Paella Recipe

Prepare the Base

In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Cook Chorizo

Add the sliced chorizo to the pan and cook for about 3-4 minutes until it begins to brown and release its oils.

Add the Rice

Stir in the saffron rice, ensuring it is well-coated with the oil and mixed with the chorizo, onion, and garlic.

Add Broth and Seasoning

Pour in the chicken broth, and add salt and black pepper. Bring to a gentle simmer.

Incorporate Seafood

Carefully nestle the shrimp, scallops, swordfish, clams, and mussels into the simmering rice. Cover the pan with a lid or aluminum foil and let it cook for about 10-12 minutes, or until the seafood is cooked through and the rice has absorbed most of the liquid.

Add Peas and Pimentos

In the last 5 minutes of cooking, add the spring peas and pimentos, stirring gently to incorporate.

Rest the Paella

Once the seafood is cooked and the rice is fluffy, remove the pan from the heat and let it rest for about 5 minutes, covered.

Serve

Serve the paella hot, garnished with lemon wedges for squeezing over the top.