Mar Y Montaña Paella Recipe

Prepare saffron

Lightly toast saffron threads in a dry skillet over low heat 30–60 seconds until aromatic. Transfer to a small bowl and steep in 2 tablespoons warm chicken stock. Set aside.

Heat a large paella pan (or wide, shallow skillet ~14–15 inches) over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the chicken pieces, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides without crowding, about 4–5 minutes. Remove and set aside.

Add the remaining 2 tablespoons olive oil to the pan. Add chopped onion and diced red pepper and cook over medium heat until softened, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in grated tomato (or crushed tomato), tomato paste and smoked paprika. Cook down until the mixture (sofrito) is thick and most liquid evaporated, about 6–8 minutes. Taste and adjust salt.

Push sofrito to one side of pan, return the browned chicken to the pan and scatter pork or chorizo pieces. Cook together 2–3 minutes to render some fat and warm the meat.

Add calamari rings and briefly sauté 1–2 minutes — they will finish cooking later. Arrange the mussels in the pan hinge-side down. Pour the white wine around the pan and let bubble 1–2 minutes to reduce slightly and deglaze the bottom.

Add shrimp later in the recipe (see Rice & Liquids step) so they don’t overcook.

Evenly sprinkle the rice across the pan so it forms a uniform layer about 1/2-inch deep. Stir gently once to coat rice with the sofrito and meat juices for about 1 minute.

Pour in the warm chicken stock, the saffron-infused stock (including threads) and the remaining wine if any, gently distributing liquid so the rice is fully submerged. Do not stir after this point. Taste the broth and add remaining 3/4 teaspoon salt if needed.

Bring to a simmer over medium-high heat. Cook uncovered at a steady simmer for 10 minutes. Reduce heat to medium-low and continue simmering for another 6–8 minutes.

When the rice has absorbed most liquid but still has some surface moisture (after about 14–16 minutes total), tuck the shrimp, peas and any squid pieces evenly into the rice. Place mussels, hinge-side down, on top so they steam open.

Increase heat for 1–2 minutes at the end to encourage socarrat (a slight crispy bottom). You should hear faint crackling; do not burn. Immediately reduce heat to low, cover loosely with foil or a lid, and rest off heat for 5–8 minutes to finish cooking and allow flavors to settle.

Uncover and check that mussels are open (discard any that remain closed). Sprinkle frozen peas over the surface (they will warm from residual heat). Scatter chopped parsley on top.

Arrange lemon wedges around the paella. Serve directly from the pan, encouraging guests to squeeze lemon over their portion. Taste and adjust with additional salt and pepper if desired.