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Paella Recipe

Name: Spanish River Grill & Wine Bars PAELLA Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 tbs extra-virgin olive oil; 1 cup yellow onion, finely chopped; 0.5 cup red bell pepper, finely chopped; 0.5 cup green bell pepper, finely chopped; 4 cloves garlic cloves, minced; 1 cup ripe tomatoes, grated (or 1/2 cup canned crushed tomatoes); 1 tsp sweet smoked paprika; 1 tsp salt; 0.5 tsp freshly ground black pepper; 8 oz boneless, skin-on chicken thighs, cut into 1 1/2-inch pieces; 6 oz Spanish or fresh chorizo, sliced 1/4-inch; 12 pcs large shrimp, peeled and deveined (tails optional); 1 lb cleaned mussels, debearded (discard any open that don't close); 8 oz calamari (squid) tubes, sliced into 1/2-inch rings; 1 tbs olive oil for searing; 0.5 tsp salt (for proteins); 0.25 tsp black pepper (for proteins); 2 cups Calasparra rice (or bomba/short-grain paella rice); 5 cups good-quality chicken stock (low-sodium recommended); 0.5 cup dry white wine; 0.5 tsp saffron threads; 2 tbs hot water; 1 tsp salt (for broth); 0.25 tsp freshly ground black pepper (for broth); 0.5 cup frozen peas, thawed; 2 tbs fresh flat-leaf parsley, chopped; 1 to taste lemon wedges; 0.5 tsp smoked paprika (optional, for sprinkling)

Inspired by Spanish River Grill & Wine Bar

Time1h 15m

Serves4

sofrito, shrimp, mussels, calamari, chicken, chorizo, Calasparra rice, saffron broth

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Ingredients

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Sofrito

3 tbs extra-virgin olive oil

1 cup yellow onion, finely chopped

1/2 cup red bell pepper, finely chopped

1/2 cup green bell pepper, finely chopped

4 cloves Garlic cloves, minced

1 cup ripe tomatoes, grated (or 1/2 cup canned crushed tomatoes)

1 tsp sweet smoked paprika

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Proteins & Chorizo

8 oz boneless, skin-on chicken thighs, cut into 1 1/2-inch pieces

6 oz Spanish or fresh chorizo, sliced 1/4-inch

12 pcs large shrimp, peeled and deveined (tails optional)

1 lb cleaned mussels, debearded (discard any open that don't close)

8 oz calamari (squid) tubes, sliced into 1/2-inch rings

1 tbs olive oil for searing

1/2 tsp salt (for proteins)

1/4 tsp black pepper (for proteins)

Rice & Broth

2 cups Calasparra rice (or bomba/short-grain paella rice)

5 cups good-quality chicken stock (low-sodium recommended)

1/2 cup dry white wine

1/2 tsp saffron threads

2 tbs hot water

1 tsp salt (for broth)

1/4 tsp freshly ground black pepper (for broth)

Finishing & Garnish

1/2 cup frozen peas, thawed

2 tbs fresh flat-leaf parsley, chopped

1 to taste lemon wedges

1/2 tsp smoked paprika (optional, for sprinkling)

Method

Sofrito

Prepare sofrito

Warm paella pan or a wide, shallow skillet over medium heat. Add 3 tbs extra-virgin olive oil. Add the finely chopped onion and both bell peppers and sauté until soft and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the grated tomatoes (or crushed tomatoes), smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low and simmer gently, stirring occasionally, until mixture thickens and flavors meld, about 8–10 minutes. Keep warm on very low heat.

Proteins & Chorizo

Brown chicken and chorizo

Season the chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. In a separate skillet or the paella pan pushed to an edge, heat 1 tbs olive oil over medium-high heat. Add chicken in a single layer, searing until golden on both sides but not cooked through, 4–5 minutes total. Remove and set aside.

Add sliced chorizo to the pan and cook 2–3 minutes until it releases oil and begins to brown. Remove and set aside with the chicken. Reserve rendered chorizo fat in the pan to flavor the rice.

Quick-cook seafood later

Pat shrimp and calamari rings dry; season lightly with a pinch of salt. Do not fully cook now—these will be added later to avoid overcooking. Rinse and check mussels, discard any broken or that remain open after tapping. Keep seafood chilled until needed.

Rice & Broth

Bloom saffron

Place saffron threads in 2 tbs hot water and let steep for 10 minutes to release color and aroma.

Into the paella pan with the sofrito, push mixture to distribute evenly and return the reserved chicken and chorizo (and any juices) to the pan. Stir briefly to combine. Add the rice and stir for 1–2 minutes so each grain is coated in oil and sofrito (this toasting step helps flavor).

Pour in 1/2 cup dry white wine and let it bubble off for 1–2 minutes. Add the warm chicken stock and the saffron with its soaking liquid. Do not stir after this point except for gentle redistribution of proteins—paella develops a crust (socarrat) when allowed to cook undisturbed. Season with 1 tsp salt and 1/4 tsp pepper; gently spread rice to an even layer. Increase heat to bring to a steady simmer.

Cook uncovered at a medium simmer for about 12 minutes. Check that liquid is gently simmering and rice is absorbing but not sticking badly. If the top is dry but rice still firm with liquid underneath, reduce heat to low and continue cooking.

Add seafood & finish

After about 12 minutes (most broth absorbed but rice still slightly firm), nestle the seared chicken pieces back in if removed, arrange shrimp, calamari rings, and mussels on top, pressing them slightly into the rice. Scatter thawed peas over the surface.

Cover the pan with a lid or foil (or tent with a large baking sheet) and reduce heat to low. Steam for 6–8 minutes, until shrimp are pink and opaque, calamari tender, mussels have opened (discard any unopened), and rice is tender. If liquid is fully absorbed and rice is undercooked, add up to 1/2 cup hot stock and continue steaming in 2–3 minute increments.

Develop socarrat (optional)

If you want a bottom crust, remove lid and increase heat to medium-high for 1–2 minutes until you hear gentle crackling. Watch carefully to avoid burning. Remove from heat immediately once desired crust forms.

Finish & Serve

Let paella rest off heat for 5 minutes to settle. Sprinkle chopped parsley over the top and dust lightly with smoked paprika if using. Arrange lemon wedges around the pan for squeezing.

Serve directly from the paella pan family-style. Encourage diners to squeeze lemon over individual portions. Leftovers can be refrigerated for up to 2 days and reheated gently with a splash of stock.