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saffron infused spanish paella recipe

Authentic Spanish Paella With Saffron

This vibrant Spanish paella combines saffron-infused rice with savory sausages and tender seafood for a spectacular one-pan feast. The golden rice creates the perfect canvas for briny mussels, sweet shrimp, and colorful vegetables in this traditional Mediterranean favorite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Spanish
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pinch saffron threads
  • 2 2/3 cups chicken stock plus extra as needed
  • 1 cup frozen sweet peas
  • 1/2 lb andouille sausage sliced
  • 1 lb fresh mussels
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley chopped
  • 1 1/2 cups uncooked white rice Basmati works well
  • 1 whole red bell pepper diced
  • 5 cloves garlic minced
  • 2 teaspoons Spanish paprika
  • 1 cup Vidalia onion small dice
  • 1 lb medium raw shrimp peeled & deveined
  • 1/2 lb kielbasa sliced on the diagonal

Equipment

  • Large paella pan or wide skillet
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Heat olive oil in a large pan. Add diced Vidalia onion, minced garlic cloves, and diced red bell pepper. Sauté until softened, then stir in Spanish paprika.
  2. In the same pan (or another if preferred), brown the sliced kielbasa and andouille sausage until lightly caramelized.
  3. Bring chicken stock to a boil in a large paella pan or skillet. Add saffron threads and stir to infuse the liquid.
  4. Add the uncooked rice to the saffron-infused stock, cover, and simmer for about 15 minutes until rice is partially cooked.
  5. Nestle the fresh mussels into the rice. Add more stock if needed to keep the mixture moist. Cover and cook for about 20 minutes until the mussels begin to open.
  6. Add the peeled and deveined shrimp to the pan, gently pushing them into the rice. Cook for approximately 5 minutes until the shrimp turn pink and are cooked through.
  7. Stir in the frozen sweet peas and freshly chopped parsley. Give everything a gentle stir to incorporate all ingredients while maintaining the presentation.

Notes

The saffron is essential for authentic flavor and color—don't skip it even though it's pricey. A little goes a long way.
Traditional paella develops a crispy bottom layer of rice called 'socarrat'—to achieve this, increase heat slightly during the final few minutes of cooking without stirring.
Refrigerate leftovers for up to 2 days. The flavors often improve overnight, though the rice texture may soften slightly. Reheat gently with a splash of stock to revive the dish.