saffron stock

2 1/2 cups chicken stock
1/2 tsp. saffron threads

  • sprinkle saffron into warm stock and set aside

meat

1 tbsp. olive oil
5 oz. chicken breast, cubed
5 oz. chorizo, sliced

  • heat oil in a large pan and sauté chicken and chorizo until browned
  • remove from pan and cover to keep warm

main

1/2 lb. green beans
1/2 red bell pepper, diced
1/2 spanish onion, diced
2 cloves garlic, minced
1 tsp. paprika
1 tomato, chopped

  • add green beans, bell pepper, and onion to pan and sauté 3 minutes
  • add garlic and sauté 30 seconds
  • add paprika and tomatoes and sauté 5 minutes
  • add saffron stock and meats to the pan and dip a toothpick in the liquid to mark the level
  • add 4 cups of water and simmer on high for 10 minutes, then reduce heat to low and simmer for an additional 15-20 minutes, until the water level returns to the mark on the toothpick

1 cups short-grain rice 8 medium shrimp
8 sea scallops
fresh parsley, chopped

  • add rice, shrimp, scallops, and parsley to the pan and stir to evenly combine
  • simmer 10 minutes without stirring, then reduce heat to a low simmer until liquid is absorbed
  • increase heat for 1-2 minutes to crisp the bottom at the end, being careful not to scorch the rice
  • remove from heat and cover with a kitchen towel for 5 minutes before serving

source: https://spanishsabores.com/traditional-spanish-paella-recipe/ and https://www.masterclass.com/articles/classic-spanish-paella-recipe-tips-ingredients-and-techniques

08/11/2026: made this a couple of days ago and it was great — but way too big for a 12” frying pan. i wound up dividing the dish between the pan and a dutch oven, so i’m halving this recipe from what it originally was. also, the shrimp and scallops were overcooked, so i’m adding them late in the dish instead of sautéing them with the chicken and chorizo.