Crackling rice, fragrant saffron, and a jeweled mix of seafood and smoky chorizo—this Paella for Two brings big-pan celebration vibes in a cozy, weeknight size. You’ll get that coveted socarrat (the toasty, caramelized rice at the bottom) without any fuss, plus a bright finish of lemon and parsley.
Perfect for anniversaries, lazy Sundays, or anytime you want a one-pan stunner that feels special with minimal cleanup.
Why You’ll Love This Paella
- Scaled for two: Proper rice depth and perfect portions—no leftovers required (unless you want them).
- Authentic technique, simple steps: Toast the rice, add hot saffron stock, no stirring—then finish with a quick socarrat.
- Flexible proteins: Go “mixta” (chicken + seafood) or all-seafood/all-chicken.
- Restaurant flavor at home: Sweet peppers, smoky paprika, and a floral saffron bloom.
Equipment
- 10–11 inch (25–28 cm) paella pan or wide, heavy 10–12 inch skillet
- Kettle or small pot to keep stock hot
- Lid not required (a clean kitchen towel is handy for resting)
Ingredients (Serves 2)
Stock & Seasoning
- 2¼ cups (540 ml) hot chicken or seafood stock
- A pinch of saffron threads (about ⅛ tsp), crumbled
- 1 tsp smoked paprika (pimentón dulce)
- Kosher salt & black pepper, to taste
Proteins (choose “mixta” below or customize)
- 1 small boneless, skinless chicken thigh (150 g), 1-inch pieces
- 3 oz (85–90 g) Spanish chorizo, halved and sliced
- 6 large shrimp, peeled & deveined (tails on optional)
- 6 mussels or clams, scrubbed and debearded if needed
Rice & Veg
- 1 tbsp olive oil (plus 1 tsp if needed)
- ½ small yellow onion, finely chopped
- ½ red bell pepper, diced (reserve a few strips for garnish if you like)
- 2 garlic cloves, minced
- 1 small ripe tomato, grated (or ½ cup/100 g crushed tomato)
- ¾ cup (150 g) bomba or calasparra rice*
- ½ cup (75 g) frozen peas
- Lemon wedges and chopped parsley, for serving
*If using Arborio or another short-grain rice, use 2 cups (480 ml) stock instead of 2¼; it absorbs differently.
Time & Yield
- Prep: 20 minutes
- Cook: 30–35 minutes
- Rest: 5 minutes
- Total: ~55–60 minutes
- Yield: 2 generous servings
Instructions
1) Bloom the Saffron & Heat Stock
Warm the stock to a bare simmer. Crumble in saffron; let it steep 5 minutes. Keep hot over low heat.
2) Brown the Meats
Heat olive oil over medium-high. Add chorizo; cook 2 minutes until it renders and edges crisp. Add chicken; season lightly and brown 3–4 minutes (it will finish later). Transfer both to a plate.
3) Build the Sofrito
Lower to medium. In the same pan, add onion and bell pepper; cook 3–4 minutes until softened. Stir in garlic for 30 seconds. Add tomato and paprika; cook 2–3 minutes, scraping up the fond, until thick and jammy.
4) Toast the Rice
Stir in rice; cook 1–2 minutes until edges turn translucent. Season with a pinch of salt.
5) Add Stock—Then Don’t Stir
Pour in 2 cups of the hot saffron stock (reserve the last ¼ cup). Distribute rice evenly with a spatula, then stop stirring. Nestle browned chicken and chorizo evenly into the rice. Adjust heat to maintain a lively gentle simmer. Cook 10 minutes uncovered.
6) Add Seafood & Peas
Arrange shrimp and mussels on top; sprinkle in peas. Drizzle the final ¼ cup stock around the edges if the pan looks dry. Cook another 8–10 minutes, rotating the pan occasionally for even cooking, until shellfish open and rice is just tender. Discard any shellfish that don’t open.
7) Create the Socarrat
Increase heat to medium-high for 60–90 seconds. Listen for a soft crackle and catch a toasty aroma—this is the socarrat forming. If you smell scorching, stop.
8) Rest & Serve
Remove from heat; tent with a clean towel 5 minutes. Garnish with parsley and pepper strips, serve with lemon wedges, and bring the pan to the table.
Nutrition (Per Serving, “Mixta” version)
Approx. ~680 calories, 30 g fat, 65 g carbs, 34 g protein, ~1,400 mg sodium (varies with stock and sausage).
Pro Tips for Guaranteed Success
- Rice layer matters: Aim for a shallow, even layer (about one grain deep). Overcrowding risks mush; too thin dries out.
- No stirring after stock: This preserves separate grains and helps the crust develop.
- Hot stock only: Cold liquid shocks the simmer and can make the rice gummy.
- Socarrat, not burnt: Crackle = good; smoke = bad. A quick final blast is all you need.
- Taste to finish: If rice is still firm and the pan is dry, splash in 2–4 tbsp hot stock around the edges and cook 1–2 minutes more.
Variations & Swaps
- All-Seafood: Skip chicken/chorizo; use extra shrimp plus 8–10 mussels/clams. Swap to seafood stock and add a splash of dry white wine with the stock.
- Chicken & Veg: Double chicken, skip seafood, add ½ cup green beans cut into 1-inch pieces.
- Valenciana-Inspired: Use chicken + rabbit (if available), green beans, and garrofó (or lima beans).
- Vegetarian: Use veg stock; add artichoke hearts, asparagus tips, and chickpeas.
- No bomba rice? Use Arborio or other short-grain; reduce stock slightly and start checking for doneness a few minutes earlier.
Make-Ahead, Leftovers & Reheating
- Prep ahead: Chop veg; measure rice and spices; clean shellfish.
- Leftovers: Refrigerate up to 2 days.
- Reheat: Warm in a skillet over medium with a spoonful of stock; let it re-crisp briefly to revive the socarrat.
Troubleshooting
- Rice soupy at the end? Increase heat briefly to boil off excess; give it the socarrat finish.
- Rice underdone but dry? Add a few tablespoons of hot stock around the edges; cook 1–2 minutes.
- Shellfish didn’t open? Discard unopened ones—don’t force them.
Why This Works for Two
By keeping the rice shallow in a smaller pan and honoring the no-stir method, you’ll get deeply flavored grains and that irresistible caramelized bottom—big-pan paella energy scaled perfectly for date night.
Set the pan on the table, add a squeeze of lemon, and listen to that soft crackle. It’s the sound of paella done right. Enjoy!