Paella Recipe

Paella is a traditional Spanish rice dish known for its vibrant saffron color, smoky flavors, and a variety of proteins like chicken, seafood, and sausage. Originating from Valencia, it’s a festive and flavorful one-pan meal that’s perfect for gatherings or a special family dinner.

Why You’ll Love This Recipe

Paella brings bold Mediterranean flavors to your table with minimal effort and maximum reward. It’s a complete meal in one pan—hearty, colorful, and deeply satisfying. The crispy bottom layer of rice, known as socarrat, is a signature feature that makes this dish irresistible. Whether you love seafood, chicken, or a combination of both, this customizable recipe is sure to impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, finely chopped
• Garlic, minced
• Bell pepper, diced
• Tomato, grated or crushed
• Short-grain rice (like Bomba or Arborio)
• Chicken thighs or drumsticks
• Spanish chorizo (optional)
• Shrimp or prawns
• Mussels or clams
• Chicken broth or seafood stock
• Saffron threads
• Smoked paprika
• Salt
• Black pepper
• Fresh parsley and lemon wedges (for garnish)

directions

1. In a large paella pan or wide skillet, heat olive oil over medium heat. Add the chicken and cook until browned on all sides. Remove and set aside.
2. In the same pan, sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for another minute.
3. Stir in the grated tomato and cook until the mixture thickens slightly.
4. Add the rice and toast it for 1–2 minutes, stirring to coat in the tomato mixture.
5. Pour in warm broth or stock. Stir in saffron, smoked paprika, salt, and pepper.
6. Nestle the chicken and chorizo back into the pan. Do not stir after this point.
7. Simmer gently over medium heat, uncovered, for 15–20 minutes.
8. Add shrimp and mussels during the last 10 minutes of cooking, placing them on top. Cover loosely with foil if needed to help steam the seafood.
9. Continue cooking until the rice is tender, the liquid is absorbed, and the bottom layer of rice is slightly crispy (socarrat).
10. Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
11. Garnish with parsley and lemon wedges before serving.

Servings and timing

This recipe serves 6 and takes about 1 hour total (20 minutes prep, 40 minutes cook time).

Variations

• Seafood-only paella: Skip the chicken and chorizo, and add squid, scallops, or crab.
• Vegetarian paella: Use vegetable broth and load up on artichokes, green beans, peas, and bell peppers.
• Paella Valenciana: Traditional version includes rabbit, snails, and green beans.
• Smoky flavor: Add a touch of Spanish smoked paprika and charred lemon for depth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of broth or water to prevent drying out. Avoid microwaving if possible to maintain texture. Paella does not freeze well due to the rice texture changing upon thawing.

FAQs

What is the best rice to use for paella?

Short-grain rice like Bomba or Calasparra is ideal because it absorbs flavor without becoming mushy.

Can I make paella without seafood?

Yes, you can make chicken and chorizo paella or even a vegetarian version.

Do I need a special pan for paella?

A traditional paella pan is best for even cooking and creating socarrat, but a large, shallow skillet works in a pinch.

How do I get the crispy rice on the bottom?

Don’t stir the rice once the liquid is added, and cook over medium heat to allow the bottom to crisp without burning.

Can I use saffron substitutes?

Saffron is traditional, but a small pinch of turmeric can add color (though not the same flavor).

What broth should I use?

Use chicken broth for chicken paella, seafood stock for seafood paella, or a mix for combination versions.

Can I make paella ahead of time?

Paella is best served fresh, but you can prep ingredients ahead to save time.

Should I cover the pan while cooking?

Paella is traditionally cooked uncovered, but you can loosely cover with foil when adding seafood to help it steam.

Is chorizo traditional in paella?

Chorizo is common in modern variations, though not in traditional Valencian paella.

What do I serve with paella?

A light green salad, crusty bread, or a glass of Spanish wine pairs perfectly.

Conclusion

Paella is a festive, flavorful dish that brings people together. With its rich, saffron-infused rice and colorful mix of meats and seafood, this one-pan wonder is sure to become a centerpiece of your table. Whether you go traditional or make it your own, paella is a celebration of bold flavor and shared meals.

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