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Authentic Paella Recipe

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5 from 31 reviews

This authentic paella recipe showcases the traditional Spanish dish with saffron-infused Bomba rice, tender chicken thighs, crispy chorizo, fresh shrimp, and mussels, cooked to perfection in a large paella pan. The dish is rich in flavors and features the beloved socarrat, the crispy caramelized layer of rice at the pan's bottom.

Ingredients

Rice and Broth

  • 1 ½ cups Bomba or Calasparra rice
  • 4 cups chicken broth
  • 1 tsp saffron threads

Meats and Seafood

  • 2 bone-in chicken thighs
  • 4 oz chorizo sausage (sliced)
  • 8 oz shrimp (peeled and deveined)
  • 8 oz mussels (cleaned)

Vegetables and Seasonings

  • 2 tbsp extra virgin olive oil
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • Salt and pepper to taste

Instructions

  1. Prepare the Rice: Rinse the Bomba rice under cold water until the water runs clear to remove excess starch and set aside.
  2. Sauté the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large paella pan over medium heat. Season the bone-in chicken thighs with salt and pepper, then sauté them until they are golden brown on all sides. Remove the chicken from the pan and set aside.
  3. Cook the Chorizo and Peppers: In the same pan, add the sliced chorizo and cook until it becomes crispy, releasing its oils. Add the diced red and green bell peppers and sauté until they soften, about 3-5 minutes.
  4. Add Rice and Saffron: Stir in the rinsed rice, coating it thoroughly with the oils and flavors in the pan. Dissolve the saffron threads in a small amount of warm water and mix it into the rice evenly.
  5. Simmer with Broth and Chicken: Pour the 4 cups of chicken broth into the pan and bring it to a gentle simmer. Return the browned chicken thighs to the pan, place them on top of the rice without stirring to encourage the formation of the socarrat, the prized crispy bottom layer.
  6. Add Seafood: After the rice has absorbed liquid for about 15 minutes, arrange the peeled and deveined shrimp alongside the cleaned mussels on top of the rice. Cover the pan to allow the mussels to open and the shrimp to cook through, about 5 minutes.
  7. Finish and Serve: Once the seafood is cooked and the mussels have opened, remove the pan from heat. Serve the paella hot directly from the pan with lemon wedges on the side to add an extra zing.

Notes

  • Use Bomba or Calasparra rice for the best texture since these varieties absorb liquid well without becoming mushy.
  • If saffron is unavailable, a small pinch of turmeric can be used as a substitute though flavor and color will differ.
  • For a traditional touch, avoid stirring the rice after adding the broth to develop the socarrat, a crispy rice crust at the bottom.
  • Make sure mussels are properly cleaned to avoid grit in the dish.
  • Lemon wedges enhance the flavor with a fresh burst when served alongside.
  • You can substitute chicken broth with seafood broth for a more pronounced seafood flavor.

Find it online: https://sweetworldcooks.com/authentic-paella-recipe/