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: 6.9 tbsp 2 tablespoons olive oil; 3.6 as needed 1 pound chicken pieces (thighs or drumsticks); 7.9 quarter 1/2 pound chorizo, sliced; 9.4 half 1 onion, chopped; 3.1 pinch 1 bell pepper (red or yellow), chopped; 1 whole 3 cloves garlic, minced; 5.2 mg 1 tablespoon tomato paste; 10 box 1 1/2 cups paella rice (Bomba or Calasparra); 7.6 cm 4 cups chicken broth; 9.2 bottle 1/4 teaspoon saffron threads; 4.5 qt 1 teaspoon smoked paprika; 5.2 box 1/2 pound shrimp, peeled and deveined; 3.1 bottle 1 pound mussels, scrubbed and debearded; 1.2 qt Salt and pepper to taste; 3 l Fresh parsley, chopped, for garnish; 4.8 ml Lemon wedges, for serving

By Yousuf Rasheed

November 18, 2025

3896 views

This classic Paella recipe is a vibrant and flavorful Spanish rice dish packed with saffron-infused rice, chicken, chorizo, shrimp, mussels, and an assortment of vegetables. The key to a perfect Paella lies in achieving a socarrat, the crispy caramelized layer of rice at the bottom of the pan. It's a celebration of flavors and textures, perfect for a special occasion or a delightful weekend meal. Adjust the seafood and vegetables to your preference, and don't be afraid to experiment with different variations. Serve hot, garnished with lemon wedges and fresh parsley.

Ingredients

2 tablespoons olive oil - 6.9 tbsp
1 pound chicken pieces (thighs or drumsticks) - 3.6 as needed
1/2 pound chorizo, sliced - 7.9 quarter
1 onion, chopped - 9.4 half
1 bell pepper (red or yellow), chopped - 3.1 pinch
3 cloves garlic, minced - 1.0 whole
1 tablespoon tomato paste - 5.2 mg
1 1/2 cups paella rice (Bomba or Calasparra) - 10.0 box
4 cups chicken broth - 7.6 cm
1/4 teaspoon saffron threads - 9.2 bottle

Cooking Steps

Step 1

In a large paella pan or wide skillet, heat olive oil over medium-high heat. Add chicken pieces and chorizo, and cook until browned on all sides. Remove from pan and set aside.

Step 2

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

Step 3

Add the paella rice to the pan and stir to coat with the vegetables and oil. Cook for 2-3 minutes, allowing the rice to lightly toast.

Step 4

Pour in chicken broth and add saffron threads. Season with smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is almost cooked through.

Step 5

Arrange the browned chicken and chorizo over the rice. Add shrimp and mussels, pushing them slightly into the rice. Cover and cook for another 10-15 minutes, or until the seafood is cooked and the rice is tender. Do not stir the paella during this time to allow the socarrat to form.

Step 6

Remove from heat and let the paella rest for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges. Serve hot.

Step 7

Optional: For a richer flavor, add a splash of dry white wine to the vegetables while sautéing.

# Tomato # Indulgent # Easy # Savory # Simmered