Spanish paella with seafood (Printable)

A vibrant dish blending saffron rice, smoky chorizo, chicken, and fresh seafood with colorful vegetables.

# What You'll Need:

→ Proteins

01 - 7 oz sliced chorizo sausage
02 - 9 oz boneless, skinless chicken thighs, cut into bite-sized pieces
03 - 9 oz large shrimp, peeled and deveined
04 - 9 oz mussels, cleaned and debearded
05 - 7 oz calamari rings (optional)

→ Rice and Broth

06 - 2 cups short-grain paella or Arborio rice
07 - 4 cups chicken or seafood stock, heated
08 - ½ tsp saffron threads
09 - 2 tbsp olive oil

→ Vegetables

10 - 1 medium onion, finely chopped
11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 2 medium tomatoes, diced
14 - 1 cup frozen peas
15 - 3 cloves garlic, minced

→ Spices & Seasoning

16 - 1 tsp smoked paprika
17 - Salt and black pepper, to taste
18 - 1 bay leaf

→ Garnish

19 - Fresh parsley, chopped
20 - Lemon wedges

# How-To Steps:

01 - Steep saffron threads in 3 tablespoons of hot stock and set aside.
02 - Heat olive oil in a large paella pan or wide skillet over medium heat. Add chorizo and chicken; cook 5 to 7 minutes until browned. Remove and set aside.
03 - Add onion and bell peppers to the pan; sauté 4 to 5 minutes until softened. Stir in garlic and tomatoes; cook 2 minutes more.
04 - Stir in rice and smoked paprika, coating grains evenly with oil and vegetables.
05 - Return chicken and chorizo to the pan. Pour in saffron-infused stock, remaining stock, bay leaf, salt, and pepper. Stir gently to combine.
06 - Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes without stirring.
07 - Nestle shrimp, mussels, and calamari into the rice. Scatter peas on top. Cover loosely with foil and cook 10 to 12 minutes until seafood is cooked and mussels have opened.
08 - Remove from heat and rest covered for 5 minutes. Discard any unopened mussels.
09 - Sprinkle chopped parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • It feels like a celebration in one pan, and somehow tastes even better when cooked in front of people.
  • The seafood, sausage, and chicken cook together in a way that makes each bite taste like a little story.
  • Once it hits the table, everyone stops talking and just eats, which is the highest compliment any dish can receive.
02 -
  • Saffron is expensive because it's worth it—don't skip it, don't use turmeric as a substitute, and don't steep it in cold water.
  • The crispy bottom layer (socarrat) is intentional, not a mistake, and it's the thing people talk about for days afterward.
  • Any mussel that doesn't open by the end is telling you it was already dead; trust it and throw it out.
03 -
  • The socarrat—that crispy, golden bottom layer—is not a mistake; it's the treasure, and you'll hear people sigh when they taste it.
  • Make sure your paella pan is wide and shallow so the rice spreads out rather than stacking up; this is how you get even cooking and that prized crust.
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