Spicy Stone Crab and Chorizo Paella Recipe

Paella is one of the most beloved Spanish dishes, known for its vibrant flavors and hearty ingredients. This Spicy Stone Crab and Chorizo Paella puts a unique coastal twist on the classic, blending the delicate sweetness of stone crab with the smoky spice of chorizo and saffron-infused rice. This dish is perfect for a festive gathering or a special seafood dinner.

Ingredients

For the Paella:

• 1 ½ cups Arborio or Bomba rice
• 1 ½ pounds stone crab meat (pre-cracked and cleaned)
• ½ pound Spanish chorizo, sliced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• ½ teaspoon saffron threads
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 cups seafood stock (or chicken stock)
• ½ cup dry white wine
• 1 cup diced tomatoes (canned or fresh)
• 1 cup green peas
• ¼ cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 lemon, cut into wedges (for serving)

Instructions

Step 1: Prepare the Base

1. Heat olive oil in a large paella pan or wide skillet over medium heat.
2. Add chorizo and cook until browned, about 5 minutes.
3. Stir in the onion, garlic, and bell pepper, cooking until softened.
4. Add the paprika, red pepper flakes, saffron, salt, and black pepper, stirring to combine.

Step 2: Cook the Rice

1. Stir in the rice and cook for 2 minutes, allowing it to absorb the flavors.
2. Pour in the white wine, stirring until mostly evaporated.
3. Add the seafood stock and diced tomatoes, bringing everything to a gentle simmer.
4. Reduce heat to low and let cook, undisturbed, for 15-20 minutes until the liquid is mostly absorbed.

Step 3: Add the Stone Crab

1. Gently fold in the stone crab meat and green peas during the last 5 minutes of cooking.
2. Continue cooking until the crab is warmed through and the rice is tender with a slight crust forming on the bottom (this is called the socarrat, a key feature of great paella).

Step 4: Serve and Garnish

1. Remove from heat and let the paella rest for 5 minutes.
2. Sprinkle with fresh parsley and serve with lemon wedges for a bright, citrusy finish.

Serving Suggestions

Pair this Spicy Stone Crab and Chorizo Paella with a crisp Albariño or Sauvignon Blanc, or enjoy it with a refreshing sangria to complement the bold flavors. Serve with a side of crusty bread to soak up the delicious juices.

Why You’ll Love This Dish

• A Unique Coastal Take on Paella – Combines traditional Spanish ingredients with Florida’s finest stone crab.
• Smoky, Spicy, and Sweet – The chorizo’s smoky heat pairs beautifully with the delicate sweetness of stone crab.
• Perfect for Gatherings – This dish is impressive, flavorful, and made for sharing with friends and family.

Enjoy this bold and flavorful Spicy Stone Crab and Chorizo Paella, and bring the taste of Spain and the Florida coast to your table!