Healthy Seafood and Chicken Paella with Chorizo

If you ask me, paella is one of those dishes that just brings people together.

This Spanish-inspired rice dish combines the best of land and sea – tender seafood and chicken mingling with smoky chorizo sausage. The rice soaks up all those good flavors while cooking, creating something that’s way more than the sum of its parts.

The seafood gets perfectly cooked right on top of the saffron-tinted rice, while chunks of chicken and chorizo add richness to every bite. A squeeze of lemon at the end gives it that little bit of brightness that makes everything pop.

It’s the kind of meal that feels special enough for company but comfortable enough for a family dinner around the table.

What Kind of Rice Should I Use?

Arborio rice is a solid choice for paella, but you can also use other short-grain Spanish rice varieties like Bomba or Calasparra. These types of rice are especially good at absorbing flavors while maintaining their shape and not getting mushy. If you can’t find Spanish rice varieties at your local store, Italian arborio rice (typically used for risotto) will work well since it has similar characteristics. Just remember not to rinse the rice before cooking – you want to keep that outer starch layer that helps create the signature creamy texture of paella. When cooking, spread the rice evenly in your pan so it can absorb the flavorful broth and develop that prized crispy bottom layer called socarrat.

Options for Substitutions

While paella is a classic dish with some must-have ingredients, there’s still room for some smart swaps:

• Arborio rice: This is one ingredient you should try not to substitute – the short-grain rice is key for the right texture. In a real pinch, you could use Calasparra or Bomba rice, but regular long-grain rice won’t give you that classic paella texture.
• Saffron: While saffron gives paella its signature color and flavor, if you can’t find it (or it’s too expensive), you can use turmeric powder (1/4 teaspoon) for color, though the flavor won’t be the same.
• Seafood options: Feel free to mix up the seafood – you can swap mussels for clams, use scallops instead of some shrimp, or even try calamari. Just keep the total amount of seafood similar.
• Chorizo: Spanish chorizo is traditional, but Mexican chorizo or even spicy Italian sausage can work. If using Mexican chorizo, cook it fully and drain excess fat before adding other ingredients.
• White wine: You can replace this with chicken broth plus a splash of lemon juice to keep that bit of acidity.
• Fresh parsley: If you’re out of parsley, cilantro can work as a fresh herb alternative, though it will change the flavor profile slightly.

Watch Out for These Mistakes While Cooking

The biggest challenge when making paella is achieving that coveted crispy bottom layer (socarrat) without burning the rice – keep the heat medium-low and resist the urge to stir once the rice starts cooking. Another common mistake is overcrowding the pan with seafood, which can lead to uneven cooking and rubbery results – instead, add the seafood in stages, starting with the longest-cooking items first. The quality of your saffron makes a huge difference in the final dish, so avoid the temptation to use turmeric as a substitute, and make sure to bloom your saffron in warm water for at least 15 minutes before adding it to release its full flavor and color. For the best texture, let your paella rest for 5-10 minutes after cooking, covered with foil, which allows the rice to absorb any remaining liquid and the flavors to settle.

What to Serve With Paella?

Since paella is already packed with protein and rice, I like to keep the sides simple and fresh to balance out the rich, savory flavors of the dish. A crisp Spanish-style salad with fresh lettuce, tomatoes, and a light vinaigrette makes a perfect starter or side dish. Some crusty bread on the table is always welcome – it’s great for soaking up the flavorful saffron-infused broth at the bottom of the pan. I usually serve some lemon wedges on the side too, since a squeeze of fresh citrus really brings out the best in the seafood and adds a nice bright note to the dish.

Storage Instructions

Keep Fresh: Place any leftover paella 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. Just keep in mind that rice tends to absorb more liquid as it sits.

Make Ahead: While paella is best served fresh, you can prep some components ahead of time. Chop your vegetables, measure out your spices, and clean your seafood the day before. Store each prepped ingredient separately in the fridge until you’re ready to cook.

Warm Up: To enjoy your leftover paella, heat it gently in a pan with a splash of water or stock to help restore moisture. Cover the pan and warm over medium-low heat, stirring occasionally. You can also microwave it in 30-second intervals, though the texture of the seafood might not be quite as nice as when fresh.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1500-1700
• Protein: 100-120 g
• Fat: 80-90 g
• Carbohydrates: 150-160 g

Ingredients

• 4 ounces fresh chorizo, with casings removed
• 1 small onion, thinly sliced
• 1 clove garlic, thinly sliced
• 1/2 cup diced tomatoes from a can
• 1 cup arborio rice
• A pinch of saffron threads, mixed into 2 tablespoons of water
• 1 1/2 cups water
• Salt and freshly cracked black pepper
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 pound large shrimp, peeled and deveined
• 1/4 cup dry white wine
• 1 tablespoon fresh lemon juice
• 1/2 pound mussels, cleaned and de-bearded
• 1/2 pound cockles, cleaned and rinsed
• 1 1/2 cups cooked chicken slices, preferably dark meat (about 8 ounces)
• 2 tablespoons chopped fresh parsley
• 1 scallion, thinly sliced

Step 1: Prepare and Cook the Chorizo

Start by gathering all your ingredients.

Preheat your oven to 350°F.

In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat.

Break it up with a spoon and cook until some fat is rendered and the chorizo is browned, about 4 minutes.

Step 2: Sauté Onion, Garlic, and Combine with Rice

Add the onion and garlic to the chorizo and cook over low heat, stirring frequently, until softened and just beginning to brown, around 8 minutes.

Stir in the tomatoes, rice, saffron with its liquid, and 1 1/2 cups of water.

Season with salt and pepper.

Increase the heat to bring everything to a boil.

Step 3: Simmer the Rice Mixture

Cover the pan and simmer over low heat without stirring until the rice is al dente and the liquid is absorbed, about 15 minutes.

This allows the flavors to meld and the rice to cook to the perfect texture.

Step 4: Cook the Shrimp

In a separate large skillet, heat 1/4 cup of olive oil until shimmering.

Season the shrimp with salt and pepper.

Add them to the skillet and cook over high heat, turning once, until they are pink and cooked through, about 3 minutes.

Using a slotted spoon, transfer the shrimp to the rice mixture.

Discard any remaining oil.

Step 5: Prepare Mussels and Cockles

Wipe out the skillet and pour in the wine and lemon juice.

Add the mussels and cockles, cover, and cook, gently shaking the skillet, until the mussels open, about 3 minutes.

Pour the mussels, cockles, and their cooking liquid over the rice.

Step 6: Combine and Finish the Paella

Stir the cooked chicken into the rice.

Cover the pan and place it in the oven.

Cook for about 5 minutes, until the paella is just heated through.

Before serving, garnish with chopped parsley and scallion.

Drizzle with the remaining 1 tablespoon of olive oil to add a final touch of flavor.

Serve and enjoy your delicious homemade paella!