Spanish Paella

Ingredients

Equipment Needed

• •Paella pan or 12-inch cast iron skillet
• •Box grater for the tomato
• •Kitchen towel for resting

Instructions

1. 1

   Bloom the saffron

   Crumble the saffron threads into the warm stock and let them steep for at least fifteen minutes. The liquid should turn deep gold, fragrant and almost honeyed. Good saffron transforms everything it touches. This is the soul of your paella, so do not rush it.

   Authentic Spanish saffron has a floral, slightly bitter aroma. If yours smells like nothing, it will taste like nothing. Seek out a reputable source.
2. 2

   Brown the chicken

   Season the chicken pieces generously with salt. Heat the olive oil in a wide paella pan or heavy twelve-inch skillet over medium-high heat until it shimmers. Add the chicken in a single layer, skin side down. Let it cook undisturbed for four to five minutes until deeply golden. Turn and brown the other side. The chicken will not cook through here, and that is fine. Transfer to a plate.

3. 3

   Cook the chorizo and vegetables

   In the same pan, add the chorizo rounds and cook for two minutes until they release their red-orange oil. Add the onion and bell pepper, stirring occasionally for five minutes until softened. Add the green beans and cook another two minutes. The fat from the chorizo will stain everything with smoky sweetness.

4. 4

   Build the sofrito

   Push the vegetables to the edges and add the garlic to the center. Cook for thirty seconds until fragrant but not brown. Add the grated tomato and smoked paprika. Stir everything together and cook for three to four minutes until the tomato darkens and the mixture looks concentrated, almost jammy. This is your sofrito, the flavor base that distinguishes paella from rice with things on top.

5. 5

   Toast the rice

   Add the rice to the pan and stir to coat every grain with the sofrito. Toast for two minutes, stirring constantly. You want each grain to absorb that color and fat. Pour in the wine and let it bubble away completely, scraping up any fond from the bottom. The kitchen will smell of saffron and smoke and promise.

   Bomba rice absorbs nearly three times its volume in liquid without falling apart. Calasparra is a close second. Arborio will work in a pinch, but the texture will differ.
6. 6

   Add stock and arrange proteins

   Pour in the saffron-infused stock and one teaspoon of salt. Stir once to distribute the rice evenly, then do not stir again. This is important. Nestle the browned chicken pieces into the rice, partially submerged. Bring to a strong simmer over medium-high heat for five minutes, then reduce to medium-low.

7. 7

   Simmer without stirring

   Let the paella cook uncovered for fifteen minutes without touching it. The rice should absorb the liquid slowly, evenly. Resist the urge to stir. Stirring releases starch and turns paella into risotto. Around the ten-minute mark, arrange the shrimp, clams, and mussels on top, pressing them gently into the rice. Scatter the peas around them.

8. 8

   Create the socarrat

   When the liquid is nearly absorbed and the rice is tender, increase the heat to medium-high for the final two to three minutes. Listen for a faint crackling sound. That is the socarrat forming, the caramelized crust on the bottom that paella lovers fight over. Watch carefully. The line between perfectly crispy and burnt is thin.

   If you smell toasting rice and hear gentle crackling, you are there. If you smell burning, you have gone too far. Better to stop early than to ruin the dish in the last minute.
9. 9

   Rest and serve

   Remove the pan from heat and cover loosely with a clean kitchen towel or foil. Let it rest for five minutes. This allows the steam to redistribute and the socarrat to set. Discard any clams or mussels that did not open. Scatter parsley over the top and serve directly from the pan with lemon wedges alongside. Paella is communal by design.

Chef Tips

• •Seek out a fishmonger who can tell you where the shrimp were caught and when the mussels came in. Seafood should smell like clean ocean, nothing else. If it smells fishy, walk away.
• •Spanish saffron from La Mancha is worth the cost. A small tin lasts for months, and the difference in flavor is profound. Store it in a cool, dark place.
• •The pan matters. A traditional paella pan is wide and shallow, which allows the rice to cook in a thin layer and develop socarrat evenly. A twelve-inch cast iron skillet works if you do not have one.
• •Paella is best made outdoors over a wood fire if you can manage it. The smoke adds another layer of flavor that no stovetop can replicate.
• •In winter, substitute mussels and clams with roasted squash or artichoke hearts for a vegetable-forward version. The technique remains the same.

Advance Preparation

• •The stock can be made up to three days ahead and refrigerated. Warm it and bloom the saffron just before cooking.
• •Chorizo can be sliced and refrigerated overnight. Bring to room temperature before cooking.
• •Paella is best eaten immediately. The socarrat softens as it sits. If you must reheat, do so in a hot oven to re-crisp the bottom, but know it will not be the same.

Frequently Asked Questions

Nutrition Information

1 serving (about 300g)