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Seafood and Chorizo Paella

Prep Time 20 minutes
Cook Time 30 minutes
Servings 5

Ingredients

  • 2 tbsp olive oil
  • 2 chorizo sausages sliced (or ½ lb ground chorizo)
  • 1 onion diced
  • 6 cloves garlic minced
  • 1 red pepper diced
  • 2 cups Arborio rice
  • 4 cups chicken stock/vegetable stock
  • ¾ tsp salt
  • ½ tsp red pepper flakes
  • 1 tsp saffron threads
  • 2 tsp smoked paprika
  • 15 shrimp shelled and deveined
  • 10 mussels scrubbed
  • 1 cup green peas frozen
  • 1 lemon cut into wedges for serving
  • Chopped parsley (garnish)

Instructions

  1. Heat olive oil over medium high heat in a paella pan or large skillet. Saute chorizo for about 5 minutes.
  2. Move chorizo to one side of the pan. In the open space, add the onion and saute for 2 minutes until translucent, then add garlic and red pepper. Stir together with chorizo and cook for another minute.
  3. Add rice and saute for 1-2 minutes, then add the broth, salt, pepper, paprika, and saffron. Bring broth to a boil, then lower temperature to simmer on medium-low. Cover the pan for 15 minutes while it simmers.
  4. After those 15 minutes, add the mussels, shrimp, and peas to the pan and cover it again. Let it simmer for another 5-10 minutes until the shrimp are pink and mussels have opened.
  5. Serve with chopped parsley and lemon wedges.