Spanish Paella
Equipment
- 14-inch paella pan or large wide skillet
- Small bowl (for blooming saffron)
- Box grater (for tomatoes)
- Aluminum foil or large lid
- Tongs
- Wooden spoon or heat-safe spatula
Ingredients
For the Paella
- 4 bone-in skin-on chicken thighs about 2 lbs total
- 6 oz Spanish cured chorizo sliced into ¼-inch rounds
- 1 lb large shrimp peeled and deveined, tails on
- 1 lb fresh mussels scrubbed and debearded
- 2 cups Bomba or Calasparra rice or Arborio in a pinch
- 5 cups chicken broth warmed, divided
- 1 cup seafood or clam broth can substitute additional chicken broth
- 1 generous pinch saffron threads bloomed in ¼ cup warm broth
- 3 tbsp extra virgin olive oil divided
- 1 large yellow onion finely diced
- 1 large red bell pepper seeded and diced
- 6 cloves garlic minced
- 3 medium ripe Roma tomatoes grated or finely diced, juices reserved
- 2 tsp smoked Spanish paprika (pimentón de la Vera)
- 1 tsp sweet paprika
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper freshly ground
- ½ cup dry white wine such as Albariño or Sauvignon Blanc
- ½ cup frozen green peas thawed
- 1 lemon cut into wedges, for serving
- ¼ cup fresh flat-leaf parsley roughly chopped, for garnish
Instructions
Bloom the Saffron & Prep
- Combine the saffron threads with ¼ cup of warm (not boiling) chicken broth in a small bowl. Stir gently and set aside to steep for at least 10 minutes. This blooms the saffron and releases its full color and aroma.
- Pat the chicken thighs completely dry with paper towels. Season generously on both sides with salt, black pepper, and ½ tsp of the smoked paprika.
Sear the Chicken and Chorizo
- Heat 2 tablespoons of olive oil in a large paella pan or wide 14-inch stainless steel skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5-6 minutes until deep golden brown. Flip and sear for another 3 minutes. Transfer to a plate — the chicken will finish cooking in the rice.
- Add the chorizo slices to the same pan and cook for 2 minutes per side until edges are slightly crisped and the oil turns vivid red from the paprika. Remove and set aside with the chicken.
Build the Sofrito
- Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pan. Add the diced onion and red bell pepper. Cook, stirring occasionally, for 8-10 minutes until softened and beginning to caramelize at the edges.
- Add the minced garlic and cook for 1 minute until fragrant. Add the grated tomatoes along with their juices, the remaining smoked paprika, and sweet paprika. Stir well and cook for 8-10 minutes, stirring occasionally, until the sofrito is deeply reduced, jammy, and most of the moisture has cooked off. This concentrated sofrito is the soul of your paella.
Toast the Rice
- Add the white wine to the sofrito and stir, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce for 2 minutes.
- Add the Bomba rice directly to the sofrito and stir to coat every grain in the mixture. Toast for 1-2 minutes, stirring, until the rice smells slightly nutty.
Add Broth and Simmer — Do Not Stir
- Pour in the bloomed saffron with its soaking liquid, the remaining warm chicken broth, and the seafood broth. Stir once to distribute everything evenly and season the broth with salt to taste. Nestle the seared chicken thighs and chorizo back into the pan, pushing them gently into the rice.
- Bring to a boil over medium-high heat, then reduce to a vigorous simmer. From this point forward, DO NOT stir the paella. Cook uncovered for 15-18 minutes, rotating the pan occasionally if using a regular stovetop burner (to distribute heat evenly), until the broth is mostly absorbed and the rice is nearly cooked through.
Add Seafood and Peas
- Scatter the shrimp evenly across the surface of the rice, pressing them lightly into the top layer. Arrange the mussels hinge-side down across the pan. Scatter the thawed peas over the top.
- Cover the pan tightly with foil or a large lid and cook for 5-7 minutes over medium heat until the shrimp are pink and curled, the mussels have opened, and the rice is fully cooked. Discard any mussels that did not open.
Create the Socarrat
- Remove the foil. Increase heat to medium-high and cook uncovered for 2-3 minutes. Listen for a steady, gentle crackling sound from the bottom of the pan — this is the socarrat forming. Do not stir. After 2 minutes, carefully slide a spoon or spatula to the edge and lift slightly to check: the bottom should be golden-brown and crispy, not burnt.
- Remove from heat. Let the paella rest, uncovered, for 5 minutes.
Garnish and Serve
- Scatter fresh flat-leaf parsley over the top and arrange lemon wedges around the edge of the pan. Bring the entire pan to the table for a dramatic presentation. Serve immediately, making sure everyone gets a bit of the prized socarrat from the bottom.
Notes
SOCARRAT TIP: The crispy bottom is the hallmark of great paella. Listen for crackling and check at 2 minutes — it forms fast. Never stir the rice once broth is added.
RICE: Bomba or Calasparra rice is strongly recommended. It absorbs more liquid without becoming mushy. If using Arborio, reduce broth by about ½ cup.
SAFFRON: Do not substitute with turmeric. Real saffron threads are worth it — use a generous pinch (about ½ tsp loosely packed).
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of broth and a drizzle of olive oil over medium heat, covered with foil. Consume seafood portions within 24 hours.
MAKE IT YOUR OWN: Swap shellfish for clams, squid, or scallops. For a chicken-and-chorizo only version, omit seafood and use 6 full cups of chicken broth.
Nutrition
Calories: 520kcalCarbohydrates: 48gProtein: 38gFat: 18gSodium: 820mgFiber: 3gSugar: 5g