Seafood and Chorizo Paella with Bell Peppers

Rich and decadent, this paella is full of seafood and flavorful chorizo.

seafood and chorizo paella with bell peppers
Hector Sanchez
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Yields: 8
Total Time: 1 hour 10 mins
4 tbsp.

olive oil, divided

1 lb.

large, peeled and deveined shrimp

8 oz.

Spanish chorizo, sliced


large onion, chopped


large red or yellow bell peppers, quartered lengthwise, then cut into 1/2-inch slices

2 tsp.

saffron threads, finely crushed

Kosher salt and freshly ground black pepper


cloves garlic, chopped

2 c.

short-grain rice, such as bomba or Arborio

1 tsp.

smoked paprika

1/2 c.

dry white wine

4 c.

chicken stock

2 tsp.

lemon zest, plus 6 tablespoons juice and wedges for serving, divided


mussels (about 3/4 pound)

1/2 c.

pitted green olives, cracked

1/2 c.

fresh flat-leaf parsley, roughly chopped

  1. Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Add shrimp and cook, turning once, until browned, 2 to 4 minutes; transfer to a plate. Reduce heat to low. Add chorizo and 1 tablespoon oil to skillet. Cook, stirring constantly, until chorizo begins to crisp and release its oils, 1 to 2 minutes. Transfer half chorizo to a plate.
  2. Increase heat to medium. Add onion, bell pepper, saffron, and remaining 2 tablespoons oil. Season with salt and pepper. Cook, stirring occasionally, just until tender, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, 1 minute. Add rice and paprika. Cook, stirring, until rice is coated, 1 minute.
  3. Add wine and cook until almost evaporated, 30 seconds. Add stock and 3 tablespoons lemon juice. Simmer, stirring often, until rice begins to absorb liquid, 4 to 6 minutes. Reduce heat, cover and simmer until most of liquid is absorbed, 18 to 20 minutes.
  4. Add shrimp and mussels to skillet, hinge-tips down. Cook, covered, until mussels open, shrimp turn pink, and rice is tender, 5 to 6 minutes.
  5. Remove from heat and fold in olives, reserved chorizo, and remaining 3 tablespoons lemon juice. Let stand 5 minutes. Sprinkle with lemon zest and parsley. Serve with lemon wedges alongside.
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