If you are looking for a date night at home or a meal to serve while entertaining friends, it is hard to beat the flavor and beautiful presentation of paella. This dish is a one pot feast full of savory seafood. It does require your attention, but the end result is one that will have your significant other or friends enjoying every last bite.
Paella Recipe
- 30 threads saffron lightly crushed, about 1/2 tsp
- 1/4 cup neutral oil high heat, grapeseed preferred
- 2 links Spanish chorizo sliced
- 10-12 large shrimp peeled and deveined
- 1 small onion minced, about 1 cup
- 3 cloves garlic crushed
- 3 medium tomatoes diced or grated, about 2 cups, see notes
- 1 tbsp smoked paprika
- 6 cups chicken broth no sodium preferred
- 2.5 cups Matiz Paella rice
- 1 red or orange pepper sliced into 1" strips
- 12 mussels
- Fresh parsley, chopped
- Fresh lemon
Stir the saffron into 1⁄4 cup hot water in a small bowl and let bloom for 15 minutes. In a 16″–18″ paella pan, heat the oil over medium-high heat.
Add the chorizo. Add the the shrimp and cook, flipping occasionally, until browned, about 5 minutes, then transfer the shrimp to a plate, leaving the meats to sear in the pan.
Add the onions, garlic, tomatoes, and paprika and cook, stirring often, until the onions soften, about 6 minutes.
Add the saffron and 4 cups of chicken stock.
Sprinkle in the rice, distributing evenly, then add the peppers on top. Cook, uncovered, without stirring, until rice has absorbed most of the liquid, about 12-15 minutes. If the pan is larger than the burner, rotate it every two minutes to evenly distribute the heat. Once the stock is low enough, add the remaining 2 cups chicken stock.
Reduce heat to low, and top with the cooked shrimp. Nestle in mussels, hinge side down. Continue to cook, without covering or stirring, until the clams opened and the rice absorbs the liquid and is al dente, 5–10 minutes more. Turn heat to high for 1-2 minutes to create the socarrat.
Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before enjoying. Sprinkle with fresh chopped parsley and squeeze just a splash of fresh lemon. Serve.