Paella Recipe

Prepare saffron

Crush the saffron threads lightly between your fingers and steep them in 2 tablespoons of hot water for at least 10 minutes to release color and aroma; set aside.

Warm the chicken stock in a saucepan over low heat and keep it hot but not boiling for the duration of cooking.

Combine smoked paprika, salt, and black pepper and have ready to season at appropriate steps.

Heat a wide paella pan (12–15" recommended) or a large, shallow skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat.

Add the chicken pieces in a single layer, season lightly with salt and pepper, and brown for 3–4 minutes per side until golden but not fully cooked through. Remove and set aside.

Add the remaining 1 tablespoon olive oil to the pan. Add the chorizo slices and cook 2–3 minutes until they release oil and lightly brown. Remove and set aside with the chicken.

Reduce heat to medium. Add the chopped onion and diced red pepper to the pan; cook, stirring occasionally, until softened, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the grated tomatoes and cook the sofrito until the mixture thickens and darkens slightly, about 6–8 minutes.

Spread the sofrito evenly across the pan and add the rice, stirring for 1–2 minutes so each grain is coated and slightly toasted.

Return the browned chicken and chorizo to the pan, distributing them evenly.

Pour the hot stock over the rice. Add the saffron with its soaking liquid and sprinkle the smoked paprika-salt-pepper mixture over the top. Stir once gently to distribute ingredients, then stop stirring — paella should cook undisturbed.

Bring the pan to a steady simmer over medium heat. Cook uncovered for 12 minutes; adjust heat so it maintains a gentle, even simmer (bubbling across the surface but not a rolling boil).

After 12 minutes of simmering, tuck the shrimp, mussels (hinge side down), and calamari rings into the rice, spacing them evenly. Scatter the peas on top.

Continue to cook, uncovered, for another 8–10 minutes until the shrimp are opaque and pink, mussels have opened (discard any that remain closed), and the liquid is mostly absorbed. If the top remains wet but liquid is low, raise heat briefly for 1–2 minutes to create socarrat (a crisped bottom), then immediately remove from heat to avoid burning.

Cover the pan loosely with a clean kitchen towel or foil and let the paella rest for 5–7 minutes to finish steaming and settle flavors.

Uncover, scatter chopped parsley over the paella and arrange lemon wedges around the pan.

Serve directly from the pan, encouraging diners to squeeze lemon over their portions. Offer extra salt, pepper, and olive oil at the table if desired.