Spanish Saffron Seafood Rice (Print Version)

Vibrant Spanish saffron rice with chorizo, chicken, seafood, and vegetables, perfect for festive gatherings.

# Components:

→ Proteins

01 - 7 oz chorizo sausage, sliced
02 - 9 oz boneless, skinless chicken thighs, cut into bite-sized pieces
03 - 9 oz large shrimp, peeled and deveined
04 - 9 oz mussels, cleaned and debearded
05 - 7 oz calamari rings (optional)

→ Rice and Broth

06 - 2 cups short-grain paella or Arborio rice
07 - 4 cups chicken or seafood stock, heated
08 - ½ tsp saffron threads
09 - 2 tbsp olive oil

→ Vegetables

10 - 1 medium onion, finely chopped
11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 2 medium tomatoes, diced
14 - 1 cup frozen peas
15 - 3 cloves garlic, minced

→ Spices & Seasoning

16 - 1 tsp smoked paprika
17 - Salt and black pepper, to taste
18 - 1 bay leaf

→ Garnish

19 - Fresh parsley, chopped
20 - Lemon wedges

# Directions:

01 - Place saffron threads in a small bowl and steep in 3 tablespoons of hot stock; set aside.
02 - Heat olive oil in a large paella pan or wide skillet over medium heat. Add chorizo and chicken pieces; cook 5 to 7 minutes until browned. Remove and keep warm.
03 - Add chopped onion and bell peppers to the pan and sauté for 4 to 5 minutes until softened. Stir in garlic and diced tomatoes; cook an additional 2 minutes.
04 - Add rice and smoked paprika to the pan, stirring to evenly coat grains with oil and vegetable mixture.
05 - Return chicken and chorizo to the pan. Pour in saffron-infused stock along with remaining stock, add bay leaf, salt, and pepper. Gently stir to combine.
06 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes without stirring.
07 - Nestle shrimp, mussels, and calamari into the rice. Scatter peas on top, cover loosely with foil, and cook for 10 to 12 minutes until seafood is cooked and mussels open.
08 - Remove from heat; let rest covered for 5 minutes. Discard any mussels that remain unopened.
09 - Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • One pan, zero stress—everything cooks in the same vessel while you pour wine and enjoy your guests.
  • The saffron makes it feel fancy, but you're really just letting the rice do the work.
  • It's the rare dish that tastes better when you resist the urge to stir and meddle constantly.
02 -
  • Do not stir after the stock goes in—this is the hardest rule to follow but the most important one; stirring breaks down the rice and creates mush instead of distinct grains with crispy edges.
  • If your mussels don't open after cooking, they're not being stubborn—they genuinely went bad before you cooked them, so toss them without guilt.
03 -
  • If mussels or shrimp aren't available or feel expensive, clams and scallops work beautifully in their place—adjust your cooking time slightly for scallops since they cook faster.
  • The real secret is using smoked Spanish paprika, pimentón—it's affordable, transforms the dish, and makes you taste like you studied in Spain for years.
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