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.

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

1. 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.
2. In a bowl, add some ice and carefully add the mussels so you don’t break their fragile shells.
3. Add some more ice, followed by the clams, and some more ice on top.
4. 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

1. 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.
2. Add in the minced garlic and cook an additional minute until fragrant. 
3. Add ¼ dry white wine and allow alcohol to cook off and liquid to reduce by half, about 2 minutes. 
4. 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.

1. 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.
2. After 15 minutes, uncover the rice. There should still be liquid that hasn’t absorbed yet.
3. Add in the frozen peas, stir to combine.
4. 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.

4.46 from 82 votes

Print Pin Rate

Course: Seafood

Cuisine: Spanish

Keyword: Chorizo, paella, seafood paella

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 4 -6 servings

Calories: 998kcal

Author: Stephanie

Equipment

• Lodge Enameled Skillet
• Lodge Pre-Seasoned Cast Iron Skillet 

Ingredients

• 4 tablespoons olive oil divided
• 1 pound large shell on raw shrimp
• 1 pound littleneck or steamer clams scrubbed
• ½ pound mussels scrubbed
• 2 links Spanish Chorizo 12oz (see note #1), sliced
• Salt/freshly ground black pepper to taste
• 2 teaspoons smoked paprika
• 1 small onion diced
• 3 cloves garlic minced
• 1 large red bell pepper diced
• 14.5 ounces fire roasted diced tomatoes 1 can
• 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 tablespoons 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

1. 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.
2. Clam juice: If you can not find clam juice, add an additional ¼ cup of seafood broth.
3. 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.
4. 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.
5. 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.
6. 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.

Nutrition

Calories: 998kcal | Carbohydrates: 99g | Protein: 55g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 258mg | Sodium: 448mg | Potassium: 709mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3115IU | Vitamin C: 72mg | Calcium: 146mg | Iron: 10mg

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