Paella Recipe

Bloom saffron and warm stock

Place saffron threads in 2 tablespoons hot water and let sit 10 minutes. In a saucepan, warm the chicken stock until just simmering; keep warm and stir in saffron with its soaking liquid.

Season stock

Stir smoked paprika, 1 teaspoon sea salt and 1/4 teaspoon black pepper into the warm stock. Keep stock at a bare simmer on low heat while you cook the rest.

Brown chicken and chorizo

Heat a 15-inch paella pan or a wide, shallow skillet over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the chicken pieces in a single layer; season lightly with 1/2 teaspoon salt and a pinch of pepper. Cook without moving until nicely browned, about 4 minutes per side. Remove chicken to a plate. Add the chorizo and cook 2 minutes until it releases oil and browns. Remove chorizo and set aside with chicken.

Cook shrimp briefly

Reserve raw shrimp chilled until needed. They will be added near the end; if you prefer, season lightly with salt and pepper and set aside on a plate.

Sauté aromatics and build sofrito

In the paella pan, add remaining 1 tablespoon olive oil. Reduce heat to medium. Add chopped onion and sauté until translucent, about 4–5 minutes. Add sliced red pepper and cook 3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in grated tomato (or crushed tomato) and cook 4–5 minutes until mixture thickens and darkens slightly; this sofrito is the flavor base.

Return meats to pan

Nestle the browned chicken and sliced chorizo into the sofrito, distributing evenly.

Toast and add rice

Add the rice to the pan and stir to coat grains with the sofrito and oil, toasting for 1–2 minutes. This helps develop flavor and separate grains.

Add liquids and simmer without stirring

Carefully pour the warm saffron-infused stock and the white wine over the rice, tilting the pan so liquid covers the rice evenly. Taste the liquid for salt and add up to 1/2 teaspoon more if needed (remember the chicken and chorizo add salt). Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Arrange the chicken and chorizo so they are mostly submerged. Do not stir the rice from this point — cooking undisturbed helps form a crust (socarrat). Simmer uncovered for 12 minutes.

Add seafood and peas

After 12 minutes, sprinkle the thawed peas over the top and arrange shrimp and mussels on the surface, pressing them slightly into the rice so they get steam. If mussels are closed, they will open as they steam — discard any that remain closed after cooking.

Finish cooking

Continue simmering until the rice is tender and liquid is mostly absorbed, about 6–8 more minutes. If the top remains too wet but rice is nearly done, increase heat for 1–2 minutes to help form socarrat, listening for a faint crackling sound; be careful not to burn. If rice is dry but still firm, scatter 2–3 tablespoons hot stock over and cover with foil or a lid for 5 minutes to steam and finish cooking.

Finish seafood

When shrimp are opaque and mussels open (about 4–6 minutes after added), remove from heat. Dot the paella with 1 tablespoon butter and sprinkle chopped parsley over the top. Cover loosely with a clean kitchen towel or foil for 5 minutes to let flavors meld.

Check seasoning and serve

Taste a little rice and adjust seasoning with remaining 1/2 teaspoon salt and black pepper if needed. Arrange lemon wedges around the pan for squeezing. Serve straight from the pan, encouraging diners to scrape the bottom to enjoy the socarrat.