Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over medium heat. Once warmed, add the saffron threads and allow to steep while you prepare the other ingredients.
- 2
Sauté the Chorizo
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the sliced chorizo and sauté for about 3-4 minutes, or until it starts to brown.
- 3
Cook the Vegetables
Add the diced red bell pepper and minced garlic to the pan with the chorizo. Sauté for an additional 2-3 minutes until the peppers soften.
- 4
Add the Rice
Stir in the Bomba rice and cook for 1-2 minutes, stirring frequently to coat the rice in the oil and flavors.
- 5
Incorporate the Broth
Pour the warmed chicken broth (with saffron) over the rice mixture. Stir in the paprika, salt, and black pepper. Bring to a gentle boil.
- 6
Add Seafood
Once boiling, reduce the heat to low and arrange the shrimp, mussels, and squid over the surface of the rice. Do not stir after this point.
- 7
Simmer
Cover the pan with a lid or aluminum foil and let it simmer on low heat for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- 8
Add Peas
In the last 5 minutes of cooking, sprinkle the frozen green peas over the top of the paella. Cover again to allow the peas to heat through.
- 9
Rest and Serve
Once done, remove the paella from heat and let it rest for 5 minutes. Serve with lemon wedges on the side.
