Saffron Shrimp and Chorizo Crostini

This crostini is a vibrant, bite-sized tribute to the classic Spanish paella, featuring the luxurious aroma of saffron and the smoky heat of chorizo. A creamy, lemon-infused mascarpone base provides a cool contrast to the perfectly seared shrimp and crispy, rendered sausage. The combination delivers a complex, satisfying flavor profile in every bite.

Seafood

Ingredients

baguette, sliced into 1/2-inch thick rounds
Tbsp olive oil, divided
oz raw shrimp, peeled and deveined (about 8
medium)
oz Spanish chorizo, thinly sliced and quartered
1/4
tsp saffron threads, steeped in 1 Tbsp hot water
oz mascarpone cheese, softened
tsp lemon zest
1/4
tsp smoked paprika (pimentón)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

Method

Preheat oven to 375°F (190°C). Brush baguette slices with 1 Tbsp olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside.
In a small bowl, combine the softened mascarpone, steeped saffron (including the water), lemon zest, and smoked paprika. Season lightly with salt and pepper.
Heat the remaining 1 Tbsp of olive oil in a small skillet over medium
high heat. Sear the shrimp for 1 minutes
minutes per side until pink and cooked through. In the same pan, quickly crisp the chorizo pieces.
To assemble, spread a generous layer of the saffron mascarpone mixture onto each crostini. Top with one shrimp and a few pieces of crispy chorizo.
Garnish with a sprinkle of fresh chopped parsley and serve immediately.

Chef's Tip & Pairing

For an authentic Spanish touch, pair this crostini with a crisp, dry Albariño wine. The wine's high acidity and subtle salinity will beautifully cut through the richness of the mascarpone and complement the seafood.

From the Tini Crostini Collection