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Spanish Paella Recipe

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3.9 from 84 reviews

This authentic Spanish Paella recipe combines tender chicken, succulent seafood, and vibrant vegetables with aromatic saffron-infused rice. Cooked traditionally on the stovetop, it delivers a rich and flavorful one-pot meal perfect for sharing.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 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)

Vegetables & Aromatics

  • 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)

Pantry

  • 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

Serving

  • Lemon wedges, for serving

Instructions

  1. Prepare the chicken: Heat olive oil in a large paella pan or wide skillet over medium heat. Season the chicken thighs with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the chicken pieces to the pan and brown them for about 5-7 minutes until golden on all sides. Remove chicken and set aside.
  2. Sauté vegetables: In the same pan, add the diced onion, carrot, and red bell pepper. Cook until softened, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add tomato paste and spices: Stir in the tomato paste, smoked paprika, and saffron threads. Cook for 2-3 minutes to develop the flavors and toast the spices.
  4. Cook the rice: Add the Bomba or Calasparra rice to the pan and stir to coat it with the tomato and spice mixture. Pour in the chicken broth or vegetable stock and bring to a gentle boil. Reduce heat to medium-low and let the rice simmer uncovered for about 10 minutes.
  5. Add chicken and seafood: Return the browned chicken pieces to the pan, placing them evenly over the rice. Nestle the prawns and mussels (if using) on top of the rice mixture. Continue to cook for another 10-15 minutes, until the rice is tender, the chicken is cooked through, and the mussels have opened.
  6. Add peas and parsley: Scatter frozen peas and half of the chopped parsley over the paella during the last 5 minutes of cooking. This will keep the peas vibrant and add fresh flavor.
  7. Rest and serve: Remove the pan from heat and cover loosely with a clean kitchen towel or aluminum foil. Let the paella rest for 5 minutes to allow the flavors to meld. Garnish with the remaining parsley and serve with lemon wedges for squeezing over the top.

Notes

  • Use authentic Bomba or Calasparra rice for the best texture; these short-grain rice varieties absorb liquid well without getting mushy.
  • Saffron is essential for the authentic flavor and color; substitute with smoked paprika if unavailable but expect a different profile.
  • Do not stir the rice after adding stock to develop the socarrat, the prized crispy rice crust at the bottom.
  • Seafood is optional; you can omit mussels or shrimp based on preference or allergies.
  • Leftover paella can be refrigerated and gently reheated on the stovetop with a splash of broth.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Spanish

Find it online: https://allyumcooks.com/spanish-paella-recipe/