For the best flavor, use a high-quality chicken stock. Homemade is ideal, but a good store-bought brand will also work. If you don't have a paella pan, a large, wide skillet with a heavy bottom will suffice. Be careful not to overstir the paella while it's simmering, as this can release too much starch from the rice and make it sticky. The 'socarrat' (the crispy bottom layer of rice) is a prized part of paella. To encourage socarrat formation, increase the heat slightly during the last few minutes of cooking. Feel free to customize the seafood to your liking. Other options include calamari, scallops, and crab. Garnish with lemon wedges for an extra burst of flavor.
Authentic Paella
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PREP TIME50 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 45 mins
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SERVING8 People
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VIEWS78
Transport yourself to the sun-drenched shores of Spain with this authentic paella recipe. Bursting with vibrant flavors and showcasing a medley of seafood and chicken, this dish is a culinary masterpiece that will impress your guests and delight your taste buds.
Ingridients
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Nutrition
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Carbohydrate54 g
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Cholesterol153 mg
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Fiber3 g
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Protein42 g
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Saturated Fat5 g
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Sodium1032 mg
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Sugar2 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the rice and broth: Rinse the rice under cold water until the water runs clear; drain and set aside. In a saucepan, bring the chicken stock to a gentle simmer over medium heat. Keep warm.
02
StepCreate the flavor base: In a mortar, combine the garlic, parsley, curry powder, saffron threads, salt, and black pepper. Add 1/2 cup of the warm chicken stock and grind with a pestle until a smooth paste forms. Alternatively, use a small food processor. Set aside. (Prep time: 15 minutes)
03
StepSauté aromatics and proteins: Heat the olive oil in a paella pan (or a large, wide skillet) over medium-high heat. Add the diced onion and sauté until softened and translucent. Add the chicken pieces, shrimp, lobster, and clams. Cook, stirring occasionally, until the chicken is no longer pink and the seafood begins to turn opaque, about 8-10 minutes. (Cook time: 10 minutes)
04
StepBuild the paella: Pour in the seasoning paste from step 2 and stir to coat the chicken and seafood evenly. Add the rice and stir to combine. Pour in the remaining hot chicken stock. Bring to a simmer, then reduce the heat to low. (Cook time: 5 minutes)
05
StepSimmer and finish: Simmer the paella, uncovered, until the rice is nearly tender and most of the liquid has been absorbed, about 15 minutes. Gently stir in the mushrooms, peas, and mussels. Simmer for another 5 minutes, or until the rice is fully cooked and the seafood is done.
06
StepRest and serve: Remove the paella from the heat, cover with a clean kitchen towel or lid, and let it rest for 5-7 minutes. This allows the rice to fully absorb the remaining liquid and develop a slightly crispy bottom layer called the 'socarrat'. Garnish with fresh parsley, if desired, and serve immediately.
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Madalyn Okon
Jun 18, 2025I doubled the seafood in the recipe, and it was even better!
Mabel Cole
May 28, 2025Don't skip the resting step – it's essential for achieving the perfect socarrat.
Edgar Wisoky
Mar 28, 2025I added a pinch of smoked paprika for extra depth of flavor, and it was delicious.
Lamont Gradywilliamson
Dec 31, 2024I recommend using Bomba rice if you can find it. It absorbs the liquid perfectly and gives the paella a wonderful texture.
Jessika Kirlin
Dec 28, 2024Be sure to use good quality saffron – it really impacts the taste of the paella.
Irwin Reinger
Oct 31, 2024The instructions were clear and easy to follow. My family loved it!
Osvaldo Kemmer
Oct 26, 2024This recipe is amazing! The flavor is incredible, and it's surprisingly easy to make.
Dejuan Luettgen
Aug 8, 2024I've tried other paella recipes before, but this one is by far the best. The saffron infusion really makes a difference.
Reba Mcdermott
Jul 27, 2024I had some chorizo on hand and added it with the chicken - delicious addition.