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Saffron seafood paella with chorizo, open mussels, shrimp, and squid in a wide shallow pan on a wooden table.

Saffron Seafood Paella with Chorizo

A classic Spanish-style seafood paella with saffron-stained rice, chorizo, shrimp, mussels, and squid cooked in one wide pan.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

Saffron Broth
  • 0.3 g (a generous pinch) saffron threads steeped in 60 ml warm water for 10 minutes
  • 60 ml warm water for steeping saffron
Paella
  • 3 tbsp olive oil
  • 150 g Spanish cured chorizo sliced into 5 mm rounds
  • 1 medium yellow onion finely diced
  • 1 large red bell pepper finely diced
  • 4 garlic cloves minced
  • 1 tsp smoked paprika sweet or bittersweet pimentón
  • 200 g canned crushed tomatoes
  • 300 g bomba or Calasparra rice do not rinse
  • 120 ml dry white wine
  • 900 ml fish stock warmed
  • prepared above saffron broth add threads and all liquid
  • 300 g large shrimp shell-on, deveined
  • 400 g fresh mussels scrubbed and debearded
  • 150 g squid rings fresh or thawed, patted dry
  • 1 tsp fine sea salt adjust to taste
  • 0.5 tsp black pepper
  • small handful flat-leaf parsley roughly chopped, to serve
  • 1 lemon cut into wedges, to serve

Method
 

Steep the Saffron
  1. Combine saffron threads with 60 ml warm water in a small heatproof bowl. Set aside for at least 10 minutes until the water turns deep amber.
Build the Base
  1. Heat olive oil in a 30 cm paella pan or wide shallow skillet over medium-high heat.
  2. Add chorizo slices and cook for 3 to 4 minutes, turning once, until the edges crisp and the oil turns orange. Transfer chorizo to a plate with a slotted spoon, leaving the fat in the pan.
  3. Add diced onion and red bell pepper to the pan. Cook for 5 minutes, stirring occasionally, until softened and lightly golden at the edges.
  4. Add minced garlic and smoked paprika. Stir for 60 seconds until fragrant.
  5. Add crushed tomatoes and cook for 3 minutes, stirring, until the mixture darkens slightly and most moisture has evaporated.
Toast the Rice and Add Liquid
  1. Add the dry bomba rice to the pan. Stir to coat every grain in the tomato and oil mixture for 1 minute.
  2. Pour in the white wine and let it bubble for 1 minute until nearly absorbed.
  3. Add the warmed fish stock and the saffron broth including the threads. Season with salt and pepper. Stir once to distribute evenly, then do not stir again.
  4. Return chorizo to the pan, distributing evenly over the rice. Bring to a brisk simmer and cook uncovered over medium heat for 10 minutes.
Add the Seafood
  1. Nestle squid rings and shrimp into the rice, pressing gently so they sit at rice level. Cook for 4 minutes.
  2. Arrange mussels hinge-side down around the pan. Cook for a further 6 to 8 minutes until mussels have opened and shrimp are pink and opaque throughout. Discard any mussels that remain closed.
  3. In the final 2 minutes, raise heat to medium-high briefly. Listen for a dry crackling sound - that's the socarrat forming. Pull from heat the moment you smell a faint toasted, caramelized crust (not burning).
Rest and Serve
  1. Remove the pan from heat. Rest uncovered for 5 minutes so the crust firms without steaming.
  2. Scatter chopped parsley over the top and arrange lemon wedges around the edge. Bring the pan directly to the table.

Notes

For a deeper socarrat, raise heat to medium-high in the final 90 seconds and resist the urge to check the bottom - trust the crackling sound.