Paella De Castellin10 Recipe

Pat chicken pieces dry and season lightly with 1/2 tsp of the sea salt and a pinch of black pepper. Rinse mussels and discard any that remain open. Peel and devein shrimp if not already done. Bloom saffron by crumbling threads into 3 tablespoons hot water; set aside.

Measure out rice and have the stock at a gentle simmer on the stove. Chop vegetables, mince garlic, grate tomato, and cut lemons into wedges.

Heat & Brown

Place a wide paella pan (about 13–15 inches) or a large skillet over medium-high heat. Add the olive oil; when shimmering, add the chicken pieces skin-side down. Brown for 4–5 minutes per side until golden but not cooked through. Transfer chicken to a plate.

Add sliced chorizo to the pan and cook 2–3 minutes until it releases oil and begins to crisp. Remove and set with chicken.

Reduce heat to medium. Add the diced onion and peppers to the pan; sweat for 6–8 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the grated tomato and cook until the mixture reduces and darkens slightly, about 6–8 minutes, forming a rich sofrito. Stir in both paprikas and remaining 1 tsp sea salt and 1/4 tsp black pepper; cook 30 seconds to bloom the spices.

Pour in the white wine to deglaze, scraping any browned bits from the bottom. Let the wine reduce by half (about 2–3 minutes).

Return the chicken and chorizo to the pan, distributing them evenly. Add the rice in an even layer; do not stir after this point except to distribute solids—this helps form the socarrat (crispy bottom).

Stir the saffron and its soaking liquid into the warm chicken stock, then gently pour the stock over the rice in one go, spreading it evenly. The liquid should just cover the rice by about 1/4 inch. Adjust heat to a steady medium-low simmer. DO NOT STIR from this point.

Let the paella simmer gently, uncovered, for 12 minutes. Rotate the pan once or twice if your heat is uneven to ensure even cooking.

After 12 minutes, gently nestle the mussels (hinge-side down), squid rings, and shrimp into the rice surface. Scatter the thawed peas over the top. Continue simmering for another 6–8 minutes until the rice is tender and the liquid mostly absorbed. If rice is still hard and liquid is gone, add up to 1/2 cup hot water and continue cooking few minutes.

At this stage, increase heat to medium-high for 1–2 minutes to encourage socarrat (crispy bottom). Listen for gentle crackling; be careful not to burn. Remove from heat and cover the pan loosely with foil or a large inverted sheet pan. Let rest 5–7 minutes.

Discard any unopened mussels. Dot the paella with the butter (if using) and drizzle the smoked paprika oil or a little extra olive oil around. Sprinkle chopped parsley over the top and arrange lemon wedges.

Serve straight from the pan, encouraging diners to squeeze lemon over their portions. Recommended accompaniment: a crisp Spanish white wine or sparkling water with lemon.