Go Back
+ servings
seafood and chorizo spanish paella recipe filled with shrimp, squid, mussels, clams and fish

Seafood and Chorizo Paella

This version of paella combines a variety of seafood with chorizo for an unconventional twist on the classic Spanish dish.
Course Main Course
Cuisine Spanish
Keyword chorizo, clams, european, fish, mussels, paella, paprika, peas, rice, saffron, seafood, shellfish, squid
Prep Time 10 minutes
Cook Time 1 hour
Servings 6
Calories 551kcal


  • cups chicken stock
  • 2 cups seafood stock
  • ¼ teaspoon crushed saffron threads
  • 3 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion
  • 3 cloves garlic chopped
  • 1 medium tomatoes on the vine, cored and diced
  • 1 teaspoon smoked paprika,
  • 2 cups short grain rice, Bomba or Arborio, thoroughly rinsed and drained
  • ½ pound monkfish, cut into 1” cubes
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 ounces cured Spanish chorizo, sliced and halved into half moons
  • ½ pound jumbo, 26/30 shell-on, tail-on shrimp, deveined
  • 1 pound mussels, scrubbed and debearded
  • ½ pound littleneck clams, scrubbed
  • ½ pound cleaned squid, cut into ½” rounds
  • ½ cup shelled English peas
  • 2 teaspoons chopped flat-leaf parsley
  • Lemon slices, for garnish


  • Heat the chicken stock and seafood stock in a medium saucepan over medium heat. Add the saffron then bring to a simmer for about 10 minutes.
  • Heat a 16-inch paella pan or large enameled cast-iron casserole dish over medium heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until tender, about 5 minutes. Add the garlic, tomato and paprika and cook for an additional minute, stirring constantly.
  • Add the rice and stir to coat in the oil, letting it cook for about a minute. Add the warmed stock and stir to combine and evenly spread the rice out in the pan.
  • Cook, without stirring, but rotating the pan frequently, until half the liquid has been absorbed, about 15 minutes.
  • Season the monkfish on all sides with salt and pepper. Reduce the heat to medium-low then nestle the chorizo, monkfish and shrimp into the rice.
  • Cover with aluminum foil and cook for 5 minutes. Add the mussels and clams with the hinge-side down as well as the squid, and peas. Cover again and cook until the clams and mussels open, about and additional 8 minutes.
  • Remove from heat and let stand an additional 10 minutes.
  • Garnish with parsley and lemon then serve immediately.


Calories: 551kcal | Carbohydrates: 65g | Protein: 36g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 183mg | Sodium: 757mg | Potassium: 827mg | Fiber: 3g | Sugar: 4g | Vitamin A: 594IU | Vitamin C: 16mg | Calcium: 96mg | Iron: 6mg