Spanish Paella
Transport your taste buds to the sun-soaked coasts of Spain with this authentic Spanish Paella recipe, a one-pan masterpiece bursting with vibrant flavors and hearty ingredients. Crafted with tender chicken thighs, smoky chorizo, succulent shrimp, and fresh mussels, this dish combines rich textures and bold tastes in every bite. Infused with fragrant saffron, smoked paprika, and a medley of vegetables, the golden, slightly crispy socarrat—a signature rice crust at the bottom of the pan—is a culinary highlight you won’t want to miss. Whether you’re hosting a dinner party or craving a comforting, flavorful meal, this easy-to-follow paella recipe brings the essence of Spanish cuisine to your table. Serve it with a sprinkle of fresh parsley and a squeeze of lemon for a vibrant finish! Perfect for sharing with family and friends, this dish guarantees a memorable Mediterranean-inspired dining experience.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 4 pieces chicken thighs (boneless, skinless)
- 200 grams Spanish chorizo (sliced)
- 1 large onion (finely chopped)
- 1 large red bell pepper (thinly sliced)
- 4 cloves garlic cloves (minced)
- 2 medium tomatoes (grated or finely chopped)
- 2 teaspoons smoked paprika
- 1 pinch saffron threads
- 2 cups short-grain rice (e.g., Bomba or Arborio)
- 4 cups chicken stock (warm)
- 200 grams raw shrimp (peeled and deveined)
- 10 pieces mussels (cleaned and debearded)
- 1 cup frozen peas
- 2 tablespoons parsley (chopped)
- 4 wedges lemon wedges (for serving)
Instructions
Heat the olive oil in a large, shallow paella pan over medium heat.
Season the chicken thighs with salt and pepper. Sear the chicken in the pan until golden brown on both sides, about 2-3 minutes per side. Remove and set aside.
Add the sliced chorizo to the pan and cook for 2-3 minutes until it releases its oils. Remove and set aside with the chicken.
In the same pan, sauté the onion and red bell pepper for about 5 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the grated tomatoes, smoked paprika, and saffron threads. Cook for 2-3 minutes until the mixture thickens slightly.
Add the rice to the pan and stir to coat it in the tomato mixture. Toast the rice for 1-2 minutes.
Pour in the warm chicken stock and return the chicken and chorizo to the pan. Arrange them evenly, ensuring the rice is submerged.
Bring everything to a simmer, then reduce the heat to medium-low. Do not stir the rice during cooking, as this will help create the traditional paella crust at the bottom (called 'socarrat').
After about 15 minutes, add the shrimp, mussels, and peas. Nestle the seafood into the rice, cover with a lid or foil, and allow it to cook for another 8-10 minutes until the seafood is cooked and the mussels have opened.
Remove the paella from the heat and let it rest, covered, for 5 minutes.
Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1042 mg | 347% | |
| Sodium | 7754 mg | 337% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 37.6 g | ||
| Protein | 246.0 g | 492% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 589 mg | 45% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5229 mg | 111% | |
*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.
