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!
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.