פאייה ספרדית קלאסית עם זעפרן וצ'וריסו

Ingredients

• 1/4 teaspoon saffron threads
• 3 cups seafood stock , or chicken stock, warm
• 3 tablespoons olive oil
• 8 ounces Spanish chorizo , sliced
• 1 large onion , diced
• 1 red bell pepper red bell pepper , diced
• 4 cloves garlic , minced
• 2 cups bomba rice , or arborio rice
• 1 can diced tomatoes , 14 oz, drained
• 1 teaspoon smoked paprika
• 12 large shrimp , peeled and deveined
• 12 whole mussels , cleaned and debearded
• 8 ounces calamari rings
• 1 cup frozen peas
• 1 lemon lemon , cut into wedges
• 1/4 cup fresh parsley , chopped

Nutrition Facts

Instructions

1. 1

   Steep saffron threads in 1/4 cup warm stock for 10 minutes. This releases the color and flavor.

2. 2

   Heat olive oil in a large paella pan or wide skillet (14-16 inches) over medium-high heat. Add chorizo and cook until it releases its oils, about 3 minutes. Remove and set aside.

3. 3

   In the same pan with chorizo oil, sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook 1 minute more.

4. 4

   Add rice and stir to coat in the oil, toasting for 2 minutes. Add tomatoes and smoked paprika, cook for 2 minutes.

   💡 Pro Tip: Don't skip toasting the rice - this prevents mushy paella.
5. 5

   Add warm stock (including the saffron and its soaking liquid) and chorizo back to the pan. Stir once to distribute evenly, then DON'T STIR AGAIN. This is crucial for developing the socarrat.

6. 6

   Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15-20 minutes without stirring. Rotate the pan occasionally for even cooking.

7. 7

   When rice is almost tender and most liquid is absorbed, arrange shrimp, mussels, and calamari on top. Scatter frozen peas over everything.

8. 8

   Continue cooking for 8-10 minutes until seafood is cooked (shrimp pink, mussels opened), rice is tender, and you hear a gentle sizzle (the socarrat forming). If rice seems dry, add a little more stock around the edges.

   💡 Pro Tip: Discard any mussels that don't open after cooking.
9. 9

   Remove from heat, cover with foil or a clean kitchen towel, and let rest for 5 minutes. Garnish with parsley and serve with lemon wedges directly from the pan - traditional paella style!