I absolutely love how Spanish Paella Recipe brings a burst of flavor and tradition to the table with just a few simple steps. There’s something so comforting about the combination of saffron-infused rice, tender chicken, fresh seafood, and smoky chorizo that makes every bite a little celebration in your mouth. Whether you’re cooking for a family dinner or impressing friends on a weekend, this dish is a guaranteed crowd-pleaser.
When I first tried my hand at this recipe, I was surprised by how accessible it is—even if you’ve never made paella before. You’ll find that once you get the timing down, it’s straightforward to create this vibrant, delicious meal that’s full of character and texture. Plus, it’s a great conversation starter if you want to share a little piece of Spain with your loved ones!
Why You’ll Love This Recipe
- Authentic Flavor: The combination of saffron, seafood, and chorizo creates a classic taste that’s true to Spanish tradition.
- Easy to Make: Despite its impressive look, this paella comes together with simple steps and common ingredients.
- Great for Gatherings: It’s a perfect one-pan dish to share with family and friends, making meal times fun and social.
- Versatile Ingredients: You can easily tailor it to what you have on hand or your taste preferences without losing that paella magic.
Ingredients You’ll Need
The beauty of this Spanish Paella Recipe is in the quality and balance of the ingredients. Using fresh seafood and the right rice makes all the difference, so I always like to pick up the best you can find, especially with saffron and the rice.
- Olive oil: Use good quality extra virgin for the authentic flavor and healthier fat profile.
- Chorizo: Adds a wonderful smoky, spicy kick that lifts the whole dish—slice it thin so it crisps nicely.
- Squid (calamari): Fresh or thawed here works well, giving a tender seafood element with a subtle briny taste.
- Onion: Brown, white, or yellow onion—all work, but brown adds a slightly sweeter depth.
- Garlic: Fresh minced garlic amps up the aroma and flavor complexity.
- Red capsicum (bell pepper): Brings a pop of sweetness and vibrant color.
- Paella rice (“Bomba,” “Valencia,” or “Calasparra”): These short-grain varieties soak up flavor and hold texture perfectly—don’t substitute with regular long-grain rice.
- Tomatoes (fresh peeled or canned crushed): Add natural acidity and richness to the base.
- Chicken thigh fillets: Juicy, flavorful, and more forgiving than breast meat in this one-pan dish.
- Chicken broth/stock: Preferably not low sodium; it’s the liquid flavor base for your rice.
- Saffron threads: The heart of paella’s distinctive color and floral aroma—do not skimp or substitute!
- Frozen peas: Add sweet pops of freshness and color contrast.
- Prawns: Using whole prawns with shell on retains moisture and adds richness to the dish.
- Mussels: Cleaned and fresh, they give that briny taste and dramatic presentation when they open on top.
Variations
I love playing with different seafood or swapping chicken for rabbit when I want to get even more traditional. Feel free to tweak this Spanish Paella Recipe to your liking—it’s forgiving and perfect for personalization!
- Vegetarian Version: I’ve made this with artichokes, roasted red peppers, and extra veggies instead of meat and seafood for a vibrant plant-based twist.
- Seafood Only: Using just prawns, squid, and mussels makes for a lighter, fully ocean-inspired paella that’s fantastic on a warm day.
- Spice Level: If you like it hotter, adding a pinch of smoked paprika or a few chili flakes into the base really wakes things up.
- Rice Variety: While traditional is best, I’ve sometimes used arborio in a pinch, but it requires careful liquid adjustment to avoid mush.
How to Make Spanish Paella Recipe
Step 1: Brown the Chorizo and Squid
Heat a tablespoon of olive oil in a 10-inch paella pan or a large skillet over high heat. I like to start with the chorizo because it releases flavorful oil and its edges get beautifully crisp. Cook the slices for about 3 minutes, turning until browned, then remove them with a slotted spoon and set aside. Next, add the squid rings, cooking them quickly—about 45 seconds on each side—to keep them tender and juicy. Remove and set them aside as well.
Step 2: Sauté the Aromatics and Chicken
Add a bit more oil if the pan looks dry, then toss in the minced garlic and diced onion. Cooking these gently for 2 minutes softens their flavors just right. Follow with the diced red capsicum, stirring for about a minute so it retains a bit of its crunch and sweetness. Now add your chicken pieces and brown them lightly—just 2 minutes until they’re no longer pale but not fully cooked through. This step builds a deep flavor base for your paella.
Step 3: Toast the Rice and Add Broth
Sprinkle the paella rice evenly over the pan and stir well, coating every grain in the oily goodness and aromatics. This toast step helps keep the rice from becoming mushy later on. Now pour in the chicken stock, chopped tomatoes (or crushed canned), most of the chorizo pieces (reserving some for garnish), and sprinkle on your saffron threads. Give everything a gentle stir to combine.
Step 4: Simmer Without Stirring
Bring your pan to a gentle simmer—this is key! You want the broth to bubble softly but not boil rapidly, or the rice may stick and burn. Let it cook uncovered for 10 minutes without stirring. You’ll start to see some rice poking above the liquid’s surface while the rest remains covered. This no-stir phase is what helps build the prized socarrat, that slightly crispy bottom layer everyone loves.
Step 5: Add Seafood and Peas, Continue Cooking
Scatter the frozen peas on top, then nestle the prawns and mussels in the rice mixture. It’s fine if they’re partially submerged. Cook for another 8 minutes, turning the prawns halfway if you remember, until the mussels open wide and prawns turn opaque pink. Discard any mussels that stay closed—safety first! At this point, most of the liquid should be absorbed but the rice will still have a little moisture, keeping it juicy.
Step 6: Final Touches and Resting
Give the dish a taste to check rice doneness—it should be tender but have a bit of bite. If it feels too firm, simply add a splash of hot water and cook a couple minutes longer. Scatter the reserved chorizo and squid on top. Cover the pan with a lid or foil, and let the paella rest for 5 minutes off the heat. This rest time lets the rice absorb any lingering liquid and settle into that perfect “juicy but not soggy” texture.
Pro Tips for Making Spanish Paella Recipe
- Choosing the Right Pan: I’ve learned that a wide, shallow pan helps the rice cook evenly and creates the socarrat beautifully.
- Saffron Infusion: Soak your saffron threads in a bit of warm broth before adding—this releases its color and aroma much better.
- No Stirring Rule: Resist the urge to stir after adding the broth—this ensures that crispy bottom that’s the hallmark of great paella.
- Seafood Timing: Cooking prawns and mussels just till they open and turn opaque avoids rubbery texture and keeps everything tender.
How to Serve Spanish Paella Recipe
Garnishes
I always garnish my Spanish Paella Recipe with fresh chopped parsley and generous lemon wedges. The parsley adds a nice fresh color and brightness, while squeezing fresh lemon juice right before eating really lifts the flavors and adds a zing that cuts through the richness.
Side Dishes
For sides, I love keeping it simple and light—think a crisp green salad with vinaigrette, roasted seasonal vegetables, or a basket of crusty bread to soak up any leftover juices. Sometimes, a chilled glass of Spanish white wine or sangria ties the meal together beautifully.
Creative Ways to Present
When hosting, serving paella straight in the pan at the table creates a communal vibe everyone enjoys. For special occasions, I’ve arranged seafood and garnish decoratively on top—bright lemons, parsley sprigs, and extra chorizo slices—to make it pop visually. It’s as much a feast for the eyes as for the palate!
Make Ahead and Storage
Storing Leftovers
I like to cool leftover paella quickly, then store it in an airtight container in the fridge for up to 2 days. The flavors actually deepen overnight, but be aware the texture will firm up a bit. Reheating gently works best to keep it enjoyable.
Freezing
I don’t freeze this Spanish Paella Recipe often because seafood can get rubbery after freezing, but if you must, freeze portions without the seafood and add fresh cooked prawns or mussels after reheating for best texture retention.
Reheating
To reheat, I cover the paella loosely with foil and warm it in a low oven or gently on the stove with a splash of water or broth to loosen the rice. It’s best to avoid microwaving, which can dry out the seafood and rice unevenly.
FAQs
-
Can I use regular rice instead of paella rice?
While you technically can, I strongly recommend using traditional paella rice varieties like Bomba, Valencia, or Calasparra. These short-grain rices absorb liquid well without getting mushy and give you the ideal texture. Regular long-grain rice won’t hold the flavors or the texture properly.
-
Is it necessary to use seafood broth?
Seafood broth adds extra depth, but chicken broth works beautifully too and is easier to find. If you want that signature briny taste, you can combine chicken broth with a little seafood stock or even clam juice for a balanced flavor.
-
How do I achieve the crispy socarrat at the bottom?
The key is cooking over medium to medium-high heat without stirring once you add the broth. Also, using a wide pan helps spread the rice evenly so it can develop that golden crust. Just keep an eye to prevent burning and pull the pan off heat when the bottom is browned nicely.
-
Can I make this paella vegan?
Absolutely! Swap chicken and seafood for hearty vegetables like artichokes, mushrooms, and green beans, plus vegetable broth for cooking. Using smoked paprika and herbs can help mimic some of the smoky notes from chorizo.
Final Thoughts
This Spanish Paella Recipe holds a special place in my heart because it feels like a warm, festive hug after a long day. It’s one of those dishes where you can see and taste the layers of care and tradition. If you haven’t tried making it at home yet, I really encourage you to give it a go—you’ll love gathering around the pan, sharing stories and smiles, and savoring a meal that tastes like celebration. Trust me, once you get the hang of this, it’s going to become a favorite you turn to again and again.
Print
Spanish Paella Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
This authentic Spanish Paella brings together the robust flavors of chorizo, tender chicken, fresh seafood, and vibrant vegetables, cooked with traditional paella rice and infused with fragrant saffron. Perfect for a shareable meal, this dish offers a delightful balance of textures and a savory taste of Spain.
Ingredients
Meat and Seafood
- 7 oz / 200g chorizo (2 pieces), sliced 1/2 cm / 1/5″ thick
- 200g / 6 oz squid (calamari), cut into 7mm / 1/4″ thick rings
- 300g / 10 oz chicken thigh fillets, cut into 1.5″ / 3.5cm pieces
- 12-16 medium / large prawns, whole (shell on)
- 12 large mussels, cleaned & checked for freshness
Vegetables and Aromatics
- 1 onion (brown, white, or yellow), diced
- 3 garlic cloves, minced
- 1 red capsicum / bell pepper, diced
- 2 juicy ripe tomatoes, peeled and diced OR 3/4 cup canned crushed tomato
- 1 cup frozen peas
Pantry and Liquids
- 1 – 2 tbsp olive oil
- 1 1/2 cups paella rice (“Bomba”, “Valencia” or “Calasparra” rice)
- 3 1/2 cups chicken broth/stock (not low sodium) or homemade seafood broth
- 1 tsp saffron threads (or 1/4 tsp ground saffron)
Garnish
- Fresh parsley, chopped
- 2 lemons, cut into wedges
Instructions
- Cook Chorizo: Heat 1 tbsp olive oil in a 30cm / 10″ paella pan or large skillet over high heat. Add chorizo slices and cook until browned on each side, about 3 minutes. Remove chorizo with a slotted spoon and set aside.
- Cook Squid: Add squid to the pan and cook for 45 seconds on each side until just cooked. Remove squid and set aside.
- Sauté Aromatics: If needed, add remaining olive oil to the pan. Add minced garlic and diced onion, cooking for 2 minutes until softened. Add diced red capsicum and cook for an additional minute.
- Brown Chicken: Add chicken thigh pieces and cook for 2 minutes until lightly browned on the outside but still raw inside.
- Add Rice: Stir in the paella rice, mixing thoroughly so the grains are well coated with the oil and aromatics.
- Incorporate Broth and Seasoning: Pour in most of the cooked chorizo (reserving about 1/4 for garnish), chicken broth or seafood stock, diced or crushed tomatoes, and saffron threads. Stir gently to combine.
- Simmer First Stage: Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Cook for 10 minutes without stirring. At this point, some rice may peek through the liquid surface, which should still be sufficient.
- Add Seafood and Peas: Scatter frozen peas over the rice, then nestle whole prawns and mussels into the mixture, partially submerging them.
- Simmer Second Stage: Cook for another 8 minutes. Turn prawns halfway through if desired. Cook until prawns turn opaque, mussels have opened (discard any unopened mussels), and most of the liquid has been absorbed, though some should remain moist.
- Check Rice Doneness: Taste the rice; it should be firm yet cooked. If it is too firm, add a small splash of hot water and cook a little longer until tender.
- Rest the Paella: Scatter reserved chorizo and cooked squid over the dish. Cover the pan with a lid and let rest for 5 minutes. This allows the rice to absorb remaining liquid and become tender but juicy.
- Garnish and Serve: Sprinkle chopped fresh parsley and arrange lemon wedges around the pan. Serve the paella directly from the pan, mixing the rice and seafood before eating.
Notes
- Use traditional paella rice varieties like Bomba, Valencia, or Calasparra for best texture.
- Do not stir the rice during simmering to allow formation of the socarrat (crispy bottom).
- Adjust cooking times based on the size of your pan and heat source.
- Ensure seafood is fresh and mussels are properly cleaned to avoid grit.
- Adding lemon wedges enhances brightness and balances richness.
- If you don’t have a paella pan, use a wide, shallow skillet for even cooking.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 470 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
