Spanish saffron seafood rice (Print Version)

Saffron-infused rice with seafood, smoky sausage, and colorful vegetables for a flavorful Spanish main dish.

# What You'll Need:

→ Proteins

01 - 7 oz sliced chorizo sausage
02 - 9 oz boneless skinless chicken thighs, cut into bite-sized pieces
03 - 9 oz large shrimp, peeled and deveined
04 - 9 oz cleaned and debearded mussels
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 - ½ teaspoon saffron threads
09 - 2 tablespoons 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 teaspoon smoked paprika
17 - Salt and black pepper, to taste
18 - 1 bay leaf

→ Garnish

19 - Fresh parsley, chopped
20 - Lemon wedges

# How to Make It:

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

# Additional Tips::

01 -
  • It transforms a simple weeknight into something that feels like a celebration
  • The socarrat creates this incredible crispy bottom that everyone fights over
  • One pan feeds a crowd with minimal hands-on time once it starts simmering
02 -
  • The socarrat forms only when you stop stirring and let the rice crisp against the pan bottom
  • Most paella disasters come from too much liquid or too much stirring
  • Seafood overcooks faster than rice, which is why it goes in during the last ten minutes
03 -
  • Use the widest pan you own, the more surface area the better the socarrat
  • Room temperature stock helps prevent hot spots that can scorch the rice
  • Let guests serve themselves from the pan, it looks impressive and keeps the socarrat intact
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