Are you looking for something impressive to serve at your next dinner party? Try this hearty seafood paella recipe! Paella is a traditional Spanish dish that includes chicken, chorizo, shrimp, mussels, and/or clams slow-cooked with rice. This meaty rice mixture is served in tapas restaurants all over the United States and can be made with many variations.
Although the recipe requires a great deal of ingredients and takes about 1 to 2 hours to prepare, the actual preparation is straightforward and pretty simple — and the results are well worth the time and effort. Make paella at home and make your next gathering a tapas party!
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Things You'll Need
3 Tbsp. grapeseed or olive oil
1 yellow onion, chopped
4 chicken thighs, chopped
3 cloves garlic, minced
1 1/2 cups Arborio rice
1 (28 oz.) can diced tomatoes
1/2 tsp. ground turmeric
Small pinch saffron threads (optional)
1 lb. chorizo links, sliced
4 cups low-sodium chicken broth
1/2 tsp. sea salt, to taste
1 bay leaf
1 lb. raw shrimp, peeled and deveined
1 lb. mussels, scrubbed
Fresh parsley for serving
Lemon wedges for serving
Tip
Any of the meats can be omitted depending on personal taste. You can also add seared scallops, clams, or white fish to the recipe.
1. Sauté the onion
Heat the oil in a large paella pan to medium-high. Add the onion and sauté, stirring occasionally until the onion is translucent, about 5 to 8 minutes.
Tip
While a large paella pan is recommended for this recipe, you can also use a large wok, Dutch oven, or skillet if you don't have a paella pan.
2. Brown the chicken thighs
Add the chopped chicken thighs to the pan along with the minced garlic. Cook, stirring every few minutes until the chicken is browned but not cooked through.
3. Add the rice and chorizo
Add the rice, chorizo, diced tomatoes, turmeric, and saffron. Stir to combine, cooking for about 2 minutes.
Tip
Arborio rice yields the creamiest and most tender rice, but brown, basmati, or white rice can be used as a substitute.
4. Allow the rice to cook
Add the chicken broth, sea salt, and bay leaf. Bring to a full boil. Reduce the heat, cover, and simmer until much of the liquid has been absorbed, about 30 to 40 minutes.
Tip
Water or vegetable broth can be used instead of chicken broth.
5. Add the seafood
Remove the cover from the pan and arrange the raw shrimp and mussels in the paella mixture. Replace the cover and cook until the shrimp has turned plump and pink and the mussels have opened, about 15 to 20 minutes.
6. Serve and enjoy!
Give the paella a big stir and taste it for flavor. If necessary, continue cooking the paella if the rice isn't fully cooked. Add sea salt and seasonings to taste.
Tip
If desired, you can serve your paella with freshly chopped parsley, lemon wedges, and hot sauce.