Paella (Spain) Recipe

Name: Paella (Spain)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1/4 cup olive oil; 1 onion, finely chopped; 4 cloves garlic, minced; 1 red bell pepper, sliced; 200g chorizo, sliced; 400g boneless chicken thighs, cut into chunks; 2 tomatoes, grated; 1 teaspoon smoked paprika; 1/2 teaspoon saffron threads, crushed and soaked in 2 tbsp warm water; 2 cups short-grain paella rice (e.g., Bomba or Calasparra); 4 cups chicken or fish stock, hot; 200g green beans, trimmed and halved; 200g large shrimp, peeled and deveined; 200g mussels, cleaned; Salt and pepper to taste; Lemon wedges for serving

Spanish · Main course · 65 min total

Paella (Spain) recipe videos

A classic Spanish rice dish from Valencia, featuring saffron-infused rice, seafood, and chorizo, cooked in a single pan for a flavorful and festive meal.

20
min prep

45
min cook

6
servings

650
kcal/serving

Ingredients

1/4 cup olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 red bell pepper, sliced
200g chorizo, sliced
400g boneless chicken thighs, cut into chunks
2 tomatoes, grated
1 teaspoon smoked paprika
1/2 teaspoon saffron threads, crushed and soaked in 2 tbsp warm water
2 cups short-grain paella rice (e.g., Bomba or Calasparra)
4 cups chicken or fish stock, hot
200g green beans, trimmed and halved
200g large shrimp, peeled and deveined
200g mussels, cleaned
Salt and pepper to taste
Lemon wedges for serving

Instructions

Heat olive oil in a large paella pan or wide skillet over medium-high heat. Add chicken and chorizo, cook until browned on all sides. Remove and set aside.
In the same pan, sauté onion, garlic, and red bell pepper until softened, about 5 minutes. Add grated tomatoes and smoked paprika, cook for 2 minutes.
Stir in the rice, coating with the oil and vegetables. Pour in the saffron water and hot stock. Season with salt and pepper. Bring to a boil, then reduce heat to a simmer.
Return the chicken and chorizo to the pan. Add green beans. Cook without stirring for 15 minutes, or until rice is almost tender and liquid is mostly absorbed.
Arrange shrimp and mussels on top, pressing them into the rice. Cover the pan with foil or a lid and cook for another 10 minutes, until seafood is cooked and rice is tender.
Remove from heat and let rest, covered, for 5 minutes. Serve with lemon wedges.

Tips

For authentic socarrat (crispy bottom), increase heat to high for the last minute of cooking before resting.
Substitute seafood with rabbit or artichokes for a traditional Valencian paella.
Use a wide pan to ensure even cooking and a thin layer of rice.

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