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Bobby Flay Paella Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Main Dish
  • 2 tablespoons olive oil
  • 1 pound chicken thighs cut into 1-inch pieces
  • 1/2 pound chorizo sliced
  • 1 large onion finely chopped
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 2 cups bomba or short-grain rice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads soaked in 2 tablespoons warm water
  • 4 cups chicken stock warmed
  • 1 cup dry white wine
  • 1 cup shelled peas
  • 12 large shrimp peeled and deveined
  • 12 mussels cleaned and debearded
  • Salt and freshly ground black pepper to taste
  • Lemon wedges for serving
For the Sofrito Sauce
  • 3 large ripe tomatoes grated or finely chopped
  • 1 tablespoon tomato paste
  • 1/4 cup olive oil
  • 1 teaspoon smoked paprika
For Garnish
  • Fresh parsley chopped
  • Lemon wedges

Method
 

Preparation
  1. Soak the saffron threads in warm water and set aside to release their color and flavor.
  2. Clean and prepare the seafood, deveining shrimp and scrubbing mussels thoroughly.
  3. Grate or finely chop the tomatoes for the sofrito and chop all vegetables needed for the dish.
  4. Measure and set out all ingredients to ensure a smooth cooking process.
Cooking
  1. Heat olive oil in a large paella pan or wide skillet over medium-high heat and brown the chicken pieces until golden; remove and set aside.
  2. Add chorizo to the pan and cook until slightly crisp, then add onion, red bell pepper, and garlic, sautéing until soft and fragrant.
  3. Stir in the grated tomatoes, tomato paste, and smoked paprika to make the sofrito; cook for about 5 minutes until thickened.
  4. Add the rice to the pan, stirring to coat each grain in the sofrito mixture, then pour in the warm chicken stock, white wine, and saffron with its soaking water.
  5. Return the chicken to the pan, bring to a simmer, and cook uncovered for about 20 minutes without stirring, adding peas halfway through.
Finishing
  1. Arrange the shrimp and mussels on top of the paella, cover with a lid or foil, and cook for an additional 10 minutes until the seafood is cooked and the mussels have opened.
  2. Remove from heat and let the paella rest for 5 minutes before garnishing with chopped parsley and lemon wedges.
  3. Serve directly from the pan, squeezing lemon juice over the top for added brightness.