Saffron-infused paella will serve a crowd.
Save this show-stopping Spanish recipe for your next cookout.
Are you ready for a party?
Sally Vargas
Mix up a pitcher ofsangriaand call your friends and neighbors!
Summer is just too short not to celebrate it with friends.
Seafood Paella
What Is Paella?
Simply Recipes / Sally Vargas
The dish is named for the wide, shallow pan in which the paella is cooked.
Simply Recipes / Sally Vargas
Do I Need a Paella Pan?
Since I dont possess a paella pan, I used the largest sturdy skillet in my collection of pans.
Simply Recipes / Sally Vargas
Lacking a large skillet, you could also use a medium-size roasting pan (approximately 14x10-inches).
Even, steady, medium heat is the goal.
The crispy bits!Once the stock comes to a simmer, dont stir it.
Simply Recipes / Sally Vargas
This crust of rice is calledsocarratand is coveted by true paella lovers.
The vegetables rise to the top while cooking.
Be sure to taste the stock and season it with salt if necessary.
Simply Recipes / Sally Vargas
Saffron: The Secret to a Good Paella
Saffron is a key ingredient, too.
These orange-red threads are actually the dried stigmas of crocus flowers.
It imbues the rice with a gorgeous golden color, too.
Simply Recipes / Sally Vargas
Most well-stocked grocery stores should carry saffron, such as Whole Foods or Trader Joe’s.
Look for it in the spice section.
It is akin to the Italiansoffritoor Frenchmirepoix.
Simply Recipes / Sally Vargas
Thoroughly scrub the clams and mussels before cooking and discard any with cracked or broken shells.
More Spanish Recipes to Try!
Reader Variations
Over the years, our readers have enjoyed making their own variations of this recipe.
Cook this inside!Cook the paella through step 6 on top of the stove.
Preheat the oven to 350F.
In a saucepan over medium heat, bring the stock to a boil.
Add the saffron and salt.
Turn off the heat and let the saffron steep for at least 15 minutes.
Taste and add more salt, if needed.
Stir in the garlic and chorizo.
Set the skillet with the sofrito on the grill.
Stir in the stock, tomatoes, and peas.
Taste for seasoning and add more salt, if you like.
Spread the rice evenly over the bottom of the pan.
Arrange the shrimp around the shellfish.
(Discard any shellfish that remain tightly shut once everything else is cooked.)
Slip a spatula under the rice and check to see if you have achieved the elusive golden brownsocarrat.
Sprinkle with parsley and bring the whole pan to the table for serving.
