Paella
Transport your taste buds to the sunny shores of Spain with this vibrant and flavorful paella recipe, a true showstopper for any meal. Packed with tender chicken thighs, smoky chorizo, succulent shrimp, and briny mussels, this dish is a celebration of land and sea. Short-grain rice, infused with the aromatic warmth of saffron and smoked paprika, is the heart of this classic Spanish favorite. Cooked to perfection in a single pan, the paella develops a delicious socarrat—the crispy layer of rice at the bottom—making every bite irresistibly satisfying. Topped with bright peas, fresh parsley, and a squeeze of lemon, this hearty, one-pan wonder is perfect for family-style dining or impressing your guests. Best of all, it’s ready in under an hour, making it as convenient as it is delicious. Whether you're hosting a dinner party or craving comfort food with an exotic flair, this paella recipe is your ticket to a taste of Spain.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 400 grams chicken thighs (boneless, skinless)
- 150 grams chorizo sausage
- 1 medium onion
- 1 large red bell pepper
- 3 cloves garlic cloves
- 2 medium tomatoes (grated or finely chopped)
- 2 teaspoons smoked paprika
- 0.5 teaspoons saffron threads
- 300 grams short-grain rice (such as Arborio or Bomba)
- 750 milliliters chicken stock
- 500 grams mussels (scrubbed and debearded)
- 300 grams large shrimp (peeled and deveined, tails left on)
- 100 grams frozen peas
- 1 large lemon wedges
- 2 tablespoons fresh parsley (chopped)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, shallow paella pan or skillet over medium-high heat.
Season the chicken thighs with salt and pepper. Add them to the pan and cook for 5-7 minutes until browned on all sides. Remove from the pan and set aside.
In the same pan, add the chorizo sausage (sliced into thin rounds) and cook until browned. Remove from the pan and set aside with the chicken.
Add the remaining 1 tablespoon of olive oil to the pan, along with the chopped onion and sliced red bell pepper. Sauté for 5 minutes until softened.
Add the minced garlic and grated tomatoes to the vegetables. Cook for another 3 minutes, stirring frequently.
Stir in the smoked paprika and saffron threads, then add the rice to the pan. Sauté the rice for 2-3 minutes until it is coated and slightly toasted.
Pour in the chicken stock and gently stir to distribute the rice evenly. Taste and adjust the salt if needed.
Nestle the browned chicken pieces and chorizo back into the rice mixture. Bring the pan to a simmer, then lower the heat to medium-low.
Let the paella cook uncovered for 15-20 minutes without stirring, until the liquid is mostly absorbed and the rice is tender.
Nestle the mussels and shrimp into the rice during the final 10 minutes of cooking, covering the pan with a lid or foil to allow them to steam until fully cooked and the mussels have opened. Discard any unopened mussels.
Sprinkle the frozen peas over the top during the last 3-5 minutes of cooking.
Once the rice is cooked and the seafood is done, remove the pan from the heat. Cover the paella with a clean kitchen towel and let it rest for 5 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
4007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1483 mg | 494% | |
| Sodium | 8763 mg | 381% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 31.5 g | ||
| Protein | 371.2 g | 742% | |
| Vitamin D | 24.6 mcg | 123% | |
| Calcium | 765 mg | 59% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 5590 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
