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 inch 1.5 lbs chicken thighs, cut into pieces; 6.6 gal 8 oz chorizo, sliced; 8.8 tsp 1 large onion, chopped; 1.7 whole 1 red bell pepper, chopped; 3.7 quarter 4 cloves garlic, minced; 7.7 inch 2 tbsp tomato paste; 5.9 lb 2 cups Spanish bomba rice; 9.2 fl oz 4 cups chicken broth; 9.4 inch 1/2 tsp saffron threads; 9.4 gal 1 tsp smoked paprika; 4.3 inch 1 lb shrimp, peeled and deveined; 4.2 tsp 1 lb mussels, scrubbed; 6.4 half 1 lb clams, scrubbed; 5.9 inch Olive oil; 4 fl oz Salt and pepper to taste; 6.8 whole Fresh parsley, chopped (for garnish); 1.5 fl oz Lemon wedges (for serving)

By Kimberly Johnson

November 9, 2025

6601 views

This Paella recipe is a vibrant and flavorful Spanish rice dish loaded with seafood, chicken, and chorizo. Saffron-infused rice forms the base, creating a symphony of tastes and textures that capture the essence of Spanish cuisine. Each bite is an explosion of flavor, from the smoky chorizo to the delicate seafood, all harmonized by the aromatic saffron. Paella is not just a meal; it's an experience, perfect for sharing with friends and family on a sunny afternoon. This recipe is great for entertaining and offers a taste of Spain in every mouthful. It is a delightful and visually appealing dish that is sure to impress your guests. Feel free to adjust the ingredients to your liking, adding more seafood or vegetables as desired. The key is to achieve a socarrat, a slightly crispy layer of rice at the bottom of the pan, which adds a unique textural element.

Ingredients

1.5 lbs chicken thighs, cut into pieces - 5.0 inch
8 oz chorizo, sliced - 6.6 gal
1 large onion, chopped - 8.8 tsp
1 red bell pepper, chopped - 1.7 whole
4 cloves garlic, minced - 3.7 quarter
2 tbsp tomato paste - 7.7 inch
2 cups Spanish bomba rice - 5.9 lb
4 cups chicken broth - 9.2 fl oz
1/2 tsp saffron threads - 9.4 inch
1 tsp smoked paprika - 9.4 gal

Cooking Steps

Step 1

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

Step 2

Add 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 rice to the pan and stir to coat with the vegetable mixture. Pour in chicken broth and add saffron threads, smoked paprika, and salt. Bring to a boil.

Step 4

Reduce heat to low, return chicken and chorizo to the pan. Arrange shrimp, mussels, and clams over the rice, pushing them slightly into the mixture.

Step 5

Cover the pan and simmer for 20-25 minutes, or until the rice is cooked and the seafood is opened. Do not stir during this time.

Step 6

Remove from heat and let it rest, covered, for 10 minutes. Garnish with fresh parsley and lemon wedges. Serve immediately.

Step 7

Serve and enjoy this delightful spanish recipe with friends and family.

# Avocado # Movie Night # Spring # Steamed # Freezer-Friendly

Authentic Spanish Paella

Ingredients

1.5 lbs chicken thighs, cut into pieces - 5.0 inch
8 oz chorizo, sliced - 6.6 gal
1 large onion, chopped - 8.8 tsp
1 red bell pepper, chopped - 1.7 whole
4 cloves garlic, minced - 3.7 quarter
2 tbsp tomato paste - 7.7 inch
2 cups Spanish bomba rice - 5.9 lb
4 cups chicken broth - 9.2 fl oz
1/2 tsp saffron threads - 9.4 inch
1 tsp smoked paprika - 9.4 gal

Cooking Steps

Step 1

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

Step 2

Add 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 rice to the pan and stir to coat with the vegetable mixture. Pour in chicken broth and add saffron threads, smoked paprika, and salt. Bring to a boil.

Step 4

Reduce heat to low, return chicken and chorizo to the pan. Arrange shrimp, mussels, and clams over the rice, pushing them slightly into the mixture.

Step 5

Cover the pan and simmer for 20-25 minutes, or until the rice is cooked and the seafood is opened. Do not stir during this time.

Step 6

Remove from heat and let it rest, covered, for 10 minutes. Garnish with fresh parsley and lemon wedges. Serve immediately.

Step 7

Serve and enjoy this delightful spanish recipe with friends and family.

Reviews (20 Reviews)

Ryan Harris5

Five stars! This paella recipe is a winner. The flavors are complex, and the instructions are easy to understand. I've made it several times, and it always impresses.

Eric Walker5

This recipe is a game-changer! The paella was absolutely incredible, and I felt like I was right there in Spain. Highly recommend!

Christopher Rodriguez5

Spectacular! This paella recipe is a showstopper. The socarrat was perfect, and the combination of ingredients was brilliant. Definitely a crowd-pleaser.

Kevin Anderson2

I struggled with this recipe. The rice got burnt, and the chicken was undercooked. I followed the recipe exactly, but it didn't turn out well. Maybe it needs more detailed instructions.

David Smith3

It was okay. I found the chicken a bit dry, and the instructions could be clearer on the rice cooking time. The flavors were good, but the texture wasn't quite right.