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Bobby Flay Paella Recipe

Bobby Flay Paella recipe
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Paella is a traditional Spanish dish from Valencia, known for its signature saffron rice cooked with a mix of proteins and vegetables. Bobby Flay’s version elevates the classic recipe by incorporating bold spices, smoky chorizo, and a variety of fresh seafood to create a rich and aromatic dish.

Ingredients

For the Base

  • Olive oil – 3 tablespoons
  • Onion (finely chopped) – 1 medium
  • Red bell pepper (diced) – 1
  • Garlic (minced) – 4 cloves
  • Spanish chorizo (sliced into rounds) – ½ pound
  • Tomato paste – 2 tablespoons
  • Diced tomatoes (canned, with juice) – 1 cup
  • Smoked paprika – 1 teaspoon
  • Saffron threads – ½ teaspoon (steeped in ¼ cup warm water)
  • Salt and black pepper – To taste

For the Rice and Broth

  • Bomba rice (or Arborio rice) – 2 cups
  • Chicken broth (or seafood broth) – 5 cups
  • White wine (dry, such as Sauvignon Blanc) – ½ cup

For the Protein

  • Chicken thighs (bone-in, skin-on, cut into pieces) – ½ pound
  • Shrimp (peeled and deveined) – ½ pound
  • Mussels (cleaned and debearded) – ½ pound
  • Clams (scrubbed) – ½ pound

For Garnish & Serving

  • Lemon wedges – For serving
  • Fresh parsley (chopped) – 2 tablespoons
  • Peas (optional) – ½ cup

Instructions

  • Sear the chicken and chorizo – Heat olive oil in a large paella pan over medium heat. Brown the chicken pieces and chorizo for 3-4 minutes, then remove and set aside.
  • Sauté the vegetables – In the same pan, cook onions, red bell pepper, and garlic until softened. Stir in tomato paste, diced tomatoes, smoked paprika, and saffron water.
  • Toast the rice – Add rice to the pan and stir for 1-2 minutes to coat it with the flavors.
  • Deglaze with white wine – Pour in white wine and let it cook down until mostly evaporated.
  • Simmer with broth – Add broth, bring to a gentle simmer, and return the chicken and chorizo to the pan. Do not stir the rice after this point.
  • Add seafood in stages – After 15 minutes, arrange mussels and clams into the rice, slightly pressing them down. Add shrimp in the last 5 minutes of cooking.
  • Create the socarrat – Increase the heat slightly for the last 2 minutes to develop a crispy rice layer at the bottom.
  • Garnish and serve – Remove from heat, sprinkle with parsley and peas, and serve with lemon wedges.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-paella/