A saffron-kissed celebration in every bite

Country: Spain
🍲 Category: Main Dish / Rice
🥄 Prep Time: 20 minutes
🔥 Cook Time: 40–45 minutes
🕰️ Total Time: About 1 hour
🍽️ Serves: 4–6

Paella is more than a meal — it’s a gathering. This iconic one-pan Spanish dish is infused with saffron, brimming with seafood, chicken, and vibrant vegetables. While ingredients vary across regions, saffron remains the soul of every authentic paella.

🌼 Saffron – The Soul of Paella

To unlock the full color and aroma of saffron, choose from these two beautiful blooming methods:

1. Ice Blooming (Persian-style)

• Grind 1 tsp saffron threads with a pinch of sugar in a mortar and pestle.
• Add 2–3 tbsp ice water or a few ice cubes.
• Let it melt slowly (10–15 minutes). This gently draws out the richest flavor and golden hue.

2. Warm Broth Infusion (Spanish-style)

• Heat 4 cups chicken broth, then stir in 1 tsp saffron threads.
• Let steep for 10 minutes before using.

Either method brings saffron to life — choose your favorite or try both over time!

🧂 Ingredients (Serves 4–6)

• 2 cups Bomba rice (or Arborio as a substitute)
• 1 tsp saffron threads (bloomed using one method above)
• 4 cups chicken broth (warmed, or used to bloom saffron)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, cut into strips
• 1 cup green peas
• 1 lb boneless chicken thighs or breasts, cut into chunks
• 10 large shrimp, peeled and deveined
• 10–12 mussels or clams, scrubbed and cleaned
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• 1 lemon, cut into wedges (for garnish)
• Fresh parsley, chopped (optional)

Optional addition: 1 ripe tomato, grated – adds richness to the base (see instructions).

👩🏻‍🍳 Instructions

1. Prepare the Saffron

Use either ice blooming or warm broth infusion to prepare your saffron. Set aside.

2. Sear the Chicken

In a large skillet or paella pan, heat olive oil over medium-high heat.
Season the chicken with salt, pepper, and paprika.
Sear until golden (but not fully cooked). Remove and set aside.

3. Build the Flavor Base

In the same pan, sauté onion and garlic until soft and translucent.
Add the red bell pepper, green peas, and grated tomato (if using).
Cook for 3–5 minutes until softened and fragrant.

4. Toast the Rice

Add the rice and stir to coat it in the vegetables and oil.
Let it toast for 1–2 minutes, stirring gently to prevent burning.

5. Add the Broth & Chicken

Pour in the saffron-infused broth.
Gently shake the pan to distribute the rice evenly — do not stir from this point on.
Return the chicken to the pan.

6. Simmer Gently

Cook uncovered over medium-low heat for 15–18 minutes, until most of the liquid is absorbed. The rice should be nearly tender.

7. Add the Seafood

Tuck the shrimp and mussels/clams into the rice.
Cover loosely with foil or a lid. Cook another 7–10 minutes, until the shrimp turns pink and the mussels open.

8. Rest & Serve

Remove from heat. Let the paella rest, covered, for 5 minutes.
Garnish with lemon wedges and chopped parsley, if desired.

👵🏼 Grandma Tips

• “Saffron blooms best in stillness. Let it sit, let it sing.”
• Once you add the broth, resist the urge to stir. This allows the bottom crust (the beloved socarrat) to form.
• That golden, crispy bottom? It’s not burnt — it’s paella’s crown jewel. Let it happen.