Paella #2

This paella goes all in. Shrimp, baby clams, mussels, sole fillets, chicken breast, and chorizo sausage all share the pan with saffron-steeped basmati rice, artichoke hearts, and black olives. It’s a full-on Spanish feast baked in the oven rather than fussed over on the stovetop.

The rice bakes first with water or stock until most of the liquid absorbs. Then everything else goes in: sauteed vegetables, all the proteins, a splash of sherry, lemon juice, and saffron. Mussels ring the outside edge and open as the paella finishes in the oven. When those shells pop open, dinner’s ready.

The goal is dry, separate grains of rice, not a mushy risotto. If the rice looks wet when you check it, give it a few more minutes uncovered.

Chef Tips

• Arrange the mussels around the edge of the pan hinge-side down so they open upward and catch the saffron juices.
• Cut all the proteins into similar-sized chunks so everything cooks through at the same rate.
• Discard any mussels that don’t open after cooking. Closed shells mean they weren’t alive to begin with.
• Saffron is the star spice here. Don’t substitute turmeric; it gives color but none of the floral, honeyed flavor.

Variations

• Use short-grain Spanish bomba rice for a more traditional paella texture.
• Skip the fish and make a chicken and chorizo version for a simpler weeknight meal.
• Add frozen peas in the last five minutes of cooking for a burst of color and sweetness.