Ingredients
4 1/2 cups chicken stock
1/2 teaspoon saffron threads, lightly crumbled and loosely measured
1/4 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 yellow onion, finely chopped
1/2 red bell pepper, finely chopped
3 cloves garlic, finely minced
6 ounces mild dried chorizo sausage, sliced into thin half-moons
3 cups short-grain rice, such as Spanish Bomba or Italian Arborio
1 (14-ounce) can fire-roasted diced tomatoes
1 cup frozen green peas
1 pound large shrimp (21–24 count per pound), peeled and deveined, tails left on
1 pound mussels, rinsed and scrubbed
1 pound littleneck clams, rinsed and scrubbed
1/4 cup finely chopped fresh parsley, for garnish
Instructions
- To begin, preheat a gas grill to medium-high (around 375°F) or prepare a charcoal grill until the coals are ashed over and glowing.
- While the grill heats, warm the chicken stock in a medium saucepan over medium heat. Stir in the crumbled saffron threads and salt, then turn off the heat. Let the saffron steep for at least 15 minutes to infuse the stock with its signature golden hue and subtle floral aroma. Taste and adjust with more salt if needed.
- In a wide 12- to 14-inch skillet or cast iron pan, heat the olive oil over medium on your stovetop. Add the chopped onion and red bell pepper and cook for 5 to 7 minutes, stirring occasionally, until the onion turns soft and translucent. Stir in the garlic and chorizo and let them warm through until fragrant.
- Bring everything you’ll need outside: place the skillet with the sofrito near the grill along with the rice, tomatoes, saffron-infused stock, peas, shrimp, mussels, and clams. Having your ingredients ready and within reach makes for smooth and relaxed cooking.
- Set the skillet on the grill and stir in the rice. Cook for 4 to 5 minutes, stirring often, until the grains are glossy and lightly toasted. This step deepens the flavor and sets the foundation for perfectly tender rice.
- Pour in the warm saffron stock along with the fire-roasted tomatoes and peas. Taste the mixture and season again with salt, if desired. Spread the rice into an even layer, close the grill lid, and let it simmer gently without stirring for about 15 minutes. If the pan looks dry before the rice is tender, carefully drizzle in about 1 cup of hot water, but don’t stir.
- Once the rice has absorbed most of the liquid, tuck in the mussels and clams, hinge side down so they release their juices as they open. Nestle the shrimp evenly around the pan. Cover the skillet with foil, close the grill, and let everything cook for another 6 to 10 minutes, until the shellfish have opened and the shrimp are opaque and pink. Discard any clams or mussels that haven’t opened.
- To check for socarrat, the crispy, caramelized bottom layer of rice, gently slip a spatula underneath. If it’s not quite golden, set the pan directly over the heat without the lid for a few more minutes to encourage browning.
- Finish by scattering chopped parsley over the top and bring the entire pan to the table. Serve straight from the skillet for maximum wow factor.
Notes
No Spanish chorizo? No problem. If you can’t find Spanish-style chorizo, swap in another fully cooked sausage you like, just be sure to add a teaspoon of smoked paprika to mimic that deep, smoky flavor that defines classic paella.
No grill? Make it indoors. You can absolutely make this on the stovetop and finish it in the oven. Just cook the paella through Step 6 as written, then preheat your oven to 350°F. Add the seafood as directed in Step 7, cover the pan tightly with foil, and transfer it to the oven. Bake for 6 to 10 minutes, or until the shrimp are pink, the rice is tender, and the clams and mussels have opened. For that golden, crisp socarrat on the bottom, set the pan back over medium heat for a minute or two, don’t stir, just listen for the gentle sizzle.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Grill
- Cuisine: Mexican
