This post is in partnership with Mahatma® Rice. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
One Pan Seafood and Chorizo Paella
There’s a waterfront restaurant in South Florida that Alex and I loved and visited often. We’d order our favorite Paella and watch the sunset and the boats go by. The food was outstanding and when we moved to the mid-west and felt homesick, this dish brought me right back to the ocean. Today, I am teaming up with Mahatma® Rice to share the recipe for my one pan Seafood and Chorizo Paella. It’s made with fresh seafood, Spanish chorizo, tangy olives, saffron, and the best Parboiled Medium Grain Rice from Mahatma® Rice. This rice is perfect for Paella because it has been partially cooked in the rice’s inedible husk and then removed to help maintain higher content of the wholesome original grain. When cooked, you’ll have a tender and chewy texture with delicious taste and length making it the perfect rice for my Paella. I’ve made a few dishes with Mahatma® Rice and you can see them here. Ok. Let’s get right to it. Ingredients 3 tablespoons of olive oil ½ medium red onion – chopped 3 cloves of garlic – minced 6 oz. Spanish chorizo – sliced Salt to taste 14 oz. crushed tomatoes 4 tablespoons roasted poblano peppers – chopped 1-quart chicken stock 2 cups Mahatma® Parboiled Medium Grain Rice ¼ cup Spanish green olives 1 tablespoon smoked paprika Large pinch of saffron 9 mussels 9 clams 6 large uncooked shrimp Juice of half of a lemon and chopped parsley for serving
Instructions Bring a large cast-iron skillet to medium-high heat. Add the olive oil and onion and cook the onion for 3 minutes. Add a pinch of salt. Add the garlic and toss for another minute. Add the Spanish chorizo and cook until browned (about 5 minutes) Add the crushed tomato and stir and bring to a boil. Add the chicken stock and bring up to a boil. Bring the heat down to low and add the rice, olives, paprika, and saffron. Mix everything together bring the heat down to low and cover with aluminum foil. Allow the rice to cook on low heat for 15 minutes. Meanwhile, wash, and pat dry the seafood. After the 15 minutes are up, add the seafood and mix it with the rice to aid in the cooking process. Cover again and let it cook for another 10 minutes on low heat. Top with lemon juice and parsley.
I’ve made this dish a few times in the middle of a snowstorm because I craved the ocean and the sunshine. It was the closest I could get to hear those boats go by and smelling the salty sea. The best part of this dish is that you can substitute the protein with your favorite seafood and/or sausage and chorizo. I’ve previously made it with lobster tail and Italian sausage. It’s all about your preference!
