Paella Recipe

Rinse clams and mussels under cold water; discard any with broken shells or that do not close when tapped. Pat shrimp dry, slice chorizo, cut chicken into 1" pieces, slice bell pepper into thin strips, finely chop onion and grate tomato, mince garlic. Warm the chicken stock and add the saffron threads to steep while you cook (15–20 minutes) to release color and aroma.

Heat pan and brown chorizo & chicken

Heat a 15" paella pan or large wide skillet over medium-high heat. Add 2 tablespoons olive oil. Add sliced chorizo and sear 2–3 minutes until it releases oil and edges lightly brown. Remove chorizo to a plate, leaving the fat in the pan. Add chicken pieces, season lightly with 1/2 teaspoon salt and some pepper, and brown 4–5 minutes until just cooked through. Transfer chicken to the plate with chorizo.

Cook aromatics

Reduce heat to medium, add remaining 2 tablespoons olive oil. Add chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add grated tomato and cook down 2–3 minutes until liquid reduces. Stir in smoked paprika and the remainder of the salt and pepper. Add red pepper strips and cook 2 minutes to soften.

Add the paella rice to the pan and stir to coat each grain in oil and aromatics; toast 1–2 minutes until edges of grains look translucent. Pour in the white wine to deglaze, scraping up browned bits; allow wine to reduce for 1–2 minutes.

Stir in the warm saffron-infused chicken stock and the optional clam juice. Spread rice into an even layer and return the chorizo and chicken, distributing evenly. Do not stir after this point. Adjust heat to maintain a gentle boil, then reduce to medium-low to maintain a steady simmer. Cook uncovered 15 minutes.

After 15 minutes, gently nestle clams, mussels, shrimp and calamari into the rice; tuck the seafood shells-side up so they open into the rice. Scatter peas over the top. Continue cooking without stirring for another 8–10 minutes until rice is tender and liquid is absorbed. If the rice surface is still very wet and liquid is low, add up to 1/2 cup additional hot stock.

If using clams and mussels, when their shells open they are done; discard any that remain closed. The shrimp should turn pink and firm; calamari should be opaque and tender. The socarrat (crispy bottom) can be encouraged by increasing heat for the final 1–2 minutes — listen for gentle crackling — then remove from heat.

Cover the pan loosely with foil or a large lid and let rest 5 minutes to finish steaming. Sprinkle chopped parsley and extra saffron threads, arrange lemon wedges around the pan, and serve paella straight from the pan.