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Seafood Paella

Spain · Europe

Paella is Spain's most iconic dish, born in the Valencia region. Traditionally cooked over an open fire in a wide, shallow pan, it features short-grain rice soaked in saffron-infused stock with a vibrant mix of seafood, chicken, and vegetables. The crowning glory is the socarrat — the crispy caramelised rice crust at the bottom of the pan.

Prep Time

20 min

Cook Time

40 min

Servings

Difficulty

Medium

Ingredients

2 cups Spanish paella rice (or arborio)
300g chicken thighs, cut into pieces
300g mixed seafood (prawns, mussels, squid)
1 red and 1 green pepper, sliced
1 cup frozen peas
3 tomatoes, grated
1 large onion, diced
4 cloves garlic, minced
1 litre hot chicken or fish stock
A generous pinch of saffron threads
1 teaspoon smoked paprika
4 tablespoons olive oil
Salt and pepper
Fresh lemon and parsley to serve

Instructions

1
Steep the saffron threads in 3 tablespoons of hot stock for 10 minutes.
2
Heat olive oil in a wide paella pan or large oven-proof skillet over medium-high heat.
3
Brown the chicken pieces on all sides. Season and move to the edges of the pan.
4
Add onion, peppers, and garlic. Sauté for 5 minutes until softened.
5
Add the grated tomatoes and smoked paprika. Cook for 3 minutes until thick.
6
Pour in the rice and stir to coat with the tomato mixture for 2 minutes.
7
Add the hot stock and saffron liquid. Stir once to distribute evenly, then do not stir again.
8
Cook on medium heat for 15 minutes. Arrange the seafood on top, pressing gently into the rice. Scatter peas.
9
Cook for another 10–12 minutes until the rice is cooked and a crispy socarrat forms at the bottom.
10
Rest for 5 minutes. Serve with lemon wedges and chopped parsley.

Chef's Tips

Once you add the stock, resist the urge to stir — this is crucial for developing the socarrat. Listen for a gentle crackle at the end, which means the socarrat is forming.