High Heeled Hostess Summer Paella

This vibrant, saffron-kissed paella is the ultimate summer showstopper—layered with chicken, chorizo, monkfish, squid, clams, and mussels for a stunning land-and-sea centerpiece. Served straight from the pan, it’s a warm-weather hosting favorite that brings everyone together around one flavorful, golden dish.

Serves 6 | Cook Time: 1 hour

Ingredients:

• 3 tbsp olive oil

• 4 bone-in, skin-on chicken thighs (or boneless, cut into chunks)

• 6 oz Spanish chorizo, sliced

• ½ lb monkfish, cut into 1-inch chunks

• ½ lb cleaned squid, sliced into rings (tentacles optional)

• 12 littleneck clams, scrubbed

• 12 mussels, scrubbed and debearded

• 1 medium onion, finely chopped

• 4 garlic cloves, minced

• 1 yellow bell pepper, chopped

• 1 tsp smoked paprika

• 1 pinch saffron threads, steeped in 2 tbsp warm water

• Salt & pepper, to taste

• 1½ cups bomba or arborio rice

• 4 cups chicken stock, warm (or half chicken, half seafood stock)

• ½ cup dry white wine

• Lemon wedges & fresh parsley, for garnish

Instructions:

1. Sear the Chicken & Chorizo

   In a large paella pan, heat olive oil over medium-high. Season chicken with salt and pepper, then sear until golden (~5–7 minutes). Remove and set aside. Add chorizo, cook until browned, then remove and set aside with chicken.

2. Sauté Aromatics

   In the same pan, reduce heat to medium. Add onion, garlic, and chopped yellow pepper. Sauté until soft, about 5 minutes. Stir in paprika and saffron with its soaking water.

3. Toast the Rice

   Add the rice and stir to coat. Let it toast for 2 minutes, absorbing all the flavors.

4. Deglaze & Simmer

   Pour in the wine and let it reduce slightly. Then add the warm stock and gently shake the pan to level the rice. Return the chicken and chorizo to the pan. Simmer uncovered (no stirring!) for 10 minutes.

5. Add Monkfish & Squid

   Nestle monkfish chunks and squid rings into the pan. Cook for 5 minutes.

6. Add Shellfish

   Tuck clams and mussels hinge-side down into the rice. Cover the pan with foil or a lid and cook for 7–10 minutes until the shellfish open. Discard any unopened ones.

7. Create Socarrat (Optional)

   Increase heat for 1–2 minutes to form a crispy golden rice crust on the bottom. Listen for a gentle crackling.

8. Rest & Garnish

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