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Paella Recipe

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This classic Spanish paella is a one-pan wonder made with saffron-infused rice, fresh vegetables, and a mix of seafood, chicken, and/or sausage. It’s vibrant, full of flavor, and perfect for sharing. Whether you’re cooking for a crowd or making a special weeknight meal, this paella brings a taste of Spain right to your table.

Ingredients

Scale

  • 2 tbsp olive oil

  • 1 lb boneless, skinless chicken thighs, cut into chunks

  • 1/2 lb Spanish chorizo or smoked sausage, sliced

  • 1 small onion, diced

  • 1 bell pepper, sliced

  • 3 cloves garlic, minced

  • 1 1/2 cups arborio rice or bomba rice

  • 1/4 tsp saffron threads (steeped in 2 tbsp warm water)

  • 1 tsp smoked paprika

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 4 cups chicken broth (warm)

  • 1 cup canned diced tomatoes (drained)

  • 1/2 lb large shrimp, peeled and deveined

  • 1/2 cup frozen peas

  • Lemon wedges, for serving

  • Fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large paella pan or wide skillet over medium heat.

  2. Add chicken and cook until browned on all sides. Remove and set aside.

  3. Add sausage to the pan and cook until lightly browned. Add onion, bell pepper, and garlic; cook until softened.

  4. Stir in the rice and toast for 1–2 minutes. Add saffron (with water), paprika, salt, and pepper.

  5. Pour in the warm chicken broth and tomatoes. Stir once, then nestle the chicken pieces back in.

  6. Reduce heat to low and simmer uncovered for 15–20 minutes without stirring, until rice is mostly cooked and liquid is mostly absorbed.

  7. Add shrimp and peas on top. Cover the pan with foil or a lid and cook another 5–8 minutes, until shrimp are pink and cooked through and rice is tender.

  8. Remove from heat and let rest, covered, for 5 minutes.

  9. Garnish with parsley and serve with lemon wedges.

Notes

  • Don’t stir once the broth is added—this helps form the prized crispy rice layer at the bottom, called socarrat.

  • You can substitute seafood or keep it vegetarian with more veggies like artichokes or green beans.

  • Bomba rice is traditional, but arborio or even short-grain rice works in a pinch.

 

Find it online: https://ukfinda.com/paella-recipe/