Classic Spanish Seafood Paella Recipe

Introduction

Paella is a vibrant and flavorful Spanish dish that brings together tender chicken, spicy chorizo, fresh seafood, and aromatic saffron-infused rice. Perfect for sharing, this classic recipe offers a delightful mix of textures and colors that will impress any dinner guest.

Ingredients

• 2 tablespoons olive oil (plus more if needed)
• 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
• ½ teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• 8 ounces Spanish chorizo (sliced into ½-inch rounds)
• 1 onion (finely chopped)
• 1 red bell pepper (seeded and finely chopped)
• 2 cloves garlic (minced)
• 2 tomatoes (peeled and finely diced)
• 1½ cups short-grain Spanish rice (such as Bomba or Calasparra)
• 4 cups low-sodium chicken broth (warmed)
• 1 pinch saffron threads
• ½ teaspoon smoked paprika
• ½ cup finely chopped flat-leaf parsley (divided)
• ½ cup frozen peas
• 12 large shrimp (peeled and deveined)
• 1 dozen mussels (scrubbed and debearded)
• Lemon wedges (optional, for serving)

Instructions

1. Step 1: In a 14-inch skillet or paella pan, heat 2 tablespoons olive oil over medium heat. Add the chicken, season with salt and pepper, and brown for about 5-7 minutes. Remove the chicken and set aside.
2. Step 2: In the same pan, add the chorizo and cook until browned. Remove and set aside with the chicken.
3. Step 3: Add more olive oil if needed, then sauté the onion, red bell pepper, and garlic until the onion becomes translucent.
4. Step 4: Stir in the diced tomatoes and cook for an additional 3 minutes to create the sofrito. Push the sofrito to the sides of the pan.
5. Step 5: Add the rice to the center of the pan and toast it for 1-2 minutes, then mix it with the sofrito.
6. Step 6: Pour in the warm chicken broth and saffron threads. Spread the rice and vegetables evenly in the pan. Do not stir from this point onward.
7. Step 7: Return the chicken and chorizo to the pan, then sprinkle over the smoked paprika and half of the chopped parsley. Gently shake the pan to settle all ingredients.
8. Step 8: Let the paella simmer for about 15 minutes.
9. Step 9: Sprinkle the frozen peas over the rice, then arrange the shrimp and mussels on top, pressing them slightly into the rice. Cook for another 10 minutes or until the seafood is cooked and the mussels have opened. Discard any mussels that do not open.
10. Step 10: Remove the pan from heat, cover with a lid or foil, and let the paella rest for 5 minutes.
11. Step 11: Garnish with the remaining parsley and serve with lemon wedges on the side.

Tips & Variations

• Use authentic short-grain Spanish rice like Bomba or Calasparra for the best texture and flavor absorption.
• If you can’t find saffron threads, use a small pinch of turmeric as a budget-friendly substitute, though the flavor will differ slightly.
• For extra flavor, toast the saffron threads in a little warm broth before adding to the rice.
• Feel free to swap the chicken thighs for bone-in pieces or add other seafood like clams or calamari.
• For a vegetarian version, omit the meats and seafood, and use vegetable broth with extra vegetables such as artichokes and green beans.

Storage

Store any leftover paella in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or water to prevent drying out. Avoid reheating in the microwave for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Short-grain Spanish rice is ideal because it absorbs liquid well without becoming mushy. Using long-grain rice or other varieties may alter the texture and cooking time.

What if I don’t have a paella pan?

A wide, shallow skillet or large frying pan works well as a substitute. The key is to spread the ingredients in a thin, even layer to allow proper cooking and to develop the signature socarrat, the crispy rice bottom.

Classic Spanish Seafood Paella Recipe

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A traditional Spanish paella featuring tender chicken, spicy chorizo, and fresh seafood simmered with aromatic saffron-infused rice and vegetables in a single skillet, perfect for a festive and flavorful meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Meat and Seafood

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 8 ounces Spanish chorizo, sliced into ½-inch rounds
• 12 large shrimp, peeled and deveined
• 1 dozen mussels, scrubbed and debearded

Vegetables and Aromatics

• 1 onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, peeled and finely diced
• ½ cup frozen peas
• ½ cup finely chopped flat-leaf parsley, divided
• Lemon wedges (optional, for serving)

Pantry and Spices

• 2 tablespoons olive oil (plus more if needed)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1½ cups short-grain Spanish rice (such as Bomba or Calasparra)
• 4 cups low-sodium chicken broth, warmed
• 1 pinch saffron threads
• ½ teaspoon smoked paprika

Instructions

1. Brown the chicken: In a 14-inch skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Season the chicken pieces with salt and pepper, then brown them in the hot oil for about 5 to 7 minutes until nicely colored. Remove the chicken from the pan and set aside.
2. Cook the chorizo: Using the same pan, add the chorizo slices and cook until browned and fragrant. Remove the chorizo from the pan and set it aside with the chicken.
3. Sauté the vegetables: Add more olive oil to the pan if needed. Sauté the chopped onion, red bell pepper, and minced garlic over medium heat until the onion is translucent and softened.
4. Make the sofrito: Stir in the peeled and diced tomatoes and cook for an additional 3 minutes. This mixture forms the sofrito, which should be pushed to the sides of the pan to make space for the rice.
5. Toast the rice: Add the short-grain rice to the center of the pan and toast it for 1 to 2 minutes, stirring gently to combine with the sofrito.
6. Add broth and saffron: Pour the warmed chicken broth and scatter the saffron threads over the rice and vegetable mixture. Spread the ingredients evenly in the pan but avoid stirring from this point forward to allow the rice to cook properly.
7. Return meats and season: Place the browned chicken pieces and chorizo back into the pan on top of the rice. Sprinkle smoked paprika and half of the chopped parsley evenly over everything. Gently shake the pan to settle the ingredients.
8. Simmer the paella: Allow the paella to simmer on medium-low heat for about 15 minutes to cook the rice and develop flavor.
9. Add peas and seafood: Sprinkle the frozen peas over the rice. Arrange the shrimp and mussels on top, gently pushing them down into the rice. Cook for another 10 minutes or until the shrimp are opaque and the mussels have opened. Discard any mussels that fail to open.
10. Rest and garnish: Remove the pan from heat and cover it with a lid or foil. Let the paella rest for 5 minutes to allow flavors to meld and for the rice to finish steaming. Garnish with the remaining parsley and serve with lemon wedges on the side.

Notes

• Use short-grain Spanish rice such as Bomba or Calasparra for the best texture.
• Saffron is essential for authentic flavor and color, but it can be expensive—use sparingly.
• Do not stir the rice after adding the broth to allow a crust (socarrat) to form at the bottom.
• Ensure mussels are scrubbed and debearded properly before cooking.
• Resting the paella covered helps the rice absorb all the liquid and flavors.
• Serving with lemon wedges brightens the dish and adds a fresh contrast.

Keywords: paella, Spanish rice dish, chicken paella, seafood paella, saffron rice, traditional Spanish recipe