PAELLA 🥘 RECIPE: 400g bomba or paella rice • 1kg mixed seafood (prawns, mussels, squid) • 2 chicken thighs, chopped • 150g chorizo, sliced • 1 onion, finely diced • 4 garlic cloves, minced • 1 red pepper, sliced • 2 tomatoes, grated • 1 tsp smoked paprika • Good pinch saffron threads • 1.2L chicken or seafood stock • Olive oil • Salt • Lemon wedges + parsley to finish METHOD 1️⃣ Prep the base Heat olive oil in a wide pan. Add chicken + chorizo. Brown until golden and crispy around the edges. Remove and set aside. 2️⃣ Build the sofrito In the same pan: onions → garlic → peppers. Cook until soft and jammy. Add grated tomato and smoked paprika. Reduce until thick and deep red. 3️⃣ Toast the rice Pour in the rice and mix so every grain gets coated in that beautiful sofrito. This is where the flavour starts. 4️⃣ Saffron stock Warm the stock with saffron until golden. Add it to the pan — don’t stir after this. Scatter chicken + chorizo back in. 5️⃣ Simmer + set Let it bubble on medium heat until the rice rises to the top and the liquid is nearly gone (about 15–18 mins). Add your seafood on top so it steams perfectly. 6️⃣ Socarrat time Turn the heat to low for 2–3 mins to get that crispy bottom layer. Don’t skip this. 7️⃣ Finish Rest for 5 mins. Hit it with lemon, olive oil, and chopped parsley. #cooking #chefs #foodie #foodiesofinstagram #recipe
