Paella Del Chef Recipe

Prepare saffron

Crush saffron threads lightly between your fingers and steep in 2 tablespoons of warm chicken stock (from the measured amount) for 10 minutes to extract color and aroma.

Pat chicken, shrimp, and grouper dry with paper towels. Season chicken and grouper lightly with 1/2 tsp salt and 1/4 tsp black pepper. Keep shrimp chilled until ready to add.

Heat oven to 350°F (if you intend to finish in oven) — optional. Have lemon wedges and chopped parsley ready for garnish.

Sear chicken and sausage

In a 14-inch paella pan or large skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add sliced chorizo/sausage and cook 2 minutes until it renders some fat. Add chicken pieces and sear 4–5 minutes until golden on most sides but not fully cooked through. Remove chicken and sausage to a plate and set aside.

Sear grouper (optional quick sear)

Add 1/2 tablespoon olive oil if needed and sear grouper pieces 30–60 seconds per side just to color; remove and set aside with chicken. (Alternatively, reserve grouper to add later to avoid breaking delicate fish.)

Make sofrito

Lower heat to medium. Add remaining 1/2 tablespoon olive oil (if needed). Add chopped onion and cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant. Add grated tomato and cook 3–4 minutes until liquid reduces and mixture becomes saucy (this is the sofrito). Stir in smoked paprika.

Toast rice

Add the rice to the pan with the sofrito and stir to coat the grains for 1–2 minutes. This toasts the rice and helps flavor.

Deglaze

Pour in the white wine and simmer 1–2 minutes, scraping any brown bits from the pan.

Add stock and saffron

Add the warm chicken stock, including the saffron-infused 2 tablespoons. Stir once to distribute rice evenly. Add 3/4 tsp salt (reserve remaining salt to adjust later) and the steeped saffron threads. Do not stir again once the liquid is simmering and rice is laid out — paella is traditionally cooked without stirring to form socarrat (crispy bottom).

Arrange proteins and vegetables

Return the seared chicken and sausage to the pan, distributing pieces evenly. Nestle the grouper pieces into the rice (or add later if you prefer them more intact). Scatter the shrimp and seasonal vegetables (green beans/peas and bell pepper slices) evenly over the top. Reduce heat to medium-low so the liquid maintains a gentle simmer.

Simmer without stirring

Simmer gently 15–20 minutes until rice is nearly cooked and most liquid is absorbed. If the top remains too wet but rice nearly tender, increase heat for the last 1–2 minutes to help form socarrat, listening for a faint crackling — watch carefully to avoid burning. If stock is absorbed too quickly and rice is still hard, add up to 1/2 cup additional hot stock or water.

Finish proteins

If grouper was reserved, nestle it into the simmering rice about 6–8 minutes before the end; add shrimp about 4–6 minutes before the end so they turn pink and opaque but stay tender. Return any chicken pieces to warm through.

Taste and adjust seasoning with remaining salt and up to 1/4 tsp pepper as needed.

Remove pan from heat. Cover loosely with foil or a large clean kitchen towel and let rest 8–10 minutes; this finishes the rice and allows flavors to settle.

Garnish with chopped fresh parsley and arrange lemon wedges around the pan. Serve directly from the paella pan or transfer to a large shallow serving platter. Encourage guests to squeeze lemon over their portion.