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
Scale
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
