Spanish Paella with Afghan Saffron
Prep time
Cook time
Total time
Cuisine: Spanish
Serves: 4 servings
  • 1 chorizo sausage, sliced
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 3-4 cups chicken stock
  • 1-2 pinches of saffron
  • 1 tsp smoked paprika
  • 2 cups Spanish bomba rice (or Italian Arborio rice)
  • 1 bunch of parsley, chopped
  • 1 cup of peas
  • 5-10 shrimp
  • 1 lb mussels, scrubbed and debearded
  • 2 small squid, sliced into rings
  1. Over medium heat, cook chorizo and fry until done, about 5 minutes.
  2. Add onion and garlic and cook until translucent and soft, about 5-10 minutes.
  3. Meanwhile, heat the stock until it is just under boiling. Crush the saffron between your fingers and infuse the stock with the saffron.
  4. Once the onions are cooked, Add rice and stock. Stir to mix well.
  5. Cook, uncovered for about 20 minutes. If you want a crusty bottom, DON'T stir the rice.
  6. Once the rice is cooked, add the mussels and cook for 8 minutes. Add the shrimp and squid at the end and cook for an additional 2-3 minutes.
  7. Sprinkle with chopped parsley and add lemon wedges (optional).
  8. Serve!
Recipe by Tiny Urban Kitchen at