Paella
Saffron-scented rice with chicken and vegetables in a wide pan, finished with the prized crispy socarrat. Spain's most celebratory one-pan dinner.
Peek at the ingredients
Ingredients 15 ingredients
- 1/2 tsp saffron threads
- 1 quart warm chicken stock
- 2 lbs bone-in chicken thighs, cut into pieces
- 1 tsp smoked paprika
- 1/2 cup extra virgin olive oil, divided
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 large tomato, grated
- 2 cups bomba or Calasparra short-grain rice
- 1 sprig fresh rosemary
- 12 large shrimp, peeled and deveined
- 12 mussels, scrubbed and debearded
- 1 cup frozen peas
- Lemon wedges, to serve
- Salt
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Method
- 1
Crumble the saffron into the warm stock and let it steep while you work. This blooms the color and flavor.
- 2
Season the chicken with salt and the smoked paprika. Heat half the olive oil in a wide paella pan over medium-high heat and brown the chicken on all sides, about 8 minutes. Remove to a plate.
- 3
Add the remaining oil to the pan. Soften the onion until golden, about 6 minutes, then stir in the garlic and grated tomato. Cook until the mixture darkens and thickens, about 5 minutes.
- 4
Add the rice and stir to coat every grain in the sofrito, about 2 minutes. Pour in the saffron stock and lay the rosemary on top. Shake the pan once to level the rice, then do not stir again.
- 5
Bring to a boil, then reduce to a steady simmer. After 10 minutes, nestle the chicken back into the rice.
- 6
After 10 more minutes, arrange the shrimp, mussels, and peas over the top. Cook 8 to 10 minutes more, until the rice is tender and the mussels have opened. Discard any mussels that stay shut.
- 7
Rest the paella off the heat for 5 minutes, covered with a clean towel. Serve straight from the pan with lemon wedges.
