Classic Spanish Paella
A vibrant one-pan rice dish originating from Valencia, bursting with saffron, seafood, and smoky paprika. This iconic Spanish recipe brings the essence of Mediterranean cooking straight to your table.
A golden saffron-infused rice dish loaded with shrimp, mussels, and chorizo cooked in a wide paella pan.
Nutrition per serving
Ingredients
Base
Protein
Liquid
Instructions
Bloom the Saffron
Warm the stock in a saucepan over low heat and add the saffron threads. Let them steep for 10 minutes until the stock turns a deep golden yellow color.
Build the Sofrito Base
Heat olive oil in a large paella pan over medium-high heat. Add the chorizo and cook for 3 minutes, then push to the edges and saute any aromatics you prefer in the center until softened.
Toast the Rice and Add Stock
Add the rice to the pan and stir to coat it in the oil for 2 minutes. Pour in the hot saffron stock all at once, spread rice evenly, and do not stir again from this point forward.
Add Seafood and Finish
When the rice is nearly tender and most liquid is absorbed, nestle the shrimp and mussels into the rice. Cook uncovered until the mussels open and shrimp are pink, then rest for 5 minutes off the heat.
Substitutions
Common mistakes
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