Paella House Recipe

Prepare saffron

Lightly toast saffron threads in a dry skillet for 10–20 seconds until aromatic. Crush and steep in 4 tbsp hot chicken stock or warm water for 5–10 minutes to release color and aroma; set aside.

Heat a large wide paella pan or a 14-inch skillet over medium-high heat. Add 2 tbsp olive oil. Season chicken pieces lightly with 1/2 tsp salt and 1/4 tsp pepper. Brown chicken in batches 4–5 minutes per side until golden but not fully cooked through. Transfer to a plate.

Add sliced chorizo to the pan and cook 2–3 minutes until it releases oil and begins to brown. Remove with a slotted spoon and set aside with the chicken.

If pan is dry, add remaining 1 tbsp olive oil. Add shrimp and sear 45–60 seconds per side until just opaque; remove and set aside. Quickly sear scallops 45–60 seconds per side until golden; remove and set aside. (They will finish cooking later.)

Wipe excess oil if the pan is smoking, leaving about 1 tbsp with any flavorful browned bits for the next step.

Reduce heat to medium. Add remaining 1 tbsp olive oil to the pan. Add chopped onion and diced red pepper; cook 6–8 minutes until softened and translucent.

Stir in minced garlic, smoked paprika, sweet paprika and cook 30 seconds until fragrant. Add the rice and stir for 1–2 minutes to coat rice in oil and toast slightly; this helps achieve the correct texture.

Deglaze the pan with the white wine, scraping up browned bits. Let the wine reduce for 1–2 minutes.

Return the browned chicken and chorizo to the pan, distributing them evenly. Pour in the warm chicken stock and the saffron-infused water (including threads). Stir gently once to distribute ingredients and rice, then stop stirring for cooking - paella should cook undisturbed to form a crust (socarrat).

Season with the remaining 1.5 tsp salt and 3/4 tsp black pepper. Bring to a steady simmer over medium heat. Cook uncovered for 12 minutes; do not stir. If you see that liquid is evaporating too quickly, reduce heat slightly.

After 12 minutes of simmering, nestle the mussels, shrimp, and scallops gently into the rice surface. Scatter the peas over the top. Continue simmering gently for another 6–8 minutes until rice is tender, mussels have opened (discard any that remain closed), and seafood is cooked through. Total liquid should be mostly absorbed but rice still moist. Avoid stirring.

If you like a crusty bottom (socarrat), increase heat to medium-high for the last 1–2 minutes to encourage browning; you should hear a faint crackling. Watch closely to avoid burning.

Remove pan from heat. Cover loosely with foil or a large clean kitchen towel and let rest for 5 minutes to finish steaming.

Gently tuck lemon wedges around the paella, sprinkle chopped parsley on top, and arrange any reserved pieces (if desired) for presentation.

Serve directly from the pan, encouraging diners to squeeze lemon over their portions. Provide extra salt and pepper to taste.