Doc's Paella Recipe

Prepare and season seafood

Pat scallops, shrimp and fish medallions dry with paper towels. Lightly season all seafood pieces with 1/2 tsp salt and a pinch of black pepper. Set aside in the refrigerator while you start the sofrito and rice so moisture is minimal.

Brown chorizo

In the paella pan or a large wide skillet (14-inch recommended) over medium-high heat, add 1 tablespoon olive oil. Add sliced chorizo and cook 3–4 minutes until it releases oil and edges are lightly browned. Using a slotted spoon, transfer chorizo to a plate leaving rendered fat in the pan.

Bloom saffron

Place saffron threads in a small bowl and pour 2 tablespoons hot water over them. Let steep at least 10 minutes to release color and aroma.

Bring stock to a simmer

Warm the seafood or chicken stock in a saucepan until just simmering. Stir in the saffron liquid (including threads) and keep the stock hot on low heat — you will ladle it into the pan.

Make the sofrito

After removing chorizo, reduce heat to medium and add 2 tablespoons olive oil to the pan if needed. Add chopped onion and diced red pepper and cook 5–7 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant. Stir in diced tomatoes and 1/2 teaspoon salt and cook 4–5 minutes until tomatoes break down and mixture becomes saucy.

Season the sofrito

Stir in smoked paprika and remaining pinch of black pepper. Taste and adjust seasoning — this will flavor the rice, so it should be slightly well-seasoned.

Toast and add rice

Add the rice to the sofrito and stir 1–2 minutes to coat grains and lightly toast — this helps the rice absorb flavors without becoming mushy.

Add stock and simmer

Evenly distribute the browned chorizo pieces back into the pan. Pour in the hot saffron-infused stock (4.5 cups) and bring to a steady simmer over medium-high heat. Reduce heat to medium-low so the liquid is at a gentle simmer. Do not stir from this point — adjusting only to arrange ingredients. Taste the broth and add remaining 1 tsp salt if necessary (split across pan so flavors balance).

Arrange seafood

After the broth has simmered for about 8 minutes, gently nestle scallops, shrimp, fish medallions and mussels into the rice so they sit partially submerged. Scatter thawed peas over the top. Press ingredients slightly into the rice so they contact the liquid. Continue simmering gently for another 6–8 minutes until rice is nearly tender, seafood is opaque, and mussels have opened (discard any unopened mussels).

Develop socarrat (optional)

To create a crisp bottom crust (socarrat), increase heat to medium-high for the final 1–2 minutes, listening for a faint toasting sound. Do not scrape; heat should caramelize the bottom rice slightly. If pan smoke is excessive, remove from heat sooner.

Rest and garnish

Remove the pan from heat, cover loosely with foil or a large lid and let rest 5 minutes to finish steaming and settle the flavors. Sprinkle chopped parsley over the top and arrange lemon wedges.

Serve

Serve directly from the paella pan, encouraging diners to get a mix of rice, seafood and chorizo, and squeeze lemon over individual portions. Provide extra salt and lemon at the table.