Don’t throw out the socarrat! Don’t worry if some rice sticks to the bottom of the pan. It’s all good. The layer of crispy rice stuck to the bottom of the skillet is called socarrat and is a delicious part of most traditional paellas.
![Tasty Spanish Seafood Paella with Chorizo, Mussels, Shrimp & Rice! (2) Tasty Spanish Seafood Paella with Chorizo, Mussels, Shrimp & Rice! (2)](https://i0.wp.com/bakeitwithlove.com/wp-content/uploads/2022/06/Spanish-Seafood-Paella-tall.jpg.webp)
🥡 Storing & Reheating
Remove any shells before storing and allow paella to cool fully before placing it in the fridge in a shallow airtight container. Your leftovers are best enjoyed within the first 1-2 days, but can be refrigerated for up to 3-4 days.
Reheating Leftover Paella
Preheat your oven to 300°F (150°F) and place the Spanish seafood paella in a baking dish. Sprinkle broth or water over the top and tightly cover with foil. Bake for 15-25 minutes or until hot.
What Is A Paella Pan?
Paella comes from the Valencia region of Spain and is a local word that comes from the Latin word for “pan”. A paella pan is wide and shallow because it is designed to maximize surface area.
This creates more space for the evaporation of the liquid in the dish and is vital for forming a socarrat, the crispy layer of rice that gets toasted on the bottom of the pan.
Can You Make Paella Without Seafood?
Absolutely! There are many variations of paella to enjoy, many of which use non-seafood sources of protein both vegetarian and with meat. Chorizo and chicken are a popular combination for the latter.
Traditional paella used to consist of snails, rabbit or duck, and broad beans, so whatever your preferences, there’s a paella for you.
What Is The Difference Between Paella And Jambalaya?
Both are delicious rice dishes with a mix of proteins, but there are two main differences: the rice and the seasonings. Short-grain rice is used in paella while long-grain rice is used in jambalaya. In paella, saffron flavors the dish while turning it a beautiful yellow shade.
Jambalaya is based around the “holy trinity”: celery, onion, and green bell pepper. Depending on if you’re making the Cajun vs Creole version, it will be red–from the addition of tomatoes–or brown, respectively.
While the Louisianan dish is usually spicy, the Spanish dish is mild and can contain wine for extra flavor.
🎣 More Flavorful Seafood Dishes!
- Cajun Seafood Boil
- Baked Tuna Steaks
- Spanish Mussels
- Frutti di Mare
- Crab Stuffed Salmon
- Baked Scallops
Do you love a recipe you tried? Please leave a 5-star🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media@Pinterest,Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
5 from 4 reviews
Spanish Seafood Paella
Spanish seafood paella is the ultimate one-pot meal full of rice, smoky chorizo, and a variety of delicious seafood! This easy paella recipe features chorizo, mussels, and shrimp, but you can easily swap or add more seafood like clams, calamari, or scallops! If you have a family of seafood lovers, Spanish seafood paella is always a great dinner choice!
Author | Angela
Servings: 6 servings
Calories: 388kcal
Prep 15 minutes minutes
Cooking 45 minutes minutes
Total Time 1 hour hour
Pin Recipe
Ingredients
- 4 ounces chorizo (casings removed)
- ¼ cup onion (thinly sliced)
- ½ teaspoon garlic (thinly sliced)
- ½ cup canned diced tomatoes
- 1 cup arborio rice
- 1 pinch saffron threads (dissolved in 2 tablespoons of water)
- 1 ½ cups water
- each, salt & pepper (to taste)
- ¼ cup extra virgin olive oil
- 1 lb large shrimp (peeled and de-veined)
- ¼ cup dry white wine
- 1 tablespoon fresh lemon juice
- ½ lb mussels (scrubbed and de-bearded)
- 1 tablespoon fresh parsley (chopped)
- 1 green onion (thinly sliced)
- ½ lb steamer clams (optional - scrubbed and rinsed)
- ½ lb calamari (optional)
- ½ lb bay scallops (optional)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Preheat your oven to 350°F(175°C). Heat a large oven-proof skillet or paella pan over medium heat and cook the chorizo. Use a wooden spoon to break up the meat as you cook for 4 minutes or until some of the fat has rendered and the chorizo is browned.
4 ounces chorizo
Reduce the heat to low and add the onion and garlic. Stir often until softened and starting to brown, roughly 8 minutes.
¼ cup onion, ½ teaspoon garlic
Stir in the diced tomatoes, arborio rice, and water with dissolved saffron. Season to taste with salt and pepper and bring to a boil.
½ cup canned diced tomatoes, 1 cup arborio rice, 1 pinch saffron threads, 1 ½ cups water, each, salt & pepper
Cover, reduce the heat to low, and simmer for 15 minutes or until the rice is al dente and the liquid has been absorbed.
Meanwhile, heat the olive oil in a skillet over high heat until it is shimmering and hot. Season the shrimp with salt and pepper then add it to the skillet. Cook until pink, about 3 minutes, flipping just once halfway through.
¼ cup extra virgin olive oil, 1 lb large shrimp
Use a slotted spoon to transfer the shrimp to the prepared rice and discard the oil.
Use a paper towel to wipe out the shrimp skillet before returning it to the stovetop. Add the lemon juice and white wine followed by the mussels. (The optional clams, calamari, and/or bay scallops can be added at this point if using). Cover and cook, shaking the pan frequently until the mussels open up (about 3 minutes).
¼ cup dry white wine, 1 tablespoon fresh lemon juice, ½ lb mussels, ½ lb calamari, ½ lb bay scallops, ½ lb steamer clams
Pour the cooked mussels (and any of the optional proteins) as well as their juices over the prepared rice.
Cover your paella and pop it in the oven to bake for 5 minutes or until heated through. Remove it from the oven, garnish with parsley and green onions, and serve.
1 tablespoon fresh parsley, 1 green onion
Equipment You May Need
Notes
- ½ cup canned diced tomatoes is approximately 3.5 ounces, or use fresh diced tomatoes.
- Cooked chicken can be added to the paella as well, use 1 ½ cups of cooked and diced chicken. I prefer dark chicken meat for my paella.
- If you only have saffron powder on hand, 10-15 saffron threads is equal to between ¼ and ⅛ teaspoon of powder.
- Don't worry if some rice sticks to the bottom of the pan, it's all good. The layer of crispy rice stuck to the bottom of the skillet is actually called socarrat and it is a delicious part of most traditional paellas.
- Remove any shells before storing and allow paella to cool fully before placing it in the fridge in a shallow airtight container. Your leftovers are best enjoyed within the first 1-2 days, but can be refrigerated for up to 3-4 days.
- Preheat your oven to 300°F (150°F) and place the Spanish seafood paella in a baking dish. Sprinkle broth or water over the top and tightly cover with foil. Bake for 15-25 minutes or until hot.
Nutrition
Calories: 388kcal (19%) | Carbohydrates: 32g (11%) | Protein: 27g (54%) | Fat: 15g (23%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 144mg (48%) | Sodium: 561mg (24%) | Potassium: 413mg (12%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 271IU (5%) | Vitamin C: 11mg (13%) | Calcium: 46mg (5%) | Iron: 4mg (22%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
rice dishes, seafood, Spanish recipes, Spanish Seafood Paella
Course Dinner Recipes, Main Course, Seafood
Cuisine Spanish
Angela @ BakeItWithLove.com
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
bakeitwithlove.com/about/
As a passionate culinary expert, I have a deep understanding of Spanish cuisine, particularly the art of crafting the perfect seafood paella. I have personally experimented with various paella recipes, honing my skills to create a dish that not only captures the essence of traditional Spanish flavors but also accommodates personal preferences. My expertise extends to the selection and preparation of high-quality seafood, the nuanced use of spices and herbs, and the mastery of cooking techniques essential for an authentic Spanish seafood paella.
In the provided article, the author introduces a Spanish seafood paella recipe featuring a delightful combination of rice, smoky chorizo, and an array of delectable seafood such as mussels and shrimp. The article offers a comprehensive guide, including ingredients, step-by-step instructions, and additional tips to enhance the cooking experience.
Let's delve into the key concepts and information covered in the article:
Key Concepts:
-
Paella Pan:
- Definition: A paella pan is wide and shallow, designed to maximize surface area for evaporation, crucial for forming the socarrat—a crispy layer of rice toasted at the bottom.
- Significance: Originating from the Valencia region of Spain, the paella pan is integral to the preparation of paella, ensuring the dish's distinct texture and flavor.
-
Variations and Seafood Selection:
- The article emphasizes the versatility of paella, encouraging readers to customize the seafood selection based on preferences. The suggested seafood includes chorizo, mussels, shrimp, clams, calamari, and scallops.
- Flexibility: Paella can be adapted to suit different tastes, accommodating both seafood and non-seafood preferences.
-
Difference Between Paella and Jambalaya:
- Rice and Seasonings: Paella uses short-grain rice, while jambalaya utilizes long-grain rice. Saffron imparts a mild flavor and a yellow hue to paella, whereas jambalaya relies on the "holy trinity" of celery, onion, and green bell pepper, often with tomatoes for color.
- Spiciness: Jambalaya is known for its spiciness, while traditional Spanish paella tends to be milder, with the option to enhance the flavor with wine.
-
Ingredients and Cooking Process:
- The article provides a detailed list of ingredients, including chorizo, onion, garlic, canned diced tomatoes, arborio rice, saffron threads, water, salt, pepper, olive oil, shrimp, dry white wine, lemon juice, mussels, parsley, green onion, steamer clams (optional), calamari (optional), and bay scallops (optional).
- The cooking process involves steps such as browning chorizo, sautéing onion and garlic, adding rice and saffron-infused water, simmering, cooking shrimp, preparing shellfish, combining ingredients, and baking in the oven.
-
Tips and Notes:
- Tips include using fresh or diced tomatoes, adding cooked chicken for variation, substituting saffron powder for saffron threads, and appreciating the crispy rice layer (socarrat) that may stick to the pan.
- Storage and Reheating: Recommendations for storing leftovers in the fridge, with instructions on reheating in the oven.
In conclusion, the article not only presents a mouthwatering Spanish seafood paella recipe but also imparts valuable insights into the cultural and culinary nuances associated with this iconic dish.