Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 cups (1.4 L) low-sodium seafood stock or chicken stock, hot
- 1/4 tsp saffron threads (about 0.5 g)
- 3 tbsp extra-virgin olive oil
- 6 oz (170 g) Spanish chorizo, sliced into 1/4-inch rounds
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 cup (240 ml) crushed tomatoes
- 2 cups (400 g) bomba or Calasparra rice
- 1/2 cup (120 ml) dry white wine
- 1 tsp kosher salt, plus more to taste
- 1 lb (450 g) large shrimp (16–20 count), peeled and deveined
- 1 lb (450 g) mussels, scrubbed and debearded
- 1 lb (450 g) clams, scrubbed
- 1 cup (150 g) jarred roasted red peppers, drained and sliced
- 1/3 cup chopped fresh parsley
- 1 lemon, cut into wedges
Do This
- 1. Heat stock; steep saffron in 1/2 cup hot stock for 5 minutes.
- 2. Brown chorizo in olive oil; sauté onion and garlic; stir in paprika and tomatoes.
- 3. Add rice and toast 2 minutes; pour in wine and cook 1 minute.
- 4. Add remaining hot stock + saffron; spread rice evenly and simmer (do not stir) 18–20 minutes.
- 5. Nestle in mussels, clams, shrimp, and roasted peppers during the last 10–12 minutes; cook until shells open and shrimp are opaque.
- 6. Crank heat 2–3 minutes for socarrat (optional), rest 5 minutes, then finish with parsley and lemon wedges.
Why You’ll Love This Recipe
- Big, celebratory flavor: saffron rice, smoky paprika, and chorizo make the whole pan taste special.
- Communal and fun: serve it right in the pan and let everyone scoop.
- Restaurant-worthy at home: crisp-edged socarrat and perfectly cooked seafood are achievable with a few simple cues.
- Flexible: easy to swap the seafood based on what looks best at the market.
Grocery List
- Produce: 1 medium yellow onion, 1 lemon, 4 garlic cloves, 1/3 cup fresh parsley
- Seafood: 1 lb (450 g) mussels, 1 lb (450 g) clams, 1 lb (450 g) large shrimp (16–20 count)
- Meat: 6 oz (170 g) Spanish chorizo
- Dairy: none
- Pantry: extra-virgin olive oil, smoked paprika, kosher salt, bomba or Calasparra rice, crushed tomatoes, dry white wine, saffron threads, low-sodium seafood stock or chicken stock, jarred roasted red peppers
Full Ingredients
Seafood Prep
- Mussels: 1 lb (450 g), scrubbed, debearded; discard any cracked shells or mussels that won’t close when tapped
- Clams: 1 lb (450 g), scrubbed; discard any cracked shells or clams that won’t close when tapped
- Shrimp: 1 lb (450 g) large shrimp (16–20 count), peeled and deveined (tails on optional)
Saffron Broth
- 6 cups (1.4 L) low-sodium seafood stock (best) or chicken stock
- 1/4 tsp saffron threads (about 0.5 g)
Paella Base
- 3 tbsp extra-virgin olive oil
- 6 oz (170 g) Spanish chorizo, sliced into 1/4-inch rounds
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 cup (240 ml) crushed tomatoes
- 2 cups (400 g) bomba or Calasparra rice
- 1/2 cup (120 ml) dry white wine
- 1 tsp kosher salt (plus more to taste)
Finish and Serve
- 1 cup (150 g) jarred roasted red peppers, drained and sliced into strips
- 1/3 cup chopped fresh parsley
- 1 lemon, cut into wedges
Equipment
- 15–16 inch (38–41 cm) paella pan or a wide, shallow skillet (at least 14 inches / 36 cm)
- Lid or foil (helpful for steaming shellfish open)
Step-by-Step Instructions
Step 1: Heat the broth and bloom the saffron
Pour 6 cups (1.4 L) stock into a saucepan and bring it to a gentle simmer over medium heat. Keep it hot (steaming, not furiously boiling) while you build the paella.
In a small bowl or measuring cup, ladle out 1/2 cup (120 ml) of the hot stock and add the 1/4 tsp saffron threads. Let it steep for 5 minutes to release color and aroma.
Step 2: Brown the chorizo and build the flavor base
Set a 15–16 inch paella pan over medium heat. Add 3 tbsp olive oil. When the oil shimmers, add the chorizo and cook for 3–4 minutes, stirring occasionally, until the edges deepen in color and some fat renders.
Add the chopped onion and cook for 4–5 minutes, stirring, until softened. Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 3: Add paprika and tomatoes (the quick sofrito)
Stir in the 1 tsp smoked paprika and cook for 15 seconds (paprika can burn if left too long). Immediately stir in the crushed tomatoes and cook for 3 minutes, stirring often, until the mixture looks thicker and brick-red.
Step 4: Toast the rice, then add wine
Add the 2 cups rice to the pan and stir to coat every grain in the tomato-chorizo mixture. Toast for 2 minutes, stirring frequently; this helps the rice stay distinct.
Pour in the 1/2 cup white wine and simmer for 1 minute, scraping up any flavorful bits from the bottom of the pan.
Step 5: Add hot stock and simmer without stirring
Pour in the remaining hot stock, then add the saffron-steeped stock (including the threads). Stir once to evenly distribute the rice, then use a spatula to spread the rice into an even layer across the pan.
Season with 1 tsp kosher salt. Bring to a steady simmer over medium-high heat for 2 minutes, then reduce to medium-low so it continues to simmer gently.
Important: Once the rice is in an even layer, do not stir. Simmer uncovered for 10 minutes. If the pan is simmering unevenly, rotate it a quarter turn every few minutes for even cooking.
Step 6: Add shellfish, shrimp, and roasted peppers
After the rice has simmered for 10 minutes, nestle the mussels and clams hinge-side down into the rice, spacing them evenly. Tuck the shrimp into the rice as well, and lay the roasted red pepper strips over the top.
Continue cooking over medium-low for 8–10 minutes, until:
- Mussels and clams are opened (discard any that remain closed after cooking).
- Shrimp are opaque and pink, with an internal temperature of 145°F (63°C).
- Rice is tender and most of the liquid is absorbed.
If your shellfish need a little help opening, cover the pan with a lid or foil for 2–3 minutes, then uncover to finish.
Step 7: Create socarrat (optional) and rest the paella
For a crisp, toasty bottom (socarrat), increase heat to medium-high for 2–3 minutes. You’re listening for a gentle crackle and smelling a light toastiness. Keep a close eye so it doesn’t burn.
Remove the pan from the heat and let it rest, uncovered, for 5 minutes. Resting helps the rice finish absorbing liquid and tightens up the texture so it scoops beautifully.
Step 8: Finish with parsley and lemon, then serve family-style
Sprinkle with 1/3 cup chopped parsley. Serve straight from the pan with lemon wedges for squeezing over each portion.
For the classic communal vibe, place the pan in the center of the table and let everyone scoop, making sure each serving gets a mix of saffron rice, chorizo, peppers, and seafood.
Pro Tips
- Use the right rice: Bomba or Calasparra rice is ideal because it absorbs broth without turning mushy. If you must substitute, use another short-grain rice (not instant). Avoid long-grain rice.
- Keep the stock hot: Adding cold stock can stall cooking and make the rice cook unevenly. Hot stock helps the paella stay on schedule.
- Don’t stir once the stock goes in: Stirring releases starch and makes the texture more like risotto than paella.
- Rotate the pan for even simmering: Most home burners heat unevenly; a simple quarter-turn every few minutes makes a big difference.
- Discard unopened shellfish: After cooking, any mussels or clams that remain tightly closed should be thrown away.
Variations
- All-seafood (no chorizo): Skip chorizo and add 1 extra tbsp olive oil. Add 1/2 tsp extra smoked paprika and a pinch more salt to keep the flavor bold.
- Add squid: Add 8 oz (225 g) cleaned squid rings and tentacles. Sauté them for 1 minute after the onion softens, then continue the recipe as written.
- Oven-assisted finish: If your pan is oven-safe, after adding seafood, bake at 400°F (205°C) for 8–10 minutes until shells open and shrimp are cooked through, then finish on the stovetop for socarrat if desired.
Storage & Make-Ahead
Paella is best the day it’s made, especially with shellfish. For leftovers, remove seafood from shells if you’d like (optional), then refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of stock or water (about 2–3 tbsp per serving) until hot, about 5–7 minutes. Avoid microwaving shellfish for too long, as it can turn rubbery.
Make-ahead option: chop onion and garlic up to 24 hours ahead; scrub shellfish and keep chilled; measure spices and rice. Cook the paella close to serving time for the best texture.
Nutrition (per serving)
Approximate (based on 6 servings): 610 calories, 28 g protein, 74 g carbs, 20 g fat, 5 g fiber, 980 mg sodium. Values vary by stock, chorizo brand, and seafood size.
