For the most authentic flavor, use Bomba rice, a short-grain Spanish rice specifically cultivated for paella. Its ability to absorb liquid without becoming mushy is ideal for this dish. Don't stir the paella too much during cooking, as this can release too much starch and make it sticky. A little sticking to the bottom of the pan is desirable, creating a socarrat, a prized crispy crust. Feel free to customize the seafood and meat components to your liking. Clams, scallops, or even rabbit can be added to this versatile dish. If you don't have a paella pan, a large, wide skillet will work as a substitute. The wider the pan, the better the rice will cook evenly.
Spanish Paella
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PREP TIME45 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS531
Transport yourself to the sun-drenched shores of Spain with this vibrant paella. A symphony of flavors and textures, featuring savory chorizo, succulent chicken, delicate seafood, and sweet peas, all infused with the warm aroma of saffron.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol106 mg
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Fiber3 g
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Protein29 g
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Saturated Fat4 g
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Sodium1162 mg
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Sugar5 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Heat olive oil in a paella pan or large skillet over medium heat. Add onion, garlic, and bell pepper; cook and stir until softened, about 5 minutes.
02 Step
Recipe View Add chorizo sausage, diced chicken, and rice; cook, stirring occasionally, for 2 to 3 minutes to toast the rice and release its starches.
03 Step
Recipe View Stir in 3 1/2 cups chicken broth, white wine, thyme leaves, and saffron threads. Season with salt and pepper. Bring to a boil, then reduce heat to low, and simmer for 15 minutes, stirring occasionally to prevent sticking.
04 Step
Recipe View Taste the rice and check for doneness. If the rice is still too firm, stir in 1/2 cup more stock. Continue cooking, stirring occasionally, until the rice is almost tender. Add additional stock, up to 1 cup more, if needed to keep the rice moist but not soupy. The total cooking time will depend on the rice variety.
05 Step
Recipe View Stir in squid, tomatoes, and peas. Cook for 2 minutes, until the squid is opaque and the tomatoes have softened.
06 Step
Recipe View Arrange shrimp and mussels on top of the rice. Cover the pan with foil and steam for 3 to 5 minutes, or until the shrimp are pink and the mussels have opened (discard any mussels that do not open).
07 Step
Recipe View Remove the foil and scatter parsley over the paella. Serve immediately in the paella pan, garnished with lemon wedges.
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RECIPE REVIEWS
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Kim Bernier
May 24, 2025The timing was spot on. The rice was perfectly cooked, and the seafood wasn't overcooked.
Darrion Boyer
Nov 9, 2024My family loved this paella! The socarrat was perfect, and the seafood was cooked perfectly.
Gabe Treutel
Jan 30, 2024I added some roasted red peppers and a pinch of smoked paprika for extra depth of flavor. It was delicious!
Summer Kautzer
Apr 10, 2023The key is using high-quality ingredients. It makes all the difference!
Isabella Flatley
Feb 28, 2023I've always been intimidated by paella, but this recipe made it seem so approachable. Thank you!
Nikolas Kutch
Feb 3, 2023This recipe is fantastic! The flavors are so authentic, and it was surprisingly easy to make.
Jason Crist
Dec 19, 2022I didn't have any white wine, so I used a splash of sherry vinegar instead. It worked perfectly!
Perry Quitzondamore
Oct 20, 2022This is now my go-to paella recipe. It's a crowd-pleaser every time!