Seafood and Chorizo Paella

This version of paella combines a variety of seafood with chorizo for an unconventional twist on the classic Spanish dish. While typically paella is made over an open flame,  this version is made on the stovetop for an easier at home preparation. Rotate the pan continuously so that the rice cooks evenly over the burners. It can easily be made on the grill as well.

The key to this dish is adding the seafood in steps so that it cooks evenly and doesn’t dry out or overcook and using a wide enough pan so the bottom of the rice fries. I choose to use a combination of monkfish, shrimp, mussels, clams, and squid for a seafood packed paella.

Seafood and Chorizo Paella

Key Ingredients in This Recipe

• Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. In this recipe the shrimp are served whole.
• Clams – I use smaller, more tender littleneck or steamer clams rather than tougher big clams in this recipe. 
• Mussels – Mussels have a long shaggy beard, which must be removed before cooking. Do this by pulling the beard away from the shell. Removing the beard kills the mussel, so perform this right before cooking the mussels. When steaming the mussels, toss any mussels that do not open when steamed. This means they have most likely gone bad and are not suitable to be eaten.
• Monkfish – Monkfish is a “meaty” fish that resembles lobster meat in its sweet, rich flavor and firm texture, earning it the nickname “poor man’s lobster”. Only the tail of the fish is actually edible — with a large flat head and two rows of razor sharp teeth, the rest of the fish looks like the closest thing to a sea monster one can imagine.
• Squid – The tentacles of the squid are cut into rounds. They are cooked for a short time so they don’t get rubbery.
• Chorizo – This bright red hard salami made from spiced pork is different from soft Mexican pork chorizo. Which is why the country is typically included before the word “chorizo” to quantify it. Coarsely ground fatty cured pork sausage is seasoned with hot paprika, garlic and then salt.
• Rice – While bomba rice is most typically used for making paella, it isn’t as common found as arborio rice. Arborio rice is the most commonly used rice for making risotto. It’s an Italian short-grain, white rice with a high starch content. These starchy rice varieties are great for paella because they can absorb so much moisture without getting mushy.

How to Make Seafood and Chorizo Paella

1. Heat the stock and saffron. Heat the chicken stock and seafood stock in a medium saucepan over medium heat. Add the saffron then bring to a simmer for about 10 minutes.
2. Sauté onions. Heat a 16-inch paella pan or large enameled cast-iron casserole dish over medium heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until tender, about 5 minutes. Add the garlic, tomato and paprika and cook for an additional minute, stirring constantly.
3. Toast the rice. Add the rice and stir to coat in the oil, letting it cook for about a minute. Add the warmed stock and stir to combine and evenly spread the rice out in the pan.
4. Cook the paella. Cook, without stirring, but rotating the pan frequently, until half the liquid has been absorbed, about 15 minutes.
5. Add the fish, chorizo and monkfish & cover. Season the monkfish on all sides with salt and pepper. Reduce the heat to medium-low then nestle the chorizo, monkfish and shrimp into the rice.
6. Add the mussels, clams, squid and peas. Cover with aluminum foil and cook for 5 minutes. Add the mussels and clams with the hinge-side down as well as the squid, and peas. Cover again and cook until the clams and mussels open, about and additional 8 minutes.
7. Let the paella stand. Remove from heat and let stand an additional 10 minutes.
8. Serve. Garnish with parsley and lemon then serve immediately.

Tips and Tricks for This Recipe

• A shallow, wide pan is best so the liquid absorbs quickly.
• Paella is the ultimate one-pan meal, and makes for the perfect dinner party entrée.
• My favorite part of paella is the crispy rice that is at the bottom of the pan, known as the socarrat. If I have leftovers I always reheat the rice in a nonstick skillet and let it sauté, untouched for a few minutes, to add an extra layer of crispy rice.
• The key to this dish is adding the seafood in steps so that it cooks evenly and doesn’t dry out or overcook.
• To make this recipe on the grill – heat grill to medium heat and follow the same steps for adding the seafood.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Pepperoni Fried Rice with Scallops and Garlic Aioli
• Steamed Mussels in Saffron Chorizo Broth
• Mussels in Tomato Broth with Bacon
• Steamed Mussels in White Wine Garlic Broth

Seafood and Chorizo Paella

Print Pin

Prep Time 10 minutes mins

Cook Time 1 hour hr

Serves 6

US Customary – Metric

Ingredients:

• 2½ cups chicken stock
• 2 cups seafood stock
• ¼ teaspoon crushed saffron threads
• 3 tablespoons extra-virgin olive oil
• 1 cup diced yellow onion
• 3 cloves garlic chopped
• 1 medium tomatoes on the vine, cored and diced
• 1 teaspoon smoked paprika,
• 2 cups short grain rice, Bomba or Arborio, thoroughly rinsed and drained
• ½ pound monkfish, cut into 1” cubes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 ounces cured Spanish chorizo, sliced and halved into half moons
• ½ pound jumbo, 26/30 shell-on, tail-on shrimp, deveined
• 1 pound mussels, scrubbed and debearded
• ½ pound littleneck clams, scrubbed
• ½ pound cleaned squid, cut into ½” rounds
• ½ cup shelled English peas
• 2 teaspoons chopped flat-leaf parsley
• Lemon slices, for garnish

Instructions:

• Heat the chicken stock and seafood stock in a medium saucepan over medium heat. Add the saffron then bring to a simmer for about 10 minutes.
• Heat a 16-inch paella pan or large enameled cast-iron casserole dish over medium heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until tender, about 5 minutes. Add the garlic, tomato and paprika and cook for an additional minute, stirring constantly.
• Add the rice and stir to coat in the oil, letting it cook for about a minute. Add the warmed stock and stir to combine and evenly spread the rice out in the pan.
• Cook, without stirring, but rotating the pan frequently, until half the liquid has been absorbed, about 15 minutes.
• Season the monkfish on all sides with salt and pepper. Reduce the heat to medium-low then nestle the chorizo, monkfish and shrimp into the rice.
• Cover with aluminum foil and cook for 5 minutes. Add the mussels and clams with the hinge-side down as well as the squid, and peas. Cover again and cook until the clams and mussels open, about and additional 8 minutes.
• Remove from heat and let stand an additional 10 minutes.
• Garnish with parsley and lemon then serve immediately.

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