Ingredients (Serves 4–6)

Paella is all about balance—not overloading with seafood or sauce, but letting the ingredients shine.

• 1 1/2 cups short grain rice (like Bomba or Arborio)
  
• 2 tbsp olive oil
  
• 1/2 lb boneless chicken thighs, chopped
• 1/2 cup green beans
  
• 1/2 cup chopped tomatoes
  
• 1/2 tsp smoked paprika
  
• 2–3 garlic cloves, minced
  
• Pinch of saffron threads, soaked in 2 tbsp warm water
  
• 4 cups chicken broth
  
• 1/2 lb mussels, cleaned
• 1/2 lb of shrimp
  
• 1/2 lemon, for serving
  
• Fresh parsley, for garnish
  
• Salt + pepper to taste
  
  

Instructions: 

1. Sear the Meat

Heat olive oil in a wide skillet or paella pan. Sear the chicken and rabbit until browned and cooked through. Season with salt and paprika. Remove and set aside.

2. Build the Base

In the same pan, sauté green beans, garlic, and tomatoes until soft. Stir in saffron (with soaking water).

3. Add Rice + Broth

Stir in the rice and let it toast for 1–2 minutes. Pour in broth. Stir once to evenly distribute, then don’t stir again—this helps form the crispy socarrat at the bottom.

4. Add Back the Meat + Cook

Add the chicken and rabbit back on top. Simmer uncovered on medium-low for 18–20 minutes.

5. Add Mussels

Nestle mussels into the rice during the last 5–6 minutes of cooking. Cover loosely with foil or a lid to steam until they open.

6. Rest + Serve

Remove from heat and rest for 5 minutes. Garnish with parsley and lemon wedges.

Tips for the Best Paella

• Use the right pan: A wide skillet ensures even cooking and socarrat.
  
• Don’t over-stir: Once the broth is in, let the rice settle and simmer undisturbed.
  
• Let it rest: Those final 5 minutes off-heat let the flavors deepen.
  
• No paella rice? Arborio or Calrose works in a pinch!
  
  

A Taste of Spain to Your Table

If you try this recipe, tag me @thefoodstylistrd! I’d love to see your versions—whether it’s seafood-heavy, totally vegetarian, or just a cozy nod to your roots or mine 💛