Seafood Paella With Saffron And Chorizo

How to Make Seafood Paella With Saffron And Chorizo

Total time: 1 h · Yields 4 servings

1. 1

   Develop the Sofrito

   In the same pan, sauté the onions and red peppers until softened, about 5 minutes. Stir in the garlic, smoked paprika, and grated tomatoes. Cook for another 3-4 minutes until the tomato liquid has mostly evaporated and the mixture is dark and jammy.

2. 2

   Toast the Rice

   Add the rice to the pan and stir well to coat every grain with the oil and sofrito. Toast the rice for 2 minutes until the edges look slightly translucent.

3. 3

   Simmer the Rice

   Pour in the hot saffron-infused stock and return the chorizo to the pan. Spread the rice into an even layer. Increase heat to medium-high and boil for 10 minutes without stirring. This is crucial for building the crust.

4. 4

   Add the Seafood

   Reduce heat to low. Arrange the shrimp, squid, and mussels on top of the rice, pushing them down slightly. Continue to cook for another 8-10 minutes until the liquid is absorbed and the mussels have opened.

5. 5

   The Socarrat Phase

   Turn the heat up to medium-high for the final 2 minutes. Listen for a light crackling sound, which indicates the bottom layer of rice is crisping up. Remove from heat immediately if you smell burning.

6. 6

   Resting

   Cover the pan with a clean kitchen towel or foil. Let the paella rest for 5-10 minutes before serving. This allows the moisture to redistribute and ensures the rice is perfectly tender.