Seafood and chorizo paella is a classic Spanish rice dish with saffron-infused rice, smoky chorizo and loads of fresh seafood. It's bold, vibrant and deeply flavorful.
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About This Recipe
This seafood and chorizo paella is a traditional Spanish rice dish layered with smoky Spanish chorizo, tender shrimp and briny clams and mussels in a paprika and saffron-infused rice. Everything cooks together in a wide paella pan, but the trick is to layer the ingredients in stages.
One of the greatest joys of eating paella is breaking into the bottom of the pan and enjoying the crispy layer of rice, called socarrat. The contrast of the tender rice with the crispy bottom is what makes a paella so special. And if you’ve ever had Persian tahdig, you’ll love the familiar crispy texture.
What is Socarrat?
Socarrat is the crispy layer of rice that forms at the bottom of the pan. It develops when the rice cooks undisturbed and is considered the most prized part of any paella.
📋 Ingredients
- Shellfish: Clams and mussels are best bought the same day they are cooked. Keep them on ice in the refrigerator until ready to use. For detailed prep, check out my cleaning guides:
- Shrimp: Look for medium-sized shrimp (about 21-25 per pound) that are peeled and deveined.
- Spanish Chorizo: Spanish chorizo is a cured firmer sausage that's flavored with smoked paprika and garlic. Unlike Mexican-style chorizo, it can be sliced and when browned, releases a flavorful smoky fat.
- Sofrito: Sofrito is the foundation for the paella base, made with sautéed onions, peppers, and garlic.
- Rice: Bomba rice is the traditional Spanish rice that's used in authentic paella recipes. It's a short, thicker grain that absorbs liquid without becoming mushy. Arborio rice (used in risotto) can be used in a pinch.
- Smoked Paprika: Smoked paprika adds warmth and depth to the paella. If you don't like smoky flavors, use a sweet or mild paprika, which gives great flavor and color.
- Saffron: Saffron is what gives paella its signature aroma and golden hue and a little goes a long way. Grind the threads with a mortar and pestle or steep in a few tablespoons of water for even distribution.
- Stock: Seafood stock intensifies the seafood paella in the best way. Chicken or vegetable stock works too and even water, just be sure to season it well.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
Paella is wonderfully flexible. Use ingredients based on what’s available.
- Seafood Options
- Use all mussels or all clams
- Add sliced calamari
- Add crab legs
- Add lobster tails (allow extra cook time)
- Add firm white fish like cod or halibut in the final 5–7 minutes
- Chorizo Substitutes
- Portuguese linguica
- Smoked sausage
- Mexican chorizo (cook fully and drain excess grease, if needed)
- Make It Without Pork: Omit the chorizo and increase smoked paprika.
- Rice Substitute: Arborio rice works well if bomba is unavailable. Use a short-grain rice for the best results.
⏲️ How to Make Paella
Making homemade seafood paella is easier than it looks. The key is layering the ingredients in stages and letting the rice cook undisturbed.
Brown the Chorizo: Sauté the Spanish chorizo in olive oil until deeply browned on both sides. Remove and set aside, leaving the flavorful fat in the pan.
Build the Sofrito: Sauté the onion and bell pepper in the reserved fat, then add the garlic and sauté for another minute.
Toast the Rice: Add the rice to the pan and toss it in the sofrito and chorizo fat. Add wine and reduce.
Add Chorizo, Tomatoes and Spices: Add the cooked chorizo back in with any reserved drippings, along with the tomatoes and spices. Spread the rice in an even layer.
Add the Stock: Pour in the seafood stock and bring to a simmer. Don't stir, so the rice can set on the bottom.
Simmer Until Mostly Absorbed: Cook uncovered until most of the liquid has absorbed.
Add the Shellfish: Nestle the clams and mussels into the rice and cover loosely with foil until they begin to open.
Finish with Shrimp and Garnish: Layer the shrimp on top and continue cooking until they just turn pink. Add peas and garnish with lemon and parsley.
Do You Need a Paella Pan?
A traditional paella pan is wide and shallow, which helps the rice cook evenly and develop socarrat. If you don’t have one, use a wide and shallow skillet that is about 11-13 inches wide.
📍 Recipe Tips
- Buy Shellfish Fresh: Purchase shellfish the same day you’ll be cooking them for the freshest result. Discard any clams and mussels with broken shells or any that do not open after cooking.
- Brown the Chorizo First: Sautéing the chorizo first renders that flavorful fat that’s perfect for sautéing the sofrito.
- Spread the Rice Evenly: Spread the rice in an even layer before adding stock, but don’t stir. This is key for developing the socarrat.
- Rotate the Pan for Even Cooking: If cooking on a stovetop, rotate the pan every few minutes for even cooking.
- Use Foil as Needed: Loosely cover the pan with foil to help the clams and mussels steam and open up.
Serving Suggestions
A large paella is perfect for serving family-style, right from the pan, with plenty of lemon wedges. Pair it with a crisp Spanish white wine, such as Albariño, or serve alongside a pitcher of sangria.
Start the meal with blistered padrón peppers or a simple green salad. For dessert, a slice of Basque cheesecake would be a delicious ending.
More Mediterranean Seafood Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Seafood and Chorizo Paella Recipe
LittleFerraroKitchen.com
Ingredients
- 2-3 tablespoons Olive oil
- 7 ounces Spanish chorizo sliced into ¼-inch rounds
- 1 yellow onion finely diced
- 1 red bell pepper finely diced
- 3 garlic cloves minced
- 2 cups bomba rice or Arborio if needed
- ½ cup dry white wine
- 13.5 ounce can chopped tomatoes
- 4 ½ cups seafood stock
- 1 teaspoon smoked paprika
- Pinch saffron threads about ½ tsp, lightly crushed
- 12 –15 mussels scrubbed and debearded
- 12 –15 clams scrubbed
- 1 pound large shrimp peeled and deveined
- ½ cup frozen peas
- Kosher salt as needed
- Fresh parsley chopped for garnish
- Lemon wedges for serving
Instructions
- Brown the Chorizo: Heat a wide paella pan or large skillet over medium heat with a drizzle of olive oil. Add the sliced chorizo and cook until browned on both sides. Remove and set aside, leaving the rendered fat in the pan.
- Sauté the Sofrito: In the chorizo fat, add the diced onion and red bell pepper and cook for 5-6 minutes until softened and slightly golden. Stir in the garlic and cook for another 30 seconds until fragrant.
- Toast the Rice: Add the rice directly to the pan, sautéing for 1-2 minutes, being sure to coat it thoroughly in the sofrito and chorizo fat.
- Reduce the Wine: Pour in the white wine and let it simmer, reducing by about half and scraping up any bits from the bottom of the pan.
- Add the Chorizo, Tomatoes and Spices: Add the chorizo back in, with any reserved fat and stir in the tomatoes and spices and season lightly with salt. Use a spatula to spread the rice into an even layer.
- Add the Stock: Pour the seafood stock in and bring to a steady simmer. Do not stir from this point forward.
- Simmer: Simmer uncovered for about 15-18 minutes, until most of the liquid is absorbed and the rice is nearly tender.
- Add the Clams & Mussels: Arrange the clams and mussels hinge-side down into the rice. Cover loosely with foil and cook for 5–7 minutes, until the shells begin to open.
- Add the Shrimp: Lay the shrimp over the top and cook for another 3–5 minutes, until opaque and just cooked through.
- Finish & Rest: Scatter the peas over the hot rice. Remove from heat and let the paella rest for 5–10 minutes. Garnish with chopped parsley and serve with lemon wedges.
Notes
- Do not stir once the liquid is added. This helps develop the crispy golden bottom (socarrat).
- Discard any mussels or clams that do not open after cooking.
- Bomba rice is traditional, but Arborio works as a substitute.
- Let the paella rest before serving for the best texture.
Skylar says
I used the seafood stock recipe from this website to add to this Paella recipe. We only do Paella on special occasions, (Not sure why), so making sure the Ingredients, ALL od the ingredients are wonderful. I knew the clams and mussels were going on sale so I planned a great meal. I ordered the recommended Rice from Amazon and the recipe turned out Fantastic. Also ALWAYS Scrub the shellfish.
Andrew Powell says
WOW, This is very delicious and healthy food recipe. I love seafood. I eat more time this food. Thank you for share amazing post.
Marie Anderson says
It's really great recipe for cooking. I love paella. Thank you for shear my favorite recipe.
Kristy V. Jackson says
I love seafood. Thanks for sharing this amazing recipe.
Samantha says
Thank you for commenting Kristy!
Sheila says
Thank you for your tips in paella-making and I agree that we should not overcrowd the pan. Also, I remembered the first time I cooked paella, the mussels were overcooked. It was sad.
Definitely, looking forward to trying this seafood paella with chorizo.
Samantha says
Thanks Sheila!! Hope you do..it's all about the layers and the mussels are my favorite part!!
Leo Tat says
I love Paella especially those with generous portions of seafood on them like yours. We make it using prawns and mussels, but will try salmon and clams next time.
Samantha says
I love paella so much and love mussels as well!! Yes try the salmon for sure!