Paella is a bold, complex Spanish dish. The smoky depth of chorizo, the briny sweetness of shellfish, and the earthy warmth of saffron create a layered flavor profile that calls for a beverage with equal character. Our classical Balthazar roast has bold and rich spectrum that cuts through the richness of the dish and cleanses the palate beautifully. Explore our curated selection of specialty coffees at Funnel Mill Rare Coffee & Tea — each one chosen to bring out the best in every meal, every moment.
Total: 1h | Prep: 30 mins | Cook: 30 mins
Spanish Paella with Balthazar Roast Ingredients:
- 2 cups short-grain paella rice (Bomba or Calasparra)
- 1 oz of brewed Balthazar roast
- 4 cups chicken or seafood broth
- 1/2 tsp saffron threads, steeped in 2 tbsp warm water
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels, scrubbed
- 1/2 lb clams
- 2 oz Spanish chorizo, sliced
- 1 chicken thigh, bone-in, cut into pieces
- 1 red bell pepper, roasted and sliced
- 1 cup crushed tomatoes
- 1/2 cup frozen peas
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 3 tbsp olive oil
- Salt and black pepper to taste
- Lemon wedges and fresh parsley to garnish
Instructions:
Warm the chicken or seafood broth in a saucepan. Stir in the saffron water and 1 oz of brewed Balthazar roast. Keep warm over low heat.
Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season the chicken with salt and pepper and sear until golden, about 5 minutes per side. Remove and set aside. Add chorizo and cook for 2 minutes until slightly crispy. Remove and set aside.
In the same pan, sauté garlic until fragrant, about 1 minute. Add crushed tomatoes, smoked paprika, and cayenne. Cook for 5 minutes, stirring, until the mixture darkens and thickens. Stir the rice into the sofrito, coating each grain.
Return the chicken and chorizo to the pan. Add the warm brewed Balthazar roast and saffron broth. Stir once to distribute evenly, then do not stir again. Bring to a boil, then reduce to a steady simmer.
After 10 minutes, nestle the shrimp, mussels, and clams into the rice. Scatter the roasted peppers and peas on top. Cook for another 8–10 minutes until the rice is tender and a golden crust (socarrat) forms on the bottom. If the liquid absorbs too quickly, add a splash of broth. Remove from heat, cover loosely with foil, and rest for 5 minutes. Garnish with lemon wedges and fresh parsley. Serve immediately.