Easy Seafood Paella

Paella in pan topped with dollops of aioli.

Course: Main Dish

Cuisine: Spanish

Prep Time: 1

Cook Time: 45

Total Time: 1 45

Servings: servings

Calories: 605kcal

Author: Platings and Pairings

This Seafood Paella Recipe is served with saffron aioli and brimming with shrimp, clams, chicken & chorizo. It's an impressive yet low-key Spanish dish that's perfect for parties!

Print Recipe

Equipment

Ingredients

Spice Mix for Chicken:

1 Tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper

Herb Blend:

1/2 cup fresh parsley chopped
1/4 cup lemon juice fresh
1 Tablespoon olive oil extra virgin
2 cloves garlic grated or minced
Salt and pepper to taste

Paella:

32 ounces seafood stock or bone broth or chicken broth
2 cups water
1/2 teaspoon saffron threads
2 Tablespoons olive oil
3 links Spanish chorizo sausage cut into 1/2-inch-thick slices, about 9 ounces
4 chicken thighs boneless & skinless
1 large yellow onion minced
4 cloves garlic minced
1 14.5 ounce can diced tomatoes drained
1 teaspoon sweet paprika
3 cups arborio rice uncooked
1 cup frozen green peas
1 dozen littleneck clams scrubbed
1/2 pound jumbo shrimp uncooked and peeled with tails attached (about 8 shrimp)
1/4 cup lemon juice fresh
Lemon wedges optional
Kosher salt and freshly ground pepper

Saffron "Aioli"

1/4 cup mayonnaise
1 clove garlic grated or minced
1 Tablespoon lemon juice to taste
Pinch saffron optional
Pinch salt

Instructions

Rub the spice mix all over the 4 chicken thighs and marinate chicken for 1 hour in the refrigerator (or overnight).
Prepare the herb blend and set aside.
Combine 32 ounces seafood stock, water and 1/2 teaspoon saffron threads in a large saucepan. Bring to a simmer and keep warm over low heat (do not boil).
Heat oil in paella pan over medium-high heat. Sautee the 3 links Spanish chorizo sausage until browned, remove and reserve. Add chicken and brown on all sides. Remove from pan and reserve.
In the same pan, sautee the 1 large yellow onion and 4 cloves garlic for 2-3 minutes on medium heat, until fragrant. Add 1 14.5 ounce can diced tomatoes and 1 teaspoon sweet paprika and cook until mixture caramelizes a bit. Add the 3 cups arborio rice and stir to coat the grains.
Stir the warmed stock mixture into the rice, reduce heat and simmer for 10 minutes, moving the pan around so the rice cooks evenly and absorbs the liquid.
Add the herb mixture, 1 cup frozen green peas, chicken and chorizo and stir. Add the 1 dozen littleneck clams and 1/2 pound jumbo shrimp, tucking them into the rice. Continue to cook over medium heat until the shrimp turn pink and the clams open, approximately 8 minutes.
Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.
Meanwhile, make the aioli by combining all ingredients in a small bowl and stirring to combine.
When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom.
Remove from heat and sprinkle with 1/4 cup lemon juice and season with salt and pepper. Cover with a towel, and let stand 10 minutes. Serve with lemon wedges and saffron aioli.

Notes

How to store and reheat paella

Store leftover paella in an airtight container in the refrigerator for up to 3-5 days.
To reheat, add the paella to a pot on the stove over medium-low heat. Add one tablespoon of water and cover. Cook for 3-5 minutes or until the paella is heated through.

Nutrition