Weeknight Seafood Paella

The Weeknight Seafood Paella is my go-to dish whenever I want to impress without spending hours in the kitchen. There’s something magical about the way the clams, shrimp, and chorizo come together, creating a vibrant and hearty meal that feels special yet casual. Picture this: It’s a busy Tuesday night, and you’re tired from a long day. You walk into your kitchen, and in less than an hour, the aroma of spices and seafood fills the air, instantly lifting your spirits.

This dish is not just about flavors; it’s about the moments shared around the table. Every bite of the rice infused with the chicken broth and saffron transports me back to sunny days by the Mediterranean. It’s a mix of tradition and personal memories, and that’s what makes cooking so special. You don’t need to be a chef to share this hearty meal with loved ones. Just gather your ingredients, and let the kitchen do the magic.

Whether it’s a family dinner or a gathering with friends, the Weeknight Seafood Paella always steals the show. The vibrant colors, the blend of textures, and the savory taste come together to create a dish that’s not just food but an experience. Let’s dive into why this recipe holds a special place in my heart and how you can make it your own.

Ingredients to Make Weeknight Seafood Paella

The ingredients for the Weeknight Seafood Paella are a wonderful mix of fresh seafood and pantry staples that come together beautifully. Each element contributes its unique flavor, creating a well-rounded dish that’s sure to satisfy. You’ll find the clams and shrimp as the stars, while the chorizo and spices bring warmth and richness. The arborio rice soaks up all the delicious broth, making it the perfect base for this feast.

• 16 cherrystone clams – Fresh and briny, they are essential for that authentic seafood flavor.
• 16 extra jumbo shrimp, peeled and deveined – Their sweetness complements the other seafood beautifully.
• 1/2 tablespoon lemon juice – This adds a refreshing brightness to the dish.
• 1/4 teaspoon Old Bay seasoning – A classic seasoning that enhances the seafood flavors.
• 2 1/2 teaspoons olive oil, divided – Used for sautéing and adding richness.
• 1 small cooked chorizo link, sliced thin (1.75 oz) – Adds a depth of flavor with its smoky notes.
• 1/2 cup chopped onion – Brings sweetness and a savory base to start.
• 3 garlic cloves, sliced thin – Infuses the dish with aromatic goodness.
• 1 teaspoon smoked paprika – Adds warmth and a rich color.
• 1 1/4 cups short or medium grain rice – The perfect vessel for soaking up all the flavors.
• 1/3 cup tomatoes, finely diced – Provides freshness and a slight acidity.
• 2 1/2 cups chicken or vegetable broth – The base of the dish, adding depth and moisture.
• 1 1/4 teaspoon Kosher salt – Enhances all the flavors in the dish.
• 1/4 teaspoon saffron threads – Infuses a unique flavor and beautiful color.
• 1 bay leaf – Adds a subtle depth to the broth.
• 1/2 red bell pepper, sliced thin strips – For color and crunch.
• 1/4 cup frozen peas – Adds a pop of color and sweetness.
• 1 tablespoon coarsely chopped parsley, for garnish – Freshens up the dish before serving.

Step by Step Guide for Weeknight Seafood Paella

Cooking the Weeknight Seafood Paella is a delightful journey, bringing together vibrant flavors and wholesome ingredients. The process is simple and straightforward, making it perfect for a weeknight dinner. So, let’s get started on creating this beautiful dish!

1. Clean the clams thoroughly by soaking them in cold water for about 20 minutes. This helps remove any sand and grit. Rinse them under running water afterward, ensuring they are clean and ready to use.

2. Next, transfer the shrimp to a bowl and drizzle with 1/2 tablespoon lemon juice and Old Bay seasoning. Toss them gently to coat. Let them marinate while you prepare the other ingredients. This will infuse them with flavor and enhance their sweetness.

3. In a large, deep nonstick skillet, heat 1 teaspoon of olive oil over medium heat. Once hot, add the chorizo, onion, garlic, and smoked paprika. Sauté for about 3 minutes until the onions become soft and translucent, and the chorizo releases its oils. The aroma will be inviting!

4. Push the sautéed mixture to the side of the skillet. Add the remaining 1 1/2 teaspoons olive oil in the center. Once heated, add the rice, stirring to coat it in the oil. Sauté for an additional 3 minutes, allowing the rice to absorb the flavors and become slightly toasted.

5. Add the diced tomatoes, broth, salt, saffron threads (crumbled between your fingers), and the bay leaf to the skillet. Mix everything together gently. Bring the mixture to a boil, stirring once and then reduce the heat to low.

6. Cover the skillet tightly with a lid and let it cook for about 15 minutes. The rice will absorb the liquid and become tender. Avoid lifting the lid during this time; you want to trap the steam in!

7. After 15 minutes, carefully uncover the skillet and add the cleaned clams, marinated shrimp, and peas on top of the rice. Cover tightly again and cook on low heat until the clams open and the shrimp are cooked through, which should take around 10 to 12 minutes. Keep an eye on it!

8. Uncover the skillet once more and increase the heat to medium-high. Allow it to cook for about 2 to 3 minutes to toast the bottom of the rice. You should hear it sizzling; this is known as socarrat and adds a delightful texture. Be careful not to burn it!

9. Finally, discard the bay leaf, and garnish the dish with coarsely chopped parsley. Serve the Weeknight Seafood Paella directly from the skillet for a rustic presentation!

Helpful Notes about Weeknight Seafood Paella

When making the Weeknight Seafood Paella, a few helpful notes can improve your cooking experience. Here are some tips to keep in mind:

• Storage: Leftover paella can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
• Freezing: It’s best to avoid freezing paella as the texture of the rice and seafood may not hold up well after thawing.
• Pairing: This dish pairs beautifully with a light salad or crusty bread to soak up the flavors.
• Don’t skip the saffron: Although it can be pricey, saffron adds a unique flavor and vibrant color. If you can, include it for the best taste.
• Make it vegetarian: You can substitute seafood with seasonal vegetables for a delicious vegetarian version.

What to Serve With Weeknight Seafood Paella

• Green Salad: A light, crisp green salad pairs well with the richness of the paella. Simple greens tossed with a lemon vinaigrette can balance the meal.
• Crusty Bread: Serving some warm, crusty bread on the side makes it perfect for scooping up the delicious rice.
• Wine Pairing: If you enjoy wine, a crisp white like Sauvignon Blanc complements the seafood beautifully. (If you prefer not to drink, a sparkling water with citrus can be refreshing.)
• Occasions: This makes for a fantastic dinner party dish. It’s great for gatherings, casual get-togethers, or even a special family dinner.
• Storage Tips: Any leftovers should be stored in an airtight container and can be reheated gently. Avoid reheating more than once to preserve flavor and texture.

FAQ

Conclusion

The Weeknight Seafood Paella is a delightful dish that brings together the best of the sea with vibrant spices and a beautiful presentation. It’s perfect for weeknight dinners or special occasions when you want to impress without too much effort. I encourage you to give it a try and make it your own! Your loved ones will be sure to gather around the table for this comforting and satisfying meal. Enjoy cooking and the moments shared over this fantastic dish!

Weeknight Seafood Paella

The ultimate comfort food, Weeknight Seafood Paella combines fresh seafood, vibrant flavors, and aromatic spices for an easy weeknight dinner. Ready in under an hour, it’s perfect for impressing guests or simply satisfying your cravings. Make it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Spanish

Servings 4 servings

Calories 450 kcal

Equipment

• Large deep skillet

Ingredients

  

• 16 cherrystone clams
• 16 extra jumbo shrimp peeled and deveined
• 1/2 tablespoon lemon juice
• 1/4 teaspoon Old Bay seasoning
• 2 1/2 teaspoons olive oil divided
• 1 small cooked chorizo link sliced thin (1.75 oz) I use Goya
• 1/2 cup chopped onion
• 3 garlic cloves sliced thin
• 1 teaspoon smoked paprika
• 1 1/4 cups short or medium grain rice
• 1/3 cup tomatoes finely diced
• 2 1/2 cups chicken or vegetable broth
• 1 1/4 teaspoon Kosher salt
• 1/4 teaspoon saffron threads
• 1 bay leaf
• 1/2 red bell pepper sliced thin strips
• 1/4 cup frozen peas
• 1 tablespoon coarsely chopped parsley for garnish

Instructions

 

• Clean the clams and soak in cold water for 20 minutes.
• Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and Old Bay seasoning.
• Heat a large, deep nonstick skillet over medium heat.
• Add 1 teaspoon of oil and sauté the chorizo, onions, garlic, and paprika until soft, about 3 minutes.
• Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes.
• Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers), and bay leaf.
• Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce heat to low and cover tightly, cook 15 minutes.
• Uncover, add the clams, shrimp, and peas.
• Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through, about 10 to 12 minutes.
• Uncover the skillet, raise the heat to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes.
• Discard the bay leaf and garnish with parsley.

Notes

• Storage: Leftover paella can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
• Freezing: It’s best to avoid freezing paella as the texture of the rice and seafood may not hold up well after thawing.
• Pairing: This dish pairs beautifully with a light salad or crusty bread to soak up the flavors.
• Don’t skip the saffron: Although it can be pricey, saffron adds a unique flavor and vibrant color. If you can, include it for the best taste.
• Make it vegetarian: You can substitute seafood with seasonal vegetables for a delicious vegetarian version.

Keyword easy seafood paella, quick weeknight dinner, seafood recipes, Spanish paella recipe

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.