Main Courses

Oven-Baked Paella with Seafood and Chorizo

Oven-Baked Paella with Seafood and Chorizo

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Servings: 8

Our oven-baked paella starter, which combines Arborio rice with aromatic saffron, garlic, chiles and herbs, streamlines prep for this classic Spanish dish so you can enjoy it even on a weeknight. All you have to do is add the seafood, chorizo and a few other ingredients and bake everything in the oven. While the paella cooks, whip up a batch of chilled sangria to serve alongside. Be sure to use Spanish chorizo, which has been dried and cured, not fresh Mexican chorizo, for this dish.


  • 2 lobster tails, each about 1/2 lb. (250 g)
  • 3 Tbs. olive oil, plus more as needed
  • 1 lb. (500 g) jumbo shrimp, peeled and deveined, tails intact
  • Kosher salt
  • 1 yellow onion, diced
  • 1 package (24 oz./680 g) Williams Sonoma Organic Oven-Baked Paella Starter
  • 6 oz. (185 g) Spanish chorizo, cut on the diagonal into slices 1/2 inch (12 mm) thick
  • 6 1/2 cups (52 fl. oz./1.6 l) chicken or vegetable stock, heated to a simmer
  • 1/2 lb. (250 g) mussels, scrubbed and debearded
  • 3/4 cup (3 3/4 oz./115 g) fresh or thawed frozen peas
  • 2 lemons, cut into wedges


  • Preheat an oven to 325°F (165°C).
  • Bring a medium pot of water to a boil over high heat. Fill a large bowl with ice and water. Add the lobster tails to the boiling water and cook until the shells turn bright red and the meat is opaque throughout, 5 to 7 minutes. Immediately transfer the lobster tails to the ice water to stop the cooking. When they are cool, cut the tails in half lengthwise and clean them, if necessary. Set aside.
  • In a large ovenproof fry pan or paella pan over medium heat, warm the olive oil. Add the shrimp and cook, turning once, until no longer translucent and just cooked through, 1 to 2 minutes per side. Season lightly with salt and transfer to a plate.
  • If the pan is dry, add more olive oil, then add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the paella starter and cook, stirring occasionally, until the rice is toasted and lightly browned, about 3 minutes. Add the chorizo and stir to coat, then add the stock. Cover the pan with aluminum foil and transfer to the oven. Bake until most of the stock is absorbed, about 15 minutes.
  • Carefully remove the paella from the oven but do not stir. Nestle the lobster tails, shrimp and mussels in the rice, then sprinkle the peas on top. Drizzle the paella with olive oil and season lightly with salt. Re-cover the pan and bake until the lobster and shrimp are heated through and the mussels open, about 7 minutes.
  • Remove the paella from the oven and remove the foil from the pan. If desired, set the pan over medium-high heat and cook, without stirring, for 5 minutes to create a crust on the bottom of the pan. Discard any unopened mussels. Squeeze the juice from a few of the lemon wedges over the paella and serve the remaining lemon wedges alongside. Serves 8.
  • Williams Sonoma Test Kitchen