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Seafood and Chorizo Paella with Bell Peppers
Rich and decadent, this paella is full of seafood and flavorful chorizo.
👥 8 Servings⏱️ Prep & Cook: 1h 10m👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Add shrimp and cook, turning once, until browned, 2 to ⏱️ 4 minutes; transfer to a plate. Reduce heat to low. Add chorizo and 1 tablespoon oil to skillet. Cook, stirring constantly, until chorizo begins to crisp and release its oils, 1 to ⏱️ 2 minutes. Transfer half chorizo to a plate.
2
Increase heat to medium. Add onion, bell pepper, saffron, and remaining 2 tablespoons oil. Season with salt and pepper. Cook, stirring occasionally, just until tender, 5 to ⏱️ 6 minutes. Add garlic and cook, stirring, until fragrant, ⏱️ 1 minute. Add rice and paprika. Cook, stirring, until rice is coated, ⏱️ 1 minute.
large onion, chopped1garlic, chopped3 cloves
3
Add wine and cook until almost evaporated, ⏱️ 30 seconds. Add stock and 3 tablespoons lemon juice. Simmer, stirring often, until rice begins to absorb liquid, 4 to ⏱️ 6 minutes. Reduce heat, cover and simmer until most of liquid is absorbed, 18 to ⏱️ 20 minutes.
4
Add shrimp and mussels to skillet, hinge-tips down. Cook, covered, until mussels open, shrimp turn pink, and rice is tender, 5 to ⏱️ 6 minutes.
mussels (about 3/4 pound)16
5
Remove from heat and fold in olives, reserved chorizo, and remaining 3 tablespoons lemon juice. Let stand ⏱️ 5 minutes. Sprinkle with lemon zest and parsley. Serve with lemon wedges alongside.
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