When you think of Spain, paella probably comes to mind.
It’s a gorgeous, one-pan wonder packed with rice, saffron, seafood, chicken, chorizo, and colorful veggies — every bite feels like a mini holiday.
The secret? That slightly crispy, golden layer of rice at the bottom called socarrat — it’s pure magic.
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1/2 pound chicken thighs (cut into bite-size pieces)
- 1/2 pound Spanish chorizo sausage (sliced)
- 1 onion (chopped)
- 1 red bell pepper (chopped)
- 4 cloves garlic (minced)
- 1 1/2 cups short-grain rice (like Bomba or Arborio)
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads (steeped in 2 tablespoons warm water)
- 4 cups chicken stock (warmed)
- 1 cup peas (frozen or fresh)
- 1/2 pound large shrimp (peeled and deveined)
- 1/2 pound mussels or clams (cleaned)
- Lemon wedges (for serving)
- Fresh parsley (chopped for garnish)
- Salt and pepper to taste
Step-by-Step Instructions:
1. Sear the chicken and chorizo.
Heat olive oil in a large wide pan (preferably a paella pan) over medium heat.
Add the chicken pieces and brown them nicely.
Add the chorizo slices and cook until they release their oils and get slightly crisp.
Remove both and set aside.
2. Sauté the vegetables.
In the same pan, add the onion, red bell pepper, and garlic.
Cook for about 5 minutes until softened and fragrant.
3. Add rice and spices.
Stir in the rice and cook for a minute so it gets lightly toasted.
Add the smoked paprika and the saffron with its soaking water.
Mix well so the rice is beautifully coated with flavor.
4. Build the base.
Pour in the warm chicken stock.
Return the chicken and chorizo to the pan.
Bring everything to a simmer.
Spread the rice and meat out evenly — no stirring after this!
This helps form that prized socarrat.
5. Add seafood and peas.
After about 10 minutes, gently tuck the shrimp, mussels, and peas into the rice.
Continue simmering for another 10–15 minutes until the seafood is cooked and the rice is tender and slightly crisp on the bottom.
6. Rest and garnish.
Turn off the heat, cover the pan with a clean kitchen towel, and let it rest for 5 minutes.
Sprinkle chopped parsley on top and serve with lemon wedges.
Tips for Perfect Paella:
- Use the right rice: Short-grain absorbs flavors without getting mushy.
- Don’t stir after adding broth: This creates that coveted crispy bottom layer.
- High heat, then medium-low: Start strong to sear, then simmer gently.
FAQs About Paella:
Q1: Can I use different proteins?
Absolutely! You can add calamari, rabbit, or even go full veggie with artichokes and green beans.
Q2: What if I don’t have saffron?
While nothing beats saffron’s flavor, you can substitute with turmeric for color (though the taste won’t be the same).
Q3: Can I make paella on a regular stovetop?
Yes, just use your widest, shallowest pan to get that even cooking.
Q4: How do I know when the socarrat is ready?
You’ll hear a slight crackling sound from the bottom when it’s forming — resist stirring!
Nutritional Information (per serving — rough estimate):
- Calories: ~550
- Protein: ~35g
- Carbs: ~40g
- Fat: ~25g
- Fiber: ~5g
(Deliciously satisfying without being too heavy!)
