Summary:

Transport your senses to the Valencian coast with this paella recipe that captures classic Spanish flavors. The rice absorbs saffron, paprika, and rich stock while tender chicken and seafood deliver succulent bites. Seasonal vegetables lend brightness, and a golden socarrat forms at the bottom for texture. Step-by-step guidance demystifies the technique, empowering cooks of every level to serve a spectacular paella at home.

Equipment:

• Paella pan (or large, shallow skillet) essential for even heat and traditional socarrat
• Heat source: gas burner, infrared burner, or stovetop range
• Long-handled spatula or wooden spoon for gentle stirring
• Small bowl to bloom saffron threads in warm stock
• Measuring cups and spoons for precise seasoning
• Clean kitchen towel or foil for resting the paella

Ingredients: Ingredients for paella recipe:

• 2 cups (380g) bomba or short-grain paella rice
• 4 cups (960ml) chicken or seafood stock, warmed
• Pinch of saffron threads, steeped in 2 tablespoons warm stock
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 cup diced tomatoes, fresh or canned
• 8 oz (225g) boneless chicken thighs, cut into bite-size pieces
• 8 oz (225g) mixed seafood (shrimp, mussels, calamari)
• 1/2 cup frozen peas
• Salt and pepper to taste
• Lemon wedges and chopped parsley to garnish

Instructions:

Part 1: Prepare Ingredients for Paella Recipe

1. Soak saffron threads in warm stock for at least 10 minutes to release color and aroma.
2. Warm the paella pan over medium heat, then swirl in olive oil.
3. Season chicken pieces lightly, then sear until golden on each side; transfer to a plate.
4. Sauté onion, garlic, and bell pepper in the same pan until softened and fragrant.

Part 2: Build the Flavor Base

1. Stir smoked paprika and diced tomatoes into the softened vegetables, allowing them to simmer for 3 minutes.
2. Return seared chicken to the pan, coating each piece with the tomato blend.
3. Pour in saffron-infused stock and bring to a gentle boil.
4. Scatter rice evenly across the pan, pressing grains down without stirring further.

Part 3: Add Seafood and Simmer

1. Arrange shrimp, mussels, and calamari atop the rice, pressing lightly to submerge.
2. Maintain a steady simmer for 15–18 minutes, adjusting heat to keep bubbles soft.
3. Sprinkle peas over the cooking rice during the final 5 minutes.
4. Refrain from stirring to encourage a crisp socarrat layer on the bottom.

Part 4: Achieve Socarrat and Rest

1. Crank heat briefly at the end until you hear subtle sizzling beneath the rice.
2. Take the pan off heat and cover with a towel or foil to trap steam.
3. Let the paella rest undisturbed for 5–7 minutes, completing the cooking process.
4. The rice will finish absorbing liquid and firm up slightly while resting.

Part 5: Serve Paella Recipe

1. Use a spatula to lift sections of rice, transferring them onto plates.
2. Distribute chicken and seafood evenly when plating each portion.
3. Garnish with parsley and place lemon wedges around the pan.
4. Encourage diners to squeeze lemon juice over the top before tasting.

Notes:

• Opt for authentic bomba rice to achieve proper texture and liquid absorption.
• High-quality stock yields the best flavor; homemade or low-sodium options work well.
• Arrange ingredients in a single layer for even cooking and beautiful presentation.
• If using a skillet, widen the cooking surface to maintain shallow rice depth.
• Leftover paella reheats nicely under a damp towel in a low oven for even warmth.