Name: Spanish Paella Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 4 boneless, skinless chicken thighs, cut into 1-inch pieces; 8-12 ounces prawns or jumbo shrimp, peeled and deveined, tails on; 8-12 ounces cleaned mussels, beards removed (optional); 1 large onion, diced; 1 large carrot, peeled and diced; 1 red bell pepper, diced; 4 cloves garlic, minced; 1/2 cup frozen peas; 1/4 cup chopped fresh parsley, divided (or carrot tops or chives); 1/4 cup olive oil; 2 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons tomato paste; 1 teaspoon smoked paprika; 1 teaspoon saffron threads (about 2 pinches); 2 cups Bomba rice or Calasparra rice; 5 cups chicken broth or vegetable stock; Lemon wedges, for serving

Jump to Recipe· 3.9 from 84 reviews

If you’ve ever dreamed of capturing the vibrant spirit and rich flavors of Spain right in your own kitchen, this Spanish Paella Recipe is your golden ticket. Loaded with tender chicken, succulent prawns, and an array of fresh vegetables, this dish is a festival of color, texture, and bold seasoning. Every spoonful brings the warmth of Spanish sunshine and tradition to your plate, perfectly balanced by fragrant saffron and smoky paprika. It’s a dish made for sharing, for laughter, and for creating unforgettable meals with friends and family.

Ingredients You’ll Need

A white marbled surface holds arranged ingredients including a bunch of green parsley at the top left, a white bowl with green peas above the center, and a bright yellow lemon below the peas. Below the lemon are small clear glass bowls with dark saffron threads, ground pepper, red paprika powder, salt, and red tomato paste. To the left center is a small glass bowl with golden olive oil, and below it a white bowl with raw shrimp. Near the left bottom corner lies a whole orange carrot and a whole red bell pepper. At the bottom left, a white carton of organic chicken stock stands beside a whole white onion. Center bottom features a brown-handled bowl filled with short white rice grains. To the right side, a light brown plate holds raw chicken pieces, and below that, a white plate carries round slices of brown sausage. Near the chicken stock is a white plate with black mussels. photo taken with an iphone --ar 4:5 --v 7

The magic of this Spanish Paella Recipe comes from a handful of simple, quality ingredients that work together to create a depth of flavor that feels both rustic and refined. Each one plays a vital role—whether in building the aromatic base, lending color, or adding bursts of freshness and texture.

1/4 cup olive oil: The foundation of your paella, giving it a robust, fruity base.
4 boneless, skinless chicken thighs, cut into 1-inch pieces: Juicy and tender protein that soaks up all the flavors.
2 teaspoons kosher salt, divided: Enhances every ingredient without overpowering.
1/2 teaspoon freshly ground black pepper, divided: Adds a gentle warmth and spice.
1 large onion, diced: Provides sweetness and depth when sautéed.
1 large carrot, peeled and diced: Adds a subtle earthiness and bright orange color.
1 red bell pepper, diced: Brings crunch and a burst of vibrant red color.
4 cloves garlic, minced: Delivers an aromatic punch essential in Spanish cuisine.
2 tablespoons tomato paste: Intensifies the base with a rich, tangy umami flavor.
1 teaspoon smoked paprika: Gives paella its classic smoky warmth and deep red hue.
1 teaspoon saffron threads (about 2 pinches): The star spice that turns the rice golden and adds a subtle floral aroma.
1/4 cup chopped fresh parsley, divided: Freshness and a hint of brightness; you can also use carrot tops or chives.
2 cups Bomba rice or Calasparra rice: Short-grain rice that perfectly absorbs broth without turning mushy.
5 cups chicken broth or vegetable stock: Infuses the rice with savory richness.
8-12 ounces prawns or jumbo shrimp, peeled and deveined, tails on: Adds sweetness and a luxurious seafood element.
8-12 ounce cleaned mussels, beards removed (optional): Offers briny ocean notes and beautiful presentation.
1/2 cup frozen peas: Pops of sweet green color and texture.
Lemon wedges, for serving: A zesty finish that brightens every bite.

How to Make Spanish Paella Recipe

Step 1: Prepare the Base

Start by heating the olive oil in a large paella pan or a wide, heavy skillet over medium heat. Season the chicken pieces with 1 teaspoon of salt and half the black pepper, then add them to the pan and cook until golden brown on all sides. This initial sear locks in juices and builds the rich meaty flavor that forms the heart of your paella.

Step 2: Sauté the Vegetables

Next, toss in the diced onion, carrot, and red bell pepper. Sauté until they soften and the onion turns translucent, about 5 minutes. Stir in the minced garlic, tomato paste, smoked paprika, and saffron threads, cooking until fragrant and beautifully aromatic. This stage layers savory and smoky flavors that will infuse the entire dish.

Step 3: Add Rice and Broth

Pour in the rice, stirring to coat every grain in the fragrant mixture. Then, add the chicken broth along with the remaining teaspoon of salt and black pepper. Bring everything to a gentle simmer, making sure the rice cooks evenly by avoiding stirring after this point. This is the key to developing the signature crust or socarrat at the bottom.

Step 4: Introduce Seafood and Peas

Once the rice has absorbed most of the liquid, nestle the prawns and mussels gently into the pan, scattering frozen peas over the top. Cover the pan loosely with foil or a lid to help them steam through in about 8-10 minutes. The seafood cooks perfectly this way while imparting subtle ocean flavors to the rice.

Step 5: Final Touches

After the seafood is cooked and the rice is tender, sprinkle chopped fresh parsley over the paella. Let it rest for a few minutes before serving to allow the flavors to meld together. A quick squeeze of fresh lemon juice just before digging in amplifies all the flavors beautifully.

How to Serve Spanish Paella Recipe

The image shows a metal pan sitting on a white marbled surface. Inside the pan, the bottom layer is a mix of browned sliced mushrooms, orange diced carrots, and translucent chopped onions with pieces of cooked chicken, all having a slightly glossy, cooked texture with rich brown and orange colors. On top of this mixture, there is a large pile of uncooked white rice with a dry and grainy texture, centered in the pan and slightly mounded. The pan handle extends to the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few fresh lemon wedges on the side invites everyone to add their own brightness, cutting through the richness. A sprinkle of extra fresh herbs like parsley or chives adds a refreshing pop of color and herbal aroma that makes each serving irresistible.

Side Dishes

Serve your paella alongside a crisp green salad or roasted vegetables to lighten the meal without competing with those complex flavors. Crusty bread is also a fantastic companion, perfect for mopping up every last bit of that savory broth.

Creative Ways to Present

For a festive dinner, serve the paella straight from the pan on a wooden board surrounded by colorful small plates and rustic pitchers of sangria. Alternatively, individual shallow dishes layered with seafood and rice create an elegant presentation that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Store any leftover paella in an airtight container in the refrigerator for up to three days. It’s best to cool it quickly to keep the rice from becoming too soggy and to preserve the vibrant flavors.

Freezing

While freezing paella is possible, it may affect the texture of the seafood and rice. If you choose to freeze, use a freezer-safe container and consume within one month for best quality. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat paella gently in a skillet over low heat, adding a splash of broth or water to revive the rice’s moisture. Cover the pan to steam the dish evenly without drying it out. Alternatively, a quick microwave reheat works in a pinch but be mindful not to overcook the seafood.

FAQs

Can I use any rice for paella?

For the best texture and flavor, it’s ideal to use short-grain rice like Bomba or Calasparra rice, as they absorb broth well and stay firm, which is key for an authentic paella experience.

Is it necessary to use saffron in this Spanish Paella Recipe?

Saffron is a signature ingredient that gives paella its unique aroma and golden color, but if unavailable, a pinch of turmeric can work as a substitute for color, although the flavor will not be the same.

Can I make this dish vegetarian?

Absolutely! You can skip the chicken and seafood and add hearty vegetables like artichokes, roasted peppers, and green beans, along with vegetable stock to keep the paella flavorful and satisfying.

How do I know when the socarrat is ready?

The socarrat is the prized crispy rice layer at the bottom of the pan. You’ll notice a toasty aroma and a slight crust forming after the rice absorbs all the liquid and you’ve let the paella rest off heat for a few minutes.

Can I prepare paella outdoors on a grill?

Yes! Cooking paella on a grill adds a wonderful smoky touch and is traditional in many regions of Spain. Just use a paella pan that fits your grill and adjust the heat carefully to avoid burning.

Final Thoughts

Making this Spanish Paella Recipe is more than just cooking a meal—it’s embracing a jubilant celebration of flavors, colors, and textures. Whether you’re sharing it with loved ones or enjoying a special moment alone, it has an undeniable magic that turns any occasion into something memorable. Give it a try, and you’ll quickly see why paella holds such a beloved place in hearts and kitchens everywhere.