Traditional Spanish Paella with Saffron
Traditional Spanish Paella with Saffron
Ingredients
For the Paella Base
- 3 tablespoons extra virgin olive oil
- 4 ounces Spanish chorizo, sliced into 1/4-inch rounds
- 1 yellow onion, medium, finely diced
- 1 red bell pepper, medium, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes, undrained
- 1 1/2 cups short-grain rice, such as Bomba or Arborio
- 1/2 teaspoon saffron threads, crushed
- 4 cups hot chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Seafood and Garnish
- 1 pound raw shrimp, peeled and deveined, tails on or off
- 1/2 cup frozen peas
- 1/4 cup fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Heat the extra virgin olive oil in a large (12-inch or larger) paella pan or a wide, shallow skillet over medium heat. Add the sliced Spanish chorizo and cook until lightly browned and some of its fat has rendered, about 3-5 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 5 min
- 2
Add the diced yellow onion and red bell pepper to the pan. Sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add the canned diced tomatoes (undrained) to the pan. Cook, stirring occasionally, for about 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
⏱️ 5 min
- 5
Stir in the short-grain rice, ensuring it's well coated with the tomato mixture. Cook for 2 minutes, stirring constantly.
⏱️ 2 min
- 6
Pour in the hot chicken broth and add the crushed saffron threads, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Arrange the reserved chorizo evenly over the rice. Do NOT stir the rice after this point.
⏱️ 5 min
- 7
Simmer, uncovered, for 15-20 minutes, or until most of the liquid has been absorbed and the rice is almost tender. If the rice seems to be drying out too quickly, you can loosely cover the pan with foil, but traditionally paella is cooked uncovered to develop the 'socarrat' (crispy bottom layer).
⏱️ 20 min
- 8
Nestle the peeled and deveined raw shrimp into the rice. Scatter the frozen peas over the top. Continue to cook for another 5-7 minutes, or until the shrimp are pink and cooked through and the rice is tender. If you want a more pronounced 'socarrat', increase the heat to medium-high for the last 2-3 minutes, listening for a crackling sound, but be careful not to burn it.
⏱️ 7 min
- 9
Remove the paella from the heat. Cover the pan loosely with foil or a clean kitchen towel and let it rest for 10 minutes. This allows the flavors to meld and the rice to finish cooking.
⏱️ 10 min
- 10
Garnish with fresh chopped parsley and serve immediately with lemon wedges.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Traditional Spanish Paella with Saffron
For the Paella Base
- 3 tablespoons extra virgin olive oil
- 4 ounces Spanish chorizo, sliced into 1/4-inch rounds
- 1 yellow onion, medium, finely diced
- 1 red bell pepper, medium, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes, undrained
- 1 1/2 cups short-grain rice, such as Bomba or Arborio
- 1/2 teaspoon saffron threads, crushed
- 4 cups hot chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Seafood and Garnish
- 1 pound raw shrimp, peeled and deveined, tails on or off
- 1/2 cup frozen peas
- 1/4 cup fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Heat the extra virgin olive oil in a large (12-inch or larger) paella pan or a wide, shallow skillet over medium heat. Add the sliced Spanish chorizo and cook until lightly browned and some of its fat has rendered, about 3-5 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 5 min - 2
Add the diced yellow onion and red bell pepper to the pan. Sauté until softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the canned diced tomatoes (undrained) to the pan. Cook, stirring occasionally, for about 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
⏱️ 5 min - 5
Stir in the short-grain rice, ensuring it's well coated with the tomato mixture. Cook for 2 minutes, stirring constantly.
⏱️ 2 min - 6
Pour in the hot chicken broth and add the crushed saffron threads, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Arrange the reserved chorizo evenly over the rice. Do NOT stir the rice after this point.
⏱️ 5 min - 7
Simmer, uncovered, for 15-20 minutes, or until most of the liquid has been absorbed and the rice is almost tender. If the rice seems to be drying out too quickly, you can loosely cover the pan with foil, but traditionally paella is cooked uncovered to develop the 'socarrat' (crispy bottom layer).
⏱️ 20 min - 8
Nestle the peeled and deveined raw shrimp into the rice. Scatter the frozen peas over the top. Continue to cook for another 5-7 minutes, or until the shrimp are pink and cooked through and the rice is tender. If you want a more pronounced 'socarrat', increase the heat to medium-high for the last 2-3 minutes, listening for a crackling sound, but be careful not to burn it.
⏱️ 7 min - 9
Remove the paella from the heat. Cover the pan loosely with foil or a clean kitchen towel and let it rest for 10 minutes. This allows the flavors to meld and the rice to finish cooking.
⏱️ 10 min - 10
Garnish with fresh chopped parsley and serve immediately with lemon wedges.
⏱️ 3 min