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Saffron Seafood Paella with Chorizo combines prawns, mussels, chicken, smoky chorizo, peppers and saffron rice in a flavour packed home style paella that’s easy to make in stages.
The Saffron Seafood Paella with Chorizo That Brings Everyone Back for Seconds with Prawns and Mussels
Additional Information
- Can this be frozen? Yes, but I wouldn’t recommend it for the best texture. Rice can become softer after freezing and thawing, while prawns and mussels can become rubbery if reheated too aggressively. If you do freeze it, cool the paella quickly, portion it into airtight containers and freeze it as soon as it has cooled. Reheat thoroughly until piping hot, and only reheat it once.
- How long can it be stored? Store leftovers in an airtight container in the refrigerator for up to 3 days. Refrigerate within 2 hours of cooking, and reheat only the portion you plan to eat.
- Can I use different rice? Yes. A short-grain rice such as bomba or another paella rice would give you a more traditional result. Basmati keeps the grains lighter and more separate, which is why it works well in this particular version.
- Can I substitute the seafood? Yes. You can use a seafood mix, squid, scallops or extra prawns. If using squid, cook it very quickly or for a longer braise because the middle cooking time can make it chewy.
- Can I leave out the chicken? Absolutely. Increase the prawns and mussels, or add another seafood you enjoy. The chorizo still gives the rice plenty of smoky flavour.
- Is the cayenne necessary? No. The 2 tsp cayenne pepper makes this quite punchy. If your chorizo and garlic and chili paste are already hot, start with 1 tsp cayenne and add more after tasting.
Why you will love and enjoy Saffron Seafood Paella with Chorizo
- You get smoky chorizo, tender chicken and seafood in every spoonful.
- The saffron and paprika give the rice loads of flavour.
- Everything is cooked in stages, so you can actually control the texture instead of hoping it all finishes at the same time.
Saffron Seafood Paella with Chorizo
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
This Seafood Paella with Chorizo is packed with prawns, mussels, tender chicken, smoky chorizo and colourful peppers, all tossed through saffron-scented rice. It’s cooked in stages, so each ingredient gets the attention it needs without turning the seafood or chicken into an afterthought.
Ingredients
Rice
- 1 1/2 cups basmati rice
- 6 cups water
- 2 Knorr chicken hot pot broth sachets or 2 chicken stock pots
- A few strands saffron
- Salt, to taste
Paella
- 0.8 lb – 400 g Cape Point prawn meat, thawed, shelled and deveined
- 0.8 lb – 400 g Cape Point mussel meat, thawed
- 2 chicken breast fillets, washed, dried and cut into thin slivers
- 1/2 chorizo sausage, quartered and chopped
- 2 tbsp paprika
- 2 tsp cayenne pepper
- Salt and coarse black pepper, to taste
- 1 large onion, diced
- 2 green cayenne chilies, chopped
- 1 red pepper, sliced
- 1/2 green pepper, sliced
- 1/2 yellow pepper, sliced
- 3 tbsp garlic and chili paste
- 2 tbsp olive oil
- 2 tbsp butter, plus extra if needed
- A few splashes lemon juice
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Add 6 cups water, 2 Knorr chicken hot pot broth sachets or 2 chicken stock pots, a few strands of saffron and salt to a large saucepan. Bring to a boil.
- Add 1 1/2 cups basmati rice, reduce the heat and simmer for about 10 minutes, until the rice is just tender but still has a little bite.
- Drain the rice well. I’d skip washing the cooked rice at this point because it can make it wet and a little bland. Instead, return the drained rice to the warm saucepan, cover it and let it steam over very low heat for 4 minutes. Fluff gently with a fork and set aside.
- Heat 2 tbsp olive oil in a large, deep-frying pan or paella-style pan over medium heat.
- Add 1 large, diced onion, 2 chopped green cayenne chilies, 3 tbsp garlic and chili paste, 1 sliced red pepper, 1/2 sliced green pepper and 1/2 sliced yellow pepper.
- Cook for about 5 to 7 minutes, stirring occasionally, until the onion and peppers have softened. Transfer the vegetables to a bowl and set aside.
- Add 2 tbsp butter to the same pan.
- Add 2 chicken breast fillets, cut into thin slivers, 1/2 chopped chorizo sausage, 2 tbsp paprika and 2 tsp cayenne pepper.
- Season with salt and coarse black pepper.
- Cook for about 5 to 6 minutes, stirring frequently, until the chicken is cooked through and reaches 165⁰F (74⁰C) in the thickest pieces. The chorizo should be browned and giving off plenty of its smoky flavour.
- Transfer the chicken and chorizo to the bowl with the vegetables.
- Add the 400 g thawed prawn meat and 400 g thawed mussel meat to the same pan.
- Cook the prawns until they’re opaque, pink and just cooked through. This usually takes around 3 to 5 minutes, depending on their size. If the mussel meat is already cooked, only heat it through for the last couple of minutes so it doesn’t become rubbery.
- Add a few splashes of lemon juice while the seafood cooks. If the pan looks dry, add a little extra butter.
- Return the cooked onion, peppers, chilies and garlic mixture to the pan with the chicken and chorizo.
- Add the cooked saffron basmati rice and gently fold everything together. Don’t stir too aggressively or the rice can turn mushy.
- Taste and adjust with salt, coarse black pepper and a little more lemon juice if needed.
- Let everything heat together for 2 to 3 minutes, just until piping hot.
- Scatter over chopped fresh parsley and serve with lemon wedges.
- Serve straight away while the rice is hot and the seafood is still tender.
Notes
Prepared, tried, and tested by Gail
The Paella with Chorizo That Brings Everyone Back for Seconds, with saffron rice, prawns, mussels and smoky chorizo. This easy seafood paella is full of paprika, peppers and bright lemon flavour.
The Saffron Seafood Paella with Chorizo That Brings Everyone Back for Seconds gives dinner plenty to look forward to, with saffron rice, smoky chorizo, tender chicken, prawns and mussels all sharing the pan. The peppers, chili and lemon add brightness and heat, while the staged cooking keeps every ingredient properly cooked. It’s generous, colourful and packed with the kind of flavour that makes a homemade dinner feel special without making the cook spend all evening in the kitchen.
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Wow .. Its looks so yummy ????
Thanks dear <3
Yummy… 🙂
Looks delicious!
You’re welcome! ☺
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Looks yummy ????
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