This vibrant Spanish paella brings together golden saffron rice, smoky chorizo, tender seafood, and chicken in one gorgeous pan. The rice soaks up all those rich flavors while developing a slightly crispy bottom layer, and every bite tastes like sunshine and the Spanish coast. I first tried paella at a tiny seaside restaurant in Valencia, and I've been recreating that memory in my kitchen ever since.
If you're looking for more cozy dinner ideas, try my Mac and Cheese for comfort food or Chicken Adobo for bold, tangy flavors. And if you love one-pan meals, don't miss my Cattle Drive Casserole.
Why You'll Love This Spanish Paella Recipe
This Spanish Paella checks all the boxes for a crowd-pleasing dinner. The saffron gives the rice a gorgeous golden color and earthy aroma, while the chorizo adds a smoky kick. You get tender chicken, sweet prawns, briny mussels, and calamari all in one pan. It's perfect for entertaining because it looks impressive but doesn't require fancy techniques. Plus, cleanup is a breeze since everything cooks together.
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Spanish Paella Ingredients
Here's everything you need to make authentic Spanish Paella at home.
See Recipe Card Below This Post For Ingredient Quantities
Main Ingredients:
- Olive oil: Used to sauté the ingredients and coat the rice. It adds richness and helps everything brown nicely.
- Chorizo: Cured Spanish chorizo brings smoky, spicy flavor to the dish. Make sure to use the already-cooked kind, not raw chorizo.
- Squid (calamari): Adds tender, slightly sweet seafood flavor. Quick cooking keeps it from getting rubbery.
- Onion: Provides a sweet, savory base for the paella. Any yellow, white, or brown onion works great.
- Garlic cloves: Adds aromatic depth and pairs beautifully with the seafood.
- Red capsicum (bell pepper): Brings sweetness and a pop of color to the dish.
- Paella rice: Short-grain rice like Bomba, Valencia, or Calasparra absorbs liquid without getting mushy. This is key for authentic texture.
- Tomatoes: Fresh, ripe tomatoes add brightness and acidity. Canned crushed tomatoes work if fresh aren't available.
- Chicken thigh fillets: Tender, juicy chicken that stays moist during cooking. Thighs have more flavor than breasts.
- Chicken broth/stock: The cooking liquid that infuses the rice with flavor. Use full-sodium broth for the best taste, or homemade seafood broth if you have it.
- Saffron threads: The signature ingredient that gives paella its golden color and earthy, floral flavor. Ground saffron is a budget-friendly option.
- Frozen peas: Add sweetness and a bright green color. They cook quickly and don't need to be thawed first.
- Prawns: Sweet, tender shrimp with shells on add flavor to the rice as they cook.
- Mussels: Provide briny, ocean flavor and release delicious liquid into the rice. Make sure they smell fresh before cooking.
Garnish:
- Fresh parsley: Adds a fresh, herbaceous note and bright green color.
- Lemons: A squeeze of lemon brightens all the flavors and cuts through the richness.
How to Make Spanish Paella
Follow these steps to create perfect Spanish Paella every time.
Cook chorizo: Heat 1 tablespoon olive oil in a 30cm/10" paella pan or large skillet over high heat. Add chorizo slices and cook until browned on each side, about 3 minutes total. Remove with a slotted spoon and set aside.
Cook squid: Add squid rings to the same pan and cook for 45 seconds on each side until just opaque. Remove and set aside with the chorizo.
Sauté garlic, onion, and capsicum: Add the remaining oil if the pan looks dry. Toss in garlic and onion, cooking for 2 minutes until fragrant and softened. Add the diced capsicum and cook for 1 more minute.
Brown chicken: Add chicken pieces to the pan and cook for 2 minutes, stirring occasionally, until lightly browned on the outside but still raw inside.
Add rice: Stir in the paella rice, making sure every grain gets coated in the flavorful oil and juices.
Add cooking liquid: Pour in the chicken broth, tomatoes (fresh or canned), saffron, and most of the cooked chorizo. Reserve about ¼ of the chorizo for garnish. Stir everything together to combine.
Simmer (first phase): Bring the mixture to a simmer, then adjust the heat to maintain a gentle, steady simmer. Don't stir the rice after this point. Let it cook for 10 minutes. You should see some rice poking through the liquid, but there should still be plenty of liquid remaining.
Add seafood: Scatter the frozen peas, prawns, and mussels evenly over the top of the rice. Gently press the prawns and mussels down into the rice so they make contact with the heat.
Simmer (second phase): Cook for another 8 minutes or until the prawns turn opaque and pink, the mussels open up, and most of the liquid has been absorbed. There should still be a bit of moisture left. Discard any mussels that don't open.
Taste test: Check a grain of rice for doneness. It should be firm but tender, not crunchy. If it's too firm, add a splash of hot water and cook for a few more minutes.
Rest: Remove the pan from heat and scatter the cooked squid and reserved chorizo on top. The residual heat will warm them through. Cover the pan with a lid or foil and let it rest for 5 minutes. This allows the rice to absorb any remaining liquid.
Garnish and serve: Sprinkle chopped parsley over the top and arrange lemon wedges around the edge. Serve the paella straight from the pan, mixing the rice and seafood together before scooping onto plates.
Substitutions and Variations
Rice: Paella rice is essential for authentic texture, but in a pinch, you can use arborio rice. Avoid long-grain rice like basmati or jasmine.
Seafood: Swap prawns for shrimp, or use clams instead of mussels. You can also add scallops or chunks of firm white fish.
Chicken: Use bone-in chicken thighs for extra flavor, or replace chicken with rabbit for a traditional Valencian version.
Chorizo: If you can't find Spanish chorizo, use Portuguese linguiça or andouille sausage. Avoid Mexican chorizo, which is raw and has a different texture.
Saffron: If saffron is too expensive, use a pinch of turmeric for color, though the flavor won't be the same.
Vegetarian paella: Skip the meat and seafood, and add artichoke hearts, green beans, roasted red peppers, and white beans instead.
Equipment For Spanish Paella
- Paella pan or large skillet: A wide, shallow pan (about 30cm/10") is ideal for even cooking and developing the socarrat. A large skillet works too.
- Slotted spoon: For removing chorizo and squid without losing all the flavorful oil.
- Cooking spoon: To stir ingredients in the early stages.
Storage and Reheating Tips
Refrigerator: Store leftover Spanish Paella in an airtight container in the fridge for up to 3 days. The seafood is best eaten within 24 hours.
Freezer: Paella doesn't freeze particularly well because the seafood and rice can get mushy, but if you need to freeze it, use an airtight container for up to 1 month.
Reheating: Warm paella gently in a covered skillet over low heat with a splash of broth or water to prevent drying out. You can also reheat individual portions in the microwave, covered, for 1 to 2 minutes.
How to Serve Spanish Paella
This Spanish Paella is a complete meal on its own, but here are some cozy ways to round out your Spanish feast.
With crusty bread: Serve with warm, crusty bread to soak up all the delicious juices at the bottom of the pan.
Simple green salad: A light salad with olive oil and vinegar dressing balances the richness of the Spanish Paella.
Sangria or white wine: A chilled glass of Spanish wine or fruity sangria pairs beautifully with the saffron and seafood flavors.
Tapas appetizers: Start with small plates like olives, manchego cheese, or Homemade Hummus for a Mediterranean vibe.
Expert Tips
Don't stir the rice: After you add the liquid and bring it to a simmer, resist the urge to stir. This allows the rice to develop the crispy socarrat layer on the bottom.
Use good saffron: Saffron is expensive, but it makes a huge difference in flavor and color. A little goes a long way, so one teaspoon is enough.
Check mussel freshness: Before cooking, tap any open mussels on the counter. If they don't close, throw them out. After cooking, discard any that didn't open.
Let it rest: The 5-minute resting time is crucial. It lets the rice finish absorbing liquid and ensures every grain is perfectly cooked.
Layer flavors: Browning the chorizo and chicken first builds deep, savory flavor that infuses the entire dish.
FAQ
What is Spanish paella made of?
Spanish Paella is made of short-grain rice, saffron, olive oil, and a combination of proteins like seafood, chicken, and chorizo. It also includes vegetables like onions, garlic, tomatoes, and bell peppers. The rice absorbs a flavorful broth and develops a crispy bottom layer. Oliver always asks if we can add extra prawns.
What are the 10 essential ingredients for paella?
The 10 essential ingredients are paella rice (like Bomba or Valencia), saffron, olive oil, garlic, tomatoes, chicken or seafood broth, onions, bell peppers, and your choice of protein (chicken, seafood, or chorizo). Lemon wedges and fresh parsley for garnish complete the dish. These ingredients create the foundation of authentic Spanish Paella flavor.
What are the three types of paella?
The three main types are paella Valenciana (with chicken, rabbit, and green beans), paella de marisco (seafood paella with shrimp, mussels, and squid), and paella mixta (mixed paella with both meat and seafood). Each region in Spain has its own variation. The mixed version is what I make most often because it pleases everyone at the table.
What is the secret ingredient in paella?
The secret ingredient is saffron, which gives paella its signature golden color and earthy, floral flavor. It's expensive, but even a small amount transforms the dish. Some cooks also swear by developing the socarrat, the crispy rice crust on the bottom of the pan, which adds texture and depth. That crispy layer is what makes Spanish Paella so special.
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Pairing
These are my favorite dishes to serve with Spanish Paella
Spanish Paella
Ingredients
- 1- 2 tablespoon olive oil For sautéing
- 200 g 7 oz chorizo sliced into ½ cm (⅕") thick pieces Use cured chorizo not raw
- 200 g 7 oz squid (calamari) cut into 7mm (¼") thick rings Fresh or frozen, thawed
- 1 onion diced Brown white or yellow
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 ½ cups paella rice Bomba Valencia or Calasparra rice see Notes for alternatives
- 2 ripe tomatoes peeled and diced OR ¾ cup canned crushed tomatoes Fresh preferred but canned is fine
- 300 g 10 oz chicken thighs cut into 3.5cm (1.5") pieces Boneless skinless
- 3 ½ cups chicken broth Not low sodium or homemade seafood broth
- 1 teaspoon saffron threads Or ¼ teaspoon ground saffron see Notes for alternatives
- 1 cup frozen peas
- 12 - 16 medium to large prawns with shell on Fresh or thawed
- 12 large mussels cleaned Freshness is key
- Fresh parsley chopped For garnish
- 2 lemons cut into wedges For garnish
Instructions
- Heat olive oil in a paella pan or large skillet over high heat.
- Add chorizo and cook for 3 minutes, or until browned on both sides. Remove and set aside.
- Add squid and cook for 45 seconds on each side, then remove and set aside.
- Add more oil if needed, then add garlic and onion. Cook for 2 minutes, or until softened.
- Add bell pepper and cook for 1 minute.
- Add chicken and cook for 2 minutes, until lightly browned but still raw inside.
- Stir in rice, ensuring each grain is coated in the oil and flavors.
- Pour in most of the chorizo (reserve some for garnish), chicken broth, diced or crushed tomato, and saffron. Stir.
- Bring the mixture to a simmer, adjusting the heat to ensure a gentle simmer. Simmer for 10 minutes without stirring. The rice should be partially visible but still have plenty of liquid.
- Scatter frozen peas over the top, then gently place prawns and mussels into the rice. Simmer for an additional 8 minutes, until prawns are opaque and mussels have opened. Discard any mussels that do not open.
- Taste the rice to ensure it is firm but cooked. If it is too firm, add a splash of hot water and continue cooking.
- Remove from heat and scatter the squid and reserved chorizo over the top. Cover with a lid and let rest for 5 minutes.
- Garnish with fresh parsley and lemon wedges. Serve immediately, mixing the rice and seafood just before serving.
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