This easy seafood paella recipe with chorizo is the perfect way to feed a big family. A flavorful paella base with vegetables, crispy rice (thanks to the cast iron skillet), layered with shrimp, clams, and mussels on top. This shrimp, clam, mussel, and chorizo paella recipe is a flavor party in a skillet.
What is paella?
Paella originated on the eastern coast of Spain in Valencia. Traditional paella is made over an open fire in a large flat pan. It typically has an array of seafood. Traditional paella doesn’t include chorizo, but it imparts so much flavor to the dish. If you haven’t seen/made it already, my chicken chorizo paella is one of my most popular recipes on the site for those who can’t eat seafood.
Prepping the seafood for paella
- When purchasing clams and mussels, ask for ice on the side if your grocery offers. Clams and mussels are still living, so you want to get them out of the packaging as soon as you get home.
- In a bowl, add some ice and carefully add the mussels so you don’t break their fragile shells.
- Add some more ice, followed by the clams, and some more ice on top.
- Place in the refrigerator until you’re ready to use. You should use the clams and mussels the day of, for optimal freshness.
How-to purchase paella seafood
When buying clams/mussels ensure they are all closed when purchased. If they are open before being cooked, that means they have already died and you need to discard them. You can also give them a smell, they should not smell fishy. A bad clam or mussel can ruin the dish! Gently scrub them with a brush to get rid of any grit on the shells under cold water.
Shrimp for paella
I use shell-on shrimp for this paella. The shells give the broth an additional seafood flavor layer. You’ll have to peel them as you eat or you can substitute already peeled shrimp in the paella.
Prepping paella base ingredients
The base of the seafood paella is: red bell peppers, onion, garlic, and chorizo.
Chorizo
There are different types of chorizo and for the purpose of this recipe we want to use Spanish or Portuguese chorizo, which is already par-cooked. Mexican chorizo is the raw version and best used crumbled in recipes.
Although the Spanish chorizo is already par-cooked, I sauté it in the skillet with olive oil to brown and allow the delicious juices to release and chorizo to caramelize. Using a slotted spoon, remove the chorizo and set aside leaving behind all the flavorful oil.
How-to make paella base
- Lower heat to medium and add in diced yellow onion, red bell pepper, smoked paprika, pinch of salt & pepper. Sauté for 3-4 minutes until onions and peppers begin to soften.
- Add in the minced garlic and cook an additional minute until fragrant.
- Add ¼ dry white wine and allow alcohol to cook off and liquid to reduce by half, about 2 minutes.
- Once the liquid has reduced, I add in diced tomatoes. A flavor hack I like to use is fire roasted tomatoes in a lot of dishes. It gives the dish a more smokey depth of flavor that elevates the taste.
Paella liquid
Next comes the liquid. I use seafood stock and clam juice for the liquid. If you can’t find clam juice, you can just use more seafood stock. Since this is a seafood based paella, I wanted to stick to those flavors. Next, add a pinch of saffron threads.What is saffron? Saffron is a spice that looks like tiny little threads, it is very fragrant, has a subtle flavor, and lends rice that rich yellow color. A staple in paella recipes.
Paella Rice
For this recipe we are going to use a short grain rice. Bomba rice is the traditional paella rice, but if you can’t find that you can use arborio rice.
- Add back in the chorizo with the rice. One of the best parts of paella is that crispy crust that develops on the bottom of the rice. Once you add the rice, stir it to combine and then LEAVE IT! This is going to ensure you get that crunchy layer at the bottom that is oh so delicious.
- After 15 minutes, uncover the rice. There should still be liquid that hasn’t absorbed yet.
- Add in the frozen peas, stir to combine.
- Layer the seafood on top and cover again with lid or foil.
Is my seafood cooked?
I have always been told that if clams don’t open when steamed, to discard them. This holds true to mussels, if they do not open then discard because it is bad. Clams are a little different, sometimes the muscles seize when cooking, so if you take a knife and gently try to open, it should release. If it doesn’t, then you can discard.
Garnish the seafood chorizo paella with freshly chopped parsley and serve it with lemon wedges to squeeze over the top. It gives it a delicious bright acidic note!
Can I reheat clams and mussels?
You can reheat steamed clams and mussels, but you have to exercise care or else they will become tough and rubbery. I recommend removing them from the paella, reheating the paella (minus the clams/mussels), then once the rest of the dish is heated, remove them from the shells and mix into the dish. The warmth of the dish will heat the clams and mussels without overcooking them.
Looking for other seafood recipes?
- Clams and Chorizo
- Grilled Avocado and Shrimp Ceviche
- Spicy Shrimp Tacos with Avocado Crema
- Herb Grilled Shrimp and Chorizo
- Baked Coconut Shrimp
- Linguine and Clams in White Wine Sauce
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Seafood Chorizo Paella
This easy seafood paella recipe with chorizo is the perfect way to feed a big family. A flavorful paella base with vegetables, crispy rice (thanks to the cast iron skillet), layered with shrimp, clams, and mussels on top. This shrimp, clam, mussel, and chorizo paella recipe is a flavor party in a skillet.
Ingredients
- 3 tbsp + 1 tbsp olive oil
- 1 lb large shell on raw shrimp
- 1 lb littleneck or steamer clams, scrubbed
- ½ lb mussels, scrubbed
- 2 Links of Spanish Chorizo (12oz) (see note #1), sliced
- Salt/freshly ground black pepper to taste
- 2 teaspoons smoked paprika
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 large red bell pepper, diced
- 1 small can fire roasted diced tomatoes (14.5oz)
- 4 cups seafood broth
- ¼ cup clam juice (see note #2)
- ¼ cup dry white wine
- 2 cups Bomba or Arborio rice
- Pinch saffron threads
- ½ cup frozen green peas
- ¼ cup chopped parsley
- Lemon wedges, for garnish
Instructions
- Heat 3 tbsp oil in a large cast iron skillet or paella pan over med/high heat, add chorizo and sauté until browned about 4 minutes. Using a slotted spoon, remove and set aside leaving juices in pan.
- Lower heat to medium and add in diced yellow onion, red bell pepper, smoked paprika, pinch of salt & pepper. Sauté for 3-4 minutes until onions and peppers begin to soften. Add in the minced garlic and cook an additional minute until fragrant. Add ¼ dry white wine and allow alcohol to cook off and liquid to reduce by half, about 2 minutes.
- Add in the can of diced tomatoes, seafood broth, and clam juice. Bring to a boil. Add in a pinch of saffron threads, chorizo, and rice. Stir the rice once so that the liquid is covering, lower the heat to low, cover, and simmer undisturbed for 15 minutes. (This allows rice to get crispy layer on the bottom).
- After 15 minutes, remove the cover, and there should still be liquid that hasn't absorbed yet. Add in the frozen peas, stir to combine. Then add the seafood on top, with the opening of the clams/mussels facing up for them to easily open. Cover and cook an additional 15-20 minutes, until the clams/mussels have opened, and shrimp are pink/cooked through. Discard any mussels that have not opened. If clams are still shut, take a knife and try to wiggle it open to see if the muscles release and it opens.
- Remove from heat, top with freshly chopped parsley, serve with fresh lemon wedges and a bowl to discard shells in.
Notes
- Chorizo: There are different types of chorizo. Spanish/Portuguese chorizo is par-cooked and what I use in this recipe. Mexican chorizo is raw and used crumbled, if you use Mexican chorizo, you will have to fully cook it before proceeding with the rest of the recipe.
- Clam juice: If you can not find clam juice, add an additional ¼ cup of seafood broth.
- Buying seafood: When purchasing clams and mussels, ask for ice on the side if your grocery offers. Clams and mussels are still living, so you want to get them out of the packaging as soon as you get home. Put them in a bowl on ice and place in refrigerator until ready to use. Use day of.
- Prepping seafood: Ensure the clams and mussels are all closed when purchased. If they are open before being cooked, that means they have already died and you need to discard them. You can also give them a smell, they should not smell fishy. A bad clam or mussel can ruin the dish! Gently scrub them with a brush to get rid of any grit on the shells under cold water.
- Shrimp: I use shell-on shrimp for this paella. The shells give the broth an additional seafood flavor layer. You'll have to peel them as you eat or you can substitute already peeled shrimp.
- Reheating: You can reheat steamed clams and mussels, but you have to exercise care or else they will become tough and rubbery. I recommend removing them from the paella, reheating the paella (minus the clams/mussels), then once the rest of the dish is heated, remove them from the shells and mix into the dish. The warmth of the dish will heat the clams and mussels without overcooking them.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 669Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 165mgSodium: 1871mgCarbohydrates: 60gFiber: 4gSugar: 4gProtein: 62g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*
Loved your Paella! Do you make your own seafood stock? Or can you please recommend a store bought one? Thank you 😊
Hi Adriana, I don’t make my own, I usually buy the brand Imagine or Bar Harbor. Those are the two at my local grocery store.
I just bought a 16″ paella pan and wondering if I can double the recipe. I am having a birthday party with 12 people and hope to feed them all. I have also thought of using a different pan ( Le Creuset braiser pan) for more deliciousness! Stick to the one pan?
Hi Sharon! I haven’t tried doubling the recipe in a 16inch vessel, so I can’t be 100% sure if the volume would fit. 16 is pretty large, so I believe it will fit. My advice is to go for it in the paella pan, but have the braiser on standby if needed.
Just discovered your recipe and it’s so good! Very easy to follow recipe, thank you!
I’m so glad you enjoyed it!
What was the diameter of the large cast iron skillet that you used?
I use a 12, I recommend minimum a 12 if not a 15 so it does not overflow.
Your seafood, is it all frozen or do you buy fresh? Fresh shrimp is Houston is not a problem but I do not see alot of fresh clams?
Hi Rick, all the seafood I use is fresh. You can omit the clams and use extra shrimp or whatever seafood you find readily available, that you are comfortable using.
I’m thinking about trying this recipe during the holidays, but I’m having trouble finding Spanish chorizo. What would you recommend as a substitute if I can’t find it?
Hi Kevin! What grocery store do you typically shop at? I always ask the meat department because sometimes it’s in a weird location. If not, you can use Mexican chorizo, but cook the entire link fully, then slice it into slices and incorporate it into the dish. Or you can use a hot Italian sausage if they don’t have chorizo at all, same as the Mexican chorizo though, fully cook the whole link then slice it.
Loved this recipe! It was truly delicious! We cut the chorizo out in effort to make it a little healthier. The instructions were clear and the recipe itself was simple. We will definitely be making it again! Next time we will try the chorizo for sure! Thanks so much for sharing!
I would love to try this recipe! Could I Substitue the fresh seafood for frozen seafood? How would I tell if a frozen clam is bad or not?
I haven’t cooked myself with frozen clams before, but from my understanding you should thaw in refrigerator for 24 hours or in bowl of cool water until thawed. Once thawed, they should behave like fresh clams, if they don’t open when cooking then discard.