Ingredients:

  • 6 cups High-Quality Seafood or Chicken Stock
  • 1 large pinch (approx. 0.5g) Saffron Threads, steeped in 1/2 cup warm stock
  • 1 lb Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
  • 12 oz Large Raw Prawns/Shrimp
  • 1 lb Mussels or Clams, scrubbed and de-bearded (Optional)
  • 4 oz Chorizo Sausage, Spanish cured, thickly sliced (Optional)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, finely diced
  • 4 cloves Garlic, finely minced
  • 2 tbsp Tomato Paste
  • 1 1/2 tsp Sweet Smoked Paprika (Pimentón)
  • 2 cups Paella Rice (Bomba or Calasparra)
  • 1/2 cup Frozen Peas (Optional)
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Lemon Wedges, for serving
  • 2 tbsp Fresh Flat-Leaf Parsley, chopped

Instructions:

  1. Steep the Saffron: Place saffron threads in 1/2 cup of warm stock to infuse deeply. Heat the remaining main batch of stock gently and keep it simmering.
  2. Season the Chicken: Toss the chicken pieces with salt and pepper. Heat the olive oil in the paella pan over medium-high heat. Sear the chicken until deeply browned, then remove and set aside.
  3. If using Chorizo, add slices to the pan fat and cook until crispy. Remove and set aside with the chicken.
  4. Building the Sofrito: Reduce the heat to medium. Add the diced onion and bell pepper to the pan and sauté gently for 8–10 minutes until soft and slightly caramelised.
  5. Add Garlic and Spices: Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant. Add the smoked paprika and cook for just 30 seconds more (do not let the paprika burn).
  6. Toast the Rice (Tostado): Add the uncooked Paella rice to the sofrito. Stir gently for 2 minutes, coating every grain with the oil, spices, and vegetable mixture. DO NOT RINSE THE RICE.
  7. Add Liquid: Pour in the saffron-infused stock mixture and the remaining hot stock. Stir once or twice to distribute ingredients evenly and level the rice. From this point forward, DO NOT STIR THE RICE.
  8. Bring to a Boil: Increase the heat to high and bring the liquid to a rolling boil for 5 minutes.
  9. Simmer: Reduce the heat to medium-low. Nest the seared chicken (and chorizo, if used) into the rice mixture. Cook undisturbed for 10 minutes.
  10. Add Seafood: Distribute the prawns, mussels (or clams), and frozen peas (if using) evenly across the top of the rice. Continue cooking for another 8–12 minutes, until most liquid is absorbed and shellfish opens. Discard any unopened shellfish.
  11. Create the Socarrat: Once the liquid is nearly gone, increase the heat to medium-high for the final 2–3 minutes. Listen for a distinct sizzling or crackling sound, indicating the crispy crust is forming.
  12. Rest and Serve: Remove from heat immediately. Cover the pan tightly with foil or a clean kitchen towel and let it rest for 10 minutes. Garnish with fresh parsley and serve directly from the pan with lemon wedges.