Authentic Spanish Paella

Name: Authentic Spanish Paella
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 5 half 2 tablespoons olive oil; 3.3 whole 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 9.2 oz 4 ounces Spanish chorizo, sliced; 6.1 mg 1 onion, chopped; 9.6 can 1 red bell pepper, chopped; 1.9 g 4 cloves garlic, minced; 7 pcs 1 tablespoon tomato paste; 2.8 mg 1 1/2 cups paella rice or Arborio rice; 3.8 bottle 1/2 teaspoon saffron threads; 9.9 fl oz 4 cups chicken broth; 1.2 lb 1/2 pound large shrimp, peeled and deveined; 0.6 cup 1 pound mussels, scrubbed; 4.7 pcs 1 pound clams, scrubbed; 9.2 jar Salt and pepper to taste; 9.8 gal Fresh parsley, chopped, for garnish; 2 tsp Lemon wedges, for serving

By Mario Weaver

November 13, 2025

3846 views

This recipe brings the vibrant flavors of Spain to your kitchen. Paella is a classic rice dish brimming with seafood, chicken, and chorizo, all infused with saffron and cooked to perfection in a large pan. The socarrat, or crispy bottom layer of rice, is the hallmark of a well-made paella. This recipe provides a detailed guide to creating an authentic paella experience. Saffron threads are the key to the unique taste and yellow hue of the paella. A paella pan is ideal for achieving the characteristic thin layer of rice that cooks evenly. If you do not have a paella pan, a large skillet can be used. Adjust the amount of broth as needed to ensure the rice is cooked through but not mushy. Feel free to substitute the seafood based on your preferences. Mussels, clams, shrimp, and calamari all work well. The key is to use a variety of textures and flavors to create a harmonious dish. Serve immediately and enjoy!

Ingredients

2 tablespoons olive oil - 5.0 half
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 3.3 whole
4 ounces Spanish chorizo, sliced - 9.2 oz
1 onion, chopped - 6.1 mg
1 red bell pepper, chopped - 9.6 can
4 cloves garlic, minced - 1.9 g
1 tablespoon tomato paste - 7.0 pcs
1 1/2 cups paella rice or Arborio rice - 2.8 mg
1/2 teaspoon saffron threads - 3.8 bottle
4 cups chicken broth - 9.9 fl oz

Cooking Steps

Step 1

Heat olive oil in a paella pan or large skillet over medium heat. Add chicken and chorizo and cook until browned, about 5-7 minutes. Remove from pan and set aside.

Step 2

Add onion, bell pepper, and garlic to the pan and cook until softened, about 5 minutes. Stir in tomato paste and cook for another minute.

Step 3

Add rice and saffron threads to the pan and stir to coat. Cook for 1-2 minutes until the rice is slightly toasted.

Step 4

Pour in the chicken broth and bring to a simmer. Season with salt and pepper.

Step 5

Arrange the chicken and chorizo over the rice. Add shrimp, mussels, and clams to the pan, nestling them into the rice.

Step 6

Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the seafood is cooked through. Do not stir the paella during this time to allow the socarrat to form.

Step 7

Remove from heat and let rest for 10 minutes before serving. Garnish with fresh parsley and lemon wedges.

# Cheese # Pasta # Refreshing