This easy seafood paella, made with shrimp, clams, and chorizo is a delicious one-pot weeknight dish!
there are two constants in a paella recipe: Spanish saffron and rice, preferably a medium-grained rice that absorbs liquid well but maintains some bite and firmness.
How to make seafood paella recipes!
Heat a large, deep nonstick skillet over medium heat.
Add 1 teaspoon of oil and sauté the chorizo, bell pepper, onions, garlic, and paprika until soft, about 3 minutes.
Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes.
Add the broth, salt, saffron threads, and bay leaf.
Mix and bring to a boil, stirring once, reduce heat to low and cover tightly, cook about15 minutes. Bring to a boil and let the liquid slightly reduce,
Uncover and spread the shrimp clams, and peas.over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink.
Garnish with parsley.
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shrimp and scallop pasta – Super quick!
spanish seafood paella
- skillet
Equipment
- skillet
Ingredients
- 1 1/2 lb cherrystone clams
- 1 lb shrimp peeled and deveined
- 2 1/2 teaspoons olive oil divided
- 1/2 red bell pepper sliced thin strips
- 1/4 cup frozen peas
- 1 small cooked chorizo link sliced thin
- 1/2 cup chopped onion
- 3 garlic cloves sliced thin
- 1 teaspoon smoked paprika
- 1 1/4 cups short/medium grain rice
- 2 1/2 cups chicken or vegetable broth
- 1 1/4 teaspoon Kosher salt
- 1/4 teaspoon saffron threads
- 1 bay leaf
- 1/2 tablespoon lemon juice
- 1/4 teaspoon Old Bay seasoning
- 2 tablespoon coarsely chopped parsley for garnish
Instructions
- Clean the clams and soak in cold water for 20 minutes.
- Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and Old Bay.
- Heat a large, deep nonstick skillet over medium heat.
- Add 1 teaspoon of oil and sauté the chorizo, bell pepper, onions, garlic, and paprika until soft, about 3 minutes.
- Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes.
- Add the broth, salt, saffron threads, and bay leaf.
- Mix and bring to a boil, stirring once, reduce heat to low and cover tightly, cook about15 minutes. Bring to a boil and let the liquid slightly reduce,
- Uncover and spread the shrimp clams, and peas.over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink.
- Garnish with parsley.
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