Paella Recipe

Why You’ll Love This Recipe

Paella is a complete meal that combines protein, vegetables, and perfectly seasoned rice in one pan. It’s ideal for entertaining because it serves a crowd, and it’s highly customizable to suit your favorite ingredients. The rich saffron flavor, smoky paprika, and beautifully cooked rice create a dish that’s both comforting and elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Paella

• Short-grain paella rice or Arborio rice
• Boneless, skinless chicken thighs, cut into bite-sized pieces
• Shrimp, peeled and deveined
• Mussels or clams, cleaned (optional)
• Spanish chorizo, sliced
• Olive oil
• Yellow onion, diced
• Garlic, minced
• Red bell pepper, diced
• Green bell pepper, diced
• Diced tomatoes
• Chicken broth
• Saffron threads
• Smoked paprika
• Ground turmeric (optional, for added color)
• Salt
• Black pepper
• Frozen peas
• Lemon wedges
• Fresh parsley, chopped

Directions

1. Warm the chicken broth and stir in the saffron threads. Let the saffron steep while preparing the other ingredients.
2. Heat the olive oil in a large paella pan or wide skillet over medium-high heat.
3. Season the chicken with salt and black pepper, then cook until lightly browned. Remove and set aside.
4. Add the chorizo and cook until lightly browned. Remove and set aside with the chicken.
5. Add the onion and bell peppers to the pan and cook until softened, about 5 minutes.
6. Stir in the garlic and cook for about 30 seconds until fragrant.
7. Add the diced tomatoes and smoked paprika, cooking until slightly thickened.
8. Stir in the rice, coating it well with the vegetables and seasonings.
9. Pour in the saffron-infused broth and stir once to distribute the rice evenly.
10. Return the chicken and chorizo to the pan.
11. Simmer gently without stirring for about 15 minutes.
12. Add the shrimp, mussels or clams if using, and the peas over the top.
13. Continue cooking for 8–10 minutes, or until the seafood is fully cooked and the rice has absorbed the liquid.
14. Remove the pan from the heat and cover loosely with foil for 5 minutes.
15. Garnish with chopped parsley and lemon wedges before serving.

Servings and timing

• Servings: 6
• Prep time: 20 minutes
• Cook time: 40 minutes
• Rest time: 5 minutes
• Total time: About 1 hour 5 minutes

Variations

• Prepare a seafood-only version using shrimp, mussels, clams, and calamari.
• Make a chicken-only paella by omitting the seafood and chorizo.
• Add artichoke hearts, green beans, or asparagus for more vegetables.
• Replace chicken with turkey or rabbit for a traditional variation.
• Make it vegetarian with chickpeas, mushrooms, zucchini, and extra vegetables.
• Add lobster tails or scallops for a luxurious seafood version.
• Use brown rice, adjusting the cooking time as needed.
• Sprinkle crushed red pepper flakes for a spicy finish.

Storage/Reheating

Store leftover paella in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water to keep the rice moist. Individual portions can also be reheated in the microwave. Freeze cooled paella in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What rice is best for paella?

Traditional short-grain Spanish paella rice, such as Bomba or Calasparra, is ideal because it absorbs liquid while remaining tender. Arborio rice is a suitable substitute.

Can I make paella without seafood?

Yes. Chicken, chorizo, or a variety of vegetables can be used to create a delicious non-seafood version.

Why shouldn’t I stir the rice while it cooks?

Avoiding frequent stirring allows the rice to cook evenly and helps develop the lightly crisp bottom layer that many people enjoy.

What does saffron add to paella?

Saffron gives paella its signature golden color, delicate floral aroma, and distinctive flavor.

Can I use frozen seafood?

Yes. Thaw frozen seafood completely and pat it dry before adding it to the pan.

What vegetables work well in paella?

Bell peppers, peas, green beans, tomatoes, artichokes, asparagus, and mushrooms are all excellent additions.

Can I make paella ahead of time?

Paella is best served fresh, but leftovers reheat well for another meal.

What side dishes pair well with paella?

A simple green salad, crusty bread, grilled vegetables, roasted peppers, or marinated olives all complement paella beautifully.

Can I cook paella in a regular skillet?

Yes. A wide, shallow skillet works well if you don’t have a traditional paella pan.

Can I make this recipe gluten-free?

Yes. Most traditional paella ingredients are naturally gluten-free, but always check that the chorizo and broth you use are certified gluten-free if needed.

Conclusion

Paella is a spectacular one-pan meal that combines fragrant saffron rice with tender meats, fresh seafood, and colorful vegetables for a truly unforgettable dining experience. Whether you’re preparing it for a family dinner or a festive celebration, this classic Spanish recipe is sure to impress with its rich flavors, beautiful presentation, and satisfying combination of ingredients. Once you master this dish, it will become a favorite for special occasions and gatherings alike.

Paella Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Paella is a classic Spanish one-pan rice dish featuring saffron-infused rice, tender chicken, smoky chorizo, succulent shrimp, and colorful vegetables. This vibrant, flavorful meal is perfect for family dinners, celebrations, and special occasions.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish
• Diet: Halal

Ingredients

• 2 cups short-grain paella rice or Arborio rice
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 lb large shrimp, peeled and deveined
• 1 lb mussels or clams, cleaned (optional)
• 8 oz Spanish chorizo, sliced
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1/2 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• Lemon wedges, for serving
• 2 tablespoons fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Warm the chicken broth and stir in the saffron threads. Let the saffron steep while preparing the remaining ingredients.
2. Heat the olive oil in a large paella pan or wide skillet over medium-high heat.
3. Season the chicken with salt and black pepper, then cook until lightly browned. Remove and set aside.
4. Add the chorizo and cook until lightly browned. Remove and set aside with the chicken.
5. Add the onion and bell peppers to the pan and cook until softened, about 5 minutes.
6. Stir in the garlic and cook for about 30 seconds until fragrant.
7. Add the diced tomatoes, smoked paprika, and turmeric if using. Cook until slightly thickened.
8. Stir in the rice, coating it well with the vegetables and seasonings.
9. Pour in the saffron-infused broth and stir once to distribute the rice evenly.
10. Return the chicken and chorizo to the pan and simmer gently without stirring for about 15 minutes.
11. Add the shrimp, mussels or clams if using, and the peas over the top.
12. Continue cooking for 8-10 minutes, or until the seafood is cooked through and the rice has absorbed the liquid.
13. Remove the pan from the heat, cover loosely with foil, and let rest for 5 minutes.
14. Garnish with fresh parsley and serve with lemon wedges.

Notes

• Traditional Bomba or Calasparra rice produces the most authentic texture, but Arborio rice is a suitable substitute.
• Avoid stirring the rice after adding the broth to encourage an authentic texture and lightly crisp bottom layer.
• Customize the recipe with additional vegetables such as green beans, asparagus, mushrooms, or artichokes.
• For a seafood-only version, omit the chicken and chorizo and add calamari, scallops, or extra shrimp.
• Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
• Reheat gently with a splash of broth or water to keep the rice moist.
• Serve with a green salad, crusty bread, or marinated olives for a complete meal.

Nutrition

• Serving Size: 1 serving
• Calories: 620 kcal
• Sugar: 6 g
• Sodium: 980 mg
• Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 4 g
• Protein: 40 g
• Cholesterol: 175 mg