Paella Recipe

Bloom saffron

Place saffron threads in a small bowl and cover with 2 tablespoons hot water. Set aside to bloom for at least 10 minutes while you prepare other ingredients.

Heat a wide, shallow paella pan or large skillet (12–15 inch) over medium heat. Add 3 tablespoons olive oil and swirl to coat.

Add the chopped onion and sauté 5–7 minutes until translucent but not browned. Add the red bell pepper and cook 4–5 minutes until softened.

Stir in the minced garlic and cook 30–60 seconds until fragrant. Add the grated tomato (or crushed tomatoes) and cook, stirring occasionally, 6–8 minutes until the mixture thickens slightly and reduces — this is your sofrito.

Stir in 1 teaspoon smoked paprika and the bloomed saffron with its liquid. Cook 1 minute to marry the flavors. Season the sofrito lightly with 1/4 teaspoon of the salt (remaining salt will be added with stock).

Push the sofrito to one side of the pan. Add the chicken pieces and chorizo to the empty space; increase heat to medium-high. Brown the chicken and chorizo 4–6 minutes, turning pieces so all sides develop color.

Once browned, stir the proteins into the sofrito so flavors combine but keep ingredients spread evenly across the pan.

Evenly sprinkle the 2 cups of paella rice across the pan — do not stir after adding stock. Toast the rice in the pan for 1–2 minutes, stirring once to coat with oil and sofrito.

Pour in the 4.5 cups warm chicken stock and add the remaining 1.25 teaspoons salt (total salt equals 1.5 tsp). Pour the saffron liquid over the rice as well. Gently shake the pan once to distribute the stock and rice evenly; avoid stirring further.

Bring to a medium simmer and cook uncovered for 12 minutes. Adjust heat so the liquid is at a gentle but steady simmer — you want a thin gold crust to form on the bottom (socarrat) without burning.

After 12 minutes, tuck the mussels hinge-side down into the rice and arrange the shrimp on top. Scatter the frozen peas and roasted red pepper strips (if using) across the surface. Do not stir. Continue cooking 6–8 minutes until shrimp are pink and mussels have opened and most liquid is absorbed. If necessary, increase heat for the last 1–2 minutes to encourage socarrat formation, but watch closely to avoid burning.

When done, remove the pan from heat. Cover loosely with a clean kitchen towel or aluminum foil and let rest 5 minutes to finish steaming and settle flavors.

Discard any unopened mussels. Sprinkle chopped parsley over the paella and arrange lemon wedges around the pan for squeezing. Serve directly from the pan, encouraging diners to scrape a bit of the socarrat from the bottom with their portion.