New Year's Paella
Submitted by fez
New Year’s paella with saffron rice, chicken, chorizo, shrimp, mussels, squid, and rockfish. A show-stopping Spanish feast cooked in one pan and served straight to the table.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
60 minThis is the kind of dish you bring to the table still in the pan, lid on, and lift it off to gasps. Chicken, chorizo, shrimp, mussels, squid, and rockfish all piled on top of golden saffron rice studded with peas, olives, and tomatoes. It’s a celebration in a pan.
The order of operations matters in paella. Every protein and vegetable gets browned separately and removed, building layers of fond in the pan that the rice absorbs when it goes in. The saffron blooms in the hot stock for 10 minutes first, turning it deep gold and filling it with that unmistakable floral, earthy scent.
The seafood layers on in stages based on cooking time. Rockfish goes on first since it needs the longest, then mussels, then shrimp last since they cook in minutes. When the mussels open and the shrimp turn pink, the paella is done. Discard any mussels that don’t open.
The rice should be moist but not soupy. Add stock if it looks dry during cooking, but resist the urge to stir once everything is assembled. The bottom should develop a thin, toasted crust called socarrat, which is the best part.
Chef Tips
- Use a wide, shallow pan so the rice cooks in an even layer. Deep pots make mushy paella
- Six cloves of garlic is generous. Saute just until golden, not brown, or it turns bitter
- Let it rest covered for 5 minutes before serving. This finishes the rice and lets flavors settle
Variations
- Add a pinch of smoked paprika (pimenton) with the saffron for a smokier, more traditional flavor
- Swap rockfish for halibut or cod chunks if rockfish isn’t available
- Make a simpler version with just chicken and chorizo, skipping the seafood entirely
Ingredients
Directions
Bring the stock to a boil, add saffron, simmer 10 minutes, and set aside.
In a large paella pan or other large pan, heat the olive oil.
Add the garlic and sauté just until it begins to color.
Add the onions and sauté to soften.
Add the peppers and cook slightly, then remove the vegetables form the pan and set aside.
Add the chicken and brown, remove from pan.
Add sausage chunks and brown, remove from pan.
Add the squid and toss briefly.
Add rice, tomatoes, stock, salt, sausage, chicken, the reserved vegetables, peas, olives, and parsley, reserving some of the parsley for garnish.
Stir, cover, and bring to a boil.
Remove cover and arrange rockfish pieces on top.
Replace cover and cook about 5 minutes more.
Uncover and add mussels, cover and cook 5 minutes.
Add the peeled and deveined large shrimps, cover and cook until mussels open, shrimp are cooked, and rice is tender.
Add more stock or water at any point if the rice appears too dry.
The rice should be moist, not soupy.
Let the paella stand covered about 5 minutes before serving.
Sprinkle with remaining parsley.
Place pan on a pad in center of table and remove lid with a flourish!
Comments