Paella is one of those dishes that always brings people together. The first time I tasted it was in Madrid, sitting outside on a breezy evening with a big pan of golden rice set in the center of the table. I remember how everyone leaned in to scoop from the same pan, and how every bite seemed to have something different—shrimp, chicken, mussels, that hint of saffron. Later, when I tried making it at home, I thought I needed fancy equipment and hours of prep. Turns out, with a good skillet and the right rice, you can recreate that same Spanish comfort right in your kitchen. Over the years, paella has become a dish I love to make for gatherings—it’s dramatic, full of flavor, and always gets people talking.
Why You’ll Love This Recipe
This recipe captures the heart of Spanish paella but keeps it approachable for the home cook. You don’t need a paella pan or specialty tools, just a wide skillet and some patience. What makes it so special is the balance of flavors: the smoky saffron rice, tender chicken, sweet peas, and a mix of seafood that tastes like the sea. It’s a one-pan meal that feels festive without being fussy. Perfect for a weekend family dinner, but also impressive enough for entertaining friends.
Tips and Tricks
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Choose the right rice. Spanish bomba or Calasparra rice is best because it absorbs liquid without going mushy. If you can’t find it, use a medium-grain like Calrose, but skip long-grain or Arborio.
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Don’t stir the rice. This is the hardest part for many people. Resist the urge! The untouched rice develops that prized crusty bottom layer, called socarrat, which is the signature of a good paella.
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Get good saffron. A pinch of quality saffron makes a big difference. If your saffron looks pale and has little aroma, it won’t give the same color or flavor.
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Cook the seafood gently. Add it near the end so it stays tender. Overcooked shrimp and rubbery calamari can ruin the whole dish.
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Let it rest. Just like a roast, paella benefits from a short rest before serving. It helps the flavors settle and makes it easier to scoop.
Make Ahead Tips
Paella is best cooked fresh, but you can prep the ingredients in advance. Chop the vegetables, clean the seafood, and measure out your spices earlier in the day. Even the broth can be simmered and kept warm. That way, when it’s time to cook, you’re really just layering everything together.
Serving Suggestions
I love serving paella straight from the skillet at the table—it feels festive and inviting. A simple green salad with a bright vinaigrette pairs well, or some crusty bread to mop up the last bits of sauce. A chilled Spanish white wine, like Albariño, makes it feel even more authentic. And don’t forget lemon wedges for squeezing—just a little citrus makes the flavors pop.
Storage
Leftover paella can be stored in the fridge for 2–3 days in an airtight container. Reheat it gently in a skillet with a splash of broth or water to keep the rice from drying out. I don’t recommend freezing seafood paella, since the seafood loses its texture, but a chicken-and-vegetable version freezes decently.
FAQs
Do I need a paella pan?
Not at all. A large wide skillet works perfectly. The key is to spread the rice out in a thin layer so it cooks evenly.
What can I use if I can’t find saffron?
Saffron is traditional, but if you truly can’t find it, use a little turmeric for color. The flavor won’t be the same, but it will still be delicious.
Can I make this without seafood?
Yes! You can make chicken-only paella, or go vegetarian with artichokes, mushrooms, and beans.
How do I know when the rice is done?
The top should look tender and most of the liquid absorbed. You can test a grain—it should be firm but not crunchy. If it’s still hard, add a splash more broth and keep cooking.
What is socarrat?
It’s the caramelized crust of rice at the bottom of the pan. In Spain, people fight over who gets the socarrat because it’s so flavorful. To get it, cook the last few minutes over medium-high heat, listening for a faint crackling sound.
Spanish Paella
A true taste of Spain, paella is a festive dish layered with saffron rice, vegetables, chicken, and seafood.
Ingredients
- ¼ cup extra virgin olive oil (Spanish olive oil if available)
- 1 onion, diced
- 1 bell pepper, diced (½ red and ½ green works well)
- 4 cloves garlic, minced
- 3 roma tomatoes, finely diced (or 8 oz tomato sauce)
- 1 bay leaf
- 1 teaspoon paprika (sweet or smoked)
- pinch of saffron threads
- salt and black pepper, to taste
- ¼ cup dry white wine
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 2 cups Spanish bomba rice (or Calrose as a substitute, see notes)
- 5 cups chicken broth
- ½ cup frozen peas
- ½ pound jumbo shrimp, peeled with tails on
- ½ pound mussels, cleaned and de-bearded
- 8 oz calamari rings
- lemons, for garnish
Instructions
- Heat the olive oil in a large skillet or paella pan over medium heat. Add the onion, bell pepper, and garlic, cooking until softened. Stir in the tomatoes, bay leaf, paprika, saffron, salt, and pepper. Let cook for 5 minutes, then pour in the wine and simmer for 10 minutes.
- Add the chicken pieces, 2 tablespoons parsley, and rice. Cook for about 1 minute, stirring to coat the rice in the flavors. Slowly pour in the broth, shaking the pan gently to spread the rice into an even layer. From this point on, do not stir — this allows the signature crispy layer (socarrat) to form at the bottom.
- Bring to a boil, then reduce to medium-low and cook uncovered for 15–18 minutes. Nestle the shrimp, mussels, and calamari into the rice, sprinkle the peas on top, and cook for another 5 minutes, until seafood is just cooked and most liquid has absorbed.
- Remove from heat, cover the pan with foil, and let rest for 10 minutes. Garnish with extra parsley and lemon wedges before serving.
Notes
- Rice: Bomba rice is traditional. If using Calrose, reduce broth to 3¾ cups. Avoid arborio or long-grain rice.
- Protein swaps: Try pork, rabbit, turkey, or chorizo in place of chicken, or add more vegetables for a vegetarian version.
- Seafood: Mix and match with clams, scallops, or firm white fish. Use fresh when possible, or thaw frozen seafood overnight.
- Saffron: Use high-quality saffron threads for the most authentic flavor. If unavailable, substitute 1 teaspoon saffron powder.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 420Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 163mgSodium 1456mgCarbohydrates 38gFiber 3gSugar 4gProtein 28g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Making paella at home always feels like a small celebration. It’s colorful, rich in flavor, and has a way of drawing everyone to the table. Whether you make it with chicken and seafood, or keep it simple with vegetables, it’s a dish that carries tradition and warmth in every bite. Don’t be afraid to try it in your own kitchen—once you’ve made paella once, you’ll find yourself reaching for it again and again.
