Paella Recipe

Spanish · Main course · 65 min total

A classic Spanish rice dish from Valencia, featuring saffron-infused rice, chicken, seafood, and vegetables, all cooked in a single pan for a vibrant and flavorful meal.

Ingredients

• 1/4 cup olive oil
• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1/2 pound chorizo sausage, sliced
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cups short-grain rice (such as Bomba or Arborio)
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads, crushed
• 4 cups chicken broth
• 1/2 cup white wine (optional)
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound mussels, scrubbed
• 1/2 cup frozen peas
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. 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, about 5 minutes. Remove and set aside.
2. In the same pan, sauté onion, garlic, and bell peppers until softened, about 5 minutes.
3. Stir in rice, smoked paprika, and saffron; cook for 1 minute until rice is coated.
4. Pour in chicken broth and wine (if using); bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
5. Nestle the chicken and chorizo back into the rice. Arrange shrimp and mussels on top, pressing them into the rice slightly. Cover and cook for 10 minutes, or until shrimp are pink and mussels open.
6. Sprinkle peas over the top; cover and cook for another 5 minutes. Remove from heat and let rest, covered, for 5 minutes. Season with salt and pepper. Serve with lemon wedges.

Tips

• For best results, use a traditional paella pan to ensure even cooking.
• Do not stir the rice after adding the broth to develop the coveted socarrat (crispy bottom layer).
• Substitute seafood with your choice of clams, squid, or fish fillets.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

More about Paella →