Seafood & Chorizo Paella

Seafood & chorizo paella featuring lobster, shrimp, clams, mussels, and snow crab made using the Victoria Cookware Paella Skillet

by Chef Mikel Anthony – adapted from a Joshua Weissman recipe

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Victoria Cookware.

Shrimp and Saffron Stock


  • Shells from 1/2 lb. shrimp
  • 1 ea. Medium onion, rough chop
  • 2 ea. Bay leaves
  • 4.5 cups Water
  • 1.5 tsp. Saffron threads


  1. Add stock ingredients minus the saffron into a pot and simmer 30 min.
  2. Strain and add in saffron and let steep for 15 min. Leave the saffron in or strain if desired.



  • 6 oz. Spanish chorizo, cubed
  • 2 tbsp. Olive oil
  • Sofrito of 1 yellow onion, 1 red bell pepper, 6-8 garlic cloves, all minced in a food processor and reserved
  • 1 cup Canned diced tomatoes
  • 1 ea. Bay leaf
  • 2.5 tsp. Spanish smoked paprika
  • 1 cup Dry white wine
  • 2 cups Bomba rice
  • 3.5 cups Shrimp stock
  • 1/2 lb. Shrimp without shells
  • 2 ea. Medium lobster tails, deveined and split in half
  • 1/2 lb. Littleneck clams
  • 1/2 lb. Mussels
  • 1 cluster Snow crab
  • 2 ea. Lemons, cut into wedges for serving
  • Fresh parsley for serving


  1. Saute the Spanish chorizo for 1 minute, add in the sofrito and saute another minute, add in the rice and cook for 2 minutes.
  2. Add in spices and tomato and cook 1 minute then deglaze with dry white wine and add in stock and simmer gently for 15 or so minutes.
  3. Add more stock if needed to continue to cook.
  4. Top with seafood and cover with foil to steam seafood.