Paella Recipe (Easy & Authentic Spanish Version with Seafood + Chicken Options)

1. Prep Broth & Saffron: Gently toast saffron threads. Then steep them in 1 cup of warm broth. Finally, keep the remaining broth warm. Prep all proteins and vegetables.

2. Sear Chicken & Build Sofrito: Heat olive oil and sear chicken until golden; then remove it. In the same pan, sauté onions and peppers, then add garlic, paprika and tomatoes. Cook all these until thickened (sofrito).

3. Toast Rice: Add the Bomba rice to the sofrito and stir for 2-3 minutes to coat.

4. Simmer & Cook: Pour in the saffron broth and remaining warm broth. Now, return the chicken to the pan. Bring it to a boil, then reduce to a steady simmer. Finally, cook UNSTIRRED for 15 minutes.

5. Add Seafood & Steam: Once most liquid is absorbed, arrange seafood on the top. Then cover the pan tightly with foil and cook for 5-7 minutes. At last, remove from heat.

6. Form Socarrat (Optional): Remove the foil and briefly increase heat for 2-3 minutes until you hear a sizzle (the socarrat forming).

7. Rest & Serve: Cover with a towel and rest 5-10 minutes before serving directly from the pan, garnished with lemon and parsley.