Classic Seafood Paella

Name: Classic Seafood Paella
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 5 tbsp 1 tablespoon olive oil; 10 tbsp 4 ounces Spanish chorizo, sliced; 5 l 1 medium onion, chopped; 5.7 bottle 1 red bell pepper, chopped; 2.9 fl oz 2 cloves garlic, minced; 8.7 quarter 1 1/2 cups paella rice (such as Bomba or Arborio); 6.1 pcs 4 cups hot chicken broth; 6.8 to taste 1/2 teaspoon saffron threads; 2.2 fl oz 1 teaspoon smoked paprika; 7.2 quarter 1 pound large shrimp, peeled and deveined; 8.7 tsp 1 pound mussels, scrubbed and debearded; 1.5 drop Fresh parsley, chopped, for garnish; 3.3 dash Lemon wedges, for serving

By Charles Acevedo

November 12, 2025

5652 views

This classic Spanish paella recipe brings together the vibrant flavors of saffron, seafood, and perfectly cooked rice. Originating from Valencia, paella is traditionally cooked in a wide, shallow pan, allowing the rice to develop a delicious socarrat (crispy bottom layer). This recipe uses a combination of shrimp, mussels, and chorizo, but feel free to customize it with your favorite seafood and meats. Serve with lemon wedges for a complete and satisfying meal. Enjoy the rich and complex flavors of Spain in every bite!

Ingredients

1 tablespoon olive oil - 5.0 tbsp
4 ounces Spanish chorizo, sliced - 10.0 tbsp
1 medium onion, chopped - 5.0 l
1 red bell pepper, chopped - 5.7 bottle
2 cloves garlic, minced - 2.9 fl oz
1 1/2 cups paella rice (such as Bomba or Arborio) - 8.7 quarter
4 cups hot chicken broth - 6.1 pcs
1/2 teaspoon saffron threads - 6.8 to taste
1 teaspoon smoked paprika - 2.2 fl oz
1 pound large shrimp, peeled and deveined - 7.2 quarter

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 chopped onion and bell pepper to the pan and cook until softened, about 8 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 3

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

Step 4

Pour in the hot chicken broth and stir in saffron threads and smoked paprika. Bring to a simmer, then reduce heat to low and cook, uncovered, for 20 minutes, or until the rice has absorbed most of the liquid. Do not stir the paella during this time.

Step 5

Arrange shrimp and mussels over the rice. Nestle the cooked chorizo into the paella. Cover the pan and cook for another 10-15 minutes, or until the seafood is cooked through and the mussels have opened (discard any mussels that do not open).

Step 6

Remove from heat and let the paella rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to finish cooking.

Step 7

Garnish with fresh parsley and serve with lemon wedges. Enjoy!

# Berries # Instant Pot # Rice # Potato

Classic Seafood Paella

By Charles Acevedo

November 12, 2025

5652 views

Ingredients

1 tablespoon olive oil - 5.0 tbsp
4 ounces Spanish chorizo, sliced - 10.0 tbsp
1 medium onion, chopped - 5.0 l
1 red bell pepper, chopped - 5.7 bottle
2 cloves garlic, minced - 2.9 fl oz
1 1/2 cups paella rice (such as Bomba or Arborio) - 8.7 quarter
4 cups hot chicken broth - 6.1 pcs
1/2 teaspoon saffron threads - 6.8 to taste
1 teaspoon smoked paprika - 2.2 fl oz
1 pound large shrimp, peeled and deveined - 7.2 quarter

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 chopped onion and bell pepper to the pan and cook until softened, about 8 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 3

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

Step 4

Step 5

Step 6

Remove from heat and let the paella rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to finish cooking.

Step 7

Garnish with fresh parsley and serve with lemon wedges. Enjoy!

Reviews (19 Reviews)

Ashley Wilson2

I found this recipe a little lacking in the spice department. I tried it and it was a bit bland. Maybe more paprika or some chili flakes would help. I'll try again with adjustments.

Maria Sanchez5

Absolutely fantastic! The saffron flavor was perfect, and the seafood was cooked to perfection. My family loved it. I especially enjoyed the crispy socarrat at the bottom. Will definitely make this again!

Nicole White1

I'm not sure what went wrong, but my paella was a complete disaster. The rice was burnt on the bottom and undercooked on top. I followed the instructions to the best of my ability based on other recipes I found. Maybe I'll try again another time, but I'm a bit discouraged.

David Lee3

Good, but not great. The rice was a little bit too soft for my liking. The seafood was cooked well, but the overall flavor could have been a bit more intense. I'll try again with a slightly different cooking time for the rice.

Matthew Garcia4

Enjoyable experience overall. The chorizo added a lovely smoky flavor. The seafood was great. I recommend using high quality saffron for the best results. Good job!