The Perfect Rice Recipe (Spanish Paella)

Ingredients

• 450 g Shrimp, peeled and deveined, with shells reserved for stock (Use shrimp with the peels on; reserve all shells for the stock.)
• 1 Onion, rough chopped, for shrimp stock
• 5 Bay leaves, for shrimp stock (Use 4 to 5 leaves.)
• 4.5 cup Water, for shrimp stock
• 2 Lobster tails (Split lengthwise through the top and underside; remove the central vein if present.)
• 0.5 lb Boneless, skinless chicken thighs (Cut into 1/2-inch cubes.)
• 2.5 cup Chicken stock
• 3 cup Shrimp stock (Prepared from the shrimp shells, onion, bay leaves, and water.)
• 1 tsp Saffron threads (Lightly crushed.)
• 2 tbsp Extra-virgin olive oil, for paella
• 5 oz Spanish chorizo (Use Spanish chorizo, not Mexican chorizo; finely cubed.)
• 1 Yellow onion, very finely chopped (Part of the sofrito.)
• 1 Red bell pepper, finely chopped (Part of the sofrito.)
• 5 cloves Garlic, finely chopped (Part of the sofrito.)
• Salt (Season generously and then season the tomatoes to taste.)
• Black pepper (Season to taste with the sofrito.)
• 1 cup Canned diced tomatoes
• 1 Bay leaf
• 2.5 tsp Smoked paprika
• 1 cup Dry white wine
• 3 cup Bomba rice (Use bomba or another Spanish short-grain rice. Do not wash it.)
• 1 cup Water, optional (Add around the pan if much of the liquid has evaporated and the rice has not begun to soften.)
• 1 lb Little neck clams, cleaned
• Extra-virgin olive oil, for finishing (Use a high-quality, ideally Spanish, olive oil.)
• 1 Lemon (Cut into lemon cheeks, avoiding the seeds.)
• Fresh flat-leaf parsley (For finishing and garnish.)
• Spray oil (For greasing the pan used to sear the chicken.)

Steps

1. 1

   Place the reserved shrimp shells in a medium saucepan with the rough-chopped onion and 4 to 5 bay leaves. Add 4 1/2 cups (1 liter) water.

2. 2

   Bring the shrimp-shell mixture to a boil over medium-high heat. Immediately reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the stock is flavored to your liking.

3. 3

   Strain the stock through a fine-mesh sieve and reserve it for the paella.

4. 4

   Prepare the lobster tails: cut along the center of the top shell, then cut through the underside ribs along the same path. Gently split the top open, remove the central vein if present, and slice straight down the middle. Press firmly on the back of the knife to split each tail cleanly in half, keeping fingers away from the blade.

5. 5

   Grease a separate pot with spray oil. Add the cubed chicken thighs and sear for about 3 minutes, tossing occasionally, until lightly colored but not fully cooked. Remove the chicken from the pot.

6. 6

   Add 2 1/2 cups chicken stock and 3 cups shrimp stock to the pot. Heat over medium-high until boiling, then reduce the heat to low.

7. 7

   Add the lightly crushed saffron threads to the hot broth and keep it over low heat so it remains hot.

8. 8

   In a 15-inch paella pan or sauté pan, heat 2 tablespoons extra-virgin olive oil over medium heat until shimmering.

9. 9

   Add the finely cubed Spanish chorizo. Cook for 1 to 2 minutes, stirring occasionally, until it begins to crisp and has rendered most of its fat.

10. 10

    Add the chopped yellow onion, red bell pepper, and garlic. Season generously with salt and black pepper, then sauté for 3 to 4 minutes, until softened.

11. 11

    Add the diced tomatoes, one bay leaf, and smoked paprika. Season with salt to taste and cook, stirring often, for about 3 minutes, until most of the tomato liquid has evaporated.

12. 12

    Add the dry white wine. Simmer for 5 to 8 minutes, until most of the wine has reduced.

13. 13

    Return the seared chicken to the paella pan and stir until heated through.

14. 14

    Add the bomba rice and stir together, allowing the rice to toast for about 1 minute.

15. 15

    Slowly pour the hot saffron broth evenly around the paella pan. Gently shake the pan to level the rice. Bring it to a simmer over medium-low heat and cook uncovered for 15 minutes. Do not cover, wash the rice, or stir the paella.

16. 16

    If much of the liquid has evaporated and the rice has not begun to soften, add about 1 cup water around the pan. Continue simmering for a total of 15 to 18 minutes.

17. 17

    Nestle the split lobster tails into the rice in a pattern, flesh side down.

18. 18

    Nestle the shrimp around the rice, optionally standing them upright so they cook more evenly.

19. 19

    Nestle the cleaned little neck clams into the rice. Simmer for another 5 to 8 minutes.

20. 20

    When the liquid is no longer bubbling and the bottom begins to smell toasted, remove the pan from the heat. The underside should be developing the crisp, caramelized rice known as socarrat.

21. 21

    Immediately cover the pan tightly with foil and let it steam-cook for 10 to 12 minutes.

22. 22

    If the lobster is not fully cooked, keep the pan covered and place it in a 350°F oven for 5 to 8 minutes more.

23. 23

    Finish the paella with high-quality extra-virgin olive oil, lemon cheeks, and fresh flat-leaf parsley. Serve directly from the pan.

Notes

The source emphasizes three rules: use bomba or another Spanish short-grain rice, cook uncovered without washing the rice, and do not stir. The optional oven finish is provided only if the lobster remains undercooked. The transcript does not specify an exact amount of finishing oil, parsley, salt, pepper, or spray oil.

Nutrition per serving

• main
• Spanish
• paella
• seafood
• one-pot
• rice
• chorizo
• socarrat