Spanish Paella

This iconic Spanish saffron-infused rice dish features a beautiful medley of seafood and tender chicken. The hallmark of a perfect paella is the socarrat, the delicious, crispy layer of caramelized rice that forms at the bottom of the pan.

Spanish Paella
  • Prep time: 24 minutes
  • Cook time: 37 minutes
  • Total time: 61 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: International

Ingredients

  • 2 cups Bomba or short-grain rice
  • 4 cups chicken stock
  • 1/2 teaspoon saffron threads
  • 1/2 cup extra virgin olive oil
  • 1 pound chicken thighs, cut into pieces
  • 1/2 pound large shrimp, peeled and deveined
  • 1/2 pound mussels, cleaned
  • 1 red bell pepper, sliced
  • 1 cup frozen peas
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 cup crushed tomatoes

Instructions

  1. Bloom the saffron in warm chicken stock.
  2. Heat olive oil in a large paella pan and brown the chicken pieces thoroughly.
  3. Add the bell pepper and garlic, sautéing until fragrant.
  4. Stir in the tomatoes and smoked paprika, cooking until the liquid reduces.
  5. Add the rice and stir to coat every grain in the oil and tomato mixture.
  6. Pour in the saffron-infused stock and spread the rice evenly across the pan.
  7. Simmer for 15 minutes without stirring to allow the socarrat to develop.
  8. Arrange the shrimp and mussels on top of the rice, covering to steam for 5 to 7 minutes.
  9. Remove from heat, garnish with peas, and let rest for 5 minutes before serving.

Tips

  • Do not stir the rice once the stock is added to ensure the crust forms.
  • Use a wide, shallow pan to allow for even liquid evaporation.
  • Ensure your seafood is fresh for the best flavor profile.

Frequently Asked Questions

Can I use long-grain rice?

No, short-grain rice like Bomba is essential for absorbing the liquid while maintaining the correct texture.

How do I know the socarrat is ready?

You will hear a faint crackling sound coming from the bottom of the pan.

Is it okay to use frozen seafood?

Fresh is preferred, but if using frozen, ensure it is completely thawed and patted dry before adding.