The other day, I found myself staring blankly at the freezer, wondering how to transform those humble ingredients into a dish that would excite my taste buds. That’s when inspiration struck—a delightful blend of rich Spanish chorizo and succulent seafood came to mind. My newfound mission? To create an irresistible paella with chorizo and seafood that rivals even the best restaurants but is still unbelievably simple.
As the savory aroma of chorizo begins to waft from the pan, and the smooth, creamy risotto embraces the delightful ocean flavors of shrimp and squid, you’re in for an experience that feels indulgent yet comforting. It’s one of those recipes that brings everyone together—perfect for hosting a cozy gathering or simply enjoying a beautiful night in. Plus, in just 25 minutes, you can serve a dish that not only tastes exceptional but also looks like it took hours of care.
So, roll up your sleeves and get ready to dive into this delightful culinary adventure that’s sure to become a favorite in your home!
Why is Paella with Chorizo and Seafood a Must-Try?
Simplicity: This recipe boasts an uncomplicated process, making it perfect for cooks of all skill levels.
Flavor Explosion: The combination of spicy chorizo and fresh seafood creates a delightful taste experience that your palate will love.
Quick to Make: In just 25 minutes, you can bring this restaurant-quality dish to your dining table, saving you time in the kitchen.
Crowd-Pleaser: Whether for dinner parties or family gatherings, this dish is sure to impress guests and satisfy cravings.
Versatile: Feel free to customize the seafood or add extra vegetables for a personalized touch! For more creative options, don’t miss my easy risotto variations.
Paella with Chorizo and Seafood Ingredients
For the Risotto Base
• Olive oil – Use high-quality extra virgin for richer flavor.
• Spanish chorizo – This spicy sausage adds warmth and depth to your paella with chorizo and seafood.
• Large onion – Finely chopped to ensure a sweet, caramelized base.
• Garlic cloves – Freshly chopped for robust aroma and taste.
• Arborio rice – This short-grain rice is essential for that creamy texture.
• White wine – A splash enhances the flavors, but feel free to substitute with broth.
• Canned tomatoes – They contribute acidity and sweetness to balance the dish.
• Chicken stock – Warm stock keeps the risotto creamy as it cooks.
• Dried herbs – Choose your favorites for an aromatic twist.
For the Seafood
• Shrimp – Deveined to save you the prep hassle, adding succulence to the dish.
• Squid – Cleaned and sliced for tender bites that elevate the seafood medley.
• Frozen peas – A splash of color and a hint of sweetness; no thawing needed!
For Seasoning
• Salt – Essential for enhancing flavors.
• Freshly ground pepper – Add to taste for that perfect kick.
How to Make Paella with Chorizo and Seafood
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Brown the Chorizo: Heat olive oil in a large pan over medium heat and brown the sliced chorizo until it releases its flavorful oils. Remove the chorizo from the pan and set it aside for later.
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Sauté Aromatics: In the same pan, keep the delicious fat and sauté the finely chopped onion and garlic for about 5 minutes, until the onion turns a pale golden color without browning.
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Incorporate Rice & Wine: Add arborio rice to the pan along with the white wine, stirring for about 2 minutes until the rice is well coated and slightly translucent.
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Add Tomatoes: Pour in the canned tomatoes and stir occasionally until one-third of the liquid evaporates, creating a rich base that’s bursting with flavor.
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Introduce Stock & Herbs: Mix in 2 cups of warm chicken stock along with your choice of dried herbs, cooking uncovered until half of the liquid is absorbed by the rice, which should start to become creamy.
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Finish Cooking: Add the remaining cup of chicken stock, stirring gently. Cover the pan and let it simmer on low heat for approximately 15 minutes, allowing the flavors to meld beautifully.
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Preheat the Oven: While the risotto cooks, preheat your oven to 400°F, preparing for that final touch of warmth.
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Combine Chorizo & Seafood: Nestle the browned chorizo slices back into the rice and tuck the deveined shrimp and sliced squid into the mixture, ensuring they’re nestled well.
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Season: Sprinkle a pinch of salt and freshly ground pepper over the seafood, then add the frozen peas for a pop of color and sweetness.
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Bake to Perfection: Transfer the pan to the preheated oven and cook for about 5 minutes, or until the shrimp turn pink and the squid is slightly browned around the edges.
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Garnish & Serve: Before serving, squeeze fresh lemon juice over each portion to brighten up the dish, enhancing all those incredible flavors.
Optional: Garnish with fresh parsley for an added touch of freshness.
Exact quantities are listed in the recipe card below.
Tips for the Best Paella with Chorizo and Seafood
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Quality Ingredients: Always choose fresh seafood and high-quality chorizo. It makes a significant difference in flavor for your paella with chorizo and seafood.
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Avoid Overcooking: Be cautious when cooking the shrimp and squid. They only need a few minutes in the oven; overcooking will make them tough.
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Stirring Technique: Stir the risotto gently. Aggressive stirring can break the delicate arborio rice, impacting the creamy texture of your dish.
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Stock Temperature: Always add warm chicken stock to your risotto. Cold stock can shock the rice and slow the cooking process, affecting the overall dish.
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Taste as You Go: Regularly taste the risotto before serving to adjust seasoning. Each ingredient can bring a different level of saltiness; balance is key!
Paella with Chorizo and Seafood Variations
Feel free to add your own twist to this delightful dish and explore exciting flavor profiles that will make it uniquely yours!
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Seafood Swap: Substitute fresh mussels or clams for shrimp or squid for a delightful oceanic flavor.
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Vegan Delight: Use vegan chorizo and replace seafood with artichokes and mushrooms for a hearty plant-based version. The flavors will still meld beautifully!
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Herb Infusion: Experiment with fresh herbs like basil or cilantro instead of dried for a fragrant and vibrant taste. Fresh herbs can elevate the dish on so many levels.
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Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick that enhances the dish, especially if you love heat!
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Vegetable Boost: Toss in some bell peppers, zucchini, or spinach to add texture and nutrients. These veggies can complement the chorizo’s richness and add a colorful presentation.
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Coconut Cream: For a tropical twist, stir in a splash of coconut milk for creaminess and a hint of sweetness that beautifully balances the spices.
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Saffron Touch: Enhance traditional flavors by adding a pinch of saffron to the stock before incorporating it into the risotto. This will give your paella a gorgeous color and a depth of flavor.
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Citrus Zest: Before serving, grate some lemon or orange zest over the top for a burst of bright flavor that lifts the dish beautifully. It’s the perfect finishing touch!
Make Ahead Options
These Paella with Chorizo and Seafood are perfect for busy cooks looking to save time during the week! You can prepare the risotto base (steps 1-5) up to 24 hours in advance—simply cool it down and refrigerate in an airtight container. The seafood can also be cleaned and prepped ahead, storing them separately in the fridge for up to 3 days. When you’re ready to serve, reheat the risotto gently, then add the chorizo and seafood before baking as instructed in steps 8-10. This way, you’ll enjoy a delicious meal with minimal effort, ensuring your paella is just as scrumptious as when freshly made!
What to Serve with Paella with Chorizo and Seafood?
Transform your delightful paella into a full-fledged feast that will leave everyone talking.
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Garlic Bread: The crispy, buttery texture of garlic bread is perfect for soaking up leftover risotto flavors and takes the meal to the next level.
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Mixed Green Salad: A fresh salad with zesty vinaigrette adds a light, refreshing contrast to the rich dish, making each bite feel balanced.
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Chardonnay: The crisp acidity of a chilled Chardonnay elevates the seafood flavors, complementing the succulent shrimp and squid beautifully.
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Roasted Vegetables: Add roasted seasonal veggies for a delightful caramelization. Their earthy tastes pair wonderfully with the spiciness of the chorizo.
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Lemon Sorbet: This light, refreshing dessert cleanses the palate after the rich flavors of the paella, making for a perfect sweet ending.
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Crusty Baguette: A warm, crusty baguette offers the ideal vehicle for savoring every drop of flavor from the dish and invites shared moments at the table.
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Herbed Quinoa: For a nutritious side, herbed quinoa brings a nutty flavor and texture that nicely complements the creamy risotto without overwhelming it.
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Spanish Sangria: A fruity Spanish Sangria enhances the overall experience, keeping the vibrant theme alive and offering a festive twist to your meal.
How to Store and Freeze Paella with Chorizo and Seafood
Fridge: Store any leftovers in an airtight container for up to 3 days. Allow the risotto to cool slightly before sealing to maintain freshness.
Freezer: Freeze portions of the paella with chorizo and seafood for up to 2 months. Use freezer-safe containers or bags, removing as much air as possible to prevent freezer burn.
Reheating: Thaw overnight in the fridge before reheating. Warm in a saucepan over low heat with a splash of chicken stock or water to restore creaminess and flavor.
Room Temperature: Avoid leaving out for more than 2 hours to ensure food safety, as seafood can spoil quickly.
Paella with Chorizo and Seafood Recipe FAQs
What type of chorizo should I use for paella with chorizo and seafood?
I recommend using Spanish chorizo for this recipe, as its distinctive spices and flavors elevate the dish. Opt for a high-quality brand that offers a balance of smokiness and heat; this will enhance the overall flavor of your paella.
How should I store leftover paella with chorizo and seafood?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool the risotto slightly before sealing it to help maintain its freshness and creamy texture.
Can I freeze paella with chorizo and seafood?
Absolutely! You can freeze portions of the paella in freezer-safe containers or bags for up to 2 months. Be sure to remove as much air as possible to prevent freezer burn. To thaw, simply refrigerate overnight, then reheat gently over low heat with a splash of chicken stock or water for the best consistency.
What should I do if my risotto ends up too dry?
If your risotto turns out too dry, fear not! Add a bit more warm chicken stock or water, a little at a time, stirring gently until it reaches your desired consistency. This will help bring back the creaminess you’re looking for without compromising the flavors.
Is there a seafood allergy I should be aware of when serving?
Yes! When making this dish, be mindful of seafood allergies, as shrimp and squid are common allergens. If you or your guests have allergies, you can substitute the seafood with extra vegetables like mushrooms or bell peppers for added flavor and texture.
How do I know when the shrimp and squid are perfectly cooked in the oven?
Cook the seafood in the oven for about 5 minutes. You’ll know they’re done when the shrimp turn a lovely pink color and the squid has slightly browned edges. Be careful not to overcook, as seafood can become rubbery if left too long!
Irresistible Paella with Chorizo and Seafood for a Flavor Feast
Ingredients
Equipment
Method
- Heat olive oil in a large pan over medium heat and brown the sliced chorizo until it releases its flavorful oils. Remove the chorizo from the pan and set it aside for later.
- In the same pan, keep the delicious fat and sauté the finely chopped onion and garlic for about 5 minutes, until the onion turns a pale golden color without browning.
- Add arborio rice to the pan along with the white wine, stirring for about 2 minutes until the rice is well coated and slightly translucent.
- Pour in the canned tomatoes and stir occasionally until one-third of the liquid evaporates, creating a rich base that's bursting with flavor.
- Mix in 2 cups of warm chicken stock along with your choice of dried herbs, cooking uncovered until half of the liquid is absorbed by the rice, which should start to become creamy.
- Add the remaining cup of chicken stock, stirring gently. Cover the pan and let it simmer on low heat for approximately 15 minutes, allowing the flavors to meld beautifully.
- While the risotto cooks, preheat your oven to 400°F, preparing for that final touch of warmth.
- Nestle the browned chorizo slices back into the rice and tuck the deveined shrimp and sliced squid into the mixture, ensuring they're nestled well.
- Sprinkle a pinch of salt and freshly ground pepper over the seafood, then add the frozen peas for a pop of color and sweetness.
- Transfer the pan to the preheated oven and cook for about 5 minutes, or until the shrimp turn pink and the squid is slightly browned around the edges.
- Before serving, squeeze fresh lemon juice over each portion to brighten up the dish, enhancing all those incredible flavors.
