Saffron Seafood Paella
The iconic Spanish rice dish with shrimp, mussels, and chorizo
By RecipesQueen Kitchen • June 10, 2026
Paella is Spain's most famous dish — a showstopping pan of saffron-tinted rice studded with shrimp, mussels, chorizo, and vegetables, crowned with the prized socarrat (crispy rice crust) on the bottom.
The socarrat is non-negotiable — increase heat in the last 3-4 minutes until you hear crackling and smell toasty rice. Don't stir during the final cook.
Use bomba or Calasparra rice if you can find it — it absorbs more liquid without getting mushy.
Ingredients
- 2 cups bomba or short-grain rice
- 1 lb large shrimp, peeled
- 1 lb mussels, scrubbed
- 6 oz Spanish chorizo, sliced
- 1 pinch saffron threads
- 4 cups seafood or chicken stock, warm
- 1 can (14 oz) diced tomatoes
- 1 red bell pepper, sliced
- 1 cup frozen peas
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp smoked paprika
- 1 whole lemon, cut into wedges
Instructions
- 1
Steep saffron in warm stock for 10 minutes.
- 2
Sear chorizo in olive oil in a wide pan or paella pan. Remove.
- 3
Sauté garlic and bell pepper. Add tomatoes, paprika, and rice. Stir to coat.
- 4
Add saffron-infused stock. Bring to a boil, then reduce to medium-low. Cook 15 minutes without stirring.
- 5
Nestle shrimp and mussels into the rice. Add peas and chorizo. Cook 8-10 minutes until mussels open.
- 6
Increase heat to high for 2-3 minutes for the socarrat. Remove from heat, cover with foil 5 minutes. Serve with lemon.
