Saffron Seafood Paella
This seafood paella builds layers of flavor in a wide, shallow pan. Saffron perfumes the rice with its distinctive floral aroma. Smoked paprika gives the broth warmth and depth. Chicken and squid provide a savory foundation before the rice is added. Shrimp and mussels cook gently across the surface. The uncovered pan allows each grain to remain separate and flavorful. High heat at the end creates the prized crisp layer called socarrat. A final rest lets the broth settle evenly through the rice. Lemon and parsley brighten the rich seafood finish.
Ingredients
- 400 g bomba rice
- 4 piece chicken thighs
- 300 g large shrimp
- 500 g mussels
- 250 g cleaned squid
- 1 l seafood stock
- 100 mg saffron threads
- 4 tbsp olive oil
- 1 piece onion
- 1 piece red bell pepper
- 4 clove garlic cloves
- 200 g crushed tomatoes
- 2 tsp smoked paprika
- 150 g green beans
- 100 g frozen peas
- 100 ml dry white wine
- 1 piece lemon
- 1 bunch flat-leaf parsley
- 1 tsp salt
Steps
- Warm the seafood stock, steep the saffron in it, and keep the mixture just below a simmer.
- Season the chicken and brown it in olive oil in a wide paella pan, then move it to the outer edge.
- Sear the squid briefly in the center of the pan and transfer it to a plate before it turns tough.
- Cook the onion, bell pepper, garlic, and green beans until softened and lightly caramelized.
- Stir in the tomatoes and smoked paprika, then reduce the mixture until it becomes a thick sofrito.
- Deglaze with white wine, return the chicken, and distribute the rice evenly across the pan.
- Pour in the saffron stock and simmer without stirring, rotating the pan occasionally for even heat.
- Arrange the shrimp, mussels, squid, and peas over the rice when most of the liquid has been absorbed.
- Cook until the mussels open, then briefly raise the heat to form a crisp socarrat on the bottom.
- Remove the pan from the heat, cover it loosely for ten minutes, and serve with parsley and lemon wedges.