Spanish Paella with Chorizo and Seafood

Spanish Paella with Chorizo and Seafood is rated 4.5 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 4 to 6

Chock-full of three kinds of seafood plus spicy chorizo, this Spanish paella will satisfy a hungry crowd. The recipe calls for Bomba rice, a short-grain Spanish rice that is prized for its ability to absorb almost three times its volume in liquid, while the grains still remain firm and delicious, but any sort of Spanish paella rice will do.

Ingredients:

  • 2 Tbs. olive oil
  • 1 lb. (500 g) Spanish chorizo or other spicy smoked sausages, cut into slices 1/2 inch (12 mm) thick
  • 1 yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 3 garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • 2 cups (14 oz./440 g) Bomba rice or other Spanish paella rice
  • 1/2 tsp. saffron threads
  • 4 cups (32 fl. oz./1 l) chicken broth
  • 1 lb. (500 g) jumbo shrimp
  • 1 lb. (500 g) small clams, such as littleneck or Manila, scrubbed
  • 1 lb. (500 g) mussels, scrubbed and debearded
  • 1 cup (5 oz./155 g) thawed frozen peas

Directions:

In a large paella pan or a large sauté pan over medium-high heat, warm the olive oil. Add the sausage and cook, turning occasionally, until browned on both sides, about 3 minutes. Add the onion, bell pepper and garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Season with salt and pepper.

Add the rice, crumble in the saffron and cook, stirring, until the grains are well coated, about 2 minutes. Pour in the broth and stir in 1 1/2 tsp. salt. Bring to a boil, then reduce the heat to low, cover and cook until the rice has absorbed nearly all of the liquid, about 20 minutes.

While the rice is cooking, using a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and then remove the vein. Leave the shell and tail intact.

When the rice has absorbed nearly all of the liquid, press the clams and mussels, hinge side down, into the rice, discarding any that do not close to the touch. Spread the shrimp over the rice and top with the peas. Cover and cook until the shrimp are opaque and the clams have opened, about 5 minutes. Discard any unopened clams and mussels and serve immediately. Serves 4 to 6.

Williams-Sonoma Test Kitchen

Rated 4 out of 5 by from Delicious Paella, cook time off? This paella was truly delicious, but my seafood was nowhere near done after 5 minutes in my Le Creuset pan with a tightly fitted lid. The mussels and half of the clams did not open for at least 15-20 minutes. I had to take the remaining clams out and steam the separately to open. The rice was a bit mushy by that point but great flavor. I wonder if my pan was too crowded or if it wasn't large enough? Will definitely try it again and add the seafood prior to the rice being done.
Date published: 2016-07-16
Rated 5 out of 5 by from Fast, great paella Love this recipe. Everytime I serve it, it's a big hit. Probably have made it 10 times, and never tire. I follow the recipe to the letter (but a little less saffron--1/2 tsp, really?).
Date published: 2014-02-28
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