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Spanish Paella Recipe

Spanish · Main course · 65 min total

A classic Valencian rice dish loaded with seafood, chicken, and smoky chorizo, cooked in a single pan for a vibrant and flavorful meal.

Ingredients

• 4 cups chicken broth
• 1 pinch saffron threads
• 1/4 cup olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 tomato, grated
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 1/2 cups Bomba or Calasparra rice
• 1/2 cup dry white wine
• 8 ounces boneless skinless chicken thighs, cut into chunks
• 8 ounces chorizo sausage, sliced
• 8 ounces large shrimp, peeled and deveined
• 1/2 cup frozen peas
• Lemon wedges for serving
• Salt and pepper to taste

Instructions

1. In a small saucepan, warm the chicken broth and dissolve the saffron threads. Set aside.
2. Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season chicken with salt and pepper, then brown on all sides. Remove and set aside.
3. Add chorizo to the pan and cook until browned. Remove and set aside with chicken.
4. Add onion, bell pepper, and garlic to the pan; cook until softened, about 5 minutes. Stir in grated tomato, paprika, and turmeric; cook for 2 minutes.
5. Add rice and stir to coat with the vegetable mixture. Pour in wine and let it evaporate, about 1 minute.
6. Pour in the saffron broth and bring to a boil. Reduce heat to a simmer. Arrange chicken and chorizo on top. Cook without stirring for 15 minutes.
7. Nestle shrimp into the rice and sprinkle peas on top. Cook for another 5-10 minutes until rice is tender and liquid is absorbed. Remove from heat, cover with foil, and let rest 5 minutes.
8. Serve with lemon wedges.

Tips

• For a seafood-only paella, omit chicken and chorizo and add mussels and clams.
• Use a wide pan to ensure even cooking and a crispy bottom layer called socarrat.
• Do not stir the rice after adding broth to achieve the perfect texture.

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