Saffron Paella

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Saffron Paella is a vibrant, crowd-pleasing dish that brings the rich flavors of Spain right to your kitchen. With a mix of savory meats, fresh seafood, and colorful vegetables, this paella is a feast for both the eyes and the palate.

Ingredients for Saffron Paella

Olive oil is the base, adding a rich, fruity flavor that complements the other ingredients. Chicken thighs are juicy and flavorful, ideal for stews like this. Chorizo brings a spicy, smoky depth that enhances the dish's complexity. Sautéed onion and garlic form the aromatic foundation, while red and green bell peppers contribute sweetness and crunch.

Arborio rice is perfect for paella due to its ability to absorb flavors and liquids without becoming mushy. Saffron threads lend a golden hue and unique aroma, elevating the dish's authenticity. Chicken stock acts as a flavorful cooking liquid that binds all the ingredients together. Mussels and shrimp provide a taste of the sea, each offering a different texture and flavor. Finally, frozen peas add a pop of color and a touch of sweetness, while salt and pepper are added to taste. Lemon wedges and fresh parsley brighten the finished dish.

Tips & Tricks

  • If saffron is out of budget, turmeric can be a more affordable alternative for color, though not for flavor.
  • Ensure mussels are closed before cooking; discard any that remain open after cooking.
  • For a crispy bottom layer, known as socarrat, let the paella sit over medium heat without stirring during the last few minutes of cooking.

Serving Suggestions

Pair your saffron paella with a light, crisp green salad drizzled with a simple vinaigrette. A chilled glass of Spanish white wine, like Albariño or Verdejo, complements the seafood beautifully. For a non-alcoholic option, a spritz of lemon-lime seltzer refreshes the palate.

Frequently Asked Questions

Can I use different types of seafood?
Absolutely! Feel free to substitute or add clams, squid, or your favorite firm white fish.
What's the best rice for paella?
Arborio rice is a good choice due to its availability and ability to absorb flavors, but Bomba rice is the traditional option in Spain if you can find it.
Can this dish be made ahead of time?
While the flavors intensify when made ahead, it's best enjoyed fresh to maintain the perfect texture of the rice and seafood.

Saffron Paella Recipe Walkthrough

Start by heating your olive oil in a large paella pan or a shallow skillet over medium-high heat. Once it's shimmering, add the chunks of chicken thighs and slices of chorizo. Let them cook until the chicken is golden and the chorizo is nicely crisped—this usually takes about 5 minutes. Once they're done, take them out of the pan and set them aside.

In the same pan, toss in the chopped onion, minced garlic, and diced bell peppers. Sauté these until they're soft and fragrant, which should take another 5 minutes. Now, stir in your Arborio rice, ensuring each grain gets a good coating of the oil and veggie mixture.

Pour in the saffron-infused water along with the chicken stock. Bring this to a simmer, then return the chicken and chorizo to the pan, arranging them evenly on top. Let the mixture simmer uncovered, without stirring, for about 15 minutes. You want the rice to absorb most of the liquid and become just tender.

Next, gently tuck the mussels and shrimp into the rice, and sprinkle the peas over the top. Continue cooking for another 10 minutes, until the mussels have opened and the shrimp are pink and cooked through. Season with salt and pepper to taste.

Once done, remove the pan from the heat and let your paella rest for 5 minutes. This allows the flavors to meld beautifully. Garnish with lemon wedges and fresh parsley just before serving for an added burst of freshness.

Why You'll Love This Recipe

  • Brings authentic Spanish flavors to your table with minimal fuss.
  • Perfect for special occasions or a cozy family dinner.
  • A delightful combination of textures and flavors: tender chicken, spicy chorizo, and succulent seafood.
  • Visually stunning with vibrant colors from saffron and vegetables.
  • A one-pan wonder that simplifies cleanup.

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

Step-by-step 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.

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