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Ingredients
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Protein
Mushrooms & Vegetables
Rice & Broth
Seasoning & Oil
Method
Protein
Render chorizo and brown meats
Heat a large paella pan or wide skillet over medium-high heat. Add 1 tablespoon olive oil. Add the sliced chorizo and cook 3–4 minutes, stirring occasionally, until it releases its fat and begins to brown. Remove chorizo with a slotted spoon to a plate, leaving fat in the pan. Add pork cubes and sear 4–5 minutes until browned on all sides; transfer to the plate with chorizo. Add chicken pieces, season lightly with 1/2 tsp salt and 1/4 tsp pepper, and brown 5–6 minutes without overcrowding. Transfer chicken to the plate with the other meats.
Mushrooms & Vegetables
Sauté aromatics and vegetables
Reduce heat to medium. Add remaining 2 tablespoons olive oil to the pan (if pan is very fatty from chorizo, remove a tablespoon of excess). Add chopped onion and red pepper; cook 4–5 minutes until softened. Stir in minced garlic and cook 30–45 seconds until fragrant. Add sliced portobello mushrooms and cook 4–6 minutes until they have lost most moisture and begun to brown. Stir in diced tomatoes (or canned tomatoes), smoked paprika and sweet paprika; cook 2–3 minutes to concentrate flavors.
Rice & Deglaze
Toast rice and deglaze
Add rice to the pan and stir for 2 minutes so each grain is coated and lightly toasted. Pour in white wine and simmer 1–2 minutes, scraping up browned bits from the pan. Return the reserved chorizo, pork and chicken to the pan, distributing evenly. Pour in warmed chicken stock and the saffron threads with their soaking liquid. Stir once to distribute ingredients, then stop stirring for the remainder of cooking so a socarrat (crust) can form on the bottom.
Simmer & Finish
Simmer without stirring
Bring the mixture to a gentle boil over medium-high heat, then reduce to a steady simmer. Adjust heat so liquid is simmering with small bubbles; cook uncovered 15–18 minutes until rice is tender but still has slight bite and most liquid is absorbed. During this time do not stir; if some areas look dry, gently tilt the pan once or twice to distribute liquid.
Season and serve
Uncover and check seasoning; add remaining salt and black pepper to taste. Garnish with chopped parsley and lemon wedges. To encourage a light socarrat, briefly return the pan to medium-high heat for 1–2 minutes before resting (watch carefully to avoid burning). Serve directly from the pan.
Optional adjustments
If you prefer a moister paella, add an extra 120 ml stock early in cooking. For smoky depth, use a combination of chicken stock and a splash of water used to simmer smoked paprika or add a few drops of liquid smoke very sparingly. Substitute short-grain rice with bomba for a more authentic texture; cooking times may vary slightly.