Saffron Paella

Transport your guests to Spain with this vibrant saffron-infused paella. Packed with succulent shrimp, tender chicken, and spicy chorizo, it’s a colorful and flavorful dish that’s perfect for sharing on any occasion.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1/4 cup olive oil

1 lb chicken thighs, boneless and skinless, cut into chunks

1/2 lb chorizo, sliced

1 onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 cups Arborio rice

1 tsp saffron threads, soaked in 1/4 cup warm water

4 cups chicken stock

1 lb mussels, cleaned and debearded

1 lb shrimp, peeled and deveined

1 cup frozen peas, thawed

Salt and pepper to taste

1 lemon, cut into wedges

2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large paella pan or a wide, shallow skillet over medium-high heat.

2. Add the chicken thighs and chorizo, cooking until the chicken is golden brown and the chorizo is crispy, about 5 minutes.

3. Remove the chicken and chorizo from the pan and set aside.

4. In the same pan, add the onion, garlic, red bell pepper, and green bell pepper, sautéing until the vegetables are soft, about 5 minutes.

5. Stir in the Arborio rice, ensuring each grain is well coated with the oil and vegetable mixture.

6. Add the saffron-infused water and chicken stock, bringing the mixture to a simmer.

7. Return the chicken and chorizo to the pan, arranging them evenly across the top of the rice.

8. Continue to simmer, uncovered, without stirring, for about 15 minutes, or until the rice is just tender and most of the liquid is absorbed.

9. Add the mussels and shrimp, tucking them into the rice; sprinkle the peas over the top.

10. Cook for an additional 10 minutes, or until the mussels have opened and the shrimp are pink and cooked through.

11. Season with salt and pepper to taste.

12. Remove from heat and let the paella rest for 5 minutes before serving.

13. Garnish with lemon wedges and fresh parsley.

Storage

Store any leftover paella in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the paella in a skillet over medium heat, adding a splash of chicken stock to moisten, until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.