Paella Recipe

Warm the stock in a saucepan over low heat until steaming but not boiling. Crush the saffron threads between your fingers or a spoon, add to 2 tablespoons of the warm stock to bloom for 10 minutes, then stir back into the rest of the stock. Keep stock hot on the stove; this helps rice cook evenly.

Heat a wide paella pan (12–15 in) or large skillet over medium-high heat. Add 1 tablespoon olive oil. Season chicken pieces lightly with 1/2 tsp salt and a grind of pepper. Sear chicken in batches until golden, 4–5 minutes per side, transferring to a plate when browned.

Add the chorizo and cook 2–3 minutes until it releases oil and browns; remove with chicken. The rendered fat will flavor the base.

Lower heat to medium and add remaining 2 tablespoons olive oil to the pan. Add chopped onion and sauté until translucent, about 5 minutes. Stir in sliced red pepper and cook 3 minutes more.

Add minced garlic and cook 30 seconds until fragrant. Add grated tomatoes (or chopped) and cook down until mixture is thick and most liquid has evaporated, 6–8 minutes — this is the sofrito, the flavor base of the paella.

Stir in smoked paprika and remaining 1 tsp salt; cook 30 seconds. Return seared chicken and chorizo to the pan, distributing pieces evenly.

Spread the rice evenly across the pan (do not stir after this point). Pour the hot stock with saffron evenly over the rice and gently shake the pan once to level the rice. The rice should be submerged; if necessary, add up to 1/2 cup more hot stock. Taste the broth and adjust salt if needed.

Bring to a steady simmer over medium heat. Cook uncovered for 10 minutes without stirring. Reduce heat to medium-low and continue simmering gently for another 8–10 minutes.

Nestle the shrimp and mussels/clams into the rice during the last 8–10 minutes of cooking so they steam and cook through. Scatter the peas over the surface in the last 3–4 minutes.

To encourage socarrat (the caramelized crust), increase heat to medium-high for the final 1–2 minutes, listening for a light crackling. Do not scrape the bottom; the goal is a toasty, browned layer. If you smell burning, reduce heat immediately.

Remove the pan from heat and cover loosely with a clean kitchen towel or foil. Let rest for 8–10 minutes; steam will finish cooking the rice and open any mussels/clams that were closed (discard any that remain closed).

Dot with butter if using, sprinkle chopped parsley, and arrange lemon wedges around the pan. Serve directly from the pan so diners can scrape portions, including the socarrat, from the bottom.