Mediterranean
Mediterranean
Free recipe
Spanish Paella
Saffron-stained bomba rice cooked in a wide pan with chicken, chorizo, shrimp, and mussels. The crispy socarrat at the bottom is the prize.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Brown the chicken and chorizo in a wide paella pan, then set aside while you build the sofrito.
- Saute onion, garlic, and bell pepper, add tomato, then stir in the rice to toast for 2 minutes.
- Pour in saffron stock and chicken pieces, spread evenly, and simmer without stirring for 15 minutes.
- Nestle in the shrimp and mussels, cook 8 more minutes, then rest 5 minutes before serving.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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