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Saffron Seafood Paella

This Saffron Seafood Paella is bursting with vibrant flavors and tender seafood! A festive, aromatic Spanish classic that brings the coast to your kitchen.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 2 cups short-grain rice the heart of paella, absorbing all the flavors
  • 1/2 teaspoon saffron threads for that iconic color and aroma
  • 4 cups chicken broth adds depth and richness
  • 1 pound chicken breast diced, tender protein for texture contrast
  • 1 pound shrimp peeled and deveined, juicy and sweet from the sea
  • 1 pound mussels cleaned, briny bites of ocean goodness
  • 1/2 pound squid sliced into rings, tender and slightly chewy seafood delight
  • 1 onion chopped, adds sweetness and depth
  • 3 cloves garlic minced, for pungent, aromatic flavor
  • 1 bell pepper chopped, vibrant color and crunch
  • 1 cup green peas bursts of sweetness and color
  • 1 teaspoon paprika smoky warmth
  • 1/4 teaspoon cayenne pepper gentle heat to brighten the dish
  • 1/4 cup olive oil to sauté and enrich flavors
  • salt and pepper to taste, essential seasoning
  • chopped parsley for garnish, fresh, herbaceous finish
  • lemon wedges for serving, a zesty contrast

Instructions

  • Start by soaking the saffron threads in about 2 tablespoons of warm chicken broth. This step unlocks their unique flavor and vibrant color, setting the foundation for your Saffron Seafood Paella.
  • Heat olive oil in your paella pan over medium heat. Add the chopped onion, garlic, and bell pepper. Cook until softened and fragrant, about 5 minutes. The aromas released here build the base of your dish.
  • Add the diced chicken breast to the pan. Season with salt, pepper, paprika, and cayenne pepper. Sauté until the chicken pieces are golden and cooked through, about 7-8 minutes.
  • Stir in the short-grain rice, coating each grain with the flavorful oil and spices. Toast the rice for 2-3 minutes to enhance its nutty flavor.
  • Pour in the remaining chicken broth along with the saffron-infused broth. Stir gently to distribute everything evenly. Avoid stirring too much from this point to allow a crispy bottom to form.
  • Bring the mixture to a simmer. Cook uncovered over medium-low heat for about 15 minutes, allowing the rice to absorb the broth and flavors.
  • Arrange the shrimp, mussels, squid, and green peas on top of the rice. Cover the pan loosely with foil or a lid to steam the seafood until cooked, about 8-10 minutes. The mussels will open, and the shrimp will turn pink and opaque.
  • Remove from heat and let the paella rest for 5 minutes. This resting time allows the flavors to meld and the rice to firm up slightly. Garnish with chopped parsley and serve with lemon wedges to squeeze over each serving.

Equipment

  • Large paella pan or wide skillet
  • Wooden Spoon or Spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Small Bowl

Notes

  • Use short-grain rice like bomba or arborio for the best texture and socarrat formation.
  • Do not over-stir the rice after adding broth to help develop the crispy bottom layer.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of broth to maintain moisture.
  • Ensure mussels are thoroughly cleaned to avoid grit in the dish.
  • Consider swapping chicken and seafood for vegetables and chickpeas for a vegan version.