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Saffron paella

Saffron paella

for 3-4 people


  • 1 Onion
  • 1 Bell pepper
  • 4 Cloves garlic
  • 3 Tomatoes
  • ¼ cup flat leaf Parsley
  • ¼ cup Frozen peas
  • Bay leaf
  • 1 tsp Paprika
  • 1 pinch of Niida saffron
  • Salt and Pepper at taste
  • 250g of jumbo shrimps
  • 250g of Mussels
  • 250g of calamari
  • ¼ cup Olive oil
  • 1 cup White wine
  • 2 cups Spanish Rice
  • 4 boneless or skinless chicken thighs
  • 5 cups chicken broth


  1. Saute, the first step for this dish. Add olive oil to a skillet over medium heat. Add onion, bell, peppers and garlic and move until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes. After this time, add white wine and cook for 10 minutes, then add chopped parsley and cook for another minute.
  2. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.
  3. Now, cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. Remove pan from heat and cover, let it rest for 10 minutes.
Paella without seafood
If you don’t like seafood, leave it out and substitute more chicken and vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish.