House Mix Recipe

Bloom saffron

Place saffron threads in a small bowl and pour 2 tablespoons of hot water over them. Let steep for at least 10 minutes while you prepare other ingredients to extract color and aroma.

Rinse rice briefly under cold water until water runs clear. Drain well and set aside.

Clean and prep seafood: scrub mussels and clams, devein shrimp, cut fish into 1-inch chunks, slice chorizo, and pat all seafood dry with paper towels.

Heat a 15-inch paella pan (or a large, wide skillet) over medium heat. Add 3 tablespoons olive oil and swirl to coat.

Add sliced chorizo to the hot oil and sauté 3–4 minutes until it renders fat and begins to brown. Remove about half the chorizo pieces to a bowl (they will be used for topping) and leave the rest in the pan to flavor the dish.

Add chopped onion and diced red pepper to the pan. Sauté 6–8 minutes until softened and lightly golden.

Stir in minced garlic and cook 30 seconds until fragrant. Add grated tomato (or crushed tomato) and cook 3–4 minutes until the mixture reduces slightly and brightens.

Sprinkle in smoked paprika, salt, and black pepper; stir to combine. Pour in the bloomed saffron with its liquid and mix.

Add the drained rice and distribute it evenly across the pan. Toast the rice in the sofrito 2 minutes, stirring to coat each grain with the flavored oil.

Carefully pour the hot seafood stock over the rice in an even layer (do not stir after this point). Gently shake the pan once or twice to level the rice. Increase heat to bring the stock to a steady simmer.

After the stock reaches a gentle simmer, reduce heat to medium-low to maintain a gentle simmer. Cook uncovered for 10 minutes without stirring, allowing the rice to absorb liquid and start forming a socarrat (crispy bottom).

After 10 minutes, nestle the fish chunks, calamari rings, shrimp, clams, and mussels into the rice, arranging them evenly. Scatter the reserved browned chorizo pieces on top. If using peas, sprinkle them now.

Continue cooking another 8–10 minutes until the rice is tender and seafood is cooked: shrimp should be pink and opaque, mussels and clams should have opened (discard any that remain closed). Do not stir during this stage; you may adjust heat to prevent the stock from fully evaporating too quickly.

If, near the end of cooking, the rice is still firm but liquid is low, add up to 1/4 cup hot stock or water and continue cooking until done.

When rice and seafood are cooked, remove pan from heat. Dot the surface with 1 tablespoon butter, if using, and cover the paella loosely with a clean kitchen towel or foil. Let rest 5–8 minutes to finish steaming and settle flavors.

Garnish with chopped parsley and arrange lemon wedges around the pan. Serve straight from the pan, encouraging diners to get a bit of the socarrat from the bottom.