Paella is Spain’s most iconic dish — a saffron-scented rice dish cooked in a wide, shallow pan over high heat until the bottom layer of rice forms a golden, slightly crisp crust called socarrat. This recipe uses several of the spices we carry: saffron, smoked paprika, and of course freshly ground black pepper.
Ingredients (serves 4–6)
- 2 cups Spanish short-grain rice (Bomba or Calasparra)
- 4 cups good chicken or seafood broth
- Large pinch of saffron threads (about 20–25 threads)
- 500g (1 lb) chicken thighs, bone-in
- 300g (10 oz) large shrimp or prawns, shell-on
- 200g (7 oz) mussels or clams, scrubbed
- 1 onion, finely diced
- 4 cloves garlic, minced
- 2 ripe tomatoes, grated or finely chopped
- 1 red bell pepper, sliced
- 2 teaspoons smoked paprika (pimentón)
- 1 teaspoon sweet paprika
- Freshly ground black pepper
- 4 tablespoons olive oil
- Salt to taste
- Lemon wedges to serve
Method
1. Bloom the saffron. Steep saffron threads in ¼ cup warm broth for 20 minutes. Set aside.
2. Brown the chicken. Season chicken with salt and pepper. Heat olive oil in a 40cm (16”) paella pan or wide skillet over high heat. Brown chicken pieces on all sides, about 8 minutes. Remove and set aside.
3. Build the sofrito. In the same pan, sauté onion until soft and golden, 5–6 minutes. Add garlic and bell pepper, cook 2 minutes. Add tomatoes and cook until paste-like and dark, about 5 minutes. Stir in both paprikas and black pepper.
4. Add rice. Pour rice into the pan, stir to coat in the sofrito. Toast for 2 minutes.
5. Add liquid. Pour in remaining hot broth and saffron with its soaking liquid. Return chicken to the pan. Arrange everything evenly — don’t stir after this point. Cook over medium-high heat, uncovered, for 10 minutes.
6. Add seafood. Nestle shrimp and shellfish into the rice. Cook until liquid is absorbed and shellfish open, about 8–10 more minutes.
7. Develop the socarrat. In the final 2 minutes, increase heat to high and listen for a gentle crackling — this is the socarrat forming. Remove from heat, cover loosely with foil or newspaper, and rest for 5 minutes.
Serve directly from the pan with lemon wedges and a simple green salad.
Key Spices in This Dish
The saffron is non-negotiable — it provides paella’s golden color and floral perfume. Smoked paprika (pimentón de la Vera) adds a deep, slightly smoky sweetness. A generous grind of fresh black peppercorn ties the whole dish together.