Easy Mexican Seafood Paella

Coming up with an exciting twist on traditional paella can feel like a real challenge. Between hunting down authentic Spanish ingredients and mastering the perfect rice texture, many home cooks shy away from attempting this classic dish altogether. And let’s be honest – sometimes we want something that brings together familiar flavors in a new way.

That’s where this Mexican seafood paella comes in: it combines the best of both worlds with easy-to-find ingredients, plenty of fresh seafood, and Mexican-inspired spices that’ll make your kitchen smell amazing. Plus, it’s a one-pan dinner that’s perfect for feeding a hungry family or hosting friends for a casual weekend meal.

What Kind of Rice Should I Use?

For paella, medium-grain rice is really the way to go – it hits that sweet spot between short and long grain varieties. The reason is pretty simple: medium-grain rice absorbs all those tasty flavors while staying firm enough not to turn mushy. While traditional Spanish bomba or Calasparra rice are authentic choices, parboiled medium-grain rice works great and is easier to find in most grocery stores. If you can’t get your hands on medium-grain rice, short-grain rice can work in a pinch, but try to avoid long-grain rice as it won’t give you that classic paella texture. Just remember to never rinse your rice before cooking – you want to keep all that surface starch to help create that signature socarrat (the crispy bottom layer) that paella is famous for.

Options for Substitutions

This flavorful paella can be adapted with several substitutions, though some ingredients are key to its success:

• Parboiled medium grain rice: This is pretty important for paella – but if you can’t find it, use Calrose or Bomba rice. Regular long-grain rice isn’t ideal as it won’t give you that classic paella texture.
• Seafood: Feel free to mix up the seafood choices. Clams work great instead of mussels, and you can swap shrimp for scallops. Just keep the total amount of seafood similar.
• Chicken thighs: You can use chicken breast if you prefer, just be careful not to overcook it. You could also use rabbit or pork for a different twist.
• Chorizo: If you can’t find Spanish chorizo, Mexican chorizo works too – just cook it separately and drain the excess fat. Andouille sausage can work in a pinch.
• Chipotle peppers: No chipotles? Use 1 tablespoon of smoked paprika plus a pinch of cayenne for that smoky heat.
• Bell peppers: Any color bell pepper works fine here. You can even use poblano peppers for extra Mexican flair.
• Cilantro: If you’re not a cilantro fan, fresh parsley makes a good substitute, or just leave it out.

Watch Out for These Mistakes While Cooking

The biggest challenge when making paella is achieving that perfect socarrat (crispy bottom layer) – stirring the rice too much will prevent this crust from forming, so resist the urge to mix once you’ve added the rice and liquid. Another common mistake is overcrowding the pan with seafood, which can lead to uneven cooking and rubbery results – instead, add the mussels and shrimp during the last 5-7 minutes of cooking. The right heat distribution is crucial, so if you notice some areas of the pan cooking faster than others, rotate it carefully on the burner every few minutes. For the best flavor development, make sure to properly brown the chicken and chorizo first, and don’t rush the sofrito (onion, garlic, and pepper base) – giving it time to caramelize will create a deeper, richer taste in your final dish.

What to Serve With Mexican Seafood Paella?

Since paella is already packed with protein, rice, and vegetables, you’ll want to keep the sides simple and refreshing. A crisp green salad with citrus vinaigrette makes a perfect light companion to the rich, spicy flavors of the dish. I love serving warm, crusty bread on the side – it’s perfect for soaking up all that amazing saffron-infused broth at the bottom of the pan. For drinks, a chilled Spanish white wine or Mexican beer works great, and don’t forget extra lime wedges for squeezing over everything! If you want to start the meal off right, try serving some simple marinated olives or a light gazpacho as an appetizer.

Storage Instructions

Keep Fresh: Got leftover paella? Place it in an airtight container and pop it in the fridge within 2 hours of cooking. It’ll stay good for up to 2 days, though the seafood is best enjoyed within the first 24 hours. The rice might absorb more of the flavors, making it even more tasty the next day!

Not Recommended for Freezing: I don’t recommend freezing this seafood paella since the texture of the seafood and rice can change quite a bit when frozen and thawed. Plus, reheated shellfish can get a bit rubbery – and nobody wants that!

Warm Up: To enjoy your leftover paella, heat it gently in a pan over medium-low heat with a splash of chicken broth to keep the rice from drying out. You can also use the microwave – just heat in 30-second intervals, stirring in between, until it’s heated through. Add a fresh squeeze of lime and sprinkle of cilantro to bring back that just-cooked taste.

Preparation Time	15-20 minutes
Cooking Time	35-45 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 150-160 g
• Fat: 80-90 g
• Carbohydrates: 240-260 g

Ingredients

• 2 cups parboiled medium grain rice, made for paella
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into large pieces
• 1/2 teaspoon salt and pepper
• 2 cured chorizo sausages, diced
• 1 large onion, chopped
• 3 cloves garlic, finely chopped
• 1 red bell pepper, chopped
• 2 jalapeño peppers, seeded and chopped
• 2 teaspoons cumin powder
• 1 teaspoon dried oregano
• 1 can diced tomatoes (15 oz)
• 4 1/2 cups reduced-sodium chicken broth
• 2 chipotle peppers in adobo sauce, finely chopped
• 4 teaspoons turmeric powder
• 1 pound mussels, scrubbed
• 12 ounces shrimp, peeled, deveined, and tails removed
• 2 tablespoons chopped fresh cilantro
• Lime wedges, for serving

Step 1: Brown the Chicken

Start by heating a little oil in a large high-sided skillet over medium heat.

Add the chicken pieces, seasoning them with salt and pepper.

Cook the chicken for 3 to 5 minutes, or until it starts to brown.

Once browned, transfer the chicken to a plate and set aside.

Step 2: Sauté Vegetables and Chorizo

Add chorizo, onion, garlic, bell pepper, and jalapeños to the same skillet.

Stir and cook the mixture for 3 to 5 minutes, until the vegetables begin to soften.

Mix in the rice, cumin, and oregano, stirring everything together for another 2 to 3 minutes to ensure the rice is well-coated with the flavors.

Step 3: Simmer with Liquids and Spices

Pour in the tomatoes, broth, chipotles, and turmeric, and bring the mixture to a boil.

Return the chicken to the pan.

Reduce the heat to medium-low and let it cook for 12 to 15 minutes.

This will allow the rice to absorb the flavors and cook partially.

Step 4: Cook the Mussels and Shrimp

Arrange the mussels and shrimp on top of the rice.

Continue cooking for 10 to 12 minutes, or until most of the liquid has been absorbed, the rice is tender, the chicken and shrimp are thoroughly cooked, and the mussels have opened.

Be sure to discard any mussels that have not opened as they’re not safe to eat.

Step 5: Garnish and Serve

Once everything is cooked, sprinkle chopped cilantro over the dish for a fresh kick and serve the paella with lime wedges on the side.

This adds a zesty tang that complements the rich flavors of the paella.

Recipe Tip: Prepare Mussels

Before starting, make sure to scrub the mussels and remove any beards.

Discard any mussels with cracked shells or those that do not close when tapped.

Proper preparation ensures the seafood is safe and delicious.