Paella with Chicken, Chorizo & Seafood

This is the kind of paella that feels both rustic and celebratory. It’s all about building flavor in stages, from the deeply caramelized sofrito to the slow absorption of broth into the rice. The result is rich but balanced, with pops of brightness from lemon and herbs. And if you get that lightly crisp, toasty bottom (socarrat), you’ve really nailed it. Serve it straight from the pan, right in the center of the table, with plenty of saffron aioli for spooning over the top.

Ingredients: 

4 chicken thighs, skin-on and boneless 

1/2 teaspoon smoked paprika, plus 1 teaspoon

1 teaspoon kosher salt, plus more to taste 

3 tablespoons extra virgin olive oil, divided

2 ounces chorizo, sliced into thin rounds 

1 small yellow onion, finely diced 

1 medium red bell pepper, small diced 

3 garlic cloves, chopped fine 

4 large Roma tomatoes, halved through the stem and grated on the large holes of a grater (discard skins)

3 cups fish stock or low sodium chicken broth

2 teaspoon saffron threads, crumbled 

1 cup Bomba Spanish rice 

1 cup frozen (thawed) or fresh peas 

1/2 pound large shrimp, peeled and deveined 

1 pound PEI mussels, debearded and rinsed 

2 tablespoons chopped parsley, garnish

Lemon wedges (garnish)

Saffron aioli (recipe below)

Directions:

Place the chicken in a bowl or on a plate and season with ½ teaspoon smoked paprika and 1 teaspoon of the salt. Drizzle with 1 tablespoon of olive oil and rub to coat well.

Heat the remaining 2 tablespoons of olive oil in a large wide skillet or paella pan over medium-high heat. Place chicken skin-side down and sear until golden and crisp, about 5–7 minutes. Flip and cook for another 2 to 3 minutes. Remove and set aside on a plate.

Lower heat to medium. Add the chorizo and cook until it renders its fat, about 2–3 minutes. Add the onion and red bell pepper; cook until soft and slightly caramelized, about 5 minutes. Stir in the garlic, 1 teaspoon smoked paprika, 2 teaspoons salt and cook for 1 minute until fragrant. Add the tomatoes and cook for 5-7 minutes at a simmer to concentrate flavor. Stir in the saffron and fish fume. Bring to a gentle simmer.

Stir in the Bomba rice, spreading it evenly across the pan. Nestle the chicken back into the pan. From this point on, do not stir, this helps develop the classic paella texture. Let the rice cook uncovered over medium-low heat for about 15 minutes, until most of the liquid is absorbed and the rice is just tender.

Scatter the peas over the top. Arrange shrimp and mussels evenly across the pan and tuck into the rice. Cover and cook for 5–7 minutes, until mussels open and shrimp are just cooked through. Remove from heat. Let rest for 5 minutes. Season with salt and black pepper to taste.

Serve garnished with chopped parsley, lemon wedges and saffron aioli.

Cook’s Notes:

Season in layers: From the chicken to the sofrito to the broth, each step builds depth, so don’t rely on seasoning just at the end.

Grate the tomatoes: It creates a pulp that melts into the base, giving you a rich, jammy texture without big chunks. Just discard the skins.

Respect the rice: Once it goes in, don’t stir. This is what gives you that signature paella texture and allows the socarrat to form.

Control your heat: Start a little higher to get things going, then drop to medium-low so the rice cooks evenly without burning.

Listen for the socarrat: Toward the end, you may hear a faint crackling—this is good. It means the bottom is crisping. Just don’t let it burn.

Seafood timing matters: Add shrimp and mussels toward the end so they stay tender and juicy. Overcooked seafood will take away from the dish.

Check your mussels: Toss any that are open before cooking or don’t open after—they’re not good to eat.

Use the right pan: A wide, shallow pan helps the rice cook evenly and gives you more surface area for that crispy bottom.

Rest before serving: Letting it sit for 5 minutes helps everything settle and makes serving easier.

Finish bright: Lemon wedges and parsley aren’t optional—they lift the whole dish and balance the richness.

Saffron Aioli

This saffron aioli is the kind of sauce that instantly elevates a dish, especially paella, where it melts into the rice and plays off the savory, briny flavors beautifully. The garlic gives it backbone, the lemon keeps it bright, and the blend of neutral oil and olive oil keeps it balanced and not too heavy. 

Makes 1 1/4 cup

Ingredients:
2 large egg yolks
2 garlic cloves, grated
Pinch of saffron threads
Kosher salt
1/2 cup neutral oil (safflower, canola or avocado)

1/2 cup extra virgin olive oil

1 tablespoon fresh lemon juice, plus more to taste

Instructions:
Place the egg yolks, garlic, saffron, and a pinch of salt in a medium bowl and whisk until well combined.

Combine the oils in a measuring cup. Very slowly drizzle in the oil, a few drops at a time at first until the mixture begins to emulsify. Continue adding the oil in a thin, steady stream, whisking until thick and creamy. Add the lemon juice and more salt to taste. 

Cook’s Notes:

Start really slow: The first few tablespoons of oil are everything. Add drop by drop until it thickens, then you can relax into a steady stream.

Room temp ingredients matter: Cold yolks can make emulsifying harder. Let everything sit out for 10–15 minutes before starting.

Fixing a broken aioli: If it separates, don’t toss it—start with a fresh yolk in a new bowl and slowly whisk the broken mixture into it like you would the oil.

Control the garlic: Two cloves give a nice punch, but if your garlic is strong, you can mellow it by grating it or soaking briefly in lemon juice.

Texture check: If it gets too thick, loosen with a few drops of warm water; too loose, keep whisking in a touch more oil.

Season at the end: Salt and lemon should be adjusted once the emulsion is complete so you don’t throw off the balance early.