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Flavorful Spanish Paella for Two Easy Seafood and Chorizo Recipe

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A quick and easy Spanish paella recipe designed for two, featuring a perfect balance of smoky chorizo and fresh seafood with saffron-infused rice.

Ingredients

Scale
  • 6 oz medium shrimp, peeled and deveined
  • 6 oz mussels, cleaned
  • 6 oz firm white fish fillet, cut into chunks (such as cod or haddock)
  • 4 oz Spanish chorizo, sliced
  • 1 cup bomba or short-grain rice (or Arborio as substitute)
  • 2 ½ cups chicken or seafood stock
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 medium tomato, grated or finely chopped
  • A pinch of saffron threads (soaked in warm water for 10 minutes)
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • A handful of fresh parsley, chopped (for garnish)
  • Lemon wedges (to serve)

Instructions

  1. Place saffron threads in a small bowl and pour 2 tablespoons of warm water over them. Let steep for about 10 minutes.
  2. Heat 2 tablespoons olive oil in a paella pan or skillet over medium heat. Add sliced chorizo and cook for 3-4 minutes until browned. Remove and set aside, leaving oil in the pan.
  3. Add chopped onion and red bell pepper to the pan. Cook for 5 minutes until softened. Add minced garlic and cook for another minute.
  4. Stir in grated tomato, smoked paprika, salt, and pepper. Cook for 3-4 minutes until mixture thickens slightly.
  5. Add rice and stir well to coat each grain with the base.
  6. Pour in chicken or seafood stock along with saffron water. Stir gently once, then do not stir again.
  7. Bring to a gentle boil, reduce heat to low, and simmer uncovered for about 15 minutes until liquid is absorbed.
  8. Nestle shrimp, fish chunks, mussels, and cooked chorizo into the rice. Cover loosely and cook another 8-10 minutes until seafood is cooked and mussels open.
  9. Remove from heat and let rest for 5 minutes.
  10. Garnish with chopped parsley and serve with lemon wedges.

Notes

Do not stir the rice after adding stock to develop the crispy socarrat layer. If rice is not tender after cooking, add a splash of hot stock and cover for a few more minutes. Use moderate heat to avoid burning. For gluten-free, verify chorizo and stock labels. Saffron soaking enhances flavor and color. Leftovers store well for up to 2 days and reheat gently with broth or water.

Nutrition

Keywords: paella, Spanish paella, seafood paella, chorizo, saffron rice, easy paella, recipe for two, quick dinner, seafood recipe

Find it online: https://cooksybite.com/flavorful-spanish-paella-for-two-easy-seafood-and-chorizo-recipe/