Spanish Paella

For some home cooks, paella is one of those “white whale” recipes: a challenging dish that takes a lifetime to master. But we’ve got the secret to nailing this authentic Valencian dish: the paella pan’s wide, shallow base and heat-retaining enameled cast iron demystifies the entire process. Try out this summery seafood version to see just how easy it is to make restaurant-worthy paella, complete with perfect socarrat, the caramelized, nicely crispy layer of rice that forms in the bottom of the pan.

4 cups chicken or seafood broth

1 teaspoon saffron

1/3 cup olive oil, divided

4 chicken thighs, bone-in, with skin

12 mussels or clams

1/2 pound shrimp,

1/2 pound squid rings

1 medium onion, finely chopped

2 garlic cloves, minced

1 red bell pepper, cut into 1/2-inch strips

1 tomato, diced

2 cups paella rice (preferably short-grain or round rice)

1 bay leaf

1 tablespoon sweet paprika

Salt and black pepper, to taste

1/2 cup peas, fresh or frozen

Fresh parsley, chopped, to taste

Lemon wedges, for serving

In a saucepan or Dutch Oven, bring the chicken broth to a boil and add the saffron (or paella spices). Let it simmer on low heat to release the saffron’s flavors into the broth. Keep it warm.

Meanwhile, in the paella pan, heat 1-2 tablespoons olive oil over medium heat and add chicken. Season with salt and pepper, and cook for 10-12 minutes, until golden-brown and cooked through. Transfer chicken to a plate and set aside. To paella pan, add seafood (mussels, shrimp, squid). Cook until mussels open and shrimp turn pink, about 4 minutes. Once cooked, remove seafood from pan and set aside with chicken.

Add another tablespoon olive oil to paella pan, if necessary. Add onion and sauté until tender, about 5 minutes. Add garlic and bell pepper and cook 2 minutes. Then add the diced tomato and cook until tomatoes soften, another 3 minutes Add rice and remaining olive oil. Stir well to combine rice with vegetables. Sauté for 2-3 minutes until rice becomes slightly translucent.

Pour about 3 cups warm broth into the pan, making sure to distribute the liquid evenly. Add bay leaf and paprika and season with salt and pepper.

Cook rice on medium-low heat without stirring, about 15-20 minutes, until broth is mostly absorbed and rice is tender. If necessary, add more broth during cooking. It’s important not to stir the rice while cooking, to allow the signature crispy layer (called “socarrat”) to form on the bottom.

When rice is nearly cooked, sprinkle peas over the top and lightly stir. Place chicken and seafood on top and lightly cover with aluminum foil to heat all the ingredients through, 5-10 minutes. Remove paella from heat. Garnish with freshly chopped parsley and lemon wedges. Serve directly from the pan or distribute the paella onto individual plates.