Classic Spanish Seafood Paella with Saffron and Chorizo
This show-stopping Spanish paella features layers of flavor from saffron-infused rice, spicy chorizo, fresh seafood, and vegetables, all cooked together in a traditional wide pan. The prized socarrat - the crispy, caramelized rice crust on the bottom - is the hallmark of perfect paella. This is a celebration dish meant to be shared with family and friends.
Ingredients
Nutrition Facts
Instructions
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1
Steep saffron threads in 1/4 cup warm stock for 10 minutes. This releases the color and flavor.
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2
Heat olive oil in a large paella pan or wide skillet (14-16 inches) over medium-high heat. Add chorizo and cook until it releases its oils, about 3 minutes. Remove and set aside.
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3
In the same pan with chorizo oil, sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook 1 minute more.
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4
Add rice and stir to coat in the oil, toasting for 2 minutes. Add tomatoes and smoked paprika, cook for 2 minutes.
💡 Pro Tip: Don't skip toasting the rice - this prevents mushy paella. -
5
Add warm stock (including the saffron and its soaking liquid) and chorizo back to the pan. Stir once to distribute evenly, then DON'T STIR AGAIN. This is crucial for developing the socarrat.
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6
Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15-20 minutes without stirring. Rotate the pan occasionally for even cooking.
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7
When rice is almost tender and most liquid is absorbed, arrange shrimp, mussels, and calamari on top. Scatter frozen peas over everything.
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8
Continue cooking for 8-10 minutes until seafood is cooked (shrimp pink, mussels opened), rice is tender, and you hear a gentle sizzle (the socarrat forming). If rice seems dry, add a little more stock around the edges.
💡 Pro Tip: Discard any mussels that don't open after cooking. -
9
Remove from heat, cover with foil or a clean kitchen towel, and let rest for 5 minutes. Garnish with parsley and serve with lemon wedges directly from the pan - traditional paella style!
👨🍳 Chef's Tips
A wide, shallow pan is essential - this allows liquid to evaporate properly and creates the socarrat. If you don't have a paella pan, use your widest skillet. Bomba rice is traditional and absorbs flavors better than other rice. The socarrat (crispy bottom) is the prize - you should hear it crackling in the final minutes. Saffron is expensive but essential - don't skip it. Serve family-style from the pan for authentic presentation.
🔄 Substitutions
Chicken thighs can replace some or all of the seafood - brown them with the chorizo. Use any mix of seafood: clams, scallops, or fish all work. Turmeric can substitute for saffron (won't be the same but adds color). For meat lovers, skip seafood entirely and use chicken, rabbit, and green beans (paella Valenciana style).
📦 Storage
Paella is best eaten fresh. Leftovers can be refrigerated for up to 2 days but the socarrat won't survive reheating. Reheat gently in a covered skillet with a splash of stock. The rice will soften further. Seafood quality declines quickly, so consume within 1 day if possible. Not recommended for freezing due to seafood and rice texture changes.
