Spanish Paella
Bring the vibrant flavors of Spain to your table with this delightful Spanish Paella! This mouthwatering dish combines aromatic saffron-infused rice with tender chicken, fresh seafood, and colorful veggies for a feast that’s as beautiful as it is delicious. Get ready to impress your friends and family with this easy-to-make, showstopping recipe!
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- bell pepper
- garlic
- onion
- parsley
🥩Meat & Seafood(3)
- chicken broth (960 ml)For convenience, you can use chicken broth instead of fish stock.
- chicken thighs (454 g)You can substitute other meats.
- jumbo shrimp (454 g)You can use any combination of your favorite seafood.
🫙Pantry Staples(3)
- olive oil (30 ml)
- Spanish rice (480 ml)You can substitute medium grain rice.
- tomatoes
🧂Spices & Seasonings(4)
- bay leaf
- paprika (5 ml)
- saffronIf necessary, substitute 1 teaspoon saffron powder.
- salt and pepper
🍯Sauces & Condiments(1)
- white wine (240 ml)
📦Other(3)
- calamari (454 g)
- mussels (454 g)
- frozen peas (240 ml)
👨🍳 Instructions
- 1
Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.
- 2
Add white wine. Cook for 10 minutes.
- 3
Add chicken & rice. Add chopped parsley and cook for 1 minute.
- 4
Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.
- 5
Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender.
- 6
Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
- 7
Garnish with fresh parsley and lemon slices. Serve.
💡 Pro Tips
- ✓Toast the rice in the sofrito for 2-3 minutes before adding liquid to create a protective starch coating that prevents mushy grains and maintains individual kernel integrity.technique2-3 minutes
- ✓Use a 3:1 ratio of stock to rice by volume and heat your broth to 185-190°F before adding to prevent temperature shock that causes uneven cooking.ingredient3:1 ratio, 185-190°F
- ✓Bloom saffron threads in 2 tablespoons of warm broth for 10 minutes to release maximum crocin pigments and safranal aromatics before adding to the sofrito.technique10 minutes
- ✓Never stir paella after adding the rice - only shake the pan horizontally to redistribute ingredients while preserving the bottom crust (socarrat) formation.technique
- ✓Listen for crackling sounds during the final 2-3 minutes of cooking, indicating the socarrat is forming at exactly 300°F pan bottom temperature.timing2-3 minutes, 300°F
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