Spanish Paella Recipe

Let’s make Spanish Paella! the most beloved Spanish dish, with an impressive combination of colorful medley saffron-infused short-grain rice mixed with chicken, juicy seafood, and fresh vegetables. Perfect for a festive family meal and a showstopper!

You can make a delicious, authentic, and easiest Spanish Paella recipe in your kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood. If you love cooking International food, you will fall in love with this comforting dish!  The best part is you can customize it according to your own personal preference or what you have on hand!

What is Paella?

Paella is a classic Spanish dish that’s a real crowd-pleaser. It features a delicious mix of rice, vegetables, meat, and seafood, all brought together with a touch of saffron for that unique flavor and vibrant color. The name “paella” (pronounced “pie-AY-uh”) actually comes from the wide, shallow pan called a paellera that it’s traditionally cooked in. Whether we’re out enjoying Spanish food at a restaurant or making it at home for a special occasion, paella always brings a sense of celebration to the table.

Originating from Valencia, paella has become a beloved dish across Spain and beyond. It’s so versatile—there’s chicken paella, seafood paella, or mixed paella, which combines various meats, seafood, and veggies. It’s like a party in a pan, perfect for sharing with family and friends.

By the way, The type of rice you use for paella is crucial to achieving the perfect texture and flavor. The traditional rice used in paella is a short-grain variety known as Bomba rice. Bomba rice is a high-quality rice that absorbs the flavors of the other ingredients and retains its texture when cooked in the broth.

Another type of rice that can be used for paella is Calasparra rice, which is another short-grain variety also grown in Spain. In general, it’s best to use short-grain rice with a high starch content for paella, as this type of rice can absorb the liquid and flavors of the other ingredients without breaking apart or becoming sticky.

Let’s embark on a culinary journey to Spain and create a delicious and authentic Spanish Paella! This iconic dish, known for its vibrant colors, rich flavors, and hearty ingredients, is a true celebration of Spanish cuisine. With a little guidance, you can easily whip up a mouthwatering paella right in your own kitchen.

Ingredients of Spanish Paella

• Extra Virgin Olive Oil; as the base for sautéing the aromatics (onion, garlic, and bell pepper), this oil imparts a rich, fruity flavor to the dish. You can change to regular virgin olive oil
• Onion diced and Garlic minced; infuses the paella with a savory, aromatic note, complementing the other ingredients in the Spanish Paella.
• Red Bell Pepper diced; adds sweetness, a hint of smokiness, and a vibrant color to the paella
• Tomatoes diced; contribute acidity and sweetness to the sofrito, creating a rich, flavorful base for the paella.
• Paprika Powder; adds a smoky depth and vibrant red color to the paella, enhancing the overall flavor profile and giving the dish a warm, earthy taste.
• Saffron Threads; are essential in traditional paella, providing a subtle, earthy flavor and the characteristic golden hue to the rice. This is the signature spice in paella, giving the dish its golden color and a distinct, aromatic flavor. This may be the most important ingredient, so it’s best to buy high-quality products. The orange-red threads give the paella its signature color and a wonderful aromatic quality.
• Frozen Peas; add a pop of color, sweetness, and texture to the paella, balancing the savory and rich elements of the dish.

Main Ingredients;

• Chicken Thigh Fillet boneless and skinless, diced; adds protein and richness to the paella, contributing to the dish’s hearty nature. I prefer thighs to breasts in the recipe since they don’t dry out as easily during longer cooking times.
• Spanish Rice; Spanish rice, such as Bomba or Calasparra, is a short-grain rice known for its ability to absorb liquid without becoming mushy. is the foundation of the paella, absorbing the flavors from the broth, saffron, and other ingredients, while maintaining a firm, yet tender texture. This is a particular kind of Spanish rice that is the key ingredient for making really great traditional paella.
• Chicken Broth; serves as the cooking liquid for the rice, infusing it with rich, savory flavors. Authentic paella would include making your own fish stock from the discarded shells of seafood. I usually substitute chicken broth, for convenience.
• medium Shrimp or Prawn shells on; add a briny, sweet flavor to the paella, enhancing its seafood profile. The shells also contribute to the richness of the broth as they cook.
• Calamari Rings; add a subtle, oceanic flavor and a tender, chewy texture to the paella, complementing the other seafood ingredients
• Fresh Green Mussel; contributes to the seafood flavor of the paella, releasing their juices into the broth, which enriches the dish’s overall taste.
• Lemon garnish; adds a fresh, acidic contrast to the rich and savory flavors of the paella. Squeezing lemon juice over the finished dish enhances its overall flavor, providing a refreshing balance to the heaviness of the seafood and chicken.

How to Make Spanish Paella

Begin by heating the olive oil in a pan over medium heat. Once the oil is hot, add the diced onion, minced garlic, and diced red bell pepper. Sauté the mixture, stirring occasionally, until the vegetables become soft and fragrant, about 3-5 minutes. Stir in the diced tomatoes, paprika powder, and saffron threads. Cook until the tomatoes break down slightly and the spices infuse the oil, creating a rich, aromatic base for the paella.

Add the diced chicken thigh fillet to the pan. Cook for about 2 minutes, stirring frequently, until the chicken starts to brown slightly on the outside.

Add the Spanish rice to the pan, stirring it into the mixture to coat each grain with the flavored oil and spices. Cook for about 1 minute, allowing the rice to toast slightly, which will help it absorb the broth and develop a rich flavor.

Cook the Rice

Pour in the chicken broth, ensuring that all the rice is submerged in the liquid. Stir gently to combine the ingredients, then shake the pan lightly to spread the mixture into an even layer. Increase the heat to bring the broth to a simmer. Once simmering, reduce the heat to medium-low and let the Spanish Paella cook undisturbed for 10 minutes. During this time, resist the urge to stir the mixture. Just give a gentle shake for a couple of times during cooking.

After the initial simmering time, sprinkle the frozen peas evenly over the top of the rice. Arrange the shrimp, calamari rings, and green mussels on top, gently pressing them into the rice. Continue cooking for another 10 minutes, or until the shrimp turn pink and opaque, the mussels have opened, and most of the liquid has been absorbed. If the rice is not fully cooked and still has a bit of crunch, add a little more water or broth, and continue cooking until the rice is tender.

Once the Spanish paella is done cooking, remove the pan from the heat. Cover the pan with a lid or aluminum foil and let the paella rest for 10 minutes. This resting period allows the flavors to meld and the rice to finish cooking through steam.

Just before serving, garnish the paella with lemon slices. The lemon adds a bright, acidic contrast to the rich, savory flavors of the dish. Serve the Spanish Paella directly from the pan, family-style, for everyone to enjoy. Serve this delicious paella in the center of your table so everyone can dig in!

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