Paella Recipe
A classic seafood paella recipe featuring golden saffron rice, shrimp, mussels, and squid, finished with a coveted crispy socarrat at the bottom of the pan.
Equipment
- Paella pan or large wide skillet
- Small saucepan
Ingredients
- 3 tbsp olive oil
- 1 medium yellow onion finely diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 2 medium tomatoes grated or finely chopped
- 1½ cups Bomba or short-grain rice
- ½ tsp saffron threads
- 4 cups seafood or fish broth warmed
- 1 tsp smoked paprika
- ½ lb shrimp peeled and deveined
- ½ lb mussels scrubbed
- ½ lb squid cleaned and sliced into rings
- ½ cup frozen peas
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
- Lemon wedges for serving
Instructions
Build the Sofrito and Saffron Broth
- Warm the seafood broth in a small saucepan over low heat, then add the saffron threads, letting them steep for at least 10 minutes so the broth turns a deep golden color and absorbs the saffron's flavor.
- Heat the olive oil in a paella pan or large wide skillet over medium heat, then add the diced onion and bell pepper, cooking for 5-6 minutes until softened. Add the garlic and cook for another 30 seconds, then stir in the grated tomatoes and smoked paprika, cooking for 3-4 minutes until the mixture thickens slightly into a rich sofrito.
Cook the Rice
- Add the rice to the pan, stirring briefly to coat it in the sofrito, then pour in the warm saffron broth, spreading the rice into an even layer across the pan. Season with salt and pepper, then bring to a gentle boil.
- Once boiling, reduce the heat to low and let the rice simmer undisturbed for 15-18 minutes, resisting the urge to stir, which allows the rice to properly absorb the liquid and develop that prized crispy layer at the bottom.
Add the Seafood and Finish
- Nestle the shrimp, mussels, and squid into the rice, along with the frozen peas, without stirring them in too vigorously. Continue cooking uncovered for another 8-10 minutes, until the shrimp are pink and opaque, the mussels have opened, and the squid is tender.
- Remove from heat and let the paella rest for 5 minutes before serving, discarding any mussels that didn't open. Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
- Resisting the urge to stir the rice once the broth is added is genuinely one of the most important steps in this recipe, since constant stirring prevents the socarrat, that prized crispy bottom layer, from forming properly.
- Warming the broth before adding it to the rice helps maintain a consistent cooking temperature and speeds up the overall cooking process slightly.
- Letting the saffron steep in warm broth for the full 10 minutes allows its flavor and color to fully develop, rather than adding it dry directly to the pan.
- Discard any mussels that remain closed after cooking, since this typically means they weren't fresh to begin with.
- This dish is traditionally served directly from the pan at the table, making for an impressive, communal presentation that's part of the overall paella experience.