Paella (serves Up To 10) Recipe

Prepare and season proteins

Rinse clams and mussels under cold water; discard any open shells that do not close when tapped. Pat shrimp and squid dry. Season chicken pieces with 1 tsp sea salt and 1/2 tsp black pepper.

Sear chicken

In a large paella pan or two large wide skillets over medium-high heat, heat 4 tbs olive oil until shimmering. Add chicken skin-side down and sear 5–7 minutes per side until golden (they will not be cooked through). Remove and set aside on a plate.

Brown chorizo & quick sauté seafood

Add remaining 2 tbs olive oil to the pan. Add sliced chorizo and sauté 3–4 minutes until it releases oils and browns slightly. Remove chorizo and reserve with chicken. Quickly sauté shrimp 1 minute per side until just pink; remove. Quickly sear squid rings 1–2 minutes until opaque; remove and reserve separately. Leave the browned bits in the pan — they add flavor.

Bloom saffron

Warm 4 tbs of the hot stock (from the 2.8 L) in a small cup and add saffron threads. Let steep 10–15 minutes to release color and aroma.

Build the sofrito

Over medium heat in the paella pan, melt butter and add 2 tbs olive oil. Add diced onions and cook 6–8 minutes until translucent. Add minced garlic and cook 1 minute. Add diced green peppers and continue to soften 4 minutes. Stir in grated tomatoes and cook down 8–10 minutes until mixture is thick and well combined (this is the sofrito).

Add rice & spices

Stir in the rice to coat with the sofrito for 2 minutes. Add smoked and sweet paprika and stir briefly to toast spices, about 30 seconds. Pour in white wine and let it bubble for 2–3 minutes to reduce slightly.

Add stock and saffron

Pour the remaining hot stock into the pan, then add the saffron-infused stock and stir once to distribute rice evenly. Season with remaining 1 tsp sea salt and 1/2 tsp black pepper (adjust to taste). Spread rice in an even layer. Do not stir from this point except to arrange toppings.

Simmer

Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Let cook uncovered for 12 minutes. After 12 minutes, scatter the reserved chicken and chorizo into the rice, pressing them slightly into the surface. Add the frozen peas & carrots evenly across the top. Continue simmering 6–8 more minutes until most liquid is absorbed and rice is al dente. If the pan dries out before rice is tender, add up to 150 ml more hot stock.

Add shellfish and seafood

About 6 minutes before the end of cooking (when rice is nearly done), nestle clams and mussels hinge-side down into the rice and arrange shrimp and squid rings on top. Cover loosely with a lid or foil for 4–6 minutes to allow shellfish to steam and open and shrimp to finish cooking. Discard any clams or mussels that remain closed.

Final touches

When shellfish have opened and rice is cooked, drizzle 2 tbs extra-virgin olive oil over the paella, sprinkle chopped parsley, and arrange sliced red bell pepper and lemon wedges around the pan. Let rest off heat for 5 minutes to develop the socarrat (the crisp bottom crust).

Serve directly from the paella pan to the table, providing extra lemon wedges. Offer additional chopped parsley and hot sauce at the table if desired. Note: lobster tail may be added as market price — sear and finish lobster tails separately and arrange on top just before serving.