Skillet Grilled Seafood and Chorizo Paella is a vibrant and hearty dish that brings the authentic flavors of Spain to your kitchen. This paella combines succulent seafood, smoky chorizo, and aromatic saffron-infused rice, all cooked to perfection in a single skillet. Perfect for entertaining guests or enjoying a special family meal, this dish is a true celebration of Spanish cuisine.
2. **Add Seafood and Peas:**
– Nestle the shrimp, mussels, clams, and squid rings (if using) into the rice. Scatter the peas over the top. Cover the skillet with a lid or aluminum foil and cook for an additional 10-15 minutes, or until the seafood is cooked through and the mussels and clams have opened.
**Step 5: Serve the Paella**
1. **Garnish:**
– Remove the skillet from the heat and let the paella rest for a few minutes. Garnish with chopped fresh parsley.
2. **Serve:**
– Serve the paella straight from the skillet with lemon wedges on the side for squeezing over the top.
**Flavor Profile:**
– Skillet Grilled Seafood and Chorizo Paella offers a rich and complex flavor profile. The smoky chorizo imparts a depth of flavor, while the saffron provides a subtle, aromatic sweetness. The seafood adds a briny freshness, and the combination of textures—from the tender rice to the juicy seafood and crispy socarrat—creates a satisfying and delightful eating experience.
**Nutritional Benefits:**
– This paella is a nutritious and well-balanced meal. The seafood provides lean protein and omega-3 fatty acids, while the vegetables and saffron offer vitamins, antioxidants, and anti-inflammatory properties. The dish is also relatively low in calories and high in flavor, making it a healthy choice for a hearty meal.
**Tips and Variations:**
– **Seafood Variations:** Use any combination of seafood you like, such as scallops, lobster, or fish fillets.
– **Vegetarian Option:** Substitute the chorizo and seafood with a variety of vegetables like artichokes, green beans, and mushrooms, and use vegetable broth instead of chicken broth.
– **Spicy Kick:** Add a pinch of red pepper flakes or diced jalapeños for some heat.
– **Wine Substitution:** If you prefer not to use wine, substitute it with additional chicken broth and a splash of lemon juice.
**Conclusion:**
Skillet Grilled Seafood and Chorizo Paella is a delicious and impressive dish that captures the essence of Spanish cuisine. Its vibrant colors, aromatic flavors, and delightful textures make it a perfect centerpiece for any gathering or special occasion. Easy to make and full of flavor, this paella will transport you and your guests to the sunny coasts of Spain with every bite. Enjoy the process of making and savoring this incredible dish!
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1/2 small sweet onion chopped
- ▢ 2 cloves garlic minced or grated
- ▢ 4 ounces spanish chorizo sliced
- ▢ 3-4 heirloom tomatoes chopped (or one 14 ounce can whole peeled san marzano tomatoes
- ▢ 1 (8 ounce) jar roasted red peppers, sliced
- ▢ 1/4 cup white wine
- ▢ 2 cups jasmine or basmati rice
- ▢ 4 cups chicken broth
- ▢ 2 small skinless chicken thighs or breast
- ▢ 1/3 cup blue cheese stuffed green olives
▢ 1 teaspoons spanish smoked paprika
▢ 1 teaspoon salt + pepper to taste
▢ pinch of saffron
▢ 16 ounces fresh seafood (I used 1 lobster tail 6 jumbo shrimp, 4 clams, and 4 mussels)
▢ juice of 2 lemons
▢ fresh chopped parsley for serving
▢ white truffle oil for serving (optional)
Instructions
Preheat your grill to high heat.*
Place a very large cast iron skillet (it should be at least a 12 inch circle or oval skillet) on the grill grates. Allow the skillet to heat with the grill. Once the skillet is hot, add the olive oil, onion and garlic. Season lightly with salt + pepper and cook about 3-5 minutes, stirring often or until the onion is soft and sweet. Add the chorizo and cook until just browned, about 2-3 minutes. Add the tomatoes (crushed by your hands if using canned), their juices and roasted red peppers. Continue cooking another 5 minutes.
Add the wine to deglaze the pan and then stir in the rice, cooking until toasted, about 3-5 minutes. Slowly pour in the chicken broth and give everything a good stir. Slide in the chicken, green olives, paprika, another pinch of salt + pepper and a good pinch of saffron, stir gently to combine, cover tightly with the skillet top or tin foil and then place the lid on the grill. Grill covered for 15 minutes.
Meanwhile, toss the seafood with a little olive oil, salt + pepper. After 15 minutes of cooking on the grill, carefully remove the skillet top or foil and add the seafood to the skillet. Cover again with the top or the foil and return the grill lid, continue cooking another 15 minutes or until the seafood is cooked through and the rice fluffy.
Remove the skillet from the grill and drizzle the dish with lemon juice. If desired drizzle with white truffle oil as well and season lightly with salt + pepper. Garnish with fresh parsley. EAT!
Notes
*You can also make this on your stovetop, just follow the directions and cooking times as directed above.