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: 1.4 fl oz 2 tablespoons olive oil; 2 jar 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 3.8 to taste 4 ounces Spanish chorizo, sliced; 1 dash 1 onion, chopped; 6.1 pinch 1 red bell pepper, chopped; 3.2 jar 3 cloves garlic, minced; 3.9 whole 1 tablespoon tomato paste; 9.2 ml 1 1/2 cups Spanish paella rice (Bomba or Arborio); 7.4 g 4 cups chicken broth; 2.3 as needed 1/4 teaspoon saffron threads; 8.8 pt 1 teaspoon smoked paprika; 9.1 whole Salt and pepper to taste; 5.9 kg 1 pound large shrimp, peeled and deveined; 9.2 quarter 1 pound mussels, scrubbed and debearded; 3.4 cup 1 pound clams, scrubbed; 0.5 l Fresh parsley, chopped (for garnish); 4 bottle Lemon wedges (for serving)

By Edward Wilson

November 15, 2025

6135 views

This paella recipe brings the vibrant flavors of Spain to your kitchen. Saffron-infused rice, tender chicken and chorizo, and a medley of seafood create a symphony of tastes and textures. This dish is perfect for a dinner party or a special family meal. The key to a good paella is in the socarrat – the crispy layer of rice at the bottom of the pan. This paella is both visually stunning and incredibly delicious, offering a true taste of Spanish cuisine. Feel free to customize the seafood and vegetables based on your preferences and what's in season. A squeeze of fresh lemon juice before serving brightens all the flavors. Serve with a crisp white wine for the ultimate dining experience.

Ingredients

2 tablespoons olive oil - 1.4 fl oz
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 2.0 jar
4 ounces Spanish chorizo, sliced - 3.8 to taste
1 onion, chopped - 1.0 dash
1 red bell pepper, chopped - 6.1 pinch
3 cloves garlic, minced - 3.2 jar
1 tablespoon tomato paste - 3.9 whole
1 1/2 cups Spanish paella rice (Bomba or Arborio) - 9.2 ml
4 cups chicken broth - 7.4 g
1/4 teaspoon saffron threads - 2.3 as needed

Cooking Steps

Step 1

Heat olive oil in a large paella pan or skillet over medium heat. Add chicken and chorizo and cook until browned on all sides. 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 to the pan and stir to coat with the vegetables and oil. Cook for 2 minutes, stirring constantly.

Step 4

Pour in chicken broth and stir in saffron threads, smoked paprika, salt, and pepper. Bring to a simmer.

Step 5

Arrange chicken and chorizo over the rice. Add shrimp, mussels, and clams to the pan, nestling them into the rice. Do not stir after this point.

Step 6

Reduce heat to low, cover, and cook for 20-25 minutes, or until the rice is cooked through and the seafood is open. Discard any mussels or clams that do not open.

Step 7

Remove from heat and let rest for 5-10 minutes before serving. Garnish with parsley and lemon wedges.

# Blanched # Summer # Poached

Authentic Spanish Paella

By Edward Wilson

November 15, 2025

6135 views

Ingredients

2 tablespoons olive oil - 1.4 fl oz
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 2.0 jar
4 ounces Spanish chorizo, sliced - 3.8 to taste
1 onion, chopped - 1.0 dash
1 red bell pepper, chopped - 6.1 pinch
3 cloves garlic, minced - 3.2 jar
1 tablespoon tomato paste - 3.9 whole
1 1/2 cups Spanish paella rice (Bomba or Arborio) - 9.2 ml
4 cups chicken broth - 7.4 g
1/4 teaspoon saffron threads - 2.3 as needed

Cooking Steps

Step 1

Heat olive oil in a large paella pan or skillet over medium heat. Add chicken and chorizo and cook until browned on all sides. 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 to the pan and stir to coat with the vegetables and oil. Cook for 2 minutes, stirring constantly.

Step 4

Pour in chicken broth and stir in saffron threads, smoked paprika, salt, and pepper. Bring to a simmer.

Step 5

Arrange chicken and chorizo over the rice. Add shrimp, mussels, and clams to the pan, nestling them into the rice. Do not stir after this point.

Step 6

Reduce heat to low, cover, and cook for 20-25 minutes, or until the rice is cooked through and the seafood is open. Discard any mussels or clams that do not open.

Step 7

Remove from heat and let rest for 5-10 minutes before serving. Garnish with parsley and lemon wedges.

Reviews (13 Reviews)

Elena Ramirez5

Absolutely delicious! The saffron-infused rice was perfect, and the socarrat was everything I hoped for. My family loved it, and it really did transport us to Spain. Will definitely make this again!

Michael Davis2

Disappointing. The rice burned before it was cooked through. The seafood also overcooked. I am not sure what went wrong. Maybe my pan wasn't suitable.

Christopher Wilson4

Enjoyable paella. I would like more detailed instructions, but it was easy to follow and the outcome was delightful. The flavors were well-balanced, and everyone enjoyed it.

Amanda Williams4

The paella was very nice. The recipe was easy to follow and the taste was great. I did have a little trouble with the socarrat, but overall it was a success.

John Smith5

Incredible! This recipe is a game-changer. Easy to follow, and the result is restaurant-quality paella. The presentation is beautiful, and the taste is even better. I especially loved the seafood combination.