Seafood Paella is a filling dinner ready to share with friends, chock full of lobster, shrimp, clams, mussels, calamari and chorizo. Easy to make and full of flavor!
- 3 tablespoons Vigo olive oil
- 1 pound chorizo sausage removed from casing
- 1 medium onion diced
- 1/2 red pepper finely diced
- 1 15 oz can whole peeled tomatoes drained and roughly chopped
- 1 pound Vigo yellow rice
- 2 cups dry white wine
- 2 cups seafood stock
- 1 cup chicken broth
- 1 pound frozen seafood medley
- 2 lobster tails split lengthwise
- 1/2 pound jumbo shrimp peeled and deveined
- 1/2 pound mussels
- 1 pound littleneck clams
- 1 cup frozen peas
Place a paella pan (or large skillet) over medium high heat. Add olive oil to the pan and heat to shimmering.
Crumble the chorizo into the skillet, along with the onions and red peppers. Sauté until the onion is translucent, the peppers are softened and the chorizo is browned.
Pour the yellow rice and tomatoes into the skillet and stir; cook 2 minutes. Deglaze the pan by slowly pouring in the wine, scraping up any browned bits on the bottom of the pan. Turn the heat down to medium and allow to cook, stirring occasionally.
When the wine is absorbed, add the broth and stock in batches, stirring frequently. About halfway through adding your broth, add the lobster tails to the rice mixture.
When only about a cup of liquid remains to be added, add the remaining seafood. When the liquid is almost fully absorbed, toss in the peas. Stir to evenly incorporate before serving.