Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (400 g) bomba or Calasparra rice
- 6 cups (1.4 L) low-sodium chicken stock
- 1/2 tsp saffron threads (about 0.25 g)
- 3 tbsp olive oil, divided
- 4 bone-in, skin-on chicken thighs (about 1.75 lb/800 g)
- 8 oz (225 g) pork shoulder, 1/2-inch cubes
- 8 oz (225 g) chorizo colorado, sliced
- 1 large onion, 1 red bell pepper, 1 green bell pepper
- 4 garlic cloves, minced
- 2 tbsp tomato paste; 1 1/2 tsp smoked paprika; 2 bay leaves
- 1/2 cup dry white wine
- 1 cup (130 g) peas
- 2 1/2 tsp kosher salt (divided), 1 tsp black pepper
- Lemon wedges and chopped parsley, for serving
Do This
- 1. Warm stock with saffron and wine to a bare simmer (180–190°F); keep hot.
- 2. Season chicken, pork, and chorizo with 1 1/2 tsp salt and pepper.
- 3. In a 15-inch paella pan, brown chicken (skin-side down 6–8 min, then 3–4 min); brown pork (4–5 min) and chorizo (1–2 min). Remove.
- 4. Make sofrito: sauté onion and peppers in fat (8 min), add garlic (30 sec), tomato paste and paprika (2–3 min).
- 5. Stir in rice to toast (1–2 min). Add bay leaves and 6 cups hot saffron stock; stir once to level.
- 6. Nestle meats; simmer uncovered without stirring 16–18 min, rotating pan for even heat.
- 7. Scatter peas and chorizo; cook 3–5 min. Raise heat 2–3 min for socarrat. Rest 5 min, garnish with parsley, serve with lemon.
Why You’ll Love This Recipe
- Classic paella technique meets Latin American flavor for a true crowd-pleaser.
- One pan, family-style presentation—easy to bring to the table and share.
- Saffron-kissed rice with crispy socarrat contrasts beautifully with juicy meats.
- Bright finish of peas, parsley, and lemon keeps the dish fresh and balanced.
Grocery List
- Produce: 1 large yellow onion, 1 red bell pepper, 1 green bell pepper, 4 garlic cloves, 1–2 lemons, fresh parsley, 1 cup peas (frozen is fine)
- Dairy: None
- Pantry: Bomba or Calasparra rice, low-sodium chicken stock, saffron threads, olive oil, tomato paste, smoked paprika, bay leaves, kosher salt, black pepper, dry white wine
Full Ingredients
Proteins
- 4 bone-in, skin-on chicken thighs (about 1.75 lb / 800 g)
- 8 oz (225 g) pork shoulder, cut into 1/2-inch cubes
- 8 oz (225 g) chorizo colorado, sliced 1/4-inch thick
Rice and Vegetables
- 2 cups (400 g) bomba or Calasparra rice
- 1 large yellow onion, finely chopped (about 1 1/2 cups)
- 1 red bell pepper, cut into 1/4-inch strips
- 1 green bell pepper, cut into 1/4-inch strips
- 4 garlic cloves, minced
- 1 cup (130 g) peas (frozen, thawed)
Liquids and Seasonings
- 6 cups (1.4 L) low-sodium chicken stock, plus up to 1/2 cup hot water as needed
- 1/2 cup (120 ml) dry white wine
- 1/2 tsp saffron threads (about 0.25 g), lightly crushed
- 2 tbsp tomato paste
- 1 1/2 tsp smoked paprika
- 2 bay leaves
- 3 tbsp olive oil, divided
- 2 1/2 tsp kosher salt, divided (reduce to about 1 3/4 tsp if using table salt), plus more to taste
- 1 tsp freshly ground black pepper
Finishing
- 1/3 cup (15 g) chopped fresh parsley, plus more to taste
- 1–2 lemons, cut into wedges
Step-by-Step Instructions
Step 1: Heat the saffron stock
In a medium saucepan, combine the chicken stock and wine. Crumble the saffron between your fingers and add it to the pot. Bring to a bare simmer over low heat (180–190°F) and keep it hot on the lowest setting. Warm stock helps the rice cook evenly.
Step 2: Season the meats
Pat chicken, pork, and chorizo dry. Season all with 1 1/2 teaspoons kosher salt and the black pepper. This early seasoning ensures the meat flavors the rice as it cooks.
Step 3: Brown the chicken, pork, and chorizo
Heat a 15-inch paella pan (or a 12-inch wide, heavy skillet) over medium-high. Add 2 tablespoons olive oil. Place chicken skin-side down and sear until deep golden, 6–8 minutes; flip and cook 3–4 minutes more. Transfer to a plate. Add pork and brown on two sides, 4–5 minutes total; transfer. Add chorizo and cook just until the edges render and bronze, 1–2 minutes; transfer, leaving the flavorful fat in the pan. Spoon off excess fat, leaving about 2 tablespoons in the pan.
Step 4: Build the criollo sofrito
Reduce heat to medium. Add onion; sauté until translucent, 5 minutes. Stir in red and green peppers; cook 3 minutes until softened. Add garlic; cook 30 seconds until fragrant. Stir in tomato paste and smoked paprika; cook, stirring, 2–3 minutes until the paste turns brick red and the pan is coated with fond. Splash in 1/4 cup of the hot saffron stock to deglaze, scraping up browned bits; simmer until nearly dry.
Step 5: Toast the rice
Add the remaining 1 tablespoon olive oil if the pan looks dry. Stir in the rice and cook 1–2 minutes, tossing to coat every grain in the sofrito until the edges look slightly translucent. This step helps the rice stay nicely separate.
Step 6: Add liquid, arrange meats, and simmer without stirring
Add bay leaves and pour in 6 cups hot saffron stock. Stir once to distribute rice evenly, then stop stirring. Taste the cooking liquid; it should be pleasantly seasoned like a well-salted soup—add up to 1 teaspoon more salt if needed, depending on your stock. Bring to a lively simmer over medium-high, then reduce to medium to maintain a steady simmer. Nestle the chicken and pork into the rice. Cook uncovered, without stirring, 16–18 minutes, rotating the pan occasionally for even cooking. If the edges dry too quickly, add up to 1/2 cup hot water around the perimeter.
Step 7: Add peas, return chorizo, and make the socarrat
Scatter peas over the surface and tuck the chorizo slices on top. Cook 3–5 minutes more until the rice is just tender. For the prized socarrat, increase heat to medium-high for 2–3 minutes until you hear gentle crackling and smell a toasty aroma. Avoid burning. Check chicken with an instant-read thermometer near the bone; it should reach 175°F. If not, reduce heat to low and cook 2–3 minutes more, or tent and finish briefly in a 350°F oven for 5 minutes.
Step 8: Rest, garnish, and serve
Remove from heat and rest, loosely tented with foil or a clean towel, 5 minutes. Discard bay leaves. Shower with chopped parsley and serve with plenty of lemon wedges for squeezing. Bring the pan to the table for easy sharing.
Pro Tips
- Keep the stock hot so the rice cooks evenly and absorbs flavors without turning sticky.
- After adding liquid, do not stir. This allows a crisp socarrat to form on the bottom.
- Rotate the pan across burners for even heat, especially if your pan is wider than one burner.
- Season the broth, not just the rice: taste and adjust salt early so the grains absorb it.
- Use proper rice. Bomba/Calasparra can absorb 2.5–3x their volume of liquid and stay separate.
Variations
- Annatto-Criollo Twist: Replace half the saffron with 1 teaspoon ground annatto or use 1 tablespoon annatto oil for a deeper golden hue and subtle nuttiness.
- Seafood Mix: Add 12 large shrimp (peeled) and 12 mussels during the last 8 minutes of cooking; nestle them into the rice. Cook until shrimp are opaque and mussels open.
- Vegetable Forward: Swap meats for 12 oz mixed mushrooms and 1 cup canned chickpeas; use vegetable stock and add artichoke quarters in the last 10 minutes.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 4 days; freeze up to 2 months. Reheat in a skillet over medium heat with a splash of stock or water until hot, allowing the bottom to crisp again, 5–8 minutes. Or reheat covered in a 300°F oven for 12–15 minutes. Make-ahead: brown meats and cook the sofrito up to 2 days in advance; refrigerate. Reheat sofrito, then proceed with toasting rice and adding stock.
Nutrition (per serving)
Approximate: 685 calories; 32 g fat; 62 g carbohydrates; 4 g fiber; 30 g protein; 1320 mg sodium. Values will vary with sausage and stock brands.
