Seafood Paella

Seafood Paella - popular classic Spanish one-pan dish loaded with saffron-infused Arborio rice, chorizo, shrimp, mussels and boatloads of flavors. Fancy enough for a dinner date night or for entertaining a crowd. And it's waaay easier than you think it is!

Course Main

Cuisine Spanish

Prep Time 25

Cook Time 45

Total Time 1 10

Servings people

Calories 508kcal

Author Imma

Ingredients

3 tablespoons (42 ml) olive oil
6 ounces (170 g) dried chorizo sausage , sliced, and cut into half moons
1 tablespoon (8 g) garlic , minced
1 medium yellow onion , diced, about 1 cup
1 medium bell pepper , ½ diced , ½ sliced , ¾ -1 cup
1 teaspoon (1 g) thyme , diced
1 bay leaf
1 teaspoon (2 g) smoked paprika
salt and pepper
½ cup (117.5 ml) dry white wine
15 oz (425 g) crushed tomatoes
2 ¾ cups (687 ml) seafood broth or water (see notes below)
1 ½ cups (295.5 g) arborio rice
½ teaspoon saffron threads
¾ cup (120 g) frozen peas , thawed
1 pound (453 g) large shrimp , peeled and deveined
½ pound (226 g) black mussels
2 tablespoons (8 g) chopped flat-leaf parsley
1 lemon , sliced

Instructions

Heat 3 tablespoons oil in a large cast iron skillet or paella pan over medium high heat, add chorizo and sauté until browned, about 4 minutes. Using a slotted spoon, remove and set aside; leaving juices in pan.
Add in garlic, onion, red bell pepper, thyme, bay leaf, smoked paprika, pinch of salt & pepper. Sauté for 3-4 minutes until onions and peppers start to soften. Add in white wine and allow liquid to evaporate, about 1-2 minutes.
Add in the can of crushed tomatoes and seafood broth. Bring to a boil and add the rice and saffron threads. Stir the rice to combine, then lower heat to low and cover for 15 minutes. This achieves a crispy bottom layer. Add in the chorizo back in along with the thawed peas and stir. Then add the seafood on top, with the opening of the mussels facing up so they can open. Cover and cook for an additional 10 minutes then flip shrimp and cook for an additional 5-10 minutes. Shrimp should be pink and mussels should open.
Remove from heat, top with parsley, serve with fresh lemon slices.

Notes

Seafood broth is achievable by boiling shrimp shells in 4 cups of water for 10 minutes. Drain in a fine-meshed sifter and set aside until ready to use.
A large skillet or pan will work well if you don't have a paella pan at home.
Arborio rice is an Italian short-grain rice.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition