This vibrant Spanish Paella transforms your kitchen into a coastal Mediterranean paradise with minimal effort. Bursting with seafood, tender chicken, and saffron-infused rice, this one-pan wonder delivers authentic Spanish flavors in every bite. Perfect for both special occasions and elevated weeknight dinners, it’s simpler to prepare than you might think!

Why You’ll Love This Recipe

  • Impressive Yet Approachable: Looks like you spent hours in the kitchen, but it’s surprisingly straightforward to prepare.
  • Complete Meal in One Pan: Protein, starch, and vegetables all cook together, meaning fewer dishes and more flavor.
  • Customizable: Easily adapt the seafood selection based on what looks fresh at your market or what you prefer.
  • Perfect for Entertaining: The communal nature of paella makes it ideal for dinner parties – just place it in the center of the table and let everyone dig in.

Ingredients You’ll Need

  • Spanish Rice: The foundation of any great paella. Short-grain varieties like Bomba or Calasparra absorb flavor while maintaining their structure.
  • Saffron Threads: The signature spice that gives paella its distinctive golden color and unique flavor. A little goes a long way!
  • Chicken Thighs: Boneless and skinless for convenience, they add richness and stay tender throughout cooking.
  • Seafood Trio: Shrimp, mussels, and calamari create the classic seafood paella experience with varied textures and flavors.
  • Bell Peppers and Onions: The aromatic base that builds the foundation of flavors.
  • Garlic: Fresh cloves add essential depth – don’t be shy here!
  • Tomatoes: Fresh Roma tomatoes provide acidity and moisture; they break down to enrich the rice.
  • White Wine: Adds brightness and depth while helping to deglaze the pan.
  • Peas: Bring a pop of color and sweetness to balance the savory elements.
  • Olive Oil: Use Spanish extra virgin if possible for authentic flavor.
  • Broth: Chicken broth forms the cooking liquid that the rice absorbs.
  • Paprika: Sweet or smoked (pimentón) for that characteristic Spanish flavor.
  • Bay Leaf: Adds subtle aromatic complexity to the dish.
  • Parsley: Fresh chopped parsley brightens the finished dish.
  • Lemons: Essential for serving – fresh lemon juice brings all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Vegetarian Paella: Skip the meat and seafood, double the bell peppers, and add artichoke hearts, green beans, and extra peas.
  • Meat Lover’s Version: Add Spanish chorizo and rabbit or pork alongside the chicken.
  • Seafood Only: Skip the chicken and double up on your favorite seafood for a coastal-inspired paella de mariscos.
  • Mixed Paella (Paella Mixta): The version we’re making here, with both meat and seafood, is already a classic variation.
  • Black Paella: Add squid ink for a dramatic black paella with intensified seafood flavor.

How to Make Spanish Paella

Step 1: Create the Flavor Base

Heat olive oil in a large paella pan or wide skillet over medium heat. Add diced onions and bell peppers, cooking until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Step 2: Build the Sofrito

Add the finely diced tomatoes, bay leaf, paprika, and a pinch of saffron threads. Season with salt and pepper. Cook this mixture (called sofrito) for about 5 minutes until it thickens slightly and the flavors meld together.

Step 3: Add Chicken

Add chicken pieces to the pan, cooking until they begin to brown, about 5 minutes. Pour in the white wine, allowing it to simmer and reduce for 2-3 minutes.

Step 4: Incorporate Rice and Broth

Stir in half the parsley and all the rice, coating the grains in the flavorful oil. Pour in the chicken broth and give everything a good stir. After this point, resist the urge to stir again!

Step 5: Simmer and Arrange

Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for about 15 minutes, until the rice is about halfway done.

Step 6: Add Seafood and Peas

Arrange the shrimp, mussels (hinge side down so they open upward), and calamari rings decoratively on top of the rice. Sprinkle peas evenly over the surface. Continue cooking for another 10-15 minutes until the rice is tender and the seafood is cooked through.

Step 7: Rest and Serve

Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with remaining parsley and lemon wedges before serving.

Pro Tips for Making the Recipe

  • The Right Pan Matters: Traditional paella pans are wide and shallow, allowing rice to cook evenly and develop socarrat (the prized crispy bottom layer).
  • Don’t Stir After Adding Rice: Unlike risotto, paella should be left alone once the broth is added to develop that bottom crust.
  • Listen for the Socarrat: In the final few minutes of cooking, you might hear a gentle crackling sound – that’s the socarrat forming on the bottom.
  • Proper Heat Management: Start with high heat, then reduce to medium-low once boiling. Too hot and the bottom burns before rice cooks; too low and you’ll miss developing socarrat.
  • Fresh Seafood: Quality seafood makes all the difference – look for shrimp that smell fresh, closed mussels that tap closed when touched, and fresh calamari.

How to Serve

Classic Presentation

Serve the paella in its cooking vessel placed in the center of the table, allowing everyone to help themselves – it’s part of the paella experience!

Accompaniments

  • Crusty bread for sopping up the flavorful juices
  • Simple green salad with a light vinaigrette
  • Spanish wine pairings: Albariño, Verdejo, or a young Tempranillo

Garnishes

Provide extra lemon wedges and a sprinkle of fresh parsley. Some prefer a dollop of garlic aioli on the side.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. The flavors actually develop nicely overnight, though the texture of the seafood may change slightly.

Freezing

Paella doesn’t freeze well due to the seafood and rice texture changes. If you must freeze, remove the seafood first and add fresh seafood when reheating.

Reheating

The best way to reheat paella is in a skillet with a splash of broth or water to revive the rice. Cover and warm gently until heated through. Microwave as a last resort, as it can make the seafood tough.

FAQs

  1. Can I make paella without saffron?

    While saffron gives paella its distinctive color and flavor, you can substitute with a pinch of turmeric for color and a small amount of sweet paprika for flavor. The taste won’t be identical, but it will still be delicious.

  2. What’s the best rice for paella?

    Traditional Spanish short-grain rice varieties like Bomba or Calasparra are ideal because they absorb three times their volume in liquid while maintaining their structure. Arborio (risotto rice) can work in a pinch, though the texture will be slightly different.

  3. How do I know when the paella is done?

    The rice should be tender but still have a slight bite, and most of the liquid should be absorbed. The seafood will be fully cooked – shrimp pink and firm, mussels open, and calamari tender. Listen for a slight crackling sound toward the end of cooking, which indicates the socarrat (crispy bottom) is forming.

  4. My mussels didn’t open during cooking. Can I still eat them?

    No, discard any mussels that remain closed after cooking, as this indicates they weren’t alive when they went into the pan and could cause food poisoning.

Final Thoughts

This Spanish Paella brings the sunshine and flavors of the Mediterranean coast right to your dinner table. Don’t be intimidated by its impressive appearance – with fresh ingredients and a bit of patience, you’ll create a memorable meal that feels like a Spanish vacation at home. The communal nature of serving paella makes it perfect for gathering loved ones, while the incredible complexity of flavors will have everyone thinking you’ve spent years mastering Spanish cuisine. Give this recipe a try the next time you want to elevate your dinner game without hours of kitchen labor!

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Spanish Paella Recipe

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  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: One Pot & One Pan
  • Cuisine: Spanish
  • Diet: Halal
Print Recipe

Description

Spanish Paella is a classic Spanish rice dish brimming with rich flavors, combining tender chicken, succulent seafood, aromatic spices, and colorful vegetables, all cooked to perfection in one pan. This authentic recipe brings the tastes of Spain to your kitchen, perfect for sharing with family or friends.

Ingredients

Units Scale

Base

  • 1/4 cup Extra virgin olive oil (Spanish EVOO if you have it)
  • 1 Onion, diced
  • 1 bell pepper, diced (1/2 red and 1/2 green recommended)
  • 4 cloves garlic, minced
  • 3 roma tomatoes, very finely diced (or 8 oz. tomato sauce)
  • 1 bay leaf
  • 1 teaspoon paprika (sweet or smoked)
  • 1 pinch saffron threads
  • Salt and pepper, to taste
  • 1/4 cup white wine

Proteins

  • 4 boneless, skinless chicken thighs, cut into pieces
  • 1/2 lb jumbo shrimp or prawns (about 12), peeled, tail on
  • 1/2 lb mussels (about 10-12), cleaned properly (beards off)
  • 8 oz calamari rings

Other

  • 1/4 cup fresh chopped parsley, divided
  • 2 cups Spanish rice
  • 5 cups chicken broth
  • 1/2 cup frozen peas
  • Lemons, for garnish

Instructions

  1. Prepare the Base. Heat the extra virgin olive oil over medium heat in a large paella pan. Add diced onion and bell pepper and sauté for about 3-4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
  2. Add Tomatoes and Seasonings. Incorporate the very finely diced roma tomatoes (or tomato sauce) into the pan, and cook for a few minutes until the mixture thickens slightly. Add the bay leaf, paprika, saffron threads, and season generously with salt and pepper. Pour in white wine and let it simmer until most of the liquid evaporates.
  3. Cook the Chicken. Add the chicken thigh pieces to the pan and cook, stirring occasionally, until they are lightly browned on all sides, about 5-7 minutes. Add half of the chopped parsley.
  4. Add Rice and Broth. Stir in the Spanish rice and toast for 2-3 minutes until the grains are lightly coated with the oil and seasonings. Pour in the chicken broth evenly and gently shake the pan to distribute the rice. Bring to a boil, then reduce heat to a simmer. Do not stir further.
  5. Add Seafood and Peas. After about 10 minutes of simmering, gently press the shrimp, mussels, and calamari rings into the rice. Scatter the frozen peas over the top. Allow the paella to continue cooking uncovered for another 15-20 minutes until the rice is cooked and the seafood is done. Rotate the pan on the heat source if necessary for even cooking.
  6. Rest and Garnish. Remove the pan from heat and cover with a clean kitchen towel. Let the paella rest for 5-10 minutes so the flavors can meld. Garnish with the remaining chopped parsley and lemon wedges before serving.

Notes

  • Use Spanish Bomba or Calasparra rice for best texture.
  • If saffron is unavailable, substitute with a pinch of turmeric for color, but the flavor will differ.
  • For optimal socarrat (crispy rice bottom), avoid stirring after adding the broth.
  • Experiment with different seafood or meats based on availability and preference.
  • Paella is traditionally served straight from the pan.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 500
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 17g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 140mg
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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