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
Scale
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.
