Name: Spanish Paella Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Spanish
Ingredients: 1/4 cup Extra Virgin Olive Oil (Spanish EVOO if available); 1 Onion, diced; 1 Bell Pepper, diced (mix of red and green); 4 cloves Garlic; 3 Roma Tomatoes, finely diced or 8 oz. tomato sauce; 1 Bay Leaf; 1 teaspoon Paprika (sweet or smoked); 1 pinch Saffron Threads; Salt and Pepper; 1/4 cup White Wine; 4 Boneless, Skinless Chicken Thighs, cut into pieces; 1/4 cup Fresh Parsley, chopped (divided); 2 cups Spanish Rice; 5 cups Chicken Broth; 1/2 cup Frozen Peas; 1/2 lb Jumbo Shrimp or Prawns (about 12), peeled with tails on; 1/2 lb Mussels (about 10-12), cleaned; 8 oz Calamari Rings; Lemons, for garnish

Jump to Recipe

Spanish Paella is pure celebration on a plate: golden rice, tender chicken, succulent seafood, and an aromatic blend of saffron, paprika, and garden vegetables. This beautiful, communal dish evokes sunny afternoons in Spain, family gatherings, and unforgettable flavors—each spoonful a memory. Whether you’re a seasoned Paella-maker or a first-timer, this recipe brings the charm and flavors of Spain into your kitchen with simple steps and loads of enthusiasm.

Ingredients You’ll Need

Here’s the best part: Spanish Paella relies on a handful of simple but powerful ingredients. Each one brings its own magic, from color and fragrance to deep, savory notes. If you gather these essentials, you’re already halfway to an authentic, unforgettable Paella.

Extra virgin olive oil: Use Spanish EVOO if possible—its fruity notes set the tone for the whole dish.
Onion: Adds aromatic sweetness and a base for all the other flavors.
Bell pepper: Go for a half red, half green combo for extra color and a veggie boost.
Garlic: Four whole cloves for bold, fragrant depth—don’t skimp.
Roma tomatoes or tomato sauce: Fresh tomatoes bring brightness, but sauce is a great shortcut.
Bay leaf: A single leaf does wonders for complexity and fragrance.
Paprika: Smoked or sweet, this Spanish staple adds warmth and color.
Saffron threads: Even a pinch infuses the Paella with its signature golden hue and earthy aroma.
Salt and pepper: Essential for balancing all the other intense flavors.
White wine: Lends acidity and lifts the flavors—pick something dry and crisp.
Boneless, skinless chicken thighs: Succulent and juicy for savory bites in every forkful.
Fresh chopped parsley: Half for cooking, half for garnishing—freshness times two.
Spanish rice: Short- or medium-grain rice, like Bomba or Calasparra, absorbs all the rich broth without turning mushy.
Chicken broth: Use a good-quality broth to infuse the rice with flavor.
Frozen peas: For a pop of green sweetness and color at the finish line.
Jumbo shrimp or prawns: Tail-on shrimp offer dramatic presentation and plenty of seafood flavor.
Mussels: Clean them thoroughly—these little treasures deliver briny bite and beauty.
Calamari rings: Tender and mild, they round out the seafood trio perfectly.
Lemons: Wedges on the side add a burst of brightness to every bite.

How to Make Spanish Paella

Step 1: Sauté Aromatics

Start by heating olive oil in a large, heavy skillet over medium heat. Add the diced onion, bell peppers, and minced garlic, and cook everything gently until the onion turns soft and translucent. This is the aromatic base for your Spanish Paella, setting up a vibrant, savory flavor foundation that supports every other ingredient.

Step 2: Build Up the Sauce

Now, introduce the chopped tomatoes (or tomato sauce), bay leaf, paprika, saffron, salt, and pepper right into the skillet. Stir and let these flavors marry for about 5 minutes—your kitchen will start to smell downright amazing. Pour in the white wine, scrape up any bits from the bottom, and let it simmer for another ten minutes, infusing earthy and zesty notes throughout the sauce.

Step 3: Add Chicken and Rice

Add the chicken thigh pieces, half of your chopped parsley, and the Spanish rice. Give them a quick toss for about a minute—just enough for the rice to get coated in those robust flavors. This step ensures that every grain will soak up as much goodness as possible.

Step 4: Layer and Simmer

Slowly pour the chicken broth all around the pan, then gently shake the pan so the rice forms an even layer. Here’s a true Spanish Paella secret: don’t stir the rice from here on out. This is how you create that signature crispy bottom layer, known as socarrat.

Step 5: Let It All Cook

Bring everything to a boil, then lower the heat to medium-low. Give the pan a gentle shake once or twice, but resist stirring. Allow the mixture to cook uncovered for 15 to 18 minutes, letting the rice absorb most of the liquid. This stage builds the deep, complex flavors that make Spanish Paella irresistible.

Step 6: Add Seafood and Peas

Nestle the shrimp, mussels, and calamari rings gently into the rice, and sprinkle the frozen peas across the top. Keep cooking without stirring for another 5 minutes, until the seafood is just cooked and the rice at the top is nearly tender. If the rice needs a bit more moisture, splash in an extra 1/4 cup broth or water.

Step 7: Rest and Steam

Take the pan off the heat and cover it tightly with a lid or a sheet of foil. Place a clean kitchen towel over the top, and let the Paella rest for 10 minutes. The steam will finish cooking everything and meld all the flavors together.

Step 8: Garnish and Serve

Uncover your masterpiece, sprinkle over the remaining chopped parsley, and arrange lemon wedges around the edges. Now, your Spanish Paella is ready to steal the show at the dinner table!

How to Serve Spanish Paella

Garnishes

Don’t underestimate the power of simple garnishes for Spanish Paella. A handful of freshly chopped parsley tossed right before serving gives a burst of color and freshness, while lemon wedges not only brighten up the presentation but also add a refreshing tang that ties every flavor together beautifully.

Side Dishes

Paella is absolutely satisfying on its own, but sometimes you want a supporting act. Try serving it with a crisp green salad, rustic bread drizzled with olive oil, or even a cold glass of Spanish sangria or white wine. These sides complement the heartiness of the Paella and turn any meal into a proper Mediterranean feast.

Creative Ways to Present

For a playful twist, serve Spanish Paella straight from the pan in the middle of your table for the ultimate communal experience. Or spoon individual portions into shallow bowls and garnish each with extra lemon and parsley. For parties, you can fill small ramekins with Paella for “tapas-style” bites—adorable and crowd-pleasing!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Spanish Paella, transfer it into an airtight container as soon as it cools. It keeps well in the fridge for up to three days, and the flavors actually become richer with a little time—just be sure to remove any mussel shells before storing.

Freezing

You can freeze Spanish Paella for a future craving! Place cooled portions in freezer-safe containers or heavy-duty freezer bags. Seafood can change texture when frozen, so if possible, freeze the chicken and rice mixture, then add fresh seafood when reheating for the best results.

Reheating

To reheat Spanish Paella, sprinkle a little water or broth over the rice and warm it gently on the stovetop, covered, until steaming hot. Avoid microwaving seafood for too long, as it can become rubbery. If using seafood-free portions, the microwave does a fine job in a pinch.

FAQs

How do I get the perfect socarrat (crispy rice bottom) in my Spanish Paella?

The secret is not to stir the rice after you add the broth. Once the liquid is mostly absorbed and you hear a gentle crackling from the bottom of the pan, you’re on your way! Turn the heat up for the last 1-2 minutes to encourage that beautiful golden crust—just don’t let it burn.

Can I make Spanish Paella without seafood?

Absolutely! Traditional Spanish Paella has countless regional variations. Omit the seafood and add more chicken, chorizo, or even roasted vegetables to keep it hearty and flavorful while making it your own.

What kind of rice works best for Spanish Paella?

You’ll want a short- or medium-grain rice, such as Bomba or Calasparra, because they soak up broth beautifully without getting mushy. If those aren’t available, Arborio rice (used for risotto) is a good alternative, but steer clear of long-grain varieties.

Do I need a special Paella pan?

Not at all! While a wide, shallow Paella pan is traditional, a large, heavy skillet (12-14 inches) will get the job done for home cooks. Just be sure it’s wide enough to allow the rice to cook in a thin, even layer.

What can I do if my rice isn’t cooked through at the end?

If the rice needs more time or moisture, simply splash in an extra 1/4 cup of broth or water, and continue cooking on low until it reaches the perfect tender bite. Don’t rush—slow and gentle wins the Spanish Paella race!

Final Thoughts

There’s nothing quite as rewarding as gathering friends and family around a bubbling skillet of Spanish Paella. This dish is equal parts comfort food and showstopper, and every time you make it, you’ll find new joy in the bright colors and bold flavors. Give it a try—your tastebuds (and your dinner guests) will be cheering for more!

Spanish Paella Recipe

★★★★★

4.9 from 28 reviews

Author: Lila
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A flavorful and simplified version of Spanish Paella, packed with a variety of seafood, chicken, and aromatic spices. This recipe captures the essence of traditional Paella Mixta with a twist, making it accessible for home cooks without special equipment.

Instructions

Sauté Aromatics: In a skillet, sauté onion, bell peppers, and garlic. Add tomatoes, bay leaf, paprika, saffron, salt, pepper, and white wine. Cook briefly.
Add Chicken and Rice: Incorporate chicken, parsley, and rice. Stir for a minute.
Pour Broth: Slowly pour in chicken broth without stirring, ensuring an even layer of rice.
Cook Paella: Boil, then reduce heat. Let it cook without stirring to form a crispy crust at the bottom.
Add Seafood: Nestle shrimp, mussels, calamari, and peas on top. Continue cooking until rice is almost tender.
Rest and Serve: Remove from heat, cover, and let it rest. Garnish with parsley and lemon slices before serving.

Notes

This recipe is a simplified version of traditional Paella Mixta.
Avoid stirring the paella once the broth is added to allow the formation of a crispy bottom layer.
Adjust the seafood and meat quantities to your preference.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Spanish