Spanish Vermicelli Paella with Saffron and Chorizo
This vermicelli paella brings a delightful Spanish flavor to your table with aromatic saffron and spicy chorizo.
Preparation
Get these tasks done before you start cooking.
Preparing the Vermicelli
- 1
Heat the stock
Heat seafood stock in a large skillet until simmering.
Tip: Important: Use a wide, shallow pan to ensure even cooking.
- 2
Add vermicelli
Add vermicelli, stirring until the noodles are slightly browned and coated with liquid.
Tip: Pro Tip: Toasting the vermicelli enhances the nutty flavor of the noodles.
- 3
Set aside
Remove from heat and set aside.
Preparing the Saffron Broth
- 1
Soak saffron
Soak saffron threads in hot water for 10 minutes.
- 2
Dissolve saffron
Stir to dissolve and set aside.
How to Make Spanish Vermicelli Paella with Saffron and Chorizo
Total time: 1 h 47 min · Yields 4 servings
- 1
Sauté the chorizo and seafood
In the same skillet, cook chorizo until browned, add shrimp and mussels, stirring gently for 4-5 minutes.
- 2
Add aromatics and saffron broth
Add onion and garlic, sauté until fragrant, then pour in saffron broth and stir.
- 3
Combine and simmer
Return vermicelli to the pan, mix thoroughly and simmer until noodles are cooked through and seafood is fully cooked.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead?
You can pre-cook the chorizo and seafood separately and combine with the vermicelli just before serving.
What can I use instead of chorizo?
Substitute with smoked paprika seasoning and diced chicken or a vegetarian sausage for a similar flavor.
How can I make this dish gluten-free?
Use gluten-free rice noodles or chickpea-based pasta as a substitute for vermicelli.
Can I freeze this dish?
It's not recommended to freeze, as the texture of the noodles and seafood may change upon reheating.
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