Spanish Paella Seafood Rice (Printable)

A vibrant Spanish dish combining saffron rice, seafood, smoky sausage, and colorful vegetables for a festive meal.

# Ingredient List:

→ Proteins

01 - 7 oz chorizo sausage, sliced
02 - 9 oz boneless, skinless chicken thighs, cut into bite-sized pieces
03 - 9 oz large shrimp, peeled and deveined
04 - 9 oz mussels, cleaned and debearded
05 - 7 oz calamari rings (optional)

→ Rice and Broth

06 - 2 cups short-grain paella or Arborio rice
07 - 4 cups chicken or seafood stock, heated
08 - 1/2 tsp saffron threads
09 - 2 tbsp olive oil

→ Vegetables

10 - 1 medium onion, finely chopped
11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 2 medium tomatoes, diced
14 - 1 cup frozen peas
15 - 3 cloves garlic, minced

→ Spices & Seasoning

16 - 1 tsp smoked paprika
17 - Salt and black pepper, to taste
18 - 1 bay leaf

→ Garnish

19 - Fresh parsley, chopped
20 - Lemon wedges

# How-To Steps:

01 - Steep saffron threads in 3 tablespoons of hot stock and set aside.
02 - Heat olive oil in a large paella pan or wide, deep skillet over medium heat. Add chorizo and chicken; cook for 5 to 7 minutes until browned. Remove and set aside.
03 - Add onion and bell peppers to the pan; sauté for 4 to 5 minutes until softened. Stir in garlic and tomatoes; cook an additional 2 minutes.
04 - Add rice and smoked paprika, stirring to coat the grains evenly with oil and vegetables.
05 - Return chicken and chorizo to the pan. Pour in saffron-infused stock, remaining stock, bay leaf, salt, and pepper; stir gently to combine.
06 - Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes without stirring.
07 - Nestle shrimp, mussels, and calamari into the rice. Scatter peas on top, cover loosely with foil, and cook for 10 to 12 minutes until seafood is cooked and mussels open.
08 - Remove from heat and let rest covered for 5 minutes. Discard any unopened mussels.
09 - Sprinkle chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • It looks showstopping but doesn't demand constant attention—just one beautiful pan on the stove.
  • The flavors build naturally: saffron, smoked paprika, and the ocean brininess of seafood create something that tastes like you've been cooking all day.
  • It stretches to feed a crowd without feeling like you're working twice as hard.
02 -
  • Do not stir once the rice is simmering—I learned this the hard way when I nervously kept stirring and ended up with mush instead of individual grains.
  • If your mussels don't open, discard them; they were already dead before cooking, and eating them is a risk not worth taking.
  • The socarrat, that light crust that forms on the bottom of the pan, is a feature, not a mistake—it's crispy and deeply flavored, something to aspire to.
03 -
  • Buying your seafood from a fishmonger rather than the grocery case means you can ask questions and get fresher choices.
  • Keep your stock warm in a separate pot while the paella cooks; cold stock dropped into hot rice can shock it and cause uneven cooking.
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