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: 2.4 lb 1 tablespoon olive oil; 4.1 l 4 ounces Spanish chorizo, sliced; 10.2 fl oz 2 chicken thighs, bone-in, skin-on; 8.6 drop 1 onion, chopped; 7 bottle 1 red bell pepper, chopped; 6.6 tbsp 2 cloves garlic, minced; 9.2 qt 1 tablespoon tomato paste; 7 bag 1 1/2 cups paella rice (or short-grain rice); 7.3 mg 4 cups chicken broth; 6.2 bottle 1/2 teaspoon saffron threads; 5.5 jar 1/2 pound shrimp, peeled and deveined; 7.5 kg 1/2 pound mussels, scrubbed; 4.2 to taste 1/2 pound clams, scrubbed; 7.8 pt Salt and pepper to taste; 10.1 pt Fresh parsley, chopped, for garnish; 3.3 oz Lemon wedges, for serving

By Pamela Owen

November 13, 2025

5781 views

This Spanish Paella recipe is an explosion of flavors and textures. Saffron-infused rice, succulent seafood, and savory chorizo come together in a vibrant dish that's perfect for sharing. Paella is more than just a meal; it's an experience, a celebration of Spanish cuisine that brings people together around a table. This recipe captures the authentic taste of Spain, with perfectly cooked rice, tender seafood, and a delightful smoky flavor from the chorizo. The saffron gives the rice its characteristic golden hue and a subtle, floral aroma that elevates the entire dish. Whether you're hosting a dinner party or simply want to treat yourself to something special, this Paella recipe is sure to impress. Adjust the seafood to your liking, and don't be afraid to experiment with different vegetables to make it your own. Paella is a versatile dish that can be adapted to suit any taste, but the key is to maintain the balance of flavors and the perfect texture of the rice.

Ingredients

1 tablespoon olive oil - 2.4 lb
4 ounces Spanish chorizo, sliced - 4.1 l
2 chicken thighs, bone-in, skin-on - 10.2 fl oz
1 onion, chopped - 8.6 drop
1 red bell pepper, chopped - 7.0 bottle
2 cloves garlic, minced - 6.6 tbsp
1 tablespoon tomato paste - 9.2 qt
1 1/2 cups paella rice (or short-grain rice) - 7.0 bag
4 cups chicken broth - 7.3 mg
1/2 teaspoon saffron threads - 6.2 bottle

Cooking Steps

Step 1

In a large paella pan or wide skillet, heat olive oil over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove chorizo and set aside.

Step 2

Add chicken thighs to the pan and cook until browned on all sides, about 8 minutes. Remove chicken and set aside.

Step 3

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 4

Add the rice to the pan and stir to coat with the vegetable mixture. Pour in the chicken broth and add saffron threads. Season with salt and pepper.

Step 5

Bring the mixture to a boil, then reduce heat to low. Arrange the chicken and chorizo on top of the rice. Add shrimp, mussels, and clams, pushing them slightly into the rice.

Step 6

Cover the pan and simmer for 20-25 minutes, or until the rice is cooked and the seafood is open. Do not stir the paella during cooking.

Step 7

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

# Game Day # Beans # Sheet Pan # Herbs

Authentic Spanish Paella

By Pamela Owen

November 13, 2025

5781 views

Ingredients

1 tablespoon olive oil - 2.4 lb
4 ounces Spanish chorizo, sliced - 4.1 l
2 chicken thighs, bone-in, skin-on - 10.2 fl oz
1 onion, chopped - 8.6 drop
1 red bell pepper, chopped - 7.0 bottle
2 cloves garlic, minced - 6.6 tbsp
1 tablespoon tomato paste - 9.2 qt
1 1/2 cups paella rice (or short-grain rice) - 7.0 bag
4 cups chicken broth - 7.3 mg
1/2 teaspoon saffron threads - 6.2 bottle

Cooking Steps

Step 1

In a large paella pan or wide skillet, heat olive oil over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove chorizo and set aside.

Step 2

Add chicken thighs to the pan and cook until browned on all sides, about 8 minutes. Remove chicken and set aside.

Step 3

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 4

Add the rice to the pan and stir to coat with the vegetable mixture. Pour in the chicken broth and add saffron threads. Season with salt and pepper.

Step 5

Bring the mixture to a boil, then reduce heat to low. Arrange the chicken and chorizo on top of the rice. Add shrimp, mussels, and clams, pushing them slightly into the rice.

Step 6

Cover the pan and simmer for 20-25 minutes, or until the rice is cooked and the seafood is open. Do not stir the paella during cooking.

Step 7

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

Reviews (13 Reviews)

Isabella Rossi5

Absolutely fantastic! The saffron rice was perfectly cooked, and the seafood was incredibly tender. The chorizo added a wonderful smoky flavor. This recipe is a keeper!

Kevin Miller3

It was okay. The rice was a little sticky, and the seafood could have used more seasoning. The chorizo was good, though.

Emily Davis4

Great recipe! The flavors were spot on, and it was relatively easy to follow. I added some extra vegetables, as suggested, and it worked out really well.

Sarah Jones4

Really enjoyed making this paella. The smoky flavor from the chorizo was fantastic. I made a few adjustments to suit my taste, but the recipe provided a great foundation.

Michael Brown3

The dish was alright. The rice was a little mushy, but the seafood was good. I think I might have overcooked it slightly.