Real paella is short-grain Bomba (or Calasparra) rice, cooked uncovered and unstirred in a wide flat pan until the saffron-stained broth has cooked into the grains and a toasted socarrat crust forms at the bottom. The shellfish goes on top in the last minutes. Don't fight the pan — let it do the work.
Ingredients
- 25 threads Raihan Saffron, bloomed in 1/4 cup warm fish stock
- 2 cups Bomba or Calasparra rice
- 4–5 cups fish/shellfish stock, hot
- 1/2 lb shrimp, peeled (shells reserved for stock)
- 1/2 lb mussels, cleaned
- 1/2 lb small clams, scrubbed
- 1/2 lb squid, sliced into rings
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 ripe tomato, grated
- 1 tsp sweet paprika
- 1 red bell pepper, sliced
- 1/4 cup peas
- 3 tbsp extra-virgin olive oil
- Lemon wedges to serve
- Salt to taste
Instructions
- Heat oil in a 14-inch paella pan over medium. Sauté onion 5 min. Add garlic, paprika, grated tomato. Cook 5 min until thick (sofrito base).
- Add rice. Stir 1 minute to coat.
- Add 4 cups hot stock + saffron bloom (including threads). Stir once. Don't stir again from here.
- Simmer 10 minutes. Tuck in bell pepper, peas, squid.
- Lay shrimp on top. Cook 5 minutes.
- Tuck mussels and clams hinge-down. Cook 5 minutes until they open.
- Increase heat for 1–2 minutes at the end to develop socarrat (toasted crust at the bottom). Listen for the crackle.
- Off heat. Cover with foil. Rest 5 minutes. Serve with lemon.
FAQ
Why not stir?
Stirring prevents the socarrat crust from forming and breaks the grains.
Can I use basmati?
No — paella requires short-grain (Bomba/Calasparra/Senia).
What about chorizo?
Traditionalists say no; modern American versions sometimes include it. Either is fine.
Use Raihan Saffron for the bloom. The broth pulls the gold right through the rice. → Shop a 2g tin
