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paella recipe-1

Paella Recipe

This classic Spanish Paella brings together saffron-infused rice, succulent chicken, fresh seafood, and a colorful array of vegetables. It's an impressive, one-pan dish perfect for sharing at gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 persons
Course: Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 400 grams bone-in, skinless chicken thighs (cut into chunks)
  • 200 grams raw shrimp, peeled and deveined
  • 120 grams smoked chorizo, sliced optional but recommended
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 medium tomato, grated or finely diced
  • 300 grams paella or short-grain rice
  • 800 ml chicken broth, low-sodium
  • 15 threads saffron steeped in 2 tablespoons warm water
  • 70 grams frozen peas
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley garnish
  • lemon wedges to serve

Equipment

  • 1 large paella pan
  • 1 wooden spatula
  • 1 measuring cups and spoons
  • 1 cutting board
  • 1 ladle

Method
 

  1. Heat olive oil in the paella pan over medium-high heat. Add chicken pieces and brown for 5-6 minutes, turning to color all sides. Remove and set aside.
  2. In the same pan, add chorizo and cook for 2 minutes. Add onion and bell pepper; sauté until softened, about 4 minutes.
  3. Stir in garlic and grated tomato. Cook until tomato liquid reduces, about 3 minutes.
  4. Add the rice, smoked paprika, salt, and black pepper. Stir well to coat the grains.
  5. Pour in the chicken broth and saffron with its soaking water. Stir, then nestle the chicken pieces evenly into the mixture.
  6. Do not stir after this point. Bring to a simmer; cook uncovered for 15 minutes over medium heat.
  7. Scatter shrimp and peas over the rice. Continue to cook for 8-10 more minutes, until shrimp are pink and rice is tender.
  8. Remove pan from heat. Cover with a clean kitchen towel and let the paella rest for 5 minutes.
  9. Garnish with chopped parsley and serve with lemon wedges.

Notes

For extra flavor, you may use a mix of seafood such as mussels or clams. Use authentic Spanish Bomba or Calasparra rice if available. No need to stir after adding broth—this helps form the signature socarrat (crispy rice crust) on the bottom.