Seafood and Chorizo Paella

In English

This Seafood and Chorizo paella brings together smoky Spanish chorizo, plump shrimp, and fresh mussels for a spectacular dish that’s perfect for dinner parties or special occasions. Easy to follow, with all the classic techniques for a perfect socarrat. If you’re new to the technique, our step-by-step guide for beginners covers the pan, rice, and stock basics this recipe builds on.

Ingredients (Serves 4-6)

• 2 cups short-grain paella rice (Bomba or Arborio)
• 1 large chorizo, sliced
• 400g shrimp
• 300g mussels
• 1 red bell pepper
• 1 medium onion
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 4 cups seafood stock, warm
• Saffron threads
• 1/2 cup white wine
• Olive oil
• Fresh parsley
• Salt and pepper to taste

Cooking Sequence for Seafood and Chorizo Paella

1. Heat olive oil in a large paella pan.
2. Add diced onion and bell pepper and cook until soft.
3. Add the chorizo slices and cook until fragrant.
4. Stir in the minced garlic and smoked paprika.
5. Toast the rice in the sofrito for a minute.
6. Pour in the white wine and let it sizzle off.
7. Add the warm seafood stock and the saffron threads — don’t stir from here on.
8. Let it simmer for about 20 minutes.
9. Add the shrimp and mussels on top.
10. Cook until the shrimp turn pink and the mussels open.
11. Remove any closed mussels, garnish with fresh parsley, and serve hot.

Tip: Don’t stir the rice after adding the stock — that’s what keeps the socarrat, the crispy bottom crust that makes a great paella.

Why chorizo and seafood works: it might seem unusual to pair smoky cured sausage with shellfish, but this combination is common along Spain’s Mediterranean coast, where fishing villages have always had easy access to both the sea and inland pork farms. The rendered chorizo fat mixes with the seafood stock to build a deeper, smokier base than a pure seafood paella would have, while the shrimp and mussels keep the dish light and briny. It’s a good middle ground between a rustic meat paella and a delicate seafood one.

Looking for more ideas? Try our Naked Seafood Paella for a pure shellfish version without the chorizo, or explore our guide to the best saffron brands to get the most out of the threads in this recipe.

PaellaMan

PaellaMan is the founder and lead writer behind I Want Paella, where he has published recipes, equipment guides, and cooking tips for the site's community of home cooks since 2022. His writing focuses on practical, tested methods for cooking authentic Spanish paella at home, from choosing the right pan and burner to achieving a proper socarrat. When he's not testing recipes, he's exploring the wider world of Spanish cuisine and wine to bring fresh ideas to the site.

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