Delicious Spanish Seafood and Chicken Paella with Chorizo

Authentic Spanish Seafood and Chicken Paella with Chorizo Recipe

Origins of Spanish Seafood and Chicken Paella

The idea for this Spanish Seafood and Chicken Paella with Chorizo came to me during a memorable trip to Valencia, Spain. It was one of those impromptu vacations where I decided to explore the vibrant culture and cuisine of the region. Valencia, being the birthplace of paella, had always been on my culinary bucket list, and I was eager to experience the authentic flavors firsthand.

One sunny afternoon, I found myself in a bustling local market, where the air was filled with the intoxicating aroma of spices, fresh seafood, and sizzling chorizo. As I wandered through the colorful stalls, I struck up a conversation with a friendly vendor who shared stories of his family’s paella recipe passed down through generations. His passion and enthusiasm were infectious, and I knew I had to try making my own version when I returned home.

How to Make Spanish Seafood and Chicken Paella with Chorizo

Back in my kitchen, I wanted to recreate the vibrant and hearty dish that had captivated my senses in Valencia. I started with spicy chorizo, a staple in Spanish cooking, which added a rich, smoky flavor to the paella. The combination of succulent shrimp, tender mussels, and juicy chicken provided a delightful medley of textures and tastes. Saffron, the golden spice that is quintessential to paella, infused the arborio rice with its distinct, aromatic essence.

Cooking this paella was a labor of love. The process of carefully layering flavors, from browning the chorizo to simmering the saffron-infused rice, brought back vivid memories of the market in Valencia. When the dish was finally ready, the vibrant colors and tantalizing aromas transported me right back to that sunlit afternoon.

Sharing this Spanish Seafood and Chicken Paella with Chorizo with friends and family, paired with a crisp white wine, has become a cherished tradition. It’s more than just a meal; it’s a celebration of the rich culinary heritage of Spain and a reminder of the joy that comes from exploring new places and flavors.

Chef’s Notes – Spanish Seafood and Chicken Paella with Chorizo

• Use the highest quality saffron threads you can find for an authentic and rich flavor.
• If possible, use a traditional paella pan for the best results. It allows for even cooking and the formation of the socarrat, the crispy bottom layer of rice.
• Make sure all shellfish are fresh and properly cleaned before cooking to avoid any off flavors and ensure food safety.
• Serve the Spanish Seafood and Chicken Paella with Chorizo with a side of crusty bread and a simple green salad to complement the rich flavors of the dish.
• Keep an eye on the heat level when cooking the rice to prevent burning. Adjust as necessary to maintain a gentle simmer. Pair this with a hearty soup like this Quick Instant Pot Chicken

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Spanish Seafood and Chicken Paella with Chorizo

0.0 from 0 votes

Course: Main CourseCuisine: SpanishDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

450

kcal

Resting Time

5

minutes

Total time

1

hour 

5

minutes

Dive into the vibrant flavors of Spain with this exquisite Seafood and Chicken Paella! Featuring spicy chorizo, succulent shrimp, tender mussels, and juicy chicken, all nestled in saffron-infused arborio rice. This dish is a showstopper, perfect for any occasion. Inspired by the culinary expertise of top chefs, this paella is sure to impress your guests and become a family favorite.

Ingredients

• Meats & Seafood

• 4 ounces spicy chorizo sausage casing removed

• 1 pound large shrimp peeled and deveined

• 1/2 pound fresh mussels cleaned and debearded

• 1/2 pound fresh cockles or clams scrubbed clean

• 1 1/2 cups cooked dark meat chicken shredded

• Vegetables & Aromatics

• 1 small yellow onion thinly sliced

• 1 garlic clove thinly sliced

• 1/2 cup canned diced tomatoes

• Grains & Spices

• 1 cup arborio rice

• Pinch of saffron threads dissolved in 2 tablespoons warm water

• Liquids & Seasonings

• 1 1/2 cups water

• Kosher salt to taste

• Freshly ground black pepper to taste

• 1/4 cup plus 1 tablespoon extra-virgin olive oil

• Additional Flavorings

• 1/4 cup dry white wine

• 1 tablespoon fresh lemon juice

• Garnishes

• 2 tablespoons chopped fresh flat-leaf parsley

• 1 scallion thinly sliced

Directions

• Prepare Chorizo – Preheat your oven to 350°F. In a large ovenproof skillet or paella pan over medium heat, cook the chorizo until browned and some fat is rendered out, about 4 minutes.
• Cook Aromatics – Add the sliced onion and garlic to the pan with the chorizo. Cook on low heat until softened and lightly browned, approximately 8 minutes.
• Combine Rice and Liquids – Stir in the diced tomatoes, arborio rice, saffron with its soaking liquid, and 1 1/2 cups of water. Season with salt and pepper. Increase the heat to bring the mixture to a boil.
• Simmer Rice – Cover the pan and reduce the heat to low. Let it simmer without stirring until the rice is al dente and the liquid is absorbed, about 15 minutes.
• Cook Shrimp – In a separate large skillet over high heat, heat 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper and cook until pink and cooked through, about 3 minutes per side. Transfer shrimp to the rice using a slotted spoon.
• Steam Mussels and Cockles – Wipe out the skillet and add the white wine and lemon juice. Bring to a simmer and add the mussels and cockles. Cover and cook until they open up, about 3 minutes. Pour them along with their cooking liquid over the rice.
• Finish Paella – Stir in the cooked chicken into the rice mixture. Cover the pan and place it in the preheated oven for about 5 minutes until everything is heated through.
• Garnish and Serve – Remove from oven and garnish with chopped parsley and sliced scallion. Drizzle with remaining tablespoon of olive oil before serving.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• dutch oven
• stainless steel cookware set
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 150mg
• Sodium: 800mg
• Potassium: 600mg
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 3g
• Protein: 30g
• Vitamin A: 10IU
• Vitamin C: 20mg
• Calcium: 8mg
• Iron: 15mg

• 

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