Can I make this paella vegetarian?
Yes, you can omit the chorizo and seafood, and use vegetable broth. Add a variety of vegetables like bell peppers, artichoke hearts, and green beans.
DINNER
Authentic Catalan Seafood Paella with Saffron & Chorizo
Transport your taste buds to the sun-drenched coast of Catalonia with this exquisite seafood paella. This recipe masterfully blends fragrant saffron, robust chorizo, and a generous selection of fresh seafood into a truly memorable dish. Ideal for a festive gathering or a special family meal, it promises an authentic taste of Spain right in your own kitchen.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of olive oil in a large paella pan or wide, shallow skillet over medium-high heat. Add 4 ounces of diced Spanish chorizo and cook for 3-5 minutes until crispy and the fat has rendered. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
02
Add 1 large chopped onion to the pan and cook for 5-7 minutes until softened and translucent. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant.
03
Pour in 1 can of undrained diced tomatoes and cook for 5 minutes, stirring occasionally, until the liquid has reduced slightly.
04
Add 1.5 cups of Arborio rice to the pan and stir for 2 minutes to toast the grains. Pour in the saffron steeped in hot water and 4 cups of hot broth. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15 minutes without stirring.
05
Gently arrange 0.5 pound of peeled and deveined large shrimp, 0.5 pound of scrubbed and de-bearded mussels, and 0.5 pound of calamari rings on top of the rice. Sprinkle 0.5 cup of frozen peas over the seafood. Cover again and cook for another 8-10 minutes, or until the shrimp are pink, the mussels have opened, and the rice is tender.
06
Remove the paella from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to absorb any remaining liquid.
07
Garnish with the reserved crispy chorizo and 0.25 cup of fresh chopped parsley. Serve immediately with lemon wedges on the side.
About This Recipe
Transport your taste buds to the sun-drenched coast of Catalonia with this exquisite seafood paella. This recipe masterfully blends fragrant saffron, robust chorizo, and a generous selection of fresh seafood into a truly memorable dish. Ideal for a festive gathering or a special family meal, it promises an authentic taste of Spain right in your own kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an authentic 'socarrat' (crispy rice crust at the bottom), increase the heat to medium-high for the last 2-3 minutes of cooking, listening for a crackling sound, but be careful not to burn it. Do not stir the rice once the broth is added, as this releases starch and prevents the socarrat from forming.
Easy Substitutions
You can substitute other firm white fish, scallops, or clams for some of the seafood. Vegetable broth can be used for a lighter flavor. If you don't have Arborio rice, bomba rice is ideal for paella, but medium-grain rice can also work.
Storage & Reheating
Store leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or in the microwave until warmed through. Seafood paella does not freeze well.
Serving Suggestions
Serve this Catalan Seafood Paella with a simple green salad dressed with olive oil and vinegar, crusty bread to soak up the juices, and a glass of chilled white wine or sangria. A side of aioli (garlic mayonnaise) also pairs wonderfully with the seafood.
Common Mistakes
1. Stirring the rice too much: This releases starch and makes the paella creamy like risotto, preventing the formation of the 'socarrat'. Resist the urge to stir after adding the rice and broth. 2. Overcooking the seafood: Seafood cooks quickly. Add it towards the end of the cooking time to ensure it remains tender and juicy. 3. Using cold broth: Always use hot broth to maintain a consistent cooking temperature and prevent shocking the rice, which can lead to uneven cooking. 4. Too much liquid: Paella should be moist but not soupy. Start with the recommended amount and only add more if the rice is still hard and the pan is dry. 5. Not letting it rest: Resting allows the flavors to meld and the rice to finish absorbing liquid, resulting in a more cohesive dish.
Frequently Asked Questions
What kind of paella pan should I use?
A traditional paella pan is wide and shallow, allowing the rice to cook in a thin layer and develop the 'socarrat'. A large, wide skillet can also work.
How do I know when the paella is done?
The rice should be tender but still have a slight bite (al dente), and most of the liquid should be absorbed. The seafood should be cooked through, and mussels should have opened.
MORE TO KNOW
Achieving the perfect paella involves balancing moisture and heat. The key is to add hot broth to maintain a consistent cooking temperature and to resist the urge to stir the rice once it's simmering. This allows the rice to cook evenly and develop the coveted 'socarrat' at the bottom of the pan. If your paella seems too dry, you can add a small amount of extra hot broth, but avoid making it soupy. The saffron not only imparts a beautiful golden color but also a unique, subtle floral aroma that is characteristic of traditional paella.
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