Get ready to embark on a culinary adventure that brings the vibrant flavors of Spanish cuisine right into your kitchen! This Chorizo and Seafood Wannabe Paella is not just a meal, it's a flavor explosion that combines the rich, smoky essence of chorizo with succulent seafood and perfectly cooked rice. Whether you're a home cook looking to impress or a food enthusiast craving an authentic Spanish experience, this recipe will turn an ordinary dinner into an extraordinary feast that will have everyone asking for seconds.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 chorizo sausage, sliced
- 1 cup shrimp, peeled and deveined
- 1 cup mussels, cleaned
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients and prepping them. Chop the onion, mince the garlic, and dice the bell pepper. Slice the chorizo sausage and ensure the shrimp is peeled and deveined. Clean the mussels by scrubbing their shells under cold water.
- In a large, deep skillet or paella pan, heat the olive oil over medium heat. Once the oil is hot, add the sliced chorizo. Sauté for about 3-4 minutes until the chorizo is browned and has released its flavorful oils.
- Add the chopped onion, minced garlic, and diced bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Stir in the Arborio rice, making sure it is well coated with the oil and mixed with the vegetables and chorizo. Toast the rice for about 2 minutes, stirring frequently.
- Pour in the chicken broth and add the smoked paprika. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.
- Once the broth is simmering, reduce the heat to low and cover the skillet. Allow the rice to cook for about 15-20 minutes, or until most of the liquid is absorbed and the rice is tender. Avoid stirring during this time to allow a crust to form on the bottom.
- After the rice has cooked, add the shrimp and mussels to the skillet. Gently stir them into the rice, then cover the skillet again. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through, and the mussels have opened. Discard any mussels that do not open.
- Once everything is cooked, season with salt and pepper to taste. Remove from heat and let the paella sit for about 5 minutes before serving. This resting time allows the flavors to meld.
- Serve the Chorizo and Seafood Wannabe Paella warm, garnished with fresh parsley or lemon wedges if desired. Enjoy your delicious Spanish-inspired dish!
Tips
- Use Authentic Ingredients: Arborio rice is key to achieving the right texture, but if possible, use Spanish short-grain rice for the most authentic result.
- Don't Stir Too Much: Unlike risotto, paella requires minimal stirring to develop the coveted crispy bottom layer called "socarrat".
- Choose Fresh Seafood: Ensure your shrimp and mussels are fresh and of high quality for the best flavor.
- Control Your Heat: Maintain a gentle simmer to cook the rice evenly without burning.
- Let it Rest: Always allow your paella to rest for 5-10 minutes after cooking to let flavors meld and rice absorb remaining moisture.
- Use a Wide, Shallow Pan: A traditional paella pan helps distribute heat evenly and creates that perfect crispy bottom.Pro tip: For an extra flavor boost, use saffron instead of smoked paprika for a more traditional Spanish touch!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 180mg
