Spanish Seafood Paella
Spanish Paella: Just the name conjures images of sun-drenched terraces, the aroma of saffron-infused rice, and the lively chatter of friends and family gathered around a shared feast. Have you ever wanted to recreate that vibrant experience in your own kitchen? I’m here to tell you, it’s easier than you think! This isn’t just a recipe; it’s a journey to the heart of Spanish cuisine.
Equipment
- Large Skillet Optional
- Carbon Steel Paella Pan 16-inch Optional
- Copper Paella Pan 15-inch Optional
Ingredients
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper finely diced
- 1 ripe tomato grated (or 1/2 cup crushed tomatoes)
- 1/4 cup olive oil
- 1 teaspoon smoked paprika pimentón
- 1/2 teaspoon saffron threads lightly toasted and crushed
- Salt and pepper to taste
- 1.5 lbs. bone-in skin-on chicken thighs, cut into smaller pieces
- 1 lb. Spanish chorizo sliced (either sweet or spicy, your preference!)
- 1 lb. shrimp peeled and deveined
- 1 lb. mussels scrubbed and debearded
- 1 cup Bomba rice or other short-grain rice suitable for paella
- 6 cups chicken broth heated
- 1/2 cup dry white wine optional
- 1/4 cup chopped fresh parsley for garnish
- Lemon wedges for serving
- Olive oil
- Salt and pepper to taste
Instructions
Prepare the Sofrito:
- In a large paella pan (or a wide, shallow skillet), heat olive oil over medium heat. Add onion and cook until softened (8-10 minutes). Add garlic and bell pepper; cook until fragrant (3-5 minutes). Add tomato; reduce heat to low and cook until thickened (15-20 minutes). Stir in smoked paprika and saffron, season with salt and pepper. Set aside.
Cook Chicken and Chorizo:
- Season chicken with salt and pepper. Add olive oil to the pan (if needed) and increase heat to medium-high. Brown chicken on all sides; remove and set aside. Add chorizo and cook until browned (5-7 minutes); remove and set aside with chicken. Leave rendered fat in the pan.
Cook the Rice:
- Add rice to the pan with chorizo fat and sofrito. Cook, stirring, until lightly toasted (2-3 minutes). If using, deglaze with white wine, scraping up browned bits. Cook until wine evaporates. Add hot chicken broth.
Combine and Simmer:
- Gently nestle chicken and chorizo into the rice. Reduce heat to low and simmer, uncovered, for 15-18 minutes, or until rice has absorbed most of the liquid and is almost cooked through. Do not stir!
Add Seafood:
- Arrange shrimp and mussels on top of the rice, pressing them in slightly. Continue simmering for 5-7 minutes, or until shrimp are pink and mussels have opened (discard any that don’t open).
Create Socarrat (Optional):
- For a crispy bottom layer, increase heat to medium-high for the last few minutes, listening for crackling. Be careful not to burn.
Rest and Serve:
- Remove from heat, cover with a towel or lid, and let rest for 5-10 minutes. Garnish with parsley and serve with lemon wedges.
Notes:
- The sofrito is the base of the paella, so take your time to develop the flavors properly.
- Do not stir the paella while the rice is cooking, as this will release starch and make it sticky.
- Creating the socarrat (crispy bottom layer) is optional but adds a wonderful textural element to the dish.
- Serve the paella straight from the pan for an authentic experience.
Notes
Pro Tips:
Use a paella pan for even cooking and the traditional presentation.
Add the seafood towards the end to prevent overcooking.
Use high-quality saffron for authentic flavor.
Use a paella pan for even cooking and the traditional presentation.
Add the seafood towards the end to prevent overcooking.
Use high-quality saffron for authentic flavor.
Tried this recipe?Let us know how it was!