Ingredients
2 cups Spanish bomba rice (or Arborio rice)
4 cups chicken or seafood stock (warmed)
½ teaspoon saffron threads (soaked in 2 tablespoons warm water)
2 tablespoons olive oil
1 large onion, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 teaspoon smoked paprika
1 large tomato, grated or finely chopped
1 chorizo sausage, sliced
12 large shrimp (peeled and deveined, tails on)
12 mussels (scrubbed and debearded)
6 large squid, cleaned and sliced into rings
12 clams, cleaned
½ cup frozen peas
Fresh parsley, chopped
Lemon wedges for serving
Execution
Prepare the Paella Pan:
Heat a large paella pan (or wide, deep skillet) over medium heat and add the olive oil. Once hot, add the sliced chorizo and cook for 2-3 minutes until browned. Remove and set aside.
Build the Flavor Base:
In the same pan, add chopped onions, red and green bell peppers, and sauté until softened (about 5 minutes). Add garlic, smoked paprika, and tomatoes, and cook for another 3-4 minutes, allowing the mixture to thicken and become fragrant.
Add the Rice and Saffron:
Stir in the rice, coating it in the vegetable mixture for 2 minutes. Pour in the saffron water and stir to combine. Let the rice absorb the flavors for a minute.
Add Stock and Simmer:
Pour in the warm stock and bring the mixture to a simmer. Arrange the chorizo, squid, and shrimp on top of the rice. Do not stir from this point on—paella gets its signature texture from the undisturbed rice cooking.
Cook the Seafood:
After 15 minutes, add the mussels, clams, and peas, arranging them evenly in the pan. Cover the pan with a lid or foil and continue cooking for another 10 minutes, or until the seafood is cooked and the rice has absorbed all the liquid.
Finish the Paella:
Once the rice is tender and the seafood is fully cooked (mussels and clams should have opened), remove from heat. Let the paella rest for 5 minutes, uncovered, to allow the flavors to meld.
Serve:
Garnish with chopped fresh parsley and lemon wedges. Serve directly from the pan for a rustic and traditional presentation.
Additional tips
- Customize the proteins: You can add chicken thighs or rabbit if you want a more traditional Valencian-style paella.
- Don’t stir after adding the stock: Stirring disturbs the creation of the “socarrat”—the crispy rice at the bottom of the pan, which is a hallmark of authentic paella.
- For extra flavor, consider adding a splash of dry white wine to the pan right after sautéing the vegetables.
- Add depth with a dash of smoked paprika or cayenne for extra heat and smokiness.
