Spanish Paella is a vibrant, flavorful dish that’s as much about the experience as it is about the taste. Originating from Valencia, this iconic one-pan meal combines saffron-infused rice with a medley of proteins like chicken, seafood, or chorizo, along with fresh vegetables. Whether you’re hosting a dinner party or craving something special, this recipe delivers an authentic taste of Spain.
Why You’ll Love This Recipe
- Authentic flavor: The saffron, smoked paprika, and fresh seafood create a truly Spanish experience.
- One-pan convenience: A hearty meal prepared entirely in one pan.
- Customizable: Adapt the protein and vegetables to suit your taste or dietary needs.
- Visually stunning: A colorful, crowd-pleasing dish perfect for entertaining.
- Rich tradition: Enjoy a taste of Spain’s culinary heritage.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 onion (finely chopped)
- 3 garlic cloves (minced)
- 1 red bell pepper (sliced)
- 1 cup Bomba or Arborio rice
- 1 teaspoon smoked paprika
- 1 pinch of saffron threads (soaked in 2 tablespoons of warm water)
- ½ cup dry white wine
- 3 cups chicken or seafood broth (warmed)
- 8-10 large shrimp (peeled and deveined)
- 6-8 mussels or clams (scrubbed)
- 1 cup cooked chicken thighs or chorizo slices
- ½ cup frozen peas
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for serving)
Directions
- Prepare the base: Heat olive oil in a large, flat skillet or paella pan over medium heat. Sauté the onion, garlic, and red bell pepper until softened, about 5-7 minutes.
- Toast the rice: Stir in the rice, smoked paprika, and saffron water, ensuring the rice is well coated in the oil and spices. Toast for 1-2 minutes.
- Deglaze with wine: Add the white wine, stirring to deglaze the pan, and let it reduce by half.
- Add the broth: Pour in the warmed broth, spreading the rice evenly across the pan. Do not stir after this point to allow the paella to develop a crispy bottom (socarrat).
- Layer the proteins: Arrange the chicken or chorizo on top of the rice, followed by the shrimp and mussels. Cover the pan with a lid or foil and cook over medium-low heat for 15-20 minutes, or until the rice is tender and the seafood is cooked.
- Add peas and garnish: Sprinkle the peas over the paella during the last 5 minutes of cooking. Garnish with fresh parsley and serve with lemon wedges.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Vegetarian paella: Replace the proteins with artichokes, green beans, zucchini, or mushrooms, and use vegetable broth.
- Seafood-only version: Skip the chicken and chorizo for a lighter, all-seafood paella.
- Mixed paella: Combine chicken, seafood, and chorizo for a rich and hearty dish.
- Spicy twist: Add chili flakes or spicy chorizo for a bit of heat.
- Rice substitute: Use short-grain brown rice or quinoa for a healthier twist (adjust liquid and cooking time as needed).
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently on the stovetop with a splash of broth to prevent the rice from drying out. Avoid microwaving to preserve the texture.
- Freezing: Paella is best enjoyed fresh, but you can freeze portions without seafood for up to 2 months.
FAQs
What type of rice is best for paella?
Bomba rice is traditional, but Arborio or another short-grain rice can be used as a substitute.
Do I need a special pan to make paella?
A wide, shallow paella pan is ideal for even cooking, but a large skillet can work in a pinch.
Can I make paella without saffron?
Saffron is key for authentic flavor and color, but a small pinch of turmeric can be used as an alternative.
What can I use instead of white wine?
You can substitute white wine with chicken or seafood broth for a non-alcoholic option.
How do I ensure the socarrat forms?
Cook the paella over medium-low heat without stirring during the final 10 minutes. You’ll hear a gentle crackling sound as the bottom crisps.
Can I make this dish gluten-free?
Yes, paella is naturally gluten-free as long as the broth and spices are free of gluten.
Can I prep the ingredients ahead of time?
Yes, chop the vegetables, soak the saffron, and measure the rice and broth in advance for faster assembly.
How do I clean mussels or clams?
Scrub the shells and remove the beard from mussels. Discard any that are open and don’t close when tapped.
Can I add other seafood like squid or scallops?
Absolutely! Squid rings or scallops make excellent additions to seafood paella.
What’s the best side dish to serve with paella?
Serve paella with a simple green salad, crusty bread, or a refreshing glass of sangria for a complete Spanish-inspired meal.
Conclusion
Spanish Paella is a flavorful and versatile dish that’s perfect for bringing a taste of Spain to your table. Whether you stick to tradition or customize it to your preferences, this one-pan wonder is sure to impress. Try it for your next dinner and savor the vibrant flavors and textures of this timeless classic.
PrintSpanish Paella
Paella is a traditional Spanish dish originating from Valencia. It’s a vibrant and flavorful one-pan meal made with saffron-infused rice, a variety of proteins like seafood and chicken, and a medley of vegetables. Perfect for gatherings or a special dinner, this dish is as stunning as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Ingredients
For the Base:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 medium tomatoes, grated (or 1 cup canned diced tomatoes)
- 1 tsp smoked paprika
- 1/2 tsp saffron threads, soaked in 2 tbsp warm water
- 1 tsp sweet paprika
- Salt and pepper to taste
For the Proteins:
- 1/2 lb (225g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 lb (225g) large shrimp, peeled and deveined
- 1/2 lb (225g) mussels or clams, scrubbed
For the Rice:
- 1 1/2 cups (300g) Spanish Bomba or Arborio rice
- 4 cups (1L) chicken or seafood broth, warmed
- 1/2 cup frozen peas
- 1/3 cup chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the Base:
- Heat olive oil in a large paella pan or wide skillet over medium heat. Add the onion and garlic, cooking until softened, about 3–4 minutes.
- Stir in the red bell pepper, grated tomatoes, smoked paprika, and sweet paprika. Cook for another 5 minutes until the mixture thickens slightly.
- Cook the Chicken:
- Push the sofrito (tomato mixture) to one side of the pan and add the chicken. Cook for 5–7 minutes until lightly browned. Stir everything together.
- Toast the Rice:
- Add the rice to the pan and stir to coat it in the sofrito. Toast for 1–2 minutes, ensuring the rice absorbs the flavors.
- Add Broth and Saffron:
- Slowly pour in the warmed broth and the saffron with its soaking liquid. Stir gently to distribute everything evenly. Do not stir again to ensure a crispy bottom layer of rice forms.
- Add Seafood and Cook:
- Arrange the shrimp, mussels, and/or clams on top of the rice. Reduce the heat to medium-low and simmer gently for 20–25 minutes, or until the rice is tender and the broth is absorbed. Add the peas in the last 5 minutes of cooking.
- Rest and Garnish:
- Remove the pan from the heat and cover it with foil or a clean kitchen towel. Let the paella rest for 5–10 minutes. Garnish with parsley and serve with lemon wedges.
Notes
- Use authentic Spanish Bomba rice for the best results, as it absorbs liquid without becoming mushy.
- Adjust the broth quantity depending on the type of rice you use. Arborio rice may require slightly less.
- For a vegetarian version, substitute the proteins with artichokes, green beans, or chickpeas and use vegetable broth.