Chef Inspired Paella Recipe

1. Toast saffron

Place saffron threads in a dry small skillet over low heat for 30–45 seconds until fragrant. Crush lightly between your fingers and set aside.

2. Heat a wide paella pan or large skillet over medium heat. Add the extra-virgin olive oil and warm until shimmering.

3. Add the diced onion and cook, stirring occasionally, until translucent and beginning to soften, about 5 minutes.

4. Stir in the diced red bell pepper and continue to cook until softened, about 4 minutes.

5. Add the minced garlic and chopped tomato; cook until the tomato breaks down and the mixture becomes saucy (the sofrito), about 6–8 minutes.

6. Stir in the sweet smoked paprika and the toasted, crushed saffron. Cook for 30 seconds to bloom the spices.

7. Pour in the dry white wine to deglaze the pan, scraping any browned bits. Let it reduce by half, about 2–3 minutes. Season the base with 1 1/2 tsp of the sea salt and 1/2 tsp black pepper; reserve the remaining salt for the broth if needed.

8. Add the short-grain rice to the sofrito and stir for 1–2 minutes to coat each grain with oil and toast slightly.

9. Add the hot chicken stock and the optional mussel/clam juice if using, then add the bay leaf. Stir once to distribute ingredients evenly; do not stir again after this point to allow the socarrat (crispy bottom) to form.

10. Bring the pan to a gentle simmer over medium-high heat. Adjust heat to maintain a steady simmer (small bubbling) and cook uncovered without stirring for 10 minutes.

11. After 10 minutes, reduce heat to medium-low. Scatter the thawed peas over the rice. Taste the liquid and add the remaining 1/2 tsp sea salt if necessary.

12. While the rice begins cooking, season the chicken pieces lightly with a pinch of salt and pepper. In a separate skillet over medium-high heat, sear the chorizo slices for 1–2 minutes per side until they release oil and become slightly crisp. Remove and set aside.

13. In the same skillet, quickly sear the seasoned chicken pieces for 2–3 minutes until browned but not cooked through; they will finish cooking in the paella. Transfer chicken and chorizo into the paella, tucking pieces into the rice in an even layer.

14. After the rice has simmered for a total of about 15 minutes (10 initial + 5), nestle the shrimp, mussels (hinges facing up), and calamari rings into the rice. Press them lightly into the surface so they make contact with the liquid.

15. Cover the pan loosely with a lid or foil for 4–6 minutes just to steam the shellfish and shrimp through. Remove the cover and continue simmering uncovered until the shrimp are pink and opaque and mussels have opened, about 2–3 more minutes. Discard any mussels that do not open.

16. Once the rice is tender and most liquid is absorbed, increase the heat to medium-high for 1–2 minutes to help create the socarrat (crispy bottom). Listen for faint crackling; watch carefully to avoid burning.

17. Remove the paella from heat. Sprinkle the seared chorizo over the top if not already added. Scatter the chopped parsley and the optional finishing pimentón over the surface. Arrange lemon wedges around the pan.

18. Let the paella rest for 5 minutes before serving to allow flavors to settle and juices to redistribute.

19. Serve family-style from the pan, squeezing lemon over portions to taste.