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Mexican-Style Seafood Paella Recipe
Mexican-Style Seafood Paella
A vibrant, one-pan feast infused with smoky chipotle and fresh lime.
About This Dish
Traditional paella may be Spanish in origin, but this version takes a Mexican-inspired twist.
Paella is an excellent choice when cooking for a crowd. Whether you prefer seafood, meat, vegetables, or a mix of everything, this one-pan meal delivers variety, flavor, and easy cleanup. This specific recipe brings bold, smoky flavors to the table, loaded with chicken, chorizo, shrimp, and mussels.
Choosing the Right Rice
Great paella starts with the right rice. Medium-grain parboiled rice is ideal because it absorbs rich flavors while maintaining its shape and texture during cooking. Using the correct grain ensures a paella that is flavorful, satisfying, and perfectly cooked every time. Feel free to customize this recipe with your favorite proteins or vegetables!
Serves: 6
Total Time: 40 minutes
Ingredients
2 cups parboiled medium-grain rice
2 tablespoons olive oil
1 lb boneless, skinless chicken thighs, cut into large pieces
½ teaspoon salt and ½ teaspoon black pepper
2 cured chorizo sausages, chopped
1 large onion, diced and 3 garlic cloves, minced
1 red bell pepper, diced and 2 jalapeño peppers, seeded and diced
2 teaspoons ground cumin and 1 teaspoon dried oregano
1 can (15 oz) diced tomatoes
4½ cups reduced-sodium chicken broth
2 chipotle peppers in adobo sauce, finely chopped
4 teaspoons ground turmeric
1 lb mussels, cleaned and debearded
12 oz shrimp, peeled, deveined, and tails removed
2 tablespoons fresh cilantro, finely chopped
Lime wedges, for serving
Method
Step 1: Brown the Chicken
Heat the olive oil in a large, deep skillet over medium heat. Season the chicken with salt and pepper, then cook for 3–5 minutes until lightly browned. Remove the chicken from the pan and set it aside for later.
Step 2: Sauté the Aromatics
In the same skillet, add the chorizo, onion, garlic, bell pepper, and jalapeños. Cook for 3–5 minutes, stirring often, until the vegetables are softened and fragrant. Add the rice, cumin, and oregano, stirring well to coat every grain of rice evenly.
Step 3: Simmer the Base
Pour in the diced tomatoes, chicken broth, chipotle peppers, and turmeric. Bring the mixture to a boil, then return the chicken to the pan. Reduce the heat to medium-low and allow it to simmer for 12–15 minutes.
Step 4: Cook the Seafood
Arrange the mussels and shrimp on top of the rice. Cover the skillet and cook for another 10–12 minutes. The rice should be tender and the liquid absorbed. Ensure the shrimp is pink and the mussels have fully opened.
Step 5: Garnish and Serve
Discard any mussels that remain closed. Garnish the dish with fresh cilantro and serve hot with lime wedges on the side for an extra burst of flavor.
Helpful Tip
Before cooking, scrub the mussels and remove any "beards." Throw away any mussels with cracked shells or those that do not close when tapped. This ensures your seafood is fresh and safe to eat.
A vibrant, one-pan feast infused with smoky chipotle and fresh lime.
About This Dish
Traditional paella may be Spanish in origin, but this version takes a Mexican-inspired twist.
Advertisement
Ingredients like jalapeños, chipotle, cilantro, and lime bring bold Tex-Mex character to a classic dish. The combination of chicken, seafood, and chorizo creates layers of flavor, while spices like cumin, turmeric, and oregano tie everything together.Paella is an excellent choice when cooking for a crowd. Whether you prefer seafood, meat, vegetables, or a mix of everything, this one-pan meal delivers variety, flavor, and easy cleanup. This specific recipe brings bold, smoky flavors to the table, loaded with chicken, chorizo, shrimp, and mussels.
Choosing the Right Rice
Great paella starts with the right rice. Medium-grain parboiled rice is ideal because it absorbs rich flavors while maintaining its shape and texture during cooking. Using the correct grain ensures a paella that is flavorful, satisfying, and perfectly cooked every time. Feel free to customize this recipe with your favorite proteins or vegetables!
Serves: 6
Total Time: 40 minutes
Ingredients
2 cups parboiled medium-grain rice
2 tablespoons olive oil
1 lb boneless, skinless chicken thighs, cut into large pieces
½ teaspoon salt and ½ teaspoon black pepper
2 cured chorizo sausages, chopped
1 large onion, diced and 3 garlic cloves, minced
1 red bell pepper, diced and 2 jalapeño peppers, seeded and diced
2 teaspoons ground cumin and 1 teaspoon dried oregano
1 can (15 oz) diced tomatoes
4½ cups reduced-sodium chicken broth
2 chipotle peppers in adobo sauce, finely chopped
4 teaspoons ground turmeric
1 lb mussels, cleaned and debearded
12 oz shrimp, peeled, deveined, and tails removed
2 tablespoons fresh cilantro, finely chopped
Lime wedges, for serving
Method
Step 1: Brown the Chicken
Heat the olive oil in a large, deep skillet over medium heat. Season the chicken with salt and pepper, then cook for 3–5 minutes until lightly browned. Remove the chicken from the pan and set it aside for later.
Step 2: Sauté the Aromatics
In the same skillet, add the chorizo, onion, garlic, bell pepper, and jalapeños. Cook for 3–5 minutes, stirring often, until the vegetables are softened and fragrant. Add the rice, cumin, and oregano, stirring well to coat every grain of rice evenly.
Step 3: Simmer the Base
Pour in the diced tomatoes, chicken broth, chipotle peppers, and turmeric. Bring the mixture to a boil, then return the chicken to the pan. Reduce the heat to medium-low and allow it to simmer for 12–15 minutes.
Step 4: Cook the Seafood
Arrange the mussels and shrimp on top of the rice. Cover the skillet and cook for another 10–12 minutes. The rice should be tender and the liquid absorbed. Ensure the shrimp is pink and the mussels have fully opened.
Step 5: Garnish and Serve
Discard any mussels that remain closed. Garnish the dish with fresh cilantro and serve hot with lime wedges on the side for an extra burst of flavor.
Helpful Tip
Before cooking, scrub the mussels and remove any "beards." Throw away any mussels with cracked shells or those that do not close when tapped. This ensures your seafood is fresh and safe to eat.
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