Spanish·non-vegetarian·medium

Chorizo and Seafood Paella with Saffron Aioli

Name: Chorizo and Seafood Paella with Saffron Aioli
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 400g bomba rice; 150g chorizo sausage, sliced; 300g large shrimp, peeled and deveined; 300g mussels, cleaned; 1L chicken broth; 1 tsp saffron threads; 1 onion, finely chopped; 4 garlic cloves, minced; 2 tomato, grated; 1 tsp smoked paprika; 100g frozen peas; 1 lemon, cut into wedges; 4 tbsp olive oil; to taste salt; to taste black pepper

Imagine the Spanish coast: the scent of saffron threading through warm rice, the sizzle of chorizo releasing its smoky oil, and the briny kiss of the sea in every bite. This paella is my love letter to Valencia, but with a twist that will make your kitchen feel like a fiesta. You'll toast the rice slowly, coaxing out a golden socarrat, while the chorizo adds a rich, spicy depth that pairs beautifully with tender shrimp and mussels. The saffron aioli is the crowning glory – creamy, fragrant, and perfect for drizzling. Gather your friends, pour a glass of Albariño, and let this one-pan wonder transport you to a sun-drenched terrace. It's intimate, bold, and utterly unforgettable.

70 min(prep 25 + cook 45)

6 servings

620 kcal

Ingredients

bomba rice400g
chorizo sausage, sliced150g
large shrimp, peeled and deveined300g
mussels, cleaned300g
chicken broth1L
saffron threads1 tsp
onion, finely chopped1
garlic cloves, minced4
tomato, grated2
smoked paprika1 tsp
frozen peas100g
lemon, cut into wedges1
olive oil4 tbsp
saltto taste
black pepperto taste

Nutrition

620 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Warm the chicken broth in a saucepan, add the saffron threads, and let steep for 10 minutes.
2
In a large paella pan or wide skillet, heat 2 tablespoons of olive oil over medium heat. Brown the chorizo slices for 2-3 minutes per side, then remove with a slotted spoon, leaving the oil.
3
In the same pan, add the remaining oil. Sauté the onion and garlic until soft, about 3 minutes. Add the grated tomato and smoked paprika, cook for 2 minutes until the tomato has darkened.
4
Stir in the bomba rice, coating it with the oil and tomato mixture. Pour in the hot saffron broth and season with salt and pepper. Stir once, then simmer uncovered for 15 minutes without stirring.
5
After 15 minutes, gently nestle the shrimp and mussels into the rice, pushing them down slightly. Sprinkle the peas over the top. Cook for another 10-15 minutes, until the rice is al dente and the mussels have opened.
6
Remove from heat and cover with a clean kitchen towel. Let rest for 5 minutes. Serve with lemon wedges and a dollop of saffron aioli on the side.
7
For the saffron aioli: mix 1/2 cup mayonnaise with 2 minced garlic cloves and a pinch of saffron. Chill until ready to serve.

#paella #spanish #seafood #saffron #chorizo

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