Can I make paella without saffron?

While saffron gives paella its distinctive flavor and color, you can substitute with 1 teaspoon of turmeric for color, plus a pinch of paprika for flavor. The taste won't be identical, but it's a reasonable alternative if saffron isn't available.

Why did my rice not cook evenly?

Even cooking comes down to proper heat distribution and liquid absorption. Make sure your pan is wide enough and sits flat on the heat source. Also, resist the urge to stir once cooking begins, as this can lead to uneven cooking.

How do I know when the seafood is cooked properly?

Shrimp should turn pink and opaque, mussels should open (discard any that remain closed), and calamari should become tender but not rubbery. If you're unsure, it's better to slightly undercook the seafood when adding it to the rice, as it will continue cooking during the resting period.

Can I prepare components of this dish ahead of time?

Yes! The sofrito (the vegetable, spice, and tomato base) can be prepared up to a day ahead and refrigerated. You can also prep all your ingredients and have them ready to go. However, the actual cooking of the rice and assembly should be done just before serving for best results.

Classic Spanish Paella Recipe

Name: Classic Spanish Paella Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1/4 cup extra virgin olive oil (preferably Spanish EVOO); 1 onion, diced; 1 bell pepper, diced (½ red and ½ green preferred); 4 cloves garlic, minced; 3 roma tomatoes, very finely diced (or 8 oz tomato sauce); 1 bay leaf; 1 teaspoon sweet or smoked paprika; 1 pinch saffron threads (or 1 teaspoon saffron powder as substitute); Salt and pepper, to taste; 1/4 cup white wine; 4 boneless, skinless chicken thighs, cut into pieces (about 1 lb); 1/4 cup fresh parsley, chopped (divided); 2 cups Spanish rice (bomba rice, calasparra, or arroz redonda preferred); 5 cups chicken broth (or homemade fish stock); 1/2 cup frozen peas; 1/2 lb jumbo shrimp or prawns (about 12, peeled, tail on); 1/2 lb mussels (about 10-12), cleaned and debearded; 8 oz calamari rings; Lemons, for garnish; Pork, turkey, rabbit, or chorizo can be used instead of, or in addition to, chicken and seafood; Vegetarian option: Add artichoke, green beans, mushrooms, olives, and asparagus; If Spanish rice is unavailable, substitute with 2 cups medium grain rice (e.g., Calrose), reduce broth to 3 3/4 cups

This vibrant Spanish Paella is a stunning one-pan wonder that brings the Mediterranean coast right to your kitchen. Brimming with tender chicken, succulent seafood, and saffron-infused rice, this simplified version delivers authentic Spanish flavors without requiring a special paella pan. Perfect for dinner parties or family gatherings, this eye-catching dish is easier to prepare than you might think!

Why You’ll Love This Recipe

Impressive Yet Approachable: Don’t let its restaurant-worthy appearance fool you—this paella comes together with straightforward techniques anyone can master.
One-Pan Meal: Everything cooks in a single skillet, meaning maximum flavor with minimal cleanup.
Customizable: Whether you’re a seafood lover or prefer a meat-focused version, this recipe can be tailored to your preferences.
The Socarrat: That coveted crispy layer of rice that forms at the bottom of the pan is the hallmark of a great paella—and this recipe shows you exactly how to achieve it!

Ingredients You’ll Need

Spanish Rice: The foundation of any good paella—bomba or calaspara rice works best as it absorbs plenty of liquid while maintaining its structure. The rice is what soaks up all those incredible flavors.
Saffron Threads: The signature spice that gives paella its golden color and distinct flavor. Yes, it’s expensive, but you only need a pinch, and it’s what makes paella truly special.
Olive Oil: Preferably Spanish extra virgin olive oil for an authentic base flavor that starts everything off right.
Onion, Bell Pepper, and Garlic: The aromatic trinity that forms the flavor foundation of the dish.
Tomatoes: Adds sweetness and acidity to balance the rich flavors. Fresh Roma tomatoes work beautifully, but tomato sauce is a convenient substitute.
Paprika: Sweet or smoked both work wonderfully, adding depth and color to your paella.
White Wine: Deglazes the pan and adds complexity to the flavor profile.
Chicken Thighs: Boneless, skinless thighs provide richness and stay tender throughout cooking.
Seafood Trio: Shrimp, mussels, and calamari create the classic “mixta” (mixed) style paella, offering varied textures and flavors.
Peas: Add a pop of color and sweetness to the finished dish.
Chicken Broth: The liquid that cooks the rice and infuses everything with flavor.
Parsley and Lemon: Fresh finishers that brighten up the dish just before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This recipe is wonderfully adaptable to different tastes and what you have available:

Paella Valenciana: Go traditional with rabbit, chicken, green beans, and artichokes for this classic regional variation.
Seafood Lovers: Skip the chicken and double up on your favorite seafood—add clams, scallops, or pieces of firm white fish.
Meat Lover’s Paella: Replace seafood with more chicken, or add chunks of pork loin or Spanish chorizo for a heartier version.
Vegetarian Delight: Load up on artichokes, green beans, mushrooms, olives, and asparagus for a satisfying meatless option.

How to Make Spanish Paella

Step 1: Create the Flavor Base

Heat olive oil in a large skillet over medium heat. Add diced onion, bell peppers, and garlic, cooking until the onion becomes translucent. This aromatic beginning sets the stage for all the flavors to come.

Step 2: Build the Sofrito

Add the finely diced tomatoes, bay leaf, paprika, saffron, salt, and pepper. Cook for 5 minutes, then pour in the white wine and let it reduce for 10 minutes. This concentrated mixture, known as sofrito, is the flavor powerhouse of your paella.

Step 3: Add Rice and Chicken

Stir in the chicken pieces, 2 tablespoons of parsley, and the rice. Cook for just a minute to coat the rice in all those wonderful flavors.

Step 4: Add Broth and Begin the Magic

Pour the chicken broth evenly around the pan and gently jiggle to distribute the rice in an even layer. Bring to a boil, then reduce to medium-low heat. From this point on—no stirring! This is the secret to developing that prized crispy bottom layer.

Step 5: Cook the Rice

Let the mixture cook uncovered for about 15-18 minutes. The rice will slowly absorb the broth and develop flavors. Give the pan a gentle shake once or twice during cooking, but resist the urge to stir.

Step 6: Add Seafood

When most of the liquid is absorbed, nestle the shrimp, mussels, and calamari into the rice. Sprinkle peas over the top and continue cooking for about 5 more minutes.

Step 7: The Final Rest

Once the liquid is mostly absorbed and the rice is nearly tender, remove from heat. Cover with foil or a lid, place a kitchen towel over the top, and let it rest for 10 minutes. This final steaming is crucial for perfectly cooked rice and seafood.

Step 8: Garnish and Serve

Sprinkle with remaining fresh parsley and arrange lemon wedges around the edge of the pan. Bring the whole pan to the table for a dramatic presentation.

Pro Tips for Making the Recipe

Don’t Rush: Paella is about building flavors gradually. Each step contributes to the final taste, so take your time.
The Socarrat Secret: The prized crispy bottom comes from not stirring once the broth is added. If you hear a gentle crackling toward the end of cooking, that’s a good sign!
Rice Matters: Spanish rice varieties like bomba absorb more liquid than regular rice, which is why they’re perfect for paella. If substituting, adjust your liquid accordingly.
Seafood Timing: Add seafood toward the end of cooking to prevent it from becoming rubbery or overcooked.
Use a Wide Pan: If you don’t have a paella pan, use your widest skillet to maximize the surface area for rice cooking evenly and developing that crispy bottom.

How to Serve

Paella is meant to be a communal dish served right from the pan to the table:

Traditional Serving:

Bring the entire pan to the center of the table and let everyone serve themselves. In Spain, people often eat directly from the pan, starting from the edge and working toward their section.

Wine Pairing:

A crisp Spanish white like Albariño or a light red like Tempranillo complements paella beautifully.

Side Dishes:

Keep it simple with a light green salad dressed with olive oil and vinegar, or some crusty bread to soak up the flavorful juices.

Make Ahead and Storage

Storing Leftovers

Store cooled paella in an airtight container in the refrigerator for up to 2 days. The flavors actually develop nicely overnight, making leftover paella quite delicious.

Freezing

While you can freeze paella, the texture of the seafood and rice may change slightly upon thawing. If freezing, store in airtight containers for up to 1 month.

Reheating

The best way to reheat paella is in a skillet over medium-low heat with a splash of broth or water to rehydrate the rice. Cover and heat until warmed through. Alternatively, microwave with a damp paper towel covering the dish to add moisture.

FAQs

Can I make paella without saffron?

While saffron gives paella its distinctive flavor and color, you can substitute with 1 teaspoon of turmeric for color, plus a pinch of paprika for flavor. The taste won’t be identical, but it’s a reasonable alternative if saffron isn’t available.
Why did my rice not cook evenly?

Even cooking comes down to proper heat distribution and liquid absorption. Make sure your pan is wide enough and sits flat on the heat source. Also, resist the urge to stir once cooking begins, as this can lead to uneven cooking.
How do I know when the seafood is cooked properly?

Shrimp should turn pink and opaque, mussels should open (discard any that remain closed), and calamari should become tender but not rubbery. If you’re unsure, it’s better to slightly undercook the seafood when adding it to the rice, as it will continue cooking during the resting period.
Can I prepare components of this dish ahead of time?

Yes! The sofrito (the vegetable, spice, and tomato base) can be prepared up to a day ahead and refrigerated. You can also prep all your ingredients and have them ready to go. However, the actual cooking of the rice and assembly should be done just before serving for best results.

Final Thoughts

There’s something magical about bringing a pan of colorful, aromatic paella to the table. It’s more than just a meal—it’s an experience that brings people together. Don’t be intimidated by this iconic Spanish dish—embrace the process, enjoy the aromas filling your kitchen, and savor each bite of this flavor-packed creation. Whether for a special occasion or a weekend family dinner, this paella recipe is bound to create beautiful memories around your table!