Step 1

Toast saffron threads in a sauté pan for 2-3 minutes, stirring constantly. Remove from heat and add to the white wine. This infuses the wine with the saffron, creating a more intense flavor. Set aside for later use.

Step 2

Over a medium to high heat, add oil to the paella pan. Then add onion and cook until translucent, about 7 minutes.

Step 3

Add garlic and cook for 2 more minutes.

Step 4

Add all of the rice and stir frequently. This technique is known as ‘parching’. By heating the rice for 3-5 minutes prior to adding any liquid, the rice will essentially become “thirstier,” and soak up more broth.

Step 5

Once the rice is hot, add half of the stock and half of the saffron infused wine.

Step 6

Stir occasionally and bring to a boil. As the liquid is soaked up, add more stock and wine.

Step 7

While slowly adding stock to keep the rice ‘wet’, add in the bell pepper.

Step 8

Before the rice is fully cooked, add in the sausage and chicken. Stir occasionally and be sure to bring back to a boil to ensure the meats cook all the way through, about 7 minutes.

Step 9

Lastly, add the shrimp and cover with the rice. The shrimp will only take 2-3 minutes to cook thoroughly. As soon as it is done, remove the pan from the heat.

Step 10

Garnish with parsley and lemon wedges.