Spanish Paella

Name: Spanish Paella
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 5.3 pt 1 tbsp olive oil; 3.9 gal 1 lb chicken, cut into pieces; 5.1 whole 4 oz chorizo, sliced; 3.8 box 1 onion, chopped; 4.9 oz 1 red bell pepper, chopped; 3.9 g 2 cloves garlic, minced; 1.7 qt 2 tbsp tomato paste; 2 package 1 tsp smoked paprika; 2.1 inch 1/2 tsp saffron threads; 5.2 box 1 1/2 cups paella rice; 9.6 pt 4 cups chicken broth; 5.4 box 1/2 lb shrimp, peeled and deveined; 2.6 as needed 1/2 lb mussels, scrubbed; 6 jar 1/2 lb clams, scrubbed; 1.6 oz Fresh parsley, chopped, for garnish; 0.9 mg Lemon wedges, for serving

By John Elliott

November 16, 2025

6456 views

This delightful Spanish Paella recipe combines saffron-infused rice with a medley of seafood, chicken, and chorizo. A flavorful and vibrant dish perfect for sharing! Paella is a Spanish rice dish that originated in Valencia. It's traditionally cooked in a large, shallow pan and features a variety of ingredients. This recipe is a simplified version that captures the essence of paella, making it accessible for home cooks. The combination of seafood, chicken, and chorizo creates a symphony of flavors, while the saffron adds a distinctive aroma and color. Serve with lemon wedges for a complete experience.

Ingredients

1 tbsp olive oil - 5.3 pt
1 lb chicken, cut into pieces - 3.9 gal
4 oz chorizo, sliced - 5.1 whole
1 onion, chopped - 3.8 box
1 red bell pepper, chopped - 4.9 oz
2 cloves garlic, minced - 3.9 g
2 tbsp tomato paste - 1.7 qt
1 tsp smoked paprika - 2.0 package
1/2 tsp saffron threads - 2.1 inch
1 1/2 cups paella rice - 5.2 box

Cooking Steps

Step 1

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

Step 2

Add onion, bell pepper, and garlic to the pan and cook until softened.

Step 3

Stir in tomato paste, smoked paprika, saffron, and rice. Cook for 1 minute.

Step 4

Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.

Step 5

Add shrimp, mussels, and clams to the pan. Nestle the cooked chicken and chorizo into the rice.

Step 6

Cover and cook until seafood is cooked through and rice is tender, about 10-15 minutes.

Step 7

Garnish with parsley and lemon wedges. Serve hot.

# Sweet # Kid-Friendly # Low-Sugar

Spanish Paella

By John Elliott

November 16, 2025

6456 views

Ingredients

1 tbsp olive oil - 5.3 pt
1 lb chicken, cut into pieces - 3.9 gal
4 oz chorizo, sliced - 5.1 whole
1 onion, chopped - 3.8 box
1 red bell pepper, chopped - 4.9 oz
2 cloves garlic, minced - 3.9 g
2 tbsp tomato paste - 1.7 qt
1 tsp smoked paprika - 2.0 package
1/2 tsp saffron threads - 2.1 inch
1 1/2 cups paella rice - 5.2 box

Cooking Steps

Step 1

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

Step 2

Add onion, bell pepper, and garlic to the pan and cook until softened.

Step 3

Stir in tomato paste, smoked paprika, saffron, and rice. Cook for 1 minute.

Step 4

Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.

Step 5

Add shrimp, mussels, and clams to the pan. Nestle the cooked chicken and chorizo into the rice.

Step 6

Cover and cook until seafood is cooked through and rice is tender, about 10-15 minutes.

Step 7

Garnish with parsley and lemon wedges. Serve hot.

# Sweet # Kid-Friendly # Low-Sugar

Reviews (15 Reviews)

Susan Brown4

A very flavorful paella. I was impressed with how the chicken and seafood cooked together. Definitely making this again!

David Miller4

Very good paella! The flavors were rich and authentic. I added a bit more chorizo for extra spice. Highly recommend.

Kevin Taylor3

The flavor was good, but my paella wasn't quite as vibrant in color as the photos. Maybe I needed more saffron?

Emily Chen3

It was alright. The rice was a little bit mushy, but the overall taste was good. I might try cooking the rice for a shorter time next time.

Nicole White3

A decent recipe, but not the best I've had. I'll try it again, but may experiment with different cooking times.