Peruvian Potato and Seafood Paella

A vibrant and flavorful paella featuring the unique texture of Peruvian potatoes alongside succulent seafood and spicy chorizo. This dish is perfect for a festive dinner.

Prep Time

20 minutes

Total Time

60 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

2 items

Cost

£7.85/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Side Dish

Cuisine:

British

Main Ingredient:

Seafood•Rice

Mood:

Spicy

Ingredients

Servings

1.5cupsArborio rice(Paella or other short-grain rice)

£2.00

4cupsChicken broth(Low sodium preferred)

£1.50

0.5teaspoonSaffron threads(Infused in warm broth)

£2.50

3tablespoonsOlive oil(Extra virgin)

£0.50

1Yellow onion(Chopped)

£0.60

1Red bell pepper(Diced)

£0.80

4clovesGarlic(Minced)

£0.20

4ozChorizo sausage(Spanish chorizo, sliced)

£2.00

1lbPeruvian potatoes(Small, waxy potatoes, quartered)

£1.20

1lbShrimp(Large, peeled and deveined)

£8.00

1lbMussels(Scrubbed and debearded)

£4.00

1lbClams(Scrubbed)

£5.00

0.5cupPeas(Frozen)

£0.40

0.5cupDry white wine(Optional, but adds flavor)

£1.50

1teaspoonSmoked paprika

£0.30

To tasteSalt

To tasteBlack pepper

2tablespoonsFresh parsley(Chopped, for garnish)

£0.40

OptionalLemon wedges(For serving)

£0.50

Total Cost

£31.40

£7.85 per serving

Instructions

1.
In a small bowl, heat the chicken broth and dissolve the saffron threads. Set aside to infuse.
2.
Heat the olive oil in a large paella pan or wide skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
3.
Add the garlic and chorizo and cook for another 2-3 minutes, until the chorizo is slightly browned and has released some of its oil.
4.
Add the Peruvian potatoes and cook for 5 minutes, stirring occasionally to coat with the chorizo oil.
5.
Stir in the rice and smoked paprika. Cook for 1 minute, stirring constantly, until the rice is lightly toasted.
6.
Pour in the white wine (if using) and let it evaporate for a minute.
7.
Pour in the saffron-infused chicken broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, or until the rice is almost cooked through.
8.
Arrange the shrimp, mussels, and clams on top of the rice. Cover and cook for another 5-7 minutes, or until the seafood is cooked and the clams and mussels have opened (discard any that do not open).
9.
Stir in the frozen peas and cook for 1 minute more.
10.
Remove from heat and let the paella rest for 5 minutes before serving. This allows the rice to finish absorbing the liquid and become perfectly tender.
11.
Garnish with fresh parsley and serve immediately with lemon wedges, if desired.

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My Notes

Nutrition Information

Nutrition per serving (550g)

750 kcal / 3138 kJ

Carbs

73g

28% of RDA

Fat

29g

41% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Do not stir the paella too much after adding the broth, as this can make the rice sticky. The socarrat, or crispy bottom layer of rice, is a desired feature of a good paella.

If the paella seems to be drying out too quickly, add a little more broth. If there is too much liquid at the end, increase the heat slightly to allow the excess to evaporate.

For a more intense seafood flavor, you can use fish stock instead of chicken broth.

Adjust the amount of chorizo to your liking. You can also add other types of seafood, such as calamari or scallops.

Peruvian potatoes may come in various colors (purple, yellow). They will add to the overall appearance of the dish. Make sure they are all roughly the same size for even cooking.

Cooking Equipment

Large paella pan (or wide skillet)

Stove

Wine Pairings

No wine pairing suggestions available for this recipe.

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