Spanish·non-vegetarian·medium

Seafood & Chorizo Paella with Saffron Aioli

Name: Seafood & Chorizo Paella with Saffron Aioli
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 350g Bomba or Calasparra rice; 1 liter Chicken or fish stock; a pinch Saffron threads; 150g Chorizo, sliced; 250g Large shrimp, peeled & deveined; 250g Mussels, cleaned; 1 medium Onion, finely chopped; 1 Red bell pepper, sliced; 4 Garlic cloves, minced; 1 tbsp Smoked paprika (pimentón); 2 Ripe tomatoes, grated; 60 ml Olive oil; 2 tbsp Flat-leaf parsley, chopped (garnish); 1 lemon Lemon wedges (for serving)

Imagine the sun-drenched coasts of Valencia, where the air smells of saffron and the sea. That's the feeling you'll get with this paella, a vibrant symphony of golden rice, smoky chorizo, and plump shrimp, all kissed by the smoky paprika and a whisper of pimentón. The socarrat—that crispy, caramelized layer at the bottom—is the true treasure, a crunchy contrast to the tender rice. A dollop of my saffron aioli adds a velvety, luxurious finish, brightening every bite with a hint of garlic and lemon. This isn't just a meal; it's a fiesta on a plate, meant to be shared with laughter and good wine. You'll feel like a master of the pan, and your kitchen will smell like a Spanish summer.

60 min(prep 20 + cook 40)

6 servings

520 kcal

Ingredients

Bomba or Calasparra rice350g
Chicken or fish stock1 liter
Saffron threadsa pinch
Chorizo, sliced150g
Large shrimp, peeled & deveined250g
Mussels, cleaned250g
Onion, finely chopped1 medium
Red bell pepper, sliced1
Garlic cloves, minced4
Smoked paprika (pimentón)1 tbsp
Ripe tomatoes, grated2
Olive oil60 ml
Flat-leaf parsley, chopped (garnish)2 tbsp
Lemon wedges (for serving)1 lemon

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a small bowl, steep the saffron in 2-3 tablespoons of warm stock. Heat the remaining stock in a saucepan and keep warm over low heat.
2
Heat olive oil in a wide paella pan (or large skillet) over medium-high. Brown the chorizo slices for 2 minutes per side, then remove. In the same oil, sear the shrimp until pink (about 1 min per side), remove and set aside with the chorizo.
3
Lower heat to medium, add onion and red pepper, sauté until soft (5 min). Add garlic and paprika, cook for 30 seconds. Stir in grated tomato, cook for 2 more minutes until it darkens.
4
Pour in the rice, stirring to coat with the sofrito. Add the saffron-infused stock and the remaining hot stock (careful, it will be very hot). Season with salt. Do not stir again—this is key for proper absorption.
5
Bring to a boil, then reduce heat to medium-low. Cook for 12-15 minutes without stirring. After 10 minutes, nestle the chorizo, shrimp, and mussels into the rice. Continue cooking until the liquid is absorbed and the rice is just al dente.
6
Increase heat to high for the last minute to create the socarrat—listening for a distinct crackle. Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with parsley and serve with lemon wedges and saffron aioli.
7
For the aioli (optional, do not include in cooking time): mash 1 garlic clove with a pinch of saffron, whisk into 125g mayonnaise with a squeeze of lemon.

#paella #spanish #seafood #chorizo #saffron

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