📝 About This Recipe
Transport your senses to the bustling markets of Valencia with this vibrant, golden-hued paella that captures the essence of Spanish street food. This recipe marries the succulence of jumbo shrimp and mussels with tender chicken and smoky chorizo, all nestled in a bed of saffron-infused Bomba rice. The secret lies in the 'socarrat'—that legendary caramelized crust at the bottom of the pan that provides a satisfying crunch in every bite.
🥗 Ingredients
The Proteins
- 1 lb Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 4 oz Spanish Chorizo (dry-cured, sliced into rounds)
- 8-10 pieces Jumbo Shrimp (peeled and deveined, tail-on)
- 12 pieces Fresh Mussels (scrubbed and debearded)
The Rice and Aromatics
- 2 cups Bomba or Calasparra Rice (do not rinse the rice)
- 4 tablespoons Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 1 Yellow Onion (finely diced)
- 1 Red Bell Pepper (diced small)
- 4 cloves Garlic (minced)
- 2 medium Grated Tomato (flesh only, discard skins)
The Liquid Gold
- 4 cups Chicken or Seafood Stock (kept warm on the stove)
- 1/2 teaspoon Saffron Threads (crushed)
- 1 tablespoon Smoked Paprika (Pimentón) (sweet or bittersweet)
- to taste Salt
Garnish
- 1/2 cup Frozen Peas (thawed)
- 1/4 cup Fresh Parsley (chopped)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
Infuse the stock: In a small saucepan, bring the stock to a simmer. Add the crushed saffron threads, turn off the heat, and let it steep so the liquid turns a deep golden orange.
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2
Sear the proteins: Heat olive oil in a 13-15 inch paella pan (or wide shallow skillet) over medium-high heat. Brown the chicken pieces and chorizo rounds until golden. Remove them from the pan and set aside, leaving the flavorful oil behind.
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3
Quick sear for seafood: Add the shrimp to the same pan. Sear for 1 minute per side until just pink but not fully cooked. Remove and set aside with the chicken.
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4
Build the Sofrito: Lower the heat to medium. Add the onion and red bell pepper. Sauté for 5-7 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.
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5
Add tomato and spice: Stir in the grated tomato and smoked paprika. Cook for 3-5 minutes, stirring frequently, until the mixture darkens and thickens into a jam-like consistency (this is the sofrito, the flavor base).
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6
Toast the rice: Add the dry rice to the pan. Stir well for 2 minutes to coat every grain with the oil and sofrito, toasting it slightly until the edges look translucent.
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7
The big pour: Pour in the warm saffron-infused stock. Stir once to distribute the rice evenly across the bottom of the pan. Taste the liquid and add salt if needed. From this point on, DO NOT STIR the rice.
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8
Simmer: Increase heat to medium-high and let the liquid boil for about 10 minutes. You will see the rice begin to absorb the liquid and emerge from the surface.
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9
Arrange the toppings: Reduce heat to low. Nestle the browned chicken, chorizo, shrimp, and mussels (hinge-side down) into the rice. Scatter the peas over the top.
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10
The final cook: Continue cooking without stirring for another 8-10 minutes until the liquid is fully absorbed and the mussels have opened. You should hear a faint crackling sound.
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11
Create the Socarrat: To get the crispy bottom, turn the heat up to medium-high for exactly 1 minute at the very end. You'll smell a toasted (not burnt) aroma.
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12
Rest: Remove from heat, cover the pan with a clean kitchen towel or foil, and let it rest for 5-8 minutes. This allows the moisture to redistribute and the rice to finish cooking perfectly.
💡 Chef's Tips
Use a wide, shallow pan to ensure the rice cooks in a thin layer; this is essential for the texture. Never stir the rice after the stock is added, as stirring releases starch and makes the paella creamy like risotto instead of fluffy. Always use short-grain Spanish rice like Bomba; long-grain rice will not absorb the flavor properly. If the rice is still too firm but the liquid is gone, add a splash more warm stock and cover for a few extra minutes. Discard any mussels that do not open after the cooking process is complete.
🍽️ Serving Suggestions
Serve directly from the pan in the center of the table for an authentic street-style communal experience. Pair with a crisp, chilled Spanish Albariño or a dry Rosé to cut through the richness. A side of crusty baguette is perfect for soaking up any remaining juices. Provide plenty of fresh lemon wedges to brighten the smoky flavors of the chorizo and paprika. Offer a small bowl of Allioli (garlic mayonnaise) on the side for guests to dollop onto their rice.