Fusion Recipe: Seafood Chorizo Paella Tagine

 

Seafood Chorizo Paella Tagine

Seafood Chorizo Paella Tagine

A magnificent Mediterranean-North African crossover uniting Spanish Bomba rice, smoky chorizo, fresh seafood, and Moroccan spices

This striking culinary fusion marries the iconic rice traditions of Spain with the conical earthenware magic of the Moroccan tagine. Plump Bomba rice absorbs a rich saffron and ras el hanout broth, layered with spicy cured chorizo and an abundance of fresh coastal seafood including prawns, mussels, and squid. The tagine’s unique dome lid locks in moisture and infuses the grains with aromatic steam, creating a wonderfully tender yet crisp-bottomed feast. It is an adventurous Mediterranean-North African masterpiece that transforms familiar coastal flavours into an unforgettable communal dining experience.

Prep Time    30 mins
Cook Time   45 mins
Servings       4–6 people
Difficulty    Intermediate

Ingredients

The Rice & Base

  • 300g Spanish Bomba rice (rinsed)
  • 150g Spanish chorizo sausage, sliced into rounds
  • 750ml Warm seafood or chicken stock
  • 1 large Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 large Tomato, grated (skins discarded)
  • 1 tsp Smoked paprika & 1 tsp Ras el Hanout
  • 1 pinch Saffron threads steeped in warm water
  • 3 tbsp Olive oil & Sea salt to taste

Seafood & Garnish

  • 250g Large tiger prawns, deveined
  • 200g Fresh mussels, cleaned and debearded
  • 150g Squid rings or tubes
  • 1/2 cup Green olives, pitted
  • 1/4 cup Fresh cilantro or flat-leaf parsley, chopped
  • 1 Lemon, cut into wedges for serving

Instructions & Method

1. Brown the Chorizo: Place a large earthenware tagine base (or heavy Dutch oven) over medium heat with olive oil. Add the sliced chorizo and sauté for 4–5 minutes until it renders its vibrant red oils. Remove the chorizo with a slotted spoon, leaving the spiced oil behind.

2. Build the Aromatics: In the same flavoured oil, sauté the diced onion and garlic until soft and translucent (5 minutes). Stir in the grated tomato, smoked paprika, and Ras el Hanout, cooking until the mixture thickens and darkens.

3. Toast the Bomba Rice: Pour the Bomba rice directly into the tagine, stirring continuously for 2 minutes to coat every grain in the spiced sofrito oils and toast lightly.

4. Simmer and Cover: Pour in the warm saffron-infused stock and seafood broth. Season with salt. Nestle the browned chorizo rounds and squid rings evenly throughout the rice. Place the conical tagine lid on top, reduce heat to low, and simmer undisturbed for 15–18 minutes.

5. Add Coastal Seafood: Remove the lid briefly, press the fresh prawns and cleaned mussels deep into the semi-cooked rice, and scatter the green olives across the top. Cover tightly again and cook for another 6–8 minutes until the mussels pop open and prawns turn pink.

6. Rest and Serve: Remove from heat and let the tagine rest covered for 5 minutes to settle the starches. Garnish generously with fresh cilantro and serve straight from the tagine with lemon wedges.

Chef's Tips & Notes

  • Tagine Heat Control: If using a traditional clay tagine on a stovetop, always use a heat diffuser plate to prevent cracking from direct thermal shock.
  • Rice Absorption: Bomba rice drinks up significantly more liquid than standard rice; keep an extra splash of warm stock on hand just in case.
  • The Socarrat Effect: If your tagine base allows high heat at the very end, uncover for the final 2 minutes to develop a delicious crisp bottom crust.

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