Description
Authentic Spanish Paella with rich sofrito, chicken, chorizo, shrimp, and mussels, cooked in Bomba rice.
Ingredients
Scale
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 ripe tomato, grated (or 1/2 cup crushed tomatoes)
- 1/4 cup olive oil
- 1 teaspoon smoked paprika (pimentón)
- 1/2 teaspoon saffron threads, lightly toasted and crushed
- Salt and pepper to taste
- 1.5 lbs bone-in, skin-on chicken thighs, cut into smaller pieces
- 1 lb Spanish chorizo, sliced (either sweet or spicy, your preference!)
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, scrubbed and debearded
- 1 cup Bomba rice (or other short-grain rice suitable for paella)
- 6 cups chicken broth, heated
- 1/2 cup dry white wine (optional)
- 1/4 cup chopped fresh parsley, for garnish
- Lemon wedges, for serving
- Olive oil
- Salt and pepper to taste
Instructions
- Prepare the Sofrito: In a large paella pan (or a wide, shallow skillet), heat olive oil over medium heat. Add onion and cook until softened (8-10 minutes). Add garlic and bell pepper; cook until fragrant (3-5 minutes). Add tomato; reduce heat to low and cook until thickened (15-20 minutes). Stir in smoked paprika and saffron; season with salt and pepper. Set aside.
- Cook Chicken and Chorizo: Season chicken with salt and pepper. Add olive oil to the pan (if needed) and increase heat to medium-high. Brown chicken on all sides; remove and set aside. Add chorizo and cook until browned (5-7 minutes); remove and set aside with chicken. Leave rendered fat in the pan.
- Cook the Rice: Add rice to the pan with chorizo fat and sofrito. Cook, stirring, until lightly toasted (2-3 minutes). If using, deglaze with white wine, scraping up browned bits. Cook until wine evaporates. Add hot chicken broth.
- Combine and Simmer: Gently nestle chicken and chorizo into the rice. Reduce heat to low and simmer, uncovered, for 15-18 minutes, or until rice has absorbed most of the liquid and is almost cooked through. Do not stir!
- Add Seafood: Arrange shrimp and mussels on top of the rice, pressing them in slightly. Continue simmering for 5-7 minutes, or until shrimp are pink and mussels have opened (discard any that don’t open).
- Create Socarrat (Optional): For a crispy bottom layer, increase heat to medium-high for the last few minutes, listening for crackling. Be careful not to burn.
- Rest and Serve: Remove from heat, cover with a towel or lid, and let rest for 5-10 minutes. Garnish with parsley and serve with lemon wedges.
Notes
- The sofrito is the base of the paella, so take your time to develop the flavors properly.
- Do not stir the paella while the rice is cooking, as this will release starch and make it sticky.
- Creating the socarrat (crispy bottom layer) is optional, but adds a wonderful textural element to the dish.
- Serve the paella straight from the pan for an authentic experience.
- Prep Time: 30 minutes
- Cook Time: 60 minutes