Spanish Paella

Paella

This seafood and chorizo paella is packed with flavour thanks to the spices, bold chorizo sausage, and addition of mussels, shrimp, and clams.

Course Main Course
Cuisine Spanish
Keyword Chorizo, Paella, Seafood
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author FraƮche Nutrition

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon salt (or to taste)
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon saffron threads
  • 2 cups arborio rice
  • 4-5 cups chicken or vegetable stock
  • 250g chorizo sausage, sliced (or sub veggie sausage)
  • 1.5 pounds fresh seafood (I used mussels, clams, and prawns)
  • 2 tablespoons chopped fresh parsley
  • salt and pepper, to taste

Instructions

  1. Add the olive oil to a large pan with high sides and a heavy bottom on medium heat. Add the onions and cook until soft and semi-translucent, around 3-5 minutes.

  2. Add the minced garlic to the pan and cook until fragrant, approximately 1 minute. Add the fresh tomatoes, tomato paste and salt to the pan and stir until mixed thoroughly.  Cook until the tomatoes soften and start to break down, around 4-5 minutes.

  3. Add the smoked paprika, turmeric, and saffron threads, cook for 2 minutes (until spices are fragrant) and add the rice.  Cook until the rice is lightly toasted, about 2-3 minutes. Add 4 cups of stock to the pan and turn down to a low heat.

  4. Cover and let simmer for 5 minutes; do not stir the paella as it cooks (the rice will end up golden and a bit crisp on the bottom - which is what you are after!).

  5. Add the sliced chorizo sausage to the rice, stir lightly and cover for another 5-10 minutes or until rice has softened. Add seafood and more stock if needed and cook covered until seafood is cooked thoroughly (prawns are opaque, mussels and clams have opened), approximately 4-5 minutes.

  6. Season with salt and pepper taste, top with fresh parsley and serve immediately.