Paella Spanish Seafood Rice (Printable Version)

Saffron-infused Spanish rice with seafood, smoky sausage, and fresh vegetables in a festive style.

# What You'll Need:

→ Proteins

01 - 7 oz sliced chorizo sausage
02 - 9 oz boneless, skinless chicken thighs, cut into bite-sized pieces
03 - 9 oz peeled and deveined large shrimp
04 - 9 oz cleaned and debearded mussels
05 - 7 oz calamari rings (optional)

→ Rice and Broth

06 - 2 cups short-grain paella or Arborio rice
07 - 4 cups heated chicken or seafood stock
08 - ½ teaspoon saffron threads
09 - 2 tablespoons olive oil

→ Vegetables

10 - 1 medium onion, finely chopped
11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 2 medium tomatoes, diced
14 - 1 cup frozen peas
15 - 3 cloves garlic, minced

→ Spices & Seasoning

16 - 1 teaspoon smoked paprika
17 - Salt and black pepper, to taste
18 - 1 bay leaf

→ Garnish

19 - Fresh parsley, chopped
20 - Lemon wedges

# How-To Steps:

01 - Steep saffron threads in 3 tablespoons of hot stock and set aside.
02 - Heat olive oil in a large pan over medium heat. Add chorizo and chicken pieces; cook for 5 to 7 minutes until browned, then remove and set aside.
03 - Add chopped onion and sliced bell peppers to the pan; sauté for 4 to 5 minutes until softened. Stir in minced garlic and diced tomatoes; cook for 2 additional minutes.
04 - Incorporate the rice and smoked paprika, stirring to coat the grains evenly with oil and vegetables.
05 - Return chicken and chorizo to the pan. Pour in saffron-infused stock along with remaining stock, bay leaf, salt, and black pepper. Stir gently to combine.
06 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes without stirring.
07 - Nestle shrimp, mussels, and calamari into the rice. Scatter peas on top. Cover loosely with foil and cook for 10 to 12 minutes until seafood is cooked and mussels open.
08 - Remove from heat and let rest covered for 5 minutes. Discard any unopened mussels.
09 - Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The bottom crust of rice (called socarrat) gets crispy and golden if you're brave enough to let it.
  • One pan means less cleanup after feeding a crowd.
  • You can prep everything ahead and cook it all at once, which is perfect for showing off without stress.
02 -
  • The golden, crispy rice layer at the bottom (socarrat) is not a mistake—it's the goal, so stop panicking and trust the process.
  • Don't stir the rice once the liquid goes in; stirring breaks down the grains and turns them into risotto instead of paella.
  • If mussels don't open during cooking, they're not dead—they just didn't feel like cooperating, and you should discard them anyway.
03 -
  • Keep your stock hot in a separate pot so it doesn't cool down the rice when you add it—cold liquid disrupts the cooking.
  • If the rice seems dry before the seafood is fully cooked, add a little more warm stock and cover tighter; if it seems too wet, uncover and let it cook longer.
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