Seafood "paella" Recipe

Prepare saffron and stock

Warm the stock in a saucepan until just simmering. Remove from heat and add the saffron threads to steep for at least 10 minutes (up to 20). Keep warm on very low heat.

Pat shrimp and scallops dry with paper towels; season lightly with a pinch of salt and pepper. Clean mussels, discarding any that do not close when tapped. Slice chorizo and chop vegetables as listed. Grate the tomato or measure crushed tomato.

Brown chorizo and sear shrimp & scallops

In a wide, heavy skillet or paella pan, heat 1 tablespoon olive oil over medium-high heat. Add sliced chorizo and cook 2–3 minutes until it renders fat and browns. Use a slotted spoon to transfer chorizo to a bowl, leaving the oil in the pan. Add shrimp and sear 30–60 seconds per side until just opaque; transfer to bowl with chorizo. Quickly sear scallops 1 minute per side until golden; transfer to bowl. Do not overcook — they will finish cooking later.

If the pan is dry, add 1/2 tablespoon oil before searing. Leave any browned bits in the pan — they add flavor to the rice.

Sauté aromatics

Reduce heat to medium. Add remaining 1.5 tablespoons olive oil to the pan. Add chopped onion and a pinch of salt; cook 4–5 minutes until translucent. Add bell pepper and cook 3 more minutes. Stir in minced garlic and cook 30 seconds until fragrant.

Add tomato and spices

Stir in grated tomato (or crushed tomato), smoked and sweet paprika, and bay leaf. Cook 2–3 minutes until the tomato reduces slightly and the mixture becomes fragrant.

Toast rice

Add the rice to the pan and stir constantly for 1–2 minutes so each grain is coated and slightly toasted. This helps the rice hold texture.

Deglaze & add liquid

Pour in the white wine to deglaze, scraping up browned bits from the bottom of the pan. Let the wine reduce for 1–2 minutes. Then pour in the warm saffron-infused stock (including any settled threads). Stir once to distribute rice evenly, then stop stirring.

Cook without stirring

Bring to a gentle simmer. Adjust heat so it cooks steadily but not boiling. Simmer uncovered for 12–15 minutes, rotating the pan occasionally (but do not stir) so the rice cooks evenly. If the top looks dry before the rice is tender, add small splashes (2–4 tablespoons) of hot stock or water as needed.

Taste a grain after about 12 minutes for doneness — rice should be tender yet slightly al dente and the liquid mostly absorbed. If using bomba rice, cooking time may be slightly longer.

Arrange seafood on rice

When rice is nearly done with a little liquid left on top (about 3–5 minutes before finished), tuck the mussels hinge-side down into the rice (so they steam open). Nestle shrimp, scallops, and the cooked chorizo on top. Scatter peas over the surface.

Cover and finish cooking

Lower heat to low, cover the pan with a lid or foil, and cook 3–5 minutes until mussels open and shrimp/scallops are cooked through. Discard any mussels that remain closed. The final steam will finish the proteins and warm the chorizo through.

Remove the pan from heat and let rest, uncovered, for 5 minutes. This lets flavors settle and helps form the socarrat (crispy bottom). If you like an extra socarrat, increase heat to medium-high for 1–2 minutes before removing — listen for gentle crackling but do not burn.

Garnish with chopped parsley and lemon wedges. Serve family-style directly from the paella pan. Squeeze lemon over individual portions to taste.