Paella Recipe
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Get ready for a mouthwatering culinary adventure with my vibrant and scrumptious Paella Recipe! This Spanish delight, loaded with succulent chicken, smoky chorizo, and a medley of fresh seafood, is the ultimate crowd-pleaser that will have your taste buds dancing with joy.
The Best Paella Recipe
Gather around, my fellow food lovers, as I introduce you to the ultimate one-pan wonder that’s perfect for any occasion – my irresistibly delicious Paella recipe! This Spanish masterpiece is bursting with bold and exotic flavors that will transport you straight to the sunny shores of Valencia. I’ve combined tender chicken, spicy chorizo, and a heavenly mix of shrimp, mussels, and scallops to create a true feast for the senses. But what really sets this dish apart is the magical duo of smoked paprika and saffron, infusing every bite with an unparalleled depth of flavor.
Now, I know some of you might be a bit intimidated by the thought of making Paella at home, but fear not! I’ve designed this recipe to be approachable for cooks of all levels, guiding you through each step to create an unforgettable meal. The secret lies in using Arborio rice, which not only absorbs all the delicious flavors from the ingredients but also gives you that classic, slightly crispy bottom layer that Paella enthusiasts rave about. So, grab your paella pan (or a large skillet), gather your loved ones, and let’s embark on this exciting culinary journey together. Trust me, once you’ve experienced the symphony of flavors in this Paella, you’ll be dreaming of seconds (and maybe even thirds)!
Why You’ll Love This Paella Recipe
- Quick and Easy! You can make this amazing paella in under an hour! It doesn’t require any special cooking skills and if you don’t have a paella pan a large skillet will work.
- Classic Spanish Flavor! With spices like smoked paprika and saffron threads along with some rice, meat, and fresh seafood this tasty dish will take your taste buds to Spain.
- Crowd Pleaser! This wonderful recipe is a fantastic option for a laid back dinner party, family gathering, or even potluck. It presents beautifully and is super fun to serve.
- Olive oil – The base for cooking our chicken, sausage, and veggies, olive oil adds a lovely, rich flavor. You could also use avocado oil or any other cooking oil with a high smoke point if you prefer.
- Chicken thighs – I love using boneless, skinless chicken thighs for their tenderness and juiciness. If you’d like, you could swap them out for chicken breast, but keep in mind that it may be a bit drier.
- Chorizo sausages – These spicy sausages add a bold, smoky flavor to the dish. I’ve suggested using Italian sausages as a substitute, but you could also try andouille or any other flavorful sausage you enjoy.
- Salt & pepper – Essential seasonings to enhance the flavors of all the ingredients. Adjust them according to your taste preferences.
- Onion – A key aromatic that adds a subtle sweetness and depth to the dish. Yellow or white onions work best, but you could use red onions or even shallots in a pinch.
- Garlic – The fragrant backbone of the recipe, garlic adds a wonderful pungency and warmth.
- Arborio rice – This short-grain rice is perfect for Paella because it absorbs flavors well and gives us that slightly crispy bottom layer. You can substitute it with other short-grain rice varieties like Bomba or Calasparra rice, which are traditionally used in Paella.
- Fire-roasted tomatoes – These smoky, slightly charred tomatoes add an extra layer of flavor. If you can’t find them, use regular diced tomatoes and add a touch of smoked paprika to mimic the smoky taste.
- Vegetable broth – This liquid base helps cook the rice and meld the flavors. You can use low-sodium chicken broth instead for a richer taste.
- Hot sauce – This optional ingredient brings some heat to the dish. You can use Tabasco, Sriracha, or your favorite hot sauce – or simply leave it out if you prefer milder flavors.
- Smoked paprika – Imparts a warm, smoky taste that truly defines Paella. If you can’t find smoked paprika, you can use regular paprika and increase the amount of fire-roasted tomatoes or hot sauce for smokiness.
- Saffron – This luxurious spice provides an earthy, floral aroma and gives Paella its iconic golden hue. While pricey, it’s worth the investment. However, if you need a substitute, try using a pinch of turmeric for color and a little extra smoked paprika for flavor.
- Shrimp: Plump and succulent, shrimp brings a delightful seafood flair to the dish. You can use fresh or frozen shrimp, just make sure to thaw them first if using frozen.
- Mussels: These briny little gems add a fantastic taste of the sea. Rinse and soak them well before using. If you’re not a fan, you can leave them out or replace them with more clams or scallops.
- Scallops: These sweet and tender additions perfectly complement the other seafood elements in the dish. You can use either bay or sea scallops, or replace them with more shrimp, mussels, or clams if you’d like.
This popular classic paella is impressive, but really easy to make! As long as you follow a few simple steps your paella will turn out perfectly every time!
Before you start adding the other ingredients like the rice you need to sear the meat first. So to begin, heat the olive oil over medium heat in a large paella pan. Then once the oil is hot add the chicken and sausage to the pan, sprinkle them both with some salt and pepper, and then cook them together for about 5 minutes or until the chicken is no longer pink.
After the chicken and sausage have been browned, move them both to one side of the pan. Next, add the chopped onion to the other side of the pan, season it with a sprinkle of salt and pepper, and then cook it for 2 minutes or until the onion is soft and translucent. Finally, add the minced garlic and cook it together with the onion for another minute.
Now, add the uncooked arborio rice and canned diced roasted tomatoes with their juice to the pan and stir them together with the meat and vegetables. Next, let the rice boil a bit in the liquid of the tomatoes for about 5 minutes. It should begin to brown on the bottom a bit and you want this to happen.
Then add the broth, hot sauce, smoked paprika, and saffron to the pan with more salt and pepper if needed. Now, stir everything together once more and cover the pan with a lid. Then simmer the paella for 15 minutes or until the rice has absorbed most of the liquid. Note, the rice will not be cooked through at this point and this is normal.
Once the rice has absorbed most of the liquid, turn the heat down to medium-low. Then place the shrimp, scallops, and mussels over the rice in a single layer. Now, cover the pan again with the lid and let the seafood cook for 10 minutes or until the shells of the mussels have opened up.
When the paella is ready, immediately turn off the heat. Next, garnish it with some fresh chopped parsley and lemon wedges. Finally, stir everything together to blend all the flavors and then serve.
Frequently Asked Questions
What is Paella?
Paella is a beloved Spanish dish that hails from the region of Valencia. It’s a scrumptious, one-pan meal featuring rice, a medley of proteins like chicken, sausage, and seafood, and a symphony of flavors from ingredients like saffron, smoked paprika, and garlic. The dish is traditionally cooked outdoors over an open flame, but my recipe makes it easy to enjoy this culinary masterpiece right in your own kitchen!
Can I make Paella without a Paella pan?
Absolutely! While a traditional Paella pan is great to have, you can easily use a large, deep skillet or a wide, shallow Dutch oven instead. Just make sure the pan you choose has a large surface area so that the rice can cook evenly and develop that lovely, slightly crispy bottom layer.
Can I make this Paella vegetarian or vegan?
Of course! To make a vegetarian or vegan version of this Paella, simply replace the chicken, sausage, and seafood with a variety of your favorite veggies like bell peppers, artichokes, and peas. For extra protein, you can add chickpeas or cubed tofu. And don’t forget to use vegetable broth in place of chicken broth.
What’s the best rice to use?
Paella is made with paella rice known as bomba rice which is a short grain rice. The closest substitute and easiest to find is arborio rice because it has similar consistency as bomba rice. Do not use brown rice since it takes too long to cook, or basmati since it’s too firm and jasmine is too mushy. You should be able to find arborio rice in most grocery stores.
How to serve Paella?
Paella is one of those dishes that you eat straight from the pan. Just take it from the stovetop and place it directly on the table, pass out some forks and dig right in. However, before you start eating, make to to mix it all up to make sure all of the ingredients marry together for ultimate flavors.
Expert Tips
- Use the right rice: Choosing the right rice is crucial for achieving the ideal texture in Paella. Arborio rice, which is commonly used in risotto, works well for this recipe because it absorbs flavors nicely and helps create that slightly crispy bottom layer. Traditional Spanish short-grain rice varieties like Bomba or Calasparra can also be used for an authentic touch.
- Bloom the saffron: To get the most out of your saffron, bloom it before adding it to your Paella. Simply steep the saffron threads in a few tablespoons of warm broth for about 5 minutes, then add the mixture to the dish. This process will release the full depth of flavor and color from the saffron, giving your Paella that distinctive taste and appearance.
- You’ll notice a crispy layer of rice at the bottom of the pan, that is what you’re looking for. This is why it’s important to not stir the rice as it cooks. We are not looking for creamy rice. That golden crust at the bottom is the best part of the paella.
- If on a budget and can’t afford all the seafood required for this dish, I recommend to at least go with the mussels, since they add so much seafood flavor to the paella.
- Let the Paella rest: Before serving, give your Paella a little time to rest (about 5 minutes) off the heat, covered. This allows the flavors to meld and the residual heat to finish cooking the rice, resulting in a more cohesive and delicious dish.
Storage
To store leftover Paella, simply transfer it to an airtight container and refrigerate it for up to 3-4 days. To reheat, you can use a microwave or warm it up on the stovetop over low heat, adding a little bit of broth or water if needed to prevent the rice from drying out.
Freezing
Once it has cooled completely, place it in an airtight, freezer-safe container or a heavy-duty freezer bag. Be sure to label it with the date and contents, and it should keep well in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the Paella in the refrigerator overnight, then reheat it in the microwave or on the stovetop as you would with refrigerated leftovers.
I made this recipe and by far it’s my favorite paella recipe. It’s easy to make and the flavors are wonderful. I think the fire roasted tomatoes put it over the top. I didn’t have the smoked paprika but substituted it with a turmeric and smidgen of liquid smoke. This will definitely be my go-to paella recipe. Thanks for sharing.
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Paella Recipe
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Ingredients
- 3 tablespoons olive oil
- 4 chicken thighs (boneless and skinless cut into 1 inch pieces)
- 2 chorizo sausages (cut into 1 inch pieces)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 large onion (chopped)
- 6 cloves garlic (minced)
- 1½ cups arborio rice (*)
- 14 ounces diced fire roasted tomatoes (1 can)
- 4 cups vegetable broth (or chicken broth , low sodium)
- 1 tablespoon hot sauce (such as Tabasco or Sriracha, optional)
- 2 teaspoons smoked paprika
- 1 teaspoon saffron
- 1 pound large shrimp (shelled and deveined but keep tails on)
- 1 pound mussels (scrubbed and soaked)
- 1 pound scallops (or clams)
Garnish
- 2 tablespoons fresh parsley (chopped)
- 1 lemon (cut into wedges)
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Instructions
- In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.
- Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.
- Add the arborio and fire roasted tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you're looking for.
- Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice, without stirring. The rice will not be cooked through at this time.
- Turn down the heat to medium-low. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.
- Turn off the heat and garnish with parsley and lemon wedges. Before serving, stir everything together to allow all the ingredients to marry each other for the best flavors.
Equipment
Notes
- *Arborio rice is an Italian short-grain rice.
- I used vegetable broth here, that’s why the color of the broth is so rich and dark, if you use chicken broth it will be a lot lighter in color.
- I strongly recommend using a Paella pan because it has a wider surface and the secret of paella is cooking everything evenly in a single layer and as it cooks the rice gets toasty and crispy at the bottom and that’s what you want in a good paella.
- Don’t be afraid to use more oil as needed, this will keep your rice grains from sticking to the bottom of the pan.
- Use a high quality saffron. I know it’s quite expensive but that’s because it’s the most precious spice in the world but it is a star ingredient in most paella dishes. A good quality saffron will be the most flavorful, and a just a pinch will do.
- You’ll notice a crispy layer of rice at the bottom of the pan, that is what you’re looking for, it’s loaded with flavor. This is why it’s important to not stir the rice as it cooks. We are not looking for creamy rice. That golden crust at the bottom is the best part of the paella.
- If on a budget and can’t afford all the seafood required for this dish, I recommend to at least go with the mussels, since they add so much seafood flavor to the paella as it cooks.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Amazing recipe , easy to follow . Partner was very impressed and I’m super happy! I did omit chorizo , but still came out great !
Omitting the chorizo just goes to show how versatile this recipe can be, and I’m glad it still turned out delicious. It’s always a win when you can impress someone you care about with a home-cooked meal. Thank you for taking the time to share your experience.
Made this last night, omg, unreal flavours, didn’t use any wine thou, would like to introduce the next time I make this, do you recommend white or red
Thrilled to hear you’re loving the paella’s flavor explosion! 🥘 About the wine, I’d go with a dry white—it really complements the seafood and keeps the dish feeling light. Can’t wait for you to try it with the wine next time! Cheers!
Lovely Jo,
Many thanks for the prompt reply, will update soon
Ta all the way from N Ireland
It was a great recipe, I skipped the muscles and clams but I’m sure they would’ve added a ton of flavor. We also added Mena Harrissa, a spicy Moroccan pepper sauce and it added a smoky spicy flavor that was unmatched. Def will do again
I’m thrilled to hear that you enjoyed the paella recipe! It’s absolutely a versatile dish, so it’s great to see that you made it your own. Your addition of the Mena Harissa sounds like an incredible flavor twist. I bet that smoky spiciness complemented the paella beautifully. I’ll have to try that variation myself! Thanks for taking the time to share your feedback and happy cooking!
The recipe is delicious. If you like paella and have never tried to make it, this was easy to follow. We have a good friend from Spain who first introduced us to paella and we have been hooked, so I was excited to find this recipe so I could try my hand at it myself.
As our friend says, the ingredients for paella can vary from region to region in Spain and what your family prefers. My husband isn’t a seafood lover so we only used shrimp along with the chicken and chorizo. I did not add the salt that is listed and used a lower sodium vegetable broth and it tasted just fine. It was a little spicier I than the paella I’ve had in the past but was still good. The saffron was delicious in this dish My husband was happy with it and says the recipe is a keeper.
It was especially delicious with a glass of tinto de verano to go with it! Thanks for another great recipe!!
Thank you so much for your lovely feedback! I’m thrilled that you enjoyed the paella and that it could rival your friend’s Spanish version! It’s wonderful how versatile paella can be, and it sounds like you found the perfect balance of ingredients to suit your husband’s taste. You’re spot on about the regional variations, and that’s the beauty of this dish, you can really make it your own. Thank you again for trying the recipe, I’m glad it’s a keeper and I hope you continue to explore and enjoy more of my recipes! 😊
We have particularly strong opinions against chorizo in paella here in Valencia.
Being “hard pressed” to find chorizo in paella is an understatement. Literally noone has ever used chorizo in paella, just because the instant the chorizo touches the rice it is no longer paella
As for Pineapple on Pizza, my Italian cook friends say “the moment it hits the pizza it is no longer called pizza”, As for Chorizo in Paella,
Here along the south coast of Spain (From Malaga all the way east until at least Motril), the paella mixta is actually the most common one you’ll get in most restaurants, and it’s the one you’ll most likely get if you just order “paella”. It consists of chicken breast/thigh (just the meat), calamari and mussels (without shell) in the rice, and then larger pieces of chicken with bone, complete shrimp and mussels in a half shell on top. Most restaurants will also add peas into the rice. A fancier version might swap some or all of the chicken with rabbit or just the chicken meat in the rice with pieces of pork.
“Why chorizo? Why chorizo in the paella?!? Not every spanish dish has chorizo in it…” Personally I’m not very fond of it as it kind of “unbalances” the flavours. But in the end people are free to do as they wish..
(arborio rice)wrong-BOMBA rice, vegetable broth (or chicken broth for SEA food ?
Thank you for your detailed feedback, I genuinely appreciate the passion for authentic Spanish cuisine! As you rightly mentioned, traditionally, bomba rice is used in a paella and the version you described sounds incredibly delicious. The use of chorizo and Arborio rice in my recipe is simply a personal preference and a way to make the recipe more accessible for those who might have difficulty sourcing specific ingredients. I absolutely agree that everyone should feel free to modify recipes to suit their personal tastes and what’s available to them. My recipe is intended to serve as a guideline and is by no means the definitive way to make paella. I always encourage readers to explore, adjust and make a dish their own. Enjoy your cooking adventures!
Made this a week ago. best ever, came out perfect.
Hi Jo! Quick question regarding saffron. I have never used it before and all I can find in the stores are saffron threads. How many threads do you use to get 1 tsp? TIA 🙂
Ha, can’t say I ever counted them, but that’s what they are is tiny threads, so just use a teaspoon to measure it out.
What a beautiful paella!! I have made many different versions of paella but love this the best! I use linguica sausage or a smoked sausage, Bomba rice and all the seafood. The cold leftover is drizzled with lemon and olive oil for a delicious paella salad to be enjoy on a hot summer day!!Thank you for sharing!
My pleasure, so glad you like it!
I used this as a starting point and other than cutting back on the shellfish quantity, and substituting Italian sausage for the chorizo followed the recipe. It has become a staple in our home, and my brother who is a very good cook, said it’s the best! I used 1 pound of raw prawns and either halve the clams and mussels or eliminate them. We don’t miss them at all.
Amazing – this is my new favorite paella recipe!
I’m so glad to hear it!
I learned how to make paella from a Spanish friend from Madrid, but it had been years since I made it so I looked for a recipe to spark my memory, and this is the one that came closest, and it did not disappoint!
I’m so glad you enjoyed it!
Delicious! Very simple recipe and turned out great even with a few adjustments. I omitted the chicken because I didn’t have any on hand. Also used long grain white rice and adjusted the liquid to a 2:1 ratio. So for 1-1/2 cup long rain rice I used 3 cups of broth. Cook time instructions worked the same with this type of rice. Also substituted turmeric for the saffron. Added a 16oz bag of thawed mixed seafood at the end, cooked for the 10 mins and mixed it all together. Smelled amazing and tasted even better. Another keeper from Jo!
I tried cooking paella for the first time. Turned out so tasty. I omitted the mussel and didn’t use the whole lemon. A keeper for sure. Thanks for sharing!
My pleasure, so glad you like it.
Jo -I wanted to tell you I love your recipes. They are interesting and I appreciate
the time you take to add the nutritional facts. I pre-ordered your newest cookbook to show my appreciation. Thank you.
Thank you, Debbie! I appreciate your support!
I may have already commented on this recipe, but it’s so amazing, I’m going to comment again.. So easy and amazing flavor! I do throw in a cup of fresh peas at the end. We used arborio rice and it was wonderful – perfectly cooked. Everything was perfectly cooked and seasoned.
Thanks, Ann!! I’m so glad you enjoyed it!