A worldwide classic elevated with the depth and purity of Three Stigmas Saffron
Paella is one of the most recognisable dishes in the world, loved for its vibrant colour, layered flavours and festive character. Originating in Spain but now enjoyed globally, this rice based dish celebrates community and shared meals. What gives authentic paella its signature golden hue and aroma is saffron, making it the perfect recipe to showcase the quality of Three Stigmas Saffron.
This version is designed to be approachable for home cooks while respecting the core principles of traditional paella. It balances seafood, chicken and vegetables with a rich saffron infused stock, resulting in a colourful and fragrant dish suitable for both family dinners and special occasions.
Before You Begin: Prepare the Saffron Correctly
To create the golden colour and deep aroma that paella is known for, saffron must be extracted properly. Please prepare your saffron using the method described in our saffron preparation guide here.
Properly bloomed saffron makes the biggest difference in this dish, and Three Stigmas Saffron gives a noticeably richer colour and bouquet compared to ordinary saffron.
Ingredients
Serves 4
Saffron concentrate prepared according to your saffron guide
Two tablespoons olive oil
One small onion finely chopped
One red pepper sliced
Two garlic cloves minced
One medium tomato grated (or three tablespoons tomato puree)
One teaspoon smoked paprika
One and a half cups paella rice or short grain rice
Three and a half cups chicken or seafood stock
One cup cooked chicken pieces (optional)
Eight to ten prawns or mixed seafood
Half cup peas
Salt and black pepper to taste
Lemon wedges for serving
Fresh parsley for garnish
How to Make Golden Saffron Paella
Warm the olive oil in a wide pan over medium heat. Add the chopped onion and cook until soft and translucent. Add the garlic and red pepper and sauté for a few more minutes.
Stir in the grated tomato and smoked paprika. Cook until the mixture thickens slightly.
Add the rice and stir so each grain is coated in the tomato and oil mixture. This step helps create the iconic texture of paella.
Pour in the stock and add your prepared saffron liquid. Stir gently once to distribute the colour. After this point, avoid stirring so the rice can form a natural base layer.
Season with salt and pepper. Allow the mixture to simmer on medium heat until the rice begins to absorb the liquid.
Add the chicken pieces, prawns or mixed seafood. Let them cook in the steam of the rice. Add peas during the last few minutes of cooking.
Once the liquid is fully absorbed and the rice is tender, turn the heat to low and let the paella rest for five minutes. This resting stage helps develop the socarrat, the caramelised layer at the bottom.
Garnish with parsley and serve with fresh lemon wedges.
Why Three Stigmas Saffron Makes This Paella Exceptional
This dish depends on saffron for both character and colour. With Three Stigmas Saffron, the infused stock becomes more aromatic, more stable in colour and more expressive in flavour. The quality of the saffron directly influences the final dish, and customers will taste the difference immediately. Whether used for home cooking or professional presentation, our saffron delivers purity and depth that elevates classic recipes.
Serving Suggestions
Serve paella directly in the pan for a traditional presentation. Pair it with a crisp salad, charred lemon and a simple aioli. Paella is at its best shared at the table, making it ideal for gatherings and celebrations.
