Celebrate National Paella Day March 27th With George Duran’s Chorizo and Seafood Paella

Celebrate National Paella Day March 27th With George Duran’s Chorizo and Seafood PaellaGeorge Duran’s Chorizo and Seafood Paella

  • chicken stock 3 cups
  • dry white wine ½ cup
  • saffron 1 pinch
  • Olive oil ½ cup
  • chorizo links (6 oz.), 2
  • medium onion 1
  • garlic cloves 3
  • medium grain rice 1½ cup
  • paprika 2 teaspoons
  • salt 1 teaspoon
  • cans of diced tomatoes 1 (14.5 ounce)
  • squid 8 ounces
  • baby scallops 8 ounces
  • large shrimp 10
  • frozen green peas 1 cup


  1. In a small saucepan heat chicken stock and white wine with saffron and keep warm.
  2. Inside your 16-inch IMUSA paella pan add olive oil and bring to medium-high heat.
  3. Add chorizo, onions, and garlic and sauté for about 3-4 minutes, making sure you brown both side of each chorizo coin.
  4. Add canned tomatoes and cook for 5 minutes until most of the liquid has been evaporated.
  5. Add squid and scallops and cook for about a minute.
  6. Mix in rice, paprika, and salt and stir until well combined
  7. Add about half of the warm chicken stock and allow to simmer on medium-low heat for 5 minutes without stirring. Move the paella pan around the heat source every 5 minutes and rotate it often so that the rice cooks evenly.
  8. Add the rest of the stock and simmer for another 5 minutes.
  9. Lay the shrimp on top of rice in a circular pattern and cook for about 5 minutes until the first side is pink. Flip the shrimp and cook the paella for 15-25 minutes, until rice is cooked and liquid is evaporated, remembering to continue to rotate the pan every 5 minutes. If the rice seems too dry, add a small amount of water and cook a bit longer.
  10. Sprinkle frozen green peas and allow to rest for 5 minutes before serving. Season with salt as needed.
  11. Note: You can add clams, mussels, and lobster (boil them separately) to this dish when you add the shrimp.

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