This Spanish Paella Recipe brings the vibrant flavors of Spain to your table. Saffron-infused rice cooked with a mix of seafood, chicken, and vegetables, creating a colorful, aromatic, and hearty one-pan dish. Perfect for family dinners, special occasions, or festive gatherings!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 4-6
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 medium tomatoes, diced
- 1 tsp smoked paprika
- 1/2 tsp saffron threads, soaked in 2 tbsp warm water
- 1 1/2 cups Spanish or medium-grain rice (like bomba rice)
- 3 cups chicken or seafood stock
- 200g chicken thighs, cut into bite-size pieces
- 200g shrimp, peeled and deveined
- 150g mussels or clams, cleaned
- 100g peas (fresh or frozen)
- Salt & pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving
Instructions
- Prepare the base: Heat olive oil in a large paella pan or wide skillet. Sauté onion, garlic, and bell peppers until softened. Add diced tomatoes and cook for 5 minutes.
- Season: Stir in smoked paprika and saffron with its soaking water. Cook 1-2 minutes until aromatic.
- Add rice: Pour in rice and stir to coat with the oil and spices. Slowly add stock and bring to a simmer. Do not stir after adding stock.
- Add proteins: Nestle chicken pieces into the rice. After 10 minutes, add shrimp, mussels, and peas on top. Simmer gently until rice is cooked and seafood is done (about 10-15 minutes).
- Rest and serve: Remove from heat, cover with a clean towel, and let rest 5 minutes. Garnish with parsley and lemon wedges.
Tips & Variations
- Use bomba rice or arborio rice for authentic texture.
- For a vegetarian paella, replace chicken and seafood with artichokes, beans, and extra vegetables.
- Do not stir the rice after adding stock to create the classic socarrat (crispy bottom layer).
- Serve with a chilled glass of Spanish white wine or sangria.
