Black Bean and Chorizo Paella with Saffron Rice

A vibrant and flavorful paella featuring saffron-infused rice, savory chorizo, hearty black beans, succulent seafood, and colorful vegetables. Perfect for a special occasion.

Prep Time

25 minutes

Total Time

1 hour 5 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

2 items

Cost

£4.66/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Seafood•Rice

Mood:

Comfort Food

Ingredients

Servings

8ozSpanish Chorizo(Removed from casing and chopped)

£3.50

2cupsArborio Rice(Paella rice)

£1.20

0.5teaspoonSaffron Threads(Pinch, infused in warm broth)

£3.75

6cupsChicken Broth(Low sodium)

£1.50

1canBlack Beans(15 oz, rinsed and drained)

£0.65

1lbLarge Shrimp(Peeled and deveined)

£8.00

1lbMussels(Scrubbed and debearded)

£4.50

1mediumOnion(Chopped)

£0.30

1mediumRed Bell Pepper(Chopped)

£0.80

4clovesGarlic(Minced)

£0.20

1canDiced Tomatoes(14.5 oz, undrained)

£0.55

3tablespoonsOlive Oil(Extra virgin)

£0.40

1teaspoonSmoked Paprika

£0.15

1teaspoonSalt(Or to taste)

£0.05

0.5teaspoonBlack Pepper(Or to taste)

£0.10

0.3cupFresh Parsley(Chopped, for garnish)

£0.50

1cupFrozen Peas(Added during the last 5 minutes of cooking.)

£0.30

0.5cupDry White Wine(Optional. Adds complexity.)

£1.50

Total Cost

£27.95

£4.66 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
In a saucepan, warm the chicken broth. Add the saffron threads and let them steep while you prepare the other ingredients.
3.
Heat olive oil in the paella pan over medium heat. Add the chorizo and cook until browned and crisp, about 5-7 minutes. Remove the chorizo from the pan and set aside, leaving the rendered fat in the pan.
4.
Add the onion and red bell pepper to the pan and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
5.
Stir in the arborio rice and cook for 2-3 minutes, until lightly toasted.
6.
Pour in the dry white wine (if using) and cook until it is almost completely absorbed, about 2 minutes. Scrape up any browned bits from the bottom of the pan.
7.
Add the diced tomatoes, smoked paprika, salt, and pepper. Stir well to combine.
8.
Pour in the saffron-infused chicken broth. Bring to a simmer, then reduce heat to low, cover the pan tightly with foil, and transfer to the preheated oven.
9.
Bake for 20 minutes. Remove from the oven and gently stir in the black beans. Arrange the shrimp and mussels evenly over the rice. Return the pan to the oven, covered with foil, and bake for another 10 minutes, or until the rice is tender and the seafood is cooked through (mussels should be open, discard any that do not open).
10.
Remove the pan from the oven and stir in the frozen peas and cooked chorizo.
11.
Cover the paella with foil and let it rest for 5 minutes before serving.
12.
Garnish with fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

30g

43% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Don't stir the paella too much after adding the broth, as this can release too much starch from the rice and make it gummy. You want the socarrat, the crispy layer on the bottom.

If you don't have a paella pan, you can use a large, wide skillet with high sides. The wider the pan, the more socarrat you'll get.

Adjust the amount of saffron to your liking. More saffron will result in a more intense flavor and color.

For a spicier paella, add a pinch of cayenne pepper or some chopped chili peppers along with the garlic.

Cooking Equipment

Large Paella Pan (or wide skillet)

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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