spanish seafood paella

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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!

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,

How to make seafood paella recipes!

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.

spanish seafood paella

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spanish seafood paella
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spanish seafood paella

  • skillet
This easy seafood paella, made with shrimp, clams, and chorizo is a delicious one-pot weeknight dish!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: seafood paella, spanish seafood paella
Servings: 4
Calories: 544kcal
Author: Luda huang

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.

Nutrition

Calories: 544kcal | Carbohydrates: 54g | Protein: 40g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 324mg | Sodium: 2948mg | Potassium: 283mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1516IU | Vitamin C: 33mg | Calcium: 202mg | Iron: 5mg
544

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