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Paella Recipe

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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.

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

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

Find it online: https://thefamilycooking.com/paella-recipe/