Paella isn’t just a dish — it’s an experience.
Imagine sitting by the coast in Valencia, a big shallow pan sizzling away with golden rice, seafood, chicken, and a little smoke drifting up from a wood fire.
Yeah, we’re channeling all that energy right into your kitchen today with this classic (but simple) Spanish Paella recipe!
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced into strips
- 1 teaspoon smoked paprika
- 1 pinch saffron threads (soaked in 2 tablespoons warm water)
- 1 1/2 cups short-grain rice (like Bomba or Arborio)
- 3 cups chicken broth (warmed)
- 1/2 pound chicken thighs, cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels or clams (scrubbed clean)
- 1 cup frozen peas
- Lemon wedges, for serving
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions:
1. Prep everything first.
Paella moves fast once you start, so chop, slice, measure, and have it all ready by your stove.
(Trust me, it’ll save you panic later.)
2. Sauté the chicken.
Heat olive oil in a large skillet or paella pan over medium heat.
Season the chicken pieces with salt and pepper.
Brown them for about 5–7 minutes. Remove and set aside.
3. Cook the veggies.
In the same pan, add onion, garlic, and red pepper.
Cook until the onion is soft and translucent, about 5 minutes.
Stir in smoked paprika.
4. Toast the rice.
Add the rice and stir it around for 2 minutes, letting it get lightly toasted and coated in all that flavor.
5. Build the base.
Pour in the warm chicken broth and saffron (with its soaking water).
Stir just once to distribute the rice evenly.
Bring to a simmer.
6. Arrange the toppings.
Nestle the chicken back into the rice.
After about 10 minutes, add shrimp and mussels, placing them gently on top.
Scatter peas over everything.
Don’t stir again — paella likes to be left alone once it’s simmering.
7. Cook until done.
Cook uncovered until the rice is tender and the liquid is absorbed — about 15–20 minutes.
(You might hear a little crackling — that’s the socarrat, the crispy rice at the bottom. It’s gold.)
8. Garnish and serve!
Remove from heat.
Cover the pan loosely with foil and let it rest for 5 minutes.
Sprinkle with chopped parsley and serve with lemon wedges.
Dig in!
Tips for Success:
- Don’t stir once broth is added: Stirring will release starch and make the rice gummy instead of light and separate.
- Use real saffron: Expensive, yes — but a tiny pinch adds the signature flavor you can’t fake.
- Get that socarrat: Slight crackling at the bottom means you nailed it. Don’t be afraid to let it crisp slightly.
FAQs About Spanish Paella:
Q1: Can I make paella without seafood?
Absolutely! You can do an all-chicken, rabbit, or even veggie version.
Q2: What’s the best rice for paella?
Short-grain rice like Bomba or Calasparra. If you can’t find them, Arborio rice works too.
Q3: Can I make paella ahead of time?
It’s best fresh, but you can prep everything (chop, marinate) ahead. The final cooking should happen just before eating.
Q4: How do you pronounce “paella”?
It’s “pah-EH-yah” — not “pie-ella”! (Say it like a local!)
Nutritional Information (per serving — rough estimate):
- Calories: ~500
- Protein: ~35g
- Carbs: ~45g
- Fat: ~20g
- Fiber: ~4g
(Light, satisfying, and full of good stuff.)
