This Seafood Paella recipe is served with saffron aioli and brimming with shrimp, clams, chicken & chorizo. It’s an impressive yet low-key Spanish dish that’s perfect for parties!
In Barcelona, we ate ourselves silly on paella. My mission while in Spain was to try as many versions as I could. That, and drink lots of Rioja, Cava, and Rosé.
One bite and this easy seafood paella recipe will transport you to Spain without having to pack a bag or sit through a long flight. The flavors are rich and comforting.
Make Chicken Paella In Under An Hour Recipe
But first, I needed a paella pan. I’d considered buying one in Barcelona, but that would mean lugging it home with us. With two suitcases already stuffed with local Rioja from our wine tasting trip, I decided it would make more sense to just purchase one back at home.
A paella pan is a LARGE pan with a flat bottom, and it’s pretty shallow. You’re going to be doing every thing in this pan. Starting with browning the sausage and chicken. Then adding your aromatics. And then, pouring in the rice and allowing it to cook all together.
Possible to make this dish in a large skillet, but I would definitely cut the recipe in half. Otherwise, your pan is going to be overflowing. Trust me on this one.
Chicken, Chorizo And Seafood Paella — Luke Mangan & Company
I also picked up some authentic Spanish paprika. You want it to be fresh and high-quality. The same holds true for your rice. I used Arborio rice in this recipe, an Italian rice, named after the town of Arborio in the Po River Valley, where it is grown.
It’s the same rice that you would make risotto with. Like a risotto, when cooked, the rounded grains are firm, creamy, and chewy. They also soak up the flavors of the dish wonderfully.
To get that bold saffron backbone, I heat the seafood stock (or bone broth) with a pinch of the saffron threads. Yes, saffron can be expensive, but a little goes a long way.
Chicken Seafood Paella
If your grocery store has a bulk spices section, be sure to look for it there, and just grab what you need. It’s much more economical that way, plus you can be sure that it’s fresh.
As to the protein, I knew that I wanted a good combination of the freshest ingredients going on. So, I set off for the market to see what was looking its best. Right off, I grabbed some shrimp. These are the big boys. Like youeattwo and you’re full.
Instead of the shrimp, maybe throw in a couple lobster tails. Mussels more your thing? Swap out the clams. Not into spicy dishes? Sub in some kielbasa for the chorizo.
Easy One Pan Chicken Paella Recipe
This is a totally customizable dish. And, don’t worry too much about the proportions of the meat either.Shoot fora total of three pounds meat/seafood to fill the pan nicely.
You will want to brown the meatsin the pan ahead of time, to ensure that they cook thoroughly. They don’t have to be cooked all the way, just give them a good sear. They’ll continue to cook in the rice mixture.
However, with the seafood, you don’t want to add that until later, so that it doesn’t get overcooked. Bury your shrimp, clams, etc. in the rice and allow it to cook slowly as the rice finishes cooking. You’ll know they’re done when the shrimp turn pink and the clams open.
Simple Chicken Paella Recipe
Be sure not to miss the final step in this recipe. Turn up the heat for the last 40 seconds. That short bit of time is what’s going to give you that crispy rice on the bottom. It’s THE
The BEST part of this dish? The thing that knocks this paella out of the park? The Saffron Aioli. Let’s just try to eke a bit more saffron into this dish, shall we? Plus… garlic, and creamy, and yummy.
My first attempt at this aioli was an epic fail. But, I was NOT going to be eating my paella without it. I was making this aioli – grrr! At least I was going to give it one more try…
Authentic Seafood Paella Recipe With Saffron • Hip Foodie Mom
So, let me teach you from my mistakes. Add in the olive oil SLOWLY. Like really, REALLY, really, really, slowly. Don’t add it in a slow stream. Add it drop, by drop, by drop, until the mixture starts to combine together and become creamy.
At that point (and only at that point), you can increase the addition of the oil to a thin stream. Continue whisking together until all of the oil is incorporated. What you’ve essentially made is a mayonnaise. But this is different. This is a Saffron Aioli. And, even if you don’t like mayonnaise, you will like this. I promise.
This Seafood Paella feeds a crowd! It’s great for parties, because it’s super impressive, but pretty low-key. Think butcher paper tablecloths and wine in tumblers.
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I’m expecting that we’ll be making it often on the weekends that we spend at our beach house. Especially, when it’s a perfect low tide and we can get the clams ourselves. Time to invest in a second paella pan!
Paella is a giant dish meant to feed a crowd, so the side dishes are typically light and healthy. Any of these sides would be well suited:
If you loved this easy Seafood Paella recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me onInstagramusing the hashtag # and tagging me @.
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This Seafood Paella Recipe is served with saffron aioli and brimming with shrimp, clams, chicken & chorizo. It’s an impressive yet low-key Spanish dish that’s perfect for parties!
Calories: 605 kcal | Carbohydrates: 66 g | Protein: 43 g | Fat: 17 g | Saturated Fat: 3 g | Cholesterol: 201 mg | Sodium: 539 mg | Potassium: 692 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 1425 IU | Vitamin C: 26.9 mg | Calcium: 77 mg | Iron: 5.5 mg
Hi, I'm Erin! Can I pour you a glass of wine? Let's have some fun in the kitchen! Maybe some pasta? A juicy steak? I've got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥You’ll love this amazing Spanish Chicken and Chorizo Paella! It’s an easy, flavor-packed rice dish that is loved all around the world.
My Mum's Paella Recipe With Chicken, Chorizo And Seafood
It’s packed with tender chicken, spiced Spanish chorizo, veggies, and tender rice. The entire dish is so well-balanced and the flavors are seriously out of this world!
It comes together in just 45 minutes. Whether you’re making it for dinner or to entertain guests at home, this chicken and chorizo paella will surely impress everyone!
Paella is one of those dishes that have a special place in my heart. I’ve tried many variations of it, and while seafood paella will always be my number one, this Chicken and Chorizo Paella comes very, very close.
Vegan Chicken And Chorizo Paella
The flavors in this chicken and chorizo paella are marvelous! Incredibly fragrant, and a bit smokey with a hint of spice from the Spanish chorizo. The rice absorbs all that wonderful flavor from the sofrito, chorizo, and the spices.
The traditional way to cook paella is over open flame outdoors, but I adapted this chicken chorizo paella recipe so you can make it indoors on a gas or electric stove.
I love to serve chicken and chorizo paella with this gorgeous Grilled Peach Salad and this elegant Fresh Spring Salad. These fried Coconut Shrimp appetizer also pairs really well.
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If you’re a fan of one-pan rice recipes, you also need to try my One Pot Mexican Rice, One Pot Jambalaya, and Curry Fried Rice!
Paella is one of the most well-known dishes from Spain, most commonly from the region of Valencia, although there are variations from other regions too. This iconic rice dish is made with a variety of proteins and vegetables, and spices, one of the most popular ones being saffron. It is traditionally cooked in a shallow paella pan over open flame.
, which is that glorious crust of toasted rice that forms in the bottom of the pan. It can be hard to achieve sometimes, but hey, practice makes perfect!
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The best rice to make this chicken and chorizo paella (or any other variations) is Arborio or Bomba rice. Other types of rice commonly used in Spain are Calasparra, Senia, and Bahia, but those can be harder to find depending on where you live.
These types of rice do a great job absorbing all the liquid and flavor without getting clumpy, so the grains remain beautifully separated.
If you can’t find it, regular short-grain rice will do. I would NOT recommend using brown rice though since it does not absorb liquid and flavor as well.
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Saffron is a fragrant spice from a flower called crocus sativus. They look like threads and are deep orange in color. In cooking, saffron releases flavors that infuse the entire dish with delicate and subtle floral aroma, and also adds a beautiful light golden hue.
The flavors are so subtle you can barely taste it on its own, but without
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