Saffron rice cooks in a shallow pan with chorizo, squid, shrimp and mussels, absorbing a savory broth while the grains stay distinct.
A broad, shallow pan lets paella rice absorb the seafood broth evenly without constant stirring. This mixed version includes smoky chorizo and peas, with the shrimp and mussels added late enough to stay tender.
Use Spanish short-grain rice such as bomba and keep extra hot water nearby because evaporation varies with pan size. Once the rice is spread into the broth, leave it in place; stirring releases starch and makes the finish creamy.
Method
Stir saffron threads into the hot seafood broth. Heat olive oil in a 14-inch paella pan over medium heat. Cook chorizo and onion for until the onion softens.
Add garlic and squid and cook for until the squid turns opaque. Stir in tomatoes and cook for until thick, then add sherry and simmer for .
Stir in bomba rice and saffron broth and taste the liquid for salt. Spread the rice evenly and simmer over medium heat for without stirring. Rotate the pan if one side bubbles more strongly.
Nestle the mussels hinge-side down into the rice. Scatter over shrimp and peas, reduce to medium-low and cover loosely with foil. Cook for until the rice is tender, shrimp are opaque and 145°F, and mussels have opened. Discard unopened mussels.
If the rice is still firm, add a splash of hot water around the edges and cook for another . Remove from heat and rest covered for . Finish with parsley, lemon zest and lemon wedges.
Forkue tips
- Discard any cracked mussels or ones that stay open when tapped before cooking.
Storing and reheating
Refrigerate for up to 2 days. Reheat covered in a skillet with a splash of water until steaming throughout, taking care not to dry out the seafood. Add fresh lemon after reheating.
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Kitchen gear
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Paella: FAQ
Can I use long-grain rice?
Use Spanish short-grain rice for this liquid ratio. Long-grain rice absorbs differently and will not give the same firm, separate grains.
Do I need a paella pan?
A wide, shallow skillet can work if it holds the rice in a thin layer. A deep pot traps moisture and cooks the rice differently.
How do I store and reheat Paella?
Refrigerate for up to 2 days. Reheat covered in a skillet with a splash of water until steaming throughout, taking care not to dry out the seafood. Add fresh lemon after reheating.
How long does Paella take?
About 1 hr 10 min in total: 25 min prep and 45 min cooking.
What do I need to make Paella?
The key ingredients are spanish chorizo, onion, garlic, squid, tomatoes and dry sherry, plus pantry basics.
Any tips for Paella?
Discard any cracked mussels or ones that stay open when tapped before cooking.
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