Spicy, smokey, and sprinkled with the earthy, slightly floral flavors of saffron, this classic Spanish paella is the perfect early fall dish.

Satisfying without overfilling, and comforting without cloying, it combines shrimp, chicken and chorizo with aromatic garlic, scallions, parsley and onions. Bomba rice — arborio works, too — and a squeeze of lemon absorb and balance the layered tastes. And don't forget the socarrat!

Ingredients

Paella Valenciana (Paella with Shrimp, Chicken and Chorizo) Recipe
Yield: 6-8

6 cups chicken stock
½ teaspoon saffron threads
⅓ cup olive oil
6 pieces boneless chicken thighs, cut into cubes
¼ pound chorizo sausage, cut into ¼-inch slices
1 medium onion, small dice
4 scallions, chopped
4 garlic cloves, crushed
2 roasted red peppers, small dice
3 cups bomba rice (arborio can be substituted)
½ bunch Italian parsley, finely chopped and divided in half
2 bay leaves
½ cup dry white wine
1 lemon, juiced
½ cup frozen peas
12 pieces shrimp
Lemon wedges, for garnish

Directions

Over medium heat, warm chicken stock with saffron threads. Cover and simmer 15 minutes.
In a large pan, heat oil over high heat. Add chicken pieces and sauté until golden. Once the chicken begins to brown, add chorizo to pan and stir 5 minutes.
Add onion, scallions, garlic and roasted red peppers and sauté until the onion is softened, about 5 minutes.
Add rice to pan and stir to coat with oil. Sprinkle in half of the chopped parsley and add the bay leaves.
Stir in warmed stock, wine, lemon juice, and peas. Salt to taste. Bring to a boil and cook, uncovered, over medium-high heat about 20 minutes, or until rice is no longer soupy, but some liquid remains. Bury shrimp in rice. (Do not stir the rice. Instead, allow to sit, which creates the the crisp, caramelized rice at the bottom of the paella known as socarrat.)
Cover paella with aluminum foil and cook 5-7 minutes, until shrimp is no longer pink and cooked.
Turn heat off and let sit additional 10 minutes.
To serve, garnish with lemon wedges and remaining half of chopped parsley.