Seafood Paella

Directions

1. Pour the chicken broth into a pot and bring it to a gentle simmer. Stir in the saffron threads and 1/2 teaspoon salt. Remove from heat and let the saffron infuse for 15 minutes.
2. Heat olive oil in a large, deep skillet or paella pan (14 inches or larger) over medium heat. Add the diced onion and red bell pepper, cooking for 4–5 minutes until softened.
3. Stir in the minced garlic and smoked paprika, cooking for an additional 30 seconds to release the aromas. Season with salt and pepper.
4. Pour in the saffron-infused chicken broth and rice. Stir to combine and bring the mixture to a gentle simmer. Cover and cook over low heat for 15 minutes, allowing the rice to absorb the flavors.
5. Arrange the chorizo, shrimp, mussels, and clams over the rice. Cover and cook for 15–20 minutes, or until the shrimp are pink and opaque and the shellfish have opened. Flip the shrimp halfway through cooking for even heat.
6. Increase the heat to high for the last 5 minutes to encourage the formation of the socarrat, the crispy golden crust at the bottom of the pan.
7. Remove the pan from heat, stir in the thawed peas, and cover for 5 minutes to let the residual heat finish cooking them.
8. Uncover, sprinkle with chopped parsley, and garnish with lemon wedges. Serve immediately for maximum flavor and texture.

Recipe Details

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Difficulty Level: Medium

Variations & Substitutions

• Swap chorizo with smoked sausage or omit for a fully seafood version.
• Use chicken, clams, and mussels only for a lighter paella.
• Substitute short-grain rice with medium-grain arborio if needed.
• Add a splash of white wine to the broth for extra depth.

Serving Suggestions