Traditional Spanish Paella Saffron Rice (Printable Version)
Saffron-infused paella brings color, flavor, and seafood together for a festive Spanish meal.
# What You'll Need:
→ Base
01 -
2 tablespoons olive oil
02 -
1 onion, finely chopped
03 -
3 garlic cloves, minced
04 -
1 tomato, grated
05 -
300 grams Bomba or Arborio rice
06 -
950 milliliters chicken or seafood broth, warmed
07 -
1 teaspoon smoked paprika
08 -
0.5 teaspoon saffron threads, soaked in 30 milliliters warm water
09 -
Salt and black pepper, to taste
→ Proteins & Vegetables
10 -
200 grams boneless chicken thighs, diced
11 -
100 grams chorizo sausage, sliced
12 -
150 grams shrimp, peeled and deveined
13 -
100 grams mussels or clams, cleaned
14 -
70 grams green peas
15 -
0.5 red bell pepper, thinly sliced
16 -
Lemon wedges, for garnish
17 -
Fresh parsley, chopped, for garnish
# Steps To Follow:
01 -
Heat olive oil in a wide, shallow pan over medium heat. Add onion and garlic, sauté until soft and fragrant. Incorporate grated tomato and cook for 2 to 3 minutes until softened.
02 -
Add diced chicken thighs and sliced chorizo to the pan. Season with salt and smoked paprika. Sauté until lightly browned.
03 -
Stir in the rice, coating grains in oil and spices. Pour in warm broth and saffron water. Gently shake the pan to distribute rice evenly; do not stir further.
04 -
Bring mixture to a gentle simmer. Arrange shrimp, mussels, sliced bell pepper, and green peas on top of the rice. Simmer uncovered for 15 to 20 minutes, rotating the pan for even cooking.
05 -
Increase heat for the final 2 to 3 minutes to form a crisp golden crust on the bottom (socarrat). Remove pan from heat immediately afterward.
06 -
Loosely cover pan with foil and allow to rest for 5 minutes. Garnish with lemon wedges and chopped parsley before serving.
# Notes and Tips:
01 -
Use high-quality saffron for authentic flavor and color; avoid stirring once broth is added to develop a proper socarrat.