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Ah, seafood paella! That dish that smells like sunshine, doesn’t it? At my place, it often makes its appearance on Sundays, quite the ritual. Patou’s recipe adds a twist I love: chorizo, because honestly, it’s what really fires things up. Shall we go?
I have to tell you, every time, cooking it is a bit of a gamble. The chicken browning, the seafood simmering, and that rice soaking up all those flavors, yum… It’s not just a meal, it’s a moment. And then, we dare little mistakes, you’ll see, it forgives much more than you think!
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What I also love is the mix of textures: the crunch of the bell pepper, the softness of the rice, and then that subtle kick the chorizo brings without overpowering. If you ask me, it’s this union that gives all the magic to this seafood paella. Not to mention the convivial atmosphere that invites conversation around the table.
And I won’t hide it from you, sometimes I swap the calamari for mussels or add a bit more saffron (because you can’t change who you are). In short, this recipe is a bit like my jam— I customize it according to the mood and the season, but always with pleasure and indulgence.
Ingredients for a flavorful seafood paella with chorizo and chicken
- 400 g special paella rice (because it needs to absorb the broth well)
- 300 g chicken cut into pieces
- 200 g chorizo sliced
- 300 g seafood (prawns, calamari – but you can vary)
- 1 red bell pepper, cut into strips
- 2 ripe tomatoes, peeled and crushed
- 1 onion sliced
- 2 garlic cloves chopped
- 1 pinch of saffron (it’s the star here)
- Olive oil (a generous splash, don’t skimp)
- 750 ml chicken broth
- Salt and pepper, to taste
- A sprig of fresh parsley for the finishing touch
One utensil, one story: what you need for a successful seafood paella
- A large paella pan – if you don’t have one, a large sauté pan will do
- A wooden spatula – essential to avoid breaking the rice when stirring
- A good knife for cutting the ingredients
- A bowl to prepare ingredients ahead of time (it’s more zen)
- A ladle to pour the broth
Here’s how I go about preparing Patou’s paella
- Heat the oil in the pan, and start by browning the chicken pieces on all sides. I admit I often forget to dry them well beforehand, and bam, more smoke… but hey, it still works.
- Set the chicken aside, then in the same pan, sauté the calamari and prawns until they become almost translucent.
- Add the bell pepper and chorizo, let them brown gently together. Already, the kitchen starts to smell divine, I love this moment.
- Put the chicken back in, then add the onion, garlic, and tomatoes. Let simmer for 5 minutes, stirring.
- Incorporate the rice and saffron, mix well so the rice soaks up the flavors.
- Pour in the hot broth, salt, pepper, and cook without stirring, over medium heat, for about 20 minutes. When the broth is absorbed, it’s a good sign.
- At the end of cooking, adjust by adding the seafood so it remains tender, cover for 5 minutes to finish steaming.
What I like to do extra
- Sometimes I finish with a squeeze of lemon to bring a bit of zing.
- I don’t hesitate to add a bit of Espelette pepper if the mood is mellow wild.
- For bell pepper haters, I replace it with peas, but it’s less typical, I admit.
A dish to enjoy, to make again and again
If you give it a try, you’ll see that this seafood paella is more than just a recipe: it’s a festive meal, a shared moment. Especially with this land-and-sea alliance, between tender chicken, spicy chorizo, and the briny freshness of seafood.
I read in a comment the other day that a family made this dish for fifteen people, simply because it gets everyone on the same page. I get it, it’s a real all-rounder, perfect for hosting without stress.
So, dive in, poke your rice the way you like it, test, dip your fingers in the dish (yes, it’s allowed) and above all, tell me how you make your paella. Because honestly, that’s also what cooking is: a joyful, no-fuss sharing.
What rice is best for paella?
Bomba rice or special paella rice is ideal because it absorbs the broth well without becoming mushy.
Can you use another type of meat?
Yes, you can replace chicken with rabbit or even make a seafood-only version.
Should paella be stirred during cooking?
No, it’s better to leave it alone so the rice forms its characteristic crust at the bottom, the famous ‘socarrat’.
How to replace saffron?
Saffron is really unique, but turmeric can be used for color, although the taste will be different.
How long can paella be kept?
In the refrigerator, up to 2 days. But honestly, it’s better fresh and reheating the rice too much is not recommended.
Source of inspiration:
Seafood Paella – Zeste
Seafood paella with chorizo and chicken
6
servings30
minutes45
minutes752
kcalA delicious paella combining seafood, chorizo, and chicken.
Ingrédients
500 g paella rice
200 g chorizo
300 g chicken breasts
250 g prawns
200 g mussels
150 g peas
2 red bell peppers
1 onion
3 cloves garlic
1 pinch saffron
1.5 liters chicken broth
50 ml olive oil
0.5 tsp salt
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0.5 tsp pepper
1 lemon
Instructions
- Finely slice the onion and garlic. Cut the peppers into strips and slice the chorizo.
- In a large paella pan, heat the olive oil and sauté the onion, garlic, and pepper over medium heat.
- Add the chorizo and diced chicken breasts. Brown the chicken pieces and chorizo for 5 minutes.
- Add the rice and mix well so it absorbs the cooking juices for about 2 minutes.
- Pour the hot chicken broth over the rice, add the saffron, salt, and pepper, then mix well.
- Cook over low heat for 20 minutes without stirring. Then add peas, prawns, and mussels.
- Cover and cook for another 10 minutes until the seafood is cooked and the rice is tender.
- Serve the paella directly in the pan with lemon wedges on the side.
Video
Notes
- For a truly flavorful paella, brown the chorizo first in the pan. Its fat will flavor the oil and give the rice an irresistible smoky taste.
Then, deglaze the pan with a ladle of hot broth before adding the rice: this allows you to retrieve all the drippings at the bottom of the pan, the secret to a savory paella like in Spain.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 6
- Calories: 752kcal
- Fat: 26g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 16g
- Cholesterol: 140mg
- Sodium: 905mg
- Potassium: 850mg
- Carbohydrates: 94g
- Fiber: 4g
- Sugar: 3g
- Protein: 42g
- Vitamin A: 420IU
- Vitamin C: 89mg
- Calcium: 70mg
- Iron: 4mg
- Vitamin D: 1mg
- Vitamin E: 3mg
- Vitamin K: 15mg
- Thiamin: 0.3mg
- Riboflavin: 0.4mg
- Niacin: 13mg
- Vitamin B6: 1mg
- Vitamin B12: 2mg
- Folate: 180mg
- Biotin: 6mg
- Pantothenic Acid: 1.5mg
- Phosphorus: 380mg
- Iodine: 26mg
- Magnesium: 87mg
- Zinc: 4mg
- Selenium: 45mg
- Copper: 0.8mg
- Manganese: 1.5mg
- Chromium: 0mg
- Molybdenum: 15mg
- Chloride: 101mg
