Paella-Style Rice with Chorizo and Shellfish
Saffron-infused rice cooked with Spanish chorizo and fresh shellfish in a traditional paella pan for vibrant, aromatic flavors. This mediterranean-inspired one pot ready in about 45 minutes pairs short-grain rice, chorizo, mixed shellfish for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups short-grain rice
- 4 oz chorizo
- 8 oz mixed shellfish
- 1/4 tsp saffron threads
- 2 cups chicken broth
- 1 tsp paprika
- 1 lemon
Instructions
- Step 1: Heat 1 tbsp olive oil in a large paella pan over medium heat. Add 4 oz sliced chorizo and cook for 4 minutes until crisp, then remove and set aside.
- Step 2: Add 8 oz mixed shellfish (shrimp and mussels) to the pan, season with 1 tsp paprika, and cook for 2 minutes until shells open slightly.
- Step 3: Stir in 1 1/2 cups short-grain rice and 1/4 tsp saffron threads, then pour in 2 cups chicken broth. Bring to a gentle simmer and cook uncovered for 15-18 minutes until rice is tender and liquid is absorbed.
- Step 4: Scatter cooked chorizo over the rice, squeeze lemon juice over the top, and let rest for 5 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Paella-Style Rice with Chorizo and Shellfish take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Paella-Style Rice with Chorizo and Shellfish?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice from drying out.
Can I substitute ingredients in Paella-Style Rice with Chorizo and Shellfish?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Paella-Style Rice with Chorizo and Shellfish for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Paella-Style Rice with Chorizo and Shellfish?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family loved the shellfish and chorizo. Easy to make for a crowd!
- ★★★★☆
Took longer than expected to cook, but the flavors were great.
- ★★★★☆
The paella was tasty but a bit bland. I'd add more saffron next time.
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