This seafood paella with shrimp, clams, mussels paired with chorizo is the perfect family meal bursting with flavor.
- 3 tbsp + 1 tbsp olive oil
- 1 lb large shell on raw shrimp
- 1 lb littleneck or steamer clams, scrubbed
- 1/2 lb mussels, scrubbed
- 2 Links of Spanish Chorizo (12oz), 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
- 1/4 cup clam juice (see note)
- 1/4 cup dry white wine
- 2 cups Bomba or Arborio rice
- Pinch saffron threads
- 1/2 cup frozen green peas
- 1/4 cup chopped parsley
- Lemon wedges, for garnish
- 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 1/4 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 and add the rice and pinch of saffron threads. Stir the rice once so that the liquid is covering, lower the heat to simmer/low, cover, and simmer undisturbed for 15 minutes. (This allows rice to get crispy layer on the bottom).
- After 15 minutes, there should still be liquid that hasn’t absorbed yet. Add in the chorizo and 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, flipping the shrimp halfway through, until the clams/mussels have opened, and shrimp are pink/cooked through. Discard any clams/mussels that have not opened.
- Remove from heat, top with freshly chopped parsley, serve with fresh lemon wedges.
- Use Spanish chorizo (par-cooked) not Mexican Chorizo (raw, crumbly chorizo)
- If you can not find clam juice, add an additional 1/4 cup of seafood broth
- Category: Seafood
- Method: Stovetop
- Cuisine: Spanish
Keywords: paella, skillet paella, seafood paella, chorizo