Go Back
–+ servings
A vibrant Spanish Paella with shrimp, squid, and mussels garnished with parsley and lemon wedges, showcasing Spanish flavors.

Spanish Paella

A comforting and flavorful Spanish Paella dish, combining saffron-infused rice with seafood, chorizo, and chicken.
5 from 1 vote
Print Pin
Course: dinner
Cuisine: Spanish
Keyword: chorizo paella, paella, seafood paella, Spanish Paella, traditional paella
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest time: 5 minutes
Total Time: 50 minutes
Servings: 6
Calories: 692kcal
Cost: $22

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.

Notes

Paella is meant to be a fun, relaxed dish. Customize it with the seafood of your choice, and don't stress about exact ratios. Add extra stock if needed.

Nutrition

Serving: 553g | Calories: 692kcal | Carbohydrates: 55.7g | Protein: 56.3g | Fat: 25.6g | Saturated Fat: 7.3g | Cholesterol: 284mg | Sodium: 1247mg | Potassium: 1055mg | Fiber: 2.3g | Sugar: 4.6g | Vitamin A: 950IU | Vitamin C: 96.5mg | Calcium: 120mg | Iron: 6.8mg