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)

Jason Thompson2

Not a fan. The rice was undercooked and the dish lacked seasoning. Maybe I messed something up, but I won't be trying this recipe again.

Maria Garcia4

A delicious paella! I followed the recipe closely, and the flavors were wonderful. The only issue I had was getting the socarrat right, but I'll keep practicing. Definitely making this again!

Stephanie Lewis3

The dish was ok overall, the rice was slightly overcooked, and the seafood seemed a little dry. I'll try again, adjusting the cooking time.

Michael Davis4

Really enjoyed this paella. The flavors were well-balanced, and it was relatively easy to make. I added some extra vegetables, as suggested, and it worked out great. Will make again soon!

Jessica Brown5

Best paella recipe I've ever tried! The saffron is key, and this recipe nails it. Everyone loved the smoky chorizo and the tender seafood. Perfect for a weekend gathering.