Paella With Seafood Recipe

Infuse saffron

Warm 2 tablespoons of the stock in a small heatproof bowl or cup. Crumble the saffron threads into the warm stock and let steep for 10 minutes to release color and aroma.

Prepare pan and brown chicken (if using)

Heat a wide, shallow paella pan or a large skillet over medium-high heat. Add 1 tablespoon olive oil. Season the chicken pieces with a pinch of salt and pepper. Brown chicken in the hot pan for 3–4 minutes per side until golden but not fully cooked. Remove and set aside.

Sofrito

Reduce heat to medium. Add remaining 2 tablespoons olive oil. Add the chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and smoked paprika and cook 30 seconds until fragrant. Stir in the grated or finely chopped tomato and cook 5–6 minutes, stirring, until the mixture thickens and the tomato has lost its raw edge. This is the sofrito that flavors the rice.

Add rice and liquids

Add the 2 cups of rice to the sofrito and stir for 1–2 minutes so each grain is coated and slightly toasted. Return the browned chicken pieces (if using) to the pan. Pour in the remaining stock (about 4.5 cups total, including the saffron-infused liquid). Add the saffron with its soaking liquid, bay leaf, 1 tsp salt, and 1/4 tsp black pepper. Stir once to distribute rice evenly, then stop stirring. Bring to a gentle boil over medium-high heat.

Simmer the rice

Lower heat to a medium-low simmer. Cook uncovered for 10 minutes without stirring. If you have a spatula, gently redistribute any exposed dry spots at minute 5 but avoid vigorous stirring; paella should develop a stable rice surface and the prized socarrat (crispy bottom).

At minute 10 of rice cooking, arrange the sliced red pepper and frozen or fresh peas evenly over the rice. Sprinkle the chopped parsley over the top. Taste the cooking liquid and add the remaining 1/2 tsp salt if needed.

Add seafood

At minute 12 of rice cooking (when rice is nearly al dente and most liquid is absorbed), nestle the squid rings, shrimp, mussels, and clams into the rice, hinge-side down for shellfish so they open easily. Tuck them slightly into the rice so they steam and cook through. Do not stir. Cover the pan loosely with aluminum foil or a lid for 6–8 minutes to finish cooking the seafood and rice gently; steam will cook mussels and clams and plump shrimp.

Finish and develop socarrat (optional)

Remove foil. Increase heat for 1–2 minutes to medium-high to encourage socarrat (the crispy rice bottom). Listen for a faint crackling but watch carefully to avoid burning. After 1–2 minutes, reduce heat to low.

Rest

Remove the pan from heat. Cover with a clean kitchen towel or foil and let rest 5–8 minutes. This sets the rice and finishes steaming the seafood if needed.

Serve

Discard any mussels or clams that did not open. Sprinkle with remaining chopped parsley, crack a few lemon wedges over the top or serve them on the side. Serve directly from the paella pan for best presentation.