Paella
Main
Spanish1h 5m6 servingsMediumAbout this recipe
A vibrant, one-pan Spanish classic loaded with saffron-scented rice, tender chicken, smoky chorizo, and plump shrimp. This approachable home version builds deep flavor in a single wide pan, finishing with the coveted crispy socarrat crust on the bottom. Perfect for a weekend family dinner or casual entertaining.
Instructions
- 1
Warm the low-sodium chicken broth in a small saucepan or microwave until hot but not boiling. Add the saffron threads bloomed in warm broth, stir, and let bloom for at least 5 minutes. Set aside.
- 2
Season the chicken thighs on both sides with kosher salt and black pepper. Heat the extra-virgin olive oil in a large paella pan or 12–14-inch~ skillet over ^[medium-high heat]^. Add the spanish chorizo skin-side down and sear until golden brown, about 5–6 minutes~ per side. Remove and set aside. Add the spanish chorizo slices to the same pan and cook for 2 minutes~ until lightly browned; remove and set aside with the chicken thighs.
- 3
Reduce heat to ^[medium]^. In the same pan with the rendered fat, add the medium yellow onion and red bell pepper. Sauté for 5 minutes~ until softened. Add the garlic and smoked paprika; cook for 1 minute~ until fragrant. Stir in the drained diced tomatoes and cook for 3 minutes~, stirring occasionally, until most of the liquid evaporates and the mixture thickens into a sofrito.
- 4
Add the rice to the pan and stir to coat it in the sofrito for about 1 minute~. Pour in the saffron threads bloomed in warm broth-infused low-sodium chicken broth and stir once to distribute evenly. Nestle the seared chicken thighs and spanish chorizo back into the pan. Bring to a boil, then reduce heat to ^[medium-low]^. Do not stir from this point on. Cook uncovered for 15 minutes~.
- 5
Arrange the large shrimp peeled and deveined on top of the rice in a single layer. Scatter the peas over the surface. Continue cooking for 8–10 minutes~ until the large shrimp peeled and deveined are pink and opaque and the rice is tender. If liquid remains, increase heat to ^[medium-high]^ for 1–2 minutes~ to evaporate it and develop the socarrat (crispy bottom crust) — you'll hear a gentle crackling sound.
- 6
Remove the pan from heat and let rest for 5 minutes~. Garnish with fresh Italian flat-leaf parsley and lemon wedges. Serve directly from the pan, making sure to scrape up the crispy socarrat from the bottom.
