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Seafood and chorizo paella soup

Name: Spanish-inspired seafood and chorizo paella soup recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 250g Calasparra rice (substitute arborio, see notes); 4 (200g each) small calamari tubes, cleaned, cut into rings; 500g pot-ready clams (vongole); 8 large green king prawns, peeled (tails intact), deveined; 800g blue-eye trevalla, skin off, bones removed, cut into 5cm pieces; Lemon halves, to serve; 3L chicken stock, plus extra, if required; Pinch saffron threads; 2 fresh bay leaves; 60ml olive oil; 150g roasted red piquillo peppers, drained (see notes); 3 garlic cloves; 1 red onion, chopped; 50.00 ml finely chopped thyme; 50.00 ml finely chopped oregano; 50.00 ml finely chopped dill; 50.00 ml finely chopped flat-leaf parsley leaves; 30.00 ml smoked paprika; 1 dried chorizo, finely chopped

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by Dominic Smith

May 26, 2025

Perfect for easy entertaining or a cosy night in, this one-pot wonder is lighter than the classic paella, but just as satisfying. You’ll need a large, deep, heavy-based frypan.

2 tbs extra virgin olive oil
250g Calasparra rice (substitute arborio, see notes)
4 (200g each) small calamari tubes, cleaned, cut into rings
500g pot-ready clams (vongole)
8 large green king prawns, peeled (tails intact), deveined
800g blue-eye trevalla, skin off, bones removed, cut into 5cm pieces
Lemon halves, to serve

Saffron stock

3L chicken stock, plus extra, if required
Pinch saffron threads
2 fresh bay leaves

Sofrito

1/4 cup (60ml) lemon-infused extra virgin olive oil
150g roasted red piquillo peppers, drained (see notes)
3 garlic cloves
1 red onion, chopped
2 1/2 tbs finely chopped thyme
2 1/2 tbs finely chopped oregano
2 1/2 tbs finely chopped dill
2 1/2 tbs finely chopped flat-leaf parsley leaves
1 1/2 tbs smoked paprika
1 dried chorizo, finely chopped

Method

1.

For the saffron stock, place all ingredients in a large saucepan and bring to the boil. Remove from heat and keep warm until ready to use.
2.

For the sofrito, place all ingredients in a food processor and whiz until smooth and combined.
3.

Heat the extra virgin olive oil in a large, deep, heavy-based frypan over high heat. Add sofrito and cook, stirring frequently, for 5 minutes, or until sofrito is fragrant and oil starts to split. Stir in rice until coated with sofrito.
4.

Pour in half the saffron stock and bring to the boil. Simmer, stirring occasionally, for 12-15 minutes, until rice starts to soften.
5.

Stir in remaining stock along with seafood and return to the boil. Reduce heat to low and simmer, stirring occasionally, for 6-8 minutes, until seafood is just cooked through. Season to taste. Skim any impurities that rise to the surface and add a little extra water if soup is too thick.
6.

Divide soup among serving bowls, and serve with lemon halves alongside.

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Recipe Notes

Calasparra rice is a Spanish short-grain variety, available at Spanish delis and specialty grocers. Roasted red piquillo peppers are small, sweet and mild. They’re available from specialty grocers and selected supermarkets.