If you have ever dreamed of capturing the vibrant, sunny flavors of Spain right in your own kitchen, this Spanish Paella Recipe is exactly what you need. Packed with perfectly cooked saffron-infused rice, tender chicken, smoky chorizo, fresh seafood, and colorful vegetables, this dish brings a fiesta of tastes and textures to your table. It’s far simpler than it looks, yet delivers an authentic, crowd-pleasing experience that’s bound to impress friends and family alike. Let me take you step-by-step through making this classic Spanish delight that’s as fun to eat as it is to prepare!
Ingredients You’ll Need
While paella might seem complex at first glance, its ingredients are straightforward and essential, each playing a crucial role in layering the dish’s vibrant flavor, enticing aroma, and inviting color.
- Olive oil: The foundation that adds richness and helps develop flavor.
- Chorizo: This smoky, slightly spicy sausage brings depth and character.
- Squid (calamari): Adds a tender seafood bite with a subtle briny sweetness.
- Onion: Provides a natural sweetness and aroma when sautéed.
- Garlic cloves: Infuses warmth and a fragrant base.
- Red capsicum (bell pepper): Lends a pop of color and a subtle sweetness.
- Paella rice (Bomba, Valencia, or Calasparra): Special rice that stays firm and absorbs flavors beautifully.
- Tomatoes (fresh or canned): Inject juiciness and a slight tang to brighten the dish.
- Chicken thigh fillets: Adds flavorful, tender protein with a succulent texture.
- Chicken broth or seafood stock: The cooking liquid that enriches the rice with savory goodness.
- Saffron threads: The golden spice that lends a luxurious aroma and vibrant color.
- Frozen peas: A burst of green freshness and slight sweetness.
- Prawns: Whole shell-on for maximum flavor and visual appeal.
- Mussels: Adds that unmistakable briny, oceanic taste.
- Fresh parsley: A bright garnish that lifts the dish.
- Lemons: Cut into wedges, perfect for squeezing over before eating.
How to Make Spanish Paella Recipe
Step 1: Browning the Chorizo
Start by heating olive oil in your paella pan or a large skillet over high heat. Adding sliced chorizo first lets the smoky oils render out, which sets a flavorful base for everything else. Cook it until it’s beautifully browned on each side, about three minutes, then remove it to keep warm. This step ensures each bite has that irresistible chorizo punch.
Step 2: Cooking the Squid
Next, toss in the squid rings, cooking each side for just 45 seconds so they stay tender and not rubbery. Set them aside with the chorizo. This quick sear locks in freshness and texture, giving a subtle ocean touch that perfectly complements the smoky sausage.
Step 3: Sautéing the Aromatics
Add a bit more oil if needed, then toss in minced garlic and diced onion. Let them cook gently for about two minutes until fragrant and translucent. Throw in your diced red capsicum and give it another minute—this mixture forms the delicious, savory foundation of your paella.
Step 4: Adding Chicken Pieces
Now add the chicken thigh fillets, cooking them until they develop a light golden crust on the outside, while still raw inside. The chicken brings a tender bite and hearty flavor that balances the seafood and sausage beautifully.
Step 5: Incorporating the Rice
Pour in the paella rice and stir it thoroughly so every grain is coated in the oils and juices. This is essential for absorbing all those incredible flavors during cooking while keeping the rice perfectly separated.
Step 6: Pouring in Broth and Saffron
Pour in the chicken broth, fresh or crushed tomatoes, most of your cooked chorizo (save a little for garnish), and saffron threads. This is where your dish begins to come alive with layers of vibrant taste and that characteristic golden hue.
Step 7: The First Simmer
Bring everything to a gentle simmer. Adjust the heat so the rice cooks gently without stirring—it’s key not to stir here as that forms the prized crispy bottom crust called ‘socarrat’. Let it simmer for 10 minutes until the rice starts peeking through the liquid.
Step 8: Adding Peas, Prawns, and Mussels
Scatter the peas over the rice for a touch of sweetness and vibrancy. Nestle prawns and mussels into the mix—partly submerged is perfect. This helps the seafood steam and cook just right enveloped in the aromatic rice.
Step 9: The Final Slow Cook
Cook for another 8 minutes, turning the prawns if you like. The prawns should turn opaque and mussels open wide, while most liquid absorbs but keeps the rice delightfully moist. Discard any mussels that refuse to open—they won’t add to the dish.
Step 10: Rice Texture Check
Give the rice a taste to see if it’s tender with a little bite. If it feels too firm, add just a splash of hot water and allow it to cook a little longer. This helps keep the rice “juicy” without being mushy.
Step 11: Resting the Paella
Turn off the heat, scatter the reserved chorizo and squid over the top, then cover the pan with a lid and let it rest for 5 minutes. This resting step allows the rice to absorb the remaining liquid and flavors while letting the dish settle perfectly.
Step 12: Garnishing Time!
Finally, sprinkle chopped fresh parsley all over and serve with lemon wedges. The citrus adds a fresh zing that wakes up every delicious mouthful. Mix the rice and seafood gently before serving, and marvel at the colorful masterpiece you’ve made!
How to Serve Spanish Paella Recipe
Garnishes
Fresh parsley and lemon wedges are the classic finishing touches that brighten the dish and add fresh aromas. Don’t be shy with the lemon juice—it truly lifts the flavors and adds that authentic Mediterranean sparkle.
Side Dishes
Keep sides light and complementary, such as a crisp green salad dressed with sherry vinaigrette or grilled vegetables. Crusty bread is perfect for soaking up any leftover juices on the plate. A chilled Spanish white wine or a fruity rosé pairs beautifully too.
Creative Ways to Present
For a festive feel, serve the paella right in the pan for a rustic communal vibe. You can also portion it onto colorful plates garnished with additional seafood or herbs. Try a casual outdoor picnic style with bowls of extra lemon wedges and fresh bread for guests to help themselves.
Make Ahead and Storage
Storing Leftovers
Leftover paella keeps well in an airtight container in the refrigerator for up to 2 days. The flavors meld even more after resting, so it’s a delicious next-day treat. Just be sure to cool it completely before refrigerating.
Freezing
You can freeze leftover paella, but it’s best within 1 month. Freeze in portion-sized containers for easy thawing. Keep in mind the texture of seafood might change slightly after freezing, so reheating gently is key.
Reheating
To reheat, sprinkle a splash of water over the rice to loosen it, cover with foil or a lid, and warm on medium heat until piping hot. Avoid microwaving straight from frozen as it can make the rice dry. Reheating slowly restores the moist, tender texture.
FAQs
Can I use different types of rice for Spanish paella?
Traditionally, paella calls for specific short-grain rice like Bomba or Calasparra for their ability to absorb liquid without getting mushy. Using other rices might change the texture, but you can experiment if needed.
Is it necessary to use saffron?
Saffron is the key spice that gives authentic paella its golden color and unique aroma. While expensive, even a small pinch makes a big difference. If unavailable, ground saffron or turmeric can be a substitute, but the flavor and color won’t be quite the same.
Can I make paella vegetarian?
Yes! Swap the chicken and seafood for artichokes, mushrooms, green beans, and roasted red peppers, and use vegetable broth. The cooking method remains the same, and you still get delicious depth with chorizo or smoked paprika alternatives.
How important is the socarrat, the crispy bottom crust?
The socarrat is the prized, slightly crispy bottom layer of rice that forms during cooking. It adds texture and flavor that many consider the heart of paella. To get it, avoid stirring once the broth is added and cook over even heat.
Can I make this recipe for a larger group?
Definitely! Simply scale up the ingredients and use a larger pan or make multiple pans. Just be mindful of cooking times and heat distribution—patience ensures the perfect paella every time.
Final Thoughts
This Spanish Paella Recipe is more than just a meal—it’s a celebration of flavors, textures, and tradition that turns any gathering into an event. Whether it’s a cozy dinner or a lively party, this dish invites everyone to share in its warmth and sunshine. So grab your pan, gather your ingredients, and dive into making this unforgettable Spanish classic with love and joy!
Print
Spanish Paella Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5-6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Description
This authentic Spanish Paella recipe combines rich flavors of chorizo, squid, chicken, prawns, and mussels with vibrant saffron-infused paella rice. Cooked traditionally in a paella pan, this dish offers a perfect balance of tender seafood and savory meats, finished with fresh parsley and lemon wedges for a bright, fresh touch. Ideal for a family meal, it serves about 5 to 6 people with a satisfying and colorful presentation.
Ingredients
Meats and Seafood
- 7 oz / 200g chorizo (2 pieces), sliced 1/2 cm thick
- 200g / 6 oz squid (calamari), cut into 7mm thick rings
- 300g / 10 oz chicken thigh fillets, cut into 1.5 inch pieces
- 12–16 medium/large prawns, whole with shell on
- 12 large mussels, cleaned
Vegetables and Aromatics
- 1 onion, diced (brown, white, or yellow)
- 3 garlic cloves, minced
- 1 red capsicum / bell pepper, diced
- 2 juicy ripe tomatoes, peeled and diced or 3/4 cup canned crushed tomatoes
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
- 2 lemons, cut into wedges (for garnish)
Pantry and Spices
- 1–2 tbsp olive oil
- 1 1/2 cups paella rice (“Bomba”, “Valencia”, or “Calasparra” rice)
- 3 1/2 cups chicken broth or homemade seafood broth (not low sodium)
- 1 tsp saffron threads or 1/4 tsp ground saffron
Instructions
- Cook Chorizo: Heat 1 tbsp olive oil in a 30cm paella pan or large skillet over high heat. Add the sliced chorizo and cook until browned on all sides, about 3 minutes. Remove using a slotted spoon and set aside for garnish.
- Cook Squid: In the same pan, add the squid rings and cook for 45 seconds on each side. Remove and set aside.
- Sauté Garlic, Onion, and Capsicum: Add more olive oil if needed. Add minced garlic and diced onion to the pan, cooking for 2 minutes until softened. Add diced red capsicum and cook for an additional minute.
- Brown Chicken: Add the chicken thigh pieces to the pan and cook for 2 minutes until lightly browned but still raw inside.
- Incorporate Rice: Add the paella rice and stir well to coat all grains with the oil and flavors from the pan.
- Add Broth and Seasonings: Pour in the chicken stock, add most of the cooked chorizo (reserve a small amount for garnish), the diced tomatoes or crushed tomatoes, and saffron threads. Stir to combine.
- Simmer Gently: Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer to avoid burning the rice. Cook uncovered for 10 minutes without stirring, allowing rice to absorb liquid and begin cooking through.
- Add Seafood and Peas: Evenly scatter the frozen peas, prawns, and mussels on top of the rice, gently pressing the prawns and mussels slightly into the rice so they partially submerge.
- Finish Simmering: Cook for a further 8 minutes, turning prawns halfway if needed, until prawns are opaque, mussels have opened, and most of the liquid is absorbed but there’s still some moisture. Discard any unopened mussels. Remove from heat.
- Check Rice Doneness: Taste the rice to ensure it’s tender but firm. If too firm, add a splash of hot water and continue cooking briefly to soften.
- Rest and Finalize: Scatter reserved chorizo and cooked squid over the top. Cover the pan with a lid and let the paella rest for 5 minutes to allow flavors to meld and rice to finish absorbing the liquid.
- Garnish and Serve: Sprinkle chopped fresh parsley over the paella and arrange lemon wedges around the pan. Serve directly from the pan, mixing the rice and seafood before eating.
Notes
- Use authentic paella rice like Bomba, Valencia, or Calasparra for best texture and flavor.
- Saffron threads provide the classic aroma and golden color; ground saffron is an acceptable substitute but less potent.
- Do not stir the rice after adding the broth to allow the socarrat (crispy bottom) to form.
- If mussels do not open during cooking, discard them to ensure freshness and safety.
- Peeling tomatoes enhances the smooth texture of the dish but canned crushed tomatoes are a good shortcut.
- A paella pan or a wide, shallow skillet helps the rice cook evenly.
