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Spanish Seafood Paella with Saffron Rice, Shrimp and Mussels

Spanish Seafood Paella with Saffron Rice, Shrimp and Mussels

Spanish seafood paella with saffron rice, shrimp and mussels — authentic one-pan dinner with crispy socarrat, ready in 1 hour for 6.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

For the Paella
  • 2 tbsp olive oil
  • 500 g boneless chicken thighs cut into chunks
  • 200 g chorizo sliced
  • 1 onion finely chopped
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • 2 cups paella rice Bomba or Arborio
  • 1 tsp smoked paprika
  • 1 pinch saffron threads
  • 4 cups chicken broth
  • 250 g large shrimp
  • 250 g mussels cleaned
  • 200 g clams cleaned
  • 1 cup peas
  • Salt and black pepper to taste
Garnish
  • Lemon wedges
  • Fresh parsley

Method
 

  1. Heat olive oil in a large paella pan over medium-high heat.
  2. Add chicken pieces and cook until golden brown, about 6–8 minutes.
  3. Add chorizo and cook for 2 minutes until lightly crisp.
  4. Stir in onion, bell pepper, and garlic. Cook for 4–5 minutes until softened.
  5. Add rice, smoked paprika, and saffron. Stir well to coat the rice with the oil and spices.
  6. Pour in the chicken broth and season with salt and pepper.
  7. Bring to a gentle boil, then reduce heat to medium.
  8. Cook without stirring for 15 minutes.
  9. Arrange shrimp, mussels, clams, and peas over the rice.
  10. Continue cooking for 10–12 minutes until the seafood is cooked and the rice is tender.
  11. Increase heat for the last 2 minutes to create the famous crispy socarrat on the bottom.
  12. Remove from heat and let rest for 5 minutes.
  13. Garnish with lemon wedges and fresh parsley before serving.

Notes

Do not stir the rice once the broth has been added.
Bomba rice gives the most authentic result.
The crispy bottom layer (socarrat) is the most prized part of a traditional paella.
Serve immediately while hot.