Spanish Paella is more than just a meal – it’s a celebration of Spain’s most iconic flavors. With golden saffron rice, juicy chicken, fresh seafood, and colorful vegetables, this dish is perfect for family gatherings, festive dinners, or a casual weekend treat. Originating from Valencia, paella is recognized as one of Spain’s national treasures, and today I’ll show you how to prepare it step by step, right in your kitchen.
What makes this paella recipe authentic is its combination of traditional ingredients and cooking method. The rice absorbs the saffron-infused broth, while the chicken and seafood add layers of flavor. The final touch? A crispy caramelized layer of rice at the bottom, known as the socarrat, that food lovers dream about.
Why You’ll Love This Paella Recipe
- ✅ Authentic taste: Inspired by traditional recipes from Valencia.
- ✅ Flexible ingredients: Use seafood, chicken, or keep it vegetarian.
- ✅ One-pan dish: Easy to cook and serve.
- ✅ Perfect for parties: Paella is famous as a “paella party” centerpiece.
Ingredients (6 servings)
- 1 lb chicken thighs (skinless, boneless, cut into chunks)
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 bay leaf
- 1 tsp smoked paprika
- ½ tsp saffron threads (or saffron powder if needed)
- Salt and black pepper to taste
- ½ cup white wine
- 1 ½ cups Spanish rice (bomba, calasparra, or medium-grain substitute)
- 4 cups chicken broth (or seafood stock for extra flavor)
- ½ lb jumbo shrimp
- ½ lb mussels, cleaned
- ½ lb calamari rings
- ½ cup frozen peas
- Olive oil (preferably Spanish)
- Fresh parsley & lemon wedges (for garnish)
Step-by-Step Instructions
Step 1: Prepare the base
Heat 3 tbsp olive oil in a large paella pan (or skillet). Add onions, bell pepper, and garlic. Sauté until soft. Stir in tomatoes, bay leaf, paprika, saffron, salt, and pepper. Cook for 5 minutes until fragrant.
Step 2: Deglaze with wine
Pour in the white wine, stir, and let simmer for about 10 minutes to deepen flavor.
Step 3: Add chicken & rice
Stir in the chicken pieces and rice. Cook for 1 minute so the rice absorbs flavor.
Step 4: Add broth
Pour in the broth evenly. Do not stir again. Spread the rice evenly across the pan. Bring to a boil, then lower heat to medium-low.
Step 5: Add seafood & peas
After 15 minutes of simmering, nestle shrimp, mussels, and calamari into the rice. Sprinkle peas on top. Continue cooking until rice is tender and most liquid absorbed (about 5 more minutes).
Step 6: Rest the paella
Remove from heat. Cover with foil and a clean kitchen towel. Rest for 10 minutes.
Step 7: Serve with flair
Garnish with parsley and lemon slices. When serving, make sure to scrape the crispy socarrat at the bottom – it’s the best part!
Tips for the Best Paella
- Rice choice matters: Always use bomba or calasparra rice for authenticity.
- Don’t stir: Paella is not risotto. Stirring prevents the socarrat crust from forming.
- Seafood swaps: If you don’t like seafood, replace with more chicken, chorizo, or vegetables.
- Paella for parties: Double or triple the recipe and make it your star dish for gatherings.
Variations You Can Try
- Seafood paella recipe: Use shrimp, mussels, clams, and scallops only.
- Chicken & chorizo paella: A richer, smoky version.
- Vegetarian paella: Replace meat/seafood with artichokes, mushrooms, and green beans.