Spanish Saffron Seafood Rice (Print Version)

Saffron-infused rice with chorizo, shrimp, mussels, and vibrant vegetables in a classic Spanish style.

# What You'll Need:

→ Proteins

01 - 7 oz chorizo sausage, sliced
02 - 9 oz boneless, skinless chicken thighs, cut into bite-sized pieces
03 - 9 oz large shrimp, peeled and deveined
04 - 9 oz mussels, cleaned and debearded
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 - 1/2 tsp saffron threads
09 - 2 tbsp 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 tsp 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 of hot stock and set aside.
02 - Heat olive oil in a large paella pan or wide, deep skillet over medium heat. Add chorizo and chicken; cook for 5 to 7 minutes until browned. Remove and set aside.
03 - Add onion and bell peppers to the pan; sauté for 4 to 5 minutes until softened. Stir in garlic and tomatoes and cook for 2 minutes more.
04 - Stir in the rice and smoked paprika, coating the grains evenly in the oil and vegetables.
05 - Return chicken and chorizo to the pan. Pour in saffron-infused stock, remaining stock, bay leaf, salt, and pepper. Stir gently to combine.
06 - Bring to a boil, then reduce heat to low. Simmer uncovered without stirring for 15 minutes.
07 - Nestle shrimp, mussels, and calamari into the rice. Scatter peas on top. Cover loosely with foil and cook for 10 to 12 minutes until seafood is cooked and mussels have opened.
08 - Remove from heat and let rest covered for 5 minutes. Discard any unopened mussels.
09 - Sprinkle with chopped parsley and serve alongside lemon wedges.

# Expert Tips:

01 -
  • One pan means one pan to clean, which never gets old after a dinner party.
  • Saffron makes ordinary rice feel luxurious without any actual fussing.
  • The socarrat—that crispy golden layer at the bottom—happens almost by accident and tastes like you planned it perfectly.
02 -
  • Don't stir the rice once the stock goes in—stirring releases starch and turns it creamy, which defeats the purpose of paella's distinct grains and that coveted crispy bottom layer.
  • If your mussels don't open after cooking, they were already dead and shouldn't be eaten; discard them without guilt or second-guessing.
  • Saffron is worth buying from a reputable source because the cheap stuff is often dyed with turmeric instead—taste and color are completely different.
03 -
  • Keep your stock hot in a separate pot so it doesn't cool the paella pan when you add it—cold liquid hitting hot oil disrupts the cooking process.
  • Don't peek under the foil too many times or you'll let out all the steam; trust that it's working and listen for the gentle simmer underneath.
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