This paella recipe calls for making it in a Dutch oven (the Dutch oven should be 11 to 12 inches in diameter with at least a 6-quart capacity). With minor modifications, it can also be made in a paella pan. Cured Spanish chorizo is the sausage of choice for paella, but fresh chorizo or Portuguese linguiça is an acceptable substitute.

Soccarat, a layer of crusty browned rice that forms on the bottom of the pan, is a traditional part of paella. In our paella, soccarat does not develop because most of the cooking is done in the oven. We have provided instructions to develop soccarat in step 6; if you prefer, skip this step and go directly from step 5 to step 7.–The Editors of Cook’s Illustrated


  • Quick Glance
  • (2)
  • 1 H, 15 M
  • 1 H, 45 M
  • Serves 6
5/5 - 2 reviews
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Adjust an oven rack to the lower-middle position; heat the oven to 350°F (180°C). Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oil, and 1 teaspoon of the garlic in a medium bowl; cover with plastic wrap and refrigerate until needed. Season the chicken thighs with salt and pepper; set aside.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat until shimmering but not smoking. Add the pepper strips and cook, stirring occasionally, until the skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer the pepper to a small plate and set aside.

Add 1 teaspoon oil to the now-empty Dutch oven; heat the oil until shimmering but not smoking. Add the chicken pieces in a single layer; cook, without moving the pieces, until browned, about 3 minutes. Turn the pieces and brown on the second side, about 3 minutes longer; transfer the chicken to a medium bowl. Reduce the heat to medium and add the chorizo to the pot; cook, stirring frequently, until deeply browned and the fat begins to render, 4 to 5 minutes. Transfer the chorizo to the bowl with the chicken and set aside.

Add enough oil to the fat in the Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add the onion and cook, stirring frequently, until softened, about 3 minutes; stir in the remaining garlic and cook until fragrant, about 1 minute. Stir in the tomatoes; cook until the mixture begins to darken and thicken slightly, about 3 minutes. Stir in the rice and cook until the grains are well coated with the tomato mixture, 1 to 2 minutes. Stir in the chicken broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return the chicken and chorizo to the pot, increase the heat to medium-high, and bring to a boil, uncovered, stirring occasionally. Cover the pot and transfer it to the oven; cook until the rice absorbs almost all of the liquid, about 15 minutes.

Remove the paella from the oven (close the oven door to retain heat). Uncover the paella; scatter the shrimp over the rice, insert the mussels hinged-side down into the rice (so they stand upright), arrange the bell pepper strips in a pinwheel pattern, and scatter the peas over the top. Cover and return to the oven; cook until the shrimp are opaque and the mussels have opened, 10 to 12 minutes.

Optional: If soccarat (see headnote) is desired, set the Dutch oven, uncovered, over medium-high heat for about 5 minutes, rotating the pot 180 degrees after about 2 minutes for even browning.

Let the paella stand, covered, about 5 minutes. Discard any mussels that have not opened and the bay leaf, if it can be easily removed. Sprinkle the paella with the parsley and serve, passing the lemon wedges separately.

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Recipe Testers' Reviews

If you’re a big paella fan, you’ll find this dish delicious. As with most paella, this recipe was a bit time-consuming but worth the effort and wait. Each ingredient adds a layer of depth and complexity. The red bell pepper, Spanish chorizo, and peas added a welcoming dimension of color and warmth to the plate, as well as to the taste of the dish. The marriage of extra-large shrimp, boneless, skinless chicken thighs, mussels, and creamy Arborio rice is a gastronomical treat!

I was a little worried when the broth barely came up to the rice level, but the end result was perfect, with a nice layer of chewy, crunchy soccarat (the browned rice on the bottom and edge) and lovely layers of fluffy, tender rice, chorizo, and seafood. The cooking time for the shellfish was perfect as well—no rubbery shrimp or raw mussels here. I’ll definitely make this again, maybe even with different kinds of seafood.

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  1. This rice could be great, but is not a paella, 2 reasons, first of all, paella is the pan, if you do it in a Dutch oven, is not paella, 2nd a paella, never and I say again never had chorizo. I make great rice in a paella pan with chorizo and Peruvian spices, but I will never call it paella.

    1. Alejandro, I think the popularity of the dish has grown worldwide, the term “paella” has grown to include the food itself. And in truth, there’s nothing a paella pan can do to a dish that any sturdy pot can’t; all can create the crusty soccarat. Also, many well-known Spanish chef and cooks have included chorizo in their paella. But I appreciate your cultural vigor!

  2. Once the mussels were scrubbed and the veggies chopped, the recipe came together very quickly with a minimum of pot- and utensil-washing. I’d always found “doneness” to be problematic in mixed-ingredient recipes, but the precise instructions ensured that everything from the rice to the shrimp were perfectly cooked, and their respective, delicious flavors remained distinct. The attractive—and fuss-free—presentation was a bonus.

  3. Though there were numerous steps, this was quite easy to make and the results were company-worthy. Each component was perfectly cooked—a challenge when combining chicken, shrimp, and sausage. The rice was well-seasoned and thoroughly cooked but not at all mushy. Really, the folks at Cook’s Illustrated know their stuff!

  4. This is one of my all-time favorite recipes and I’d like to know how well it would scale up to serve more people. For example, if I wanted to double the recipe, would it be best to divide it between two dutch ovens, or could it be done in one 7 1/4 quart dutch oven with the same good results?

    1. Hi JB, I think that you would have the best results if you divide it between two pans, especially if you are going to do the soccarat.

  5. I made this recipe out of the ATK cookbook for my brother who requested it (he is celiac) It really came out amazing!!! And now its his birthday and I need to make paella for 12!!! I’m just curious about step 5, what if I brown the bottom and then add the shellfish? As I don’t want it the shellfish to hang out too long before serving and get overcooked.



    1. Hi Michelle, are you taking about making the soccarat in step 6? This step is optional and could be omitted.

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