📋Seafood Paella With Chorizo

This seafood paella recipe with chorizo is a fantastic balance of sweet shrimps, squids, and mussels with spicy sausage. The rice is flavored with a sofrito of onion, peas, peppers, and artichokes and cooked on an open fire in a chicken stock flavored with saffron. This Spanish paella is the perfect dish to make at a garden party. The cooking process is much simpler than the classic barbecue as it doesn't require any stirring. It presents well and feeds a crowd.

Course Main Course

Cuisine Spanish

Keyword BBQ, paella, seafood

Prep Time 15

Cook Time 25

minutes 5

Total Time 35

Servings people

Calories 976kcal

Author Laura Tobin

Equipment

Ingredients

8 jumbo shrimps uncooked in the shell
10 oz squid rings
9 oz Fresh mussels
12 oz Chorizo In France I use Merguez
2 lb rice for paella I use Italian Carnaroli
1 onion
1 red peppers
9 oz peas
6 cup homemade chicken stock check my homemade
2 package saffron
1 cube cube stock
1 tablespoon fresh parsley
1 non treated lemon
salt & pepper
2 tablespoon olive oil

US Customary - Metric

Instructions

Before you get started, prepare all the ingredients, the shrimp, the squid rings, and cut the Chorizo into bite sizes.
8 jumbo shrimps , 10 oz squid rings, 12 oz Chorizo
Stir fry the mussels separately with some garlic and filter the water as there is always some residual sand.
9 oz Fresh mussels
Add the water from the mussels to the chicken stock as well as the saffron and the cube stock. Keep warm
6 cup homemade chicken stock, 2 package saffron , 1 cube cube stock
Dice the pepper and the onion
1 red peppers, 1 onion
Set up the fire, either on the barbecue or gas fire
Pour some olive oil into the pan and start by cooking the shrimp. Once they are cooked remove them from the pan.
2 tablespoon olive oil
Stir fry the squids and remove them once they are cooked.
Stir fry the Chorizo until they are brown
Add the rice and mix so that it absorbs all the juices left from the previous ingredients
2 lb rice for paella
Add the peas, the onion, and the pepper and pour in the saffron stock
9 oz peas
Settled the rice but do not stir and cook for 15 minutes. Add more stock if needed
After 15 minutes add the squid and stir
After a few minutes add the shrimp
and the mussels
Remove from the fire and cover with aluminum foil until serving
Decorate with parsley and arrange the lemon quarters all around the pan
1 tablespoon fresh parsley, 1 non treated lemon, salt & pepper

Video

Notes

Tips to make this paella superb:

Outstanding ingredients: Ingredients are the base for any successful dish, use only the best ingredients.
Seafood should not be overcooked. Pre-cook to flavor the oil then remove. Cook the paella with the flavored oil and add the pre-cooked seafood at the end
The quality of the rice is also essential. Use Spanish rice or Italian rice for risotto. Do not use sushi rice
For best results cook the paella on an open fire
Use homemade chicken stock, it is full of gelatine from the chicken bones which adds creaminess to the rice.

Nutrition