Paella is a popular Spanish rice dish made with fresh seafood, but it can be time-consuming to make. This recipe has all those great flavors and fresh seafood (but without the rice) for a paleo-friendly soup version. Smarts: Mussels are quick-cooking shellfish, but feel free to skip them if you're looking to simplify.
Make paella spice mix - Combine salt, paprika, oregano, saffron and red pepper flakes. (Can be done up to 5 days ahead)
Garlic / Bell peppers / Onions / Carrots / Squash - Prep as directed. Store garlic in one container. Combine bell peppers, onions and carrots in another container. Store squash in a third container. (Can be done up to 5 days ahead)
Mussels - Clean and debeard mussels (this is usually done by your fishmonger, but in the rare case that yours did not come debearded, here’s a demo from The Kitchn). Scrub and soak in a bowl of water. (Can be done 1 day ahead)
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Heat a Dutch oven or stockpot over medium heat. Add oil and then bell peppers, onions and carrots. Saute until tender, 4 to 5 minutes. Add chorizo and saute until chorizo breaks into pieces and starts to brown, 5 to 6 minutes.
Add squash, garlic and spice mix and saute for 1 minute more.
Pour stock, wine and tomatoes (including liquid) over vegetables. Add bay leaves and bring to a simmer. Simmer for 5 minutes to let the flavors come together.
Add mussels to soup and cover. Cook, covered until mussels have opened up, 5 to 6 minutes. (If any mussels don’t open, simply discard them.)
Add shrimp to the soup. Put the lid back on and continue cooking until shrimp are opaque, 2 to 3 minutes more.