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Paella

large paella dish with seafood, chicken, and rice
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This Paella with Seafood, Chicken, and Chorizo is a vibrant Spanish dish that brings together bold flavors and textures in one pan. Perfect for a special occasion or family dinner, it features tender chicken, savory chorizo, fresh seafood, and aromatic saffron-infused rice. The crispy socarrat at the bottom is the hallmark of a great paella, adding an irresistible texture to this comforting and crowd-pleasing meal.

Ingredients

Scale

4 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

4 ounces Spanish chorizo, casing removed, cut into 1/4-inch dice

2 skinless, boneless chicken breast halves, cut into 1-inch cubes

1 (12-ounce) package Arborio rice or Bomba rice

5 cups chicken broth, heated

1/2 cup white wine

1 sprig fresh thyme

1 pinch saffron

Salt and black pepper to taste

2 squid, cleaned and cut into 1-inch pieces

2 tomatoes, seeded and chopped

1/2 cup frozen peas

12 large shrimp, peeled and deveined

1 pound mussels, cleaned and debearded

1/4 cup flat-leaf parsley, chopped

8 slices lemon, for garnish

Instructions

  1. Prepare the sofrito: In a large paella pan or skillet, heat olive oil over medium heat. Add the onion, garlic, and bell pepper, sautéing until softened, about 5 minutes. Stir in the chorizo and chicken, cooking until browned, about 4 minutes. Add the chopped tomatoes and cook for 3 more minutes, stirring occasionally.
  2. Add rice: Stir in the rice and cook for 2 to 3 minutes until the grains are shiny and coated with the oil. Add the saffron and thyme, then pour in the hot chicken broth and white wine. Stir gently to combine, then bring the mixture to a boil.
  3. Simmer: Reduce the heat to medium and cook without stirring for 15 minutes. If the rice begins to dry out, add more broth, 1/2 cup at a time. Taste and adjust seasoning with salt and pepper. Do not stir to allow the formation of the desired crust (socarrat) at the bottom of the pan.
  4. Add seafood: After 15 minutes, arrange the squid, shrimp, and mussels on top of the rice. Sprinkle the peas over the dish and cover the pan with foil. Cook for an additional 5 minutes, or until the shrimp turn pink and the mussels open.
  5. Finish and serve: Remove the foil and let the paella rest for a few minutes. Garnish with parsley and lemon slices. Serve directly from the paella pan and enjoy the crispy socarrat.

Notes

Tips:

  • Add more seafood: Feel free to include clams, scallops, or lobster to elevate the dish further.
  • Achieving Socarrat: To ensure a crispy, flavorful crust at the bottom (socarrat), resist the urge to stir once the liquid is added. Listen for a slight crackling sound toward the end of cooking. If you’re worried about burning, reduce the heat slightly and gently move the pan on the burner.
  • Hot Stock: Always add hot stock to the rice. Cold stock can reduce the temperature in the pan, resulting in uneven cooking.
  • Timing for Seafood: Add seafood like shrimp and mussels during the last 5-7 minutes of cooking. This prevents overcooking and ensures they remain tender.
  • Saffron: Saffron gives paella its signature golden color and earthy flavor. If saffron is unavailable, a pinch of turmeric can be used as a substitute, though the flavor will differ slightly.

 

Variations:

  • Meat Paella: Swap out seafood for more chicken, pork, or even rabbit. Chorizo adds a rich, smoky flavor, but you can experiment with other sausages or omit it for a lighter dish.
  • Vegetarian Paella: For a meatless version, load the dish with vegetables like artichokes, asparagus, zucchini, and mushrooms. Add a pinch of smoked paprika for that classic Spanish flavor.
  • Spicy Paella: For more heat, add a sliced spicy sausage or sprinkle some red pepper flakes or cayenne pepper with the garlic and onion.
  • Add More Seafood: You can include additional seafood like scallops, clams, or lobster for a deluxe seafood paella. Be sure to adjust the cooking time for each seafood item to prevent overcooking.
  • Paella with a Twist: For a unique flavor profile, try using different proteins like duck or lamb. You can also swap in a different grain like quinoa or farro if you prefer a more modern twist.

 

Make Ahead Tip: Prepare the sofrito in advance, and store it in the fridge. This will save time on cooking day and allow the flavors to meld.

Find it online: https://palmersdirecttoyou.com/paella/