If there’s one dish that instantly whisks me back to sun-soaked afternoons on a Spanish patio, it’s Spanish Paella. Bursting with bold colors, tender seafood, juicy chicken, and that unbeatable golden, saffron-scented rice, this celebrated recipe is always a showstopper — and now, you can bring its magic straight to your own kitchen!
Why You’ll Love This Recipe
- Authentic, Yet Accessible: My version of Spanish Paella brings Madrid’s flavors to your table without the need for special pans or hard-to-find ingredients.
- Bursting with Vibrant Flavors: Saffron-infused rice, savory chicken, succulent seafood, and a medley of veggies create a stunning symphony of taste and aroma.
- Perfect for Gatherings: This dish is tailor-made for family celebrations and dinner parties — it looks as impressive as it tastes.
- Flexible & Customizable: Whether you love shrimp, crave extra veggies, or want a gluten-free main, paella embraces all your favorites!
Ingredients You’ll Need
Making Spanish Paella is all about celebrating honest, simple ingredients — every component plays a crucial role in crafting that deeply craveable flavor and signature sunburst color. Here’s how each one adds its magic to the mix.
- Extra Virgin Olive Oil: A good Spanish EVOO adds richness and depth — it’s the flavor foundation for sautéing veggies and protein.
- Onion & Bell Peppers: Diced onion and a blend of red and green peppers give the sofrito a subtle sweetness and gorgeous color.
- Garlic: Don’t hold back! Garlic brings bold Mediterranean aroma that ties every bite together.
- Roma Tomatoes (or Tomato Sauce): Fresh tomatoes keep things light and tangy, but tomato sauce is perfectly acceptable for ease and a saucier texture.
- Bay Leaf & Paprika (Sweet or Smoked): The duo adds a layer of fragrance, with paprika introducing a gentle, earthy heat.
- Saffron Threads: The soul of Spanish Paella; this precious spice delivers signature color and floral aroma. (Quality really counts here!)
- Salt & Black Pepper: For perfectly seasoned, dynamic flavor throughout.
- Dry White Wine: Just a splash accentuates every ingredient and evolves the sofrito into an elegant base.
- Chicken Thighs: Thighs remain succulent and juicy — perfect for soaking up the spices and broth.
- Fresh Parsley: Both as a stir-in and a final flourish; parsley lends a bright, herbal touch.
- Spanish Rice (Bomba, Calasparra, or Arroz Redondo): Short-grain Spanish varieties are non-negotiable for that classic, plump bite. (See tips for swaps!)
- Chicken Broth: A robust, savory backbone that brings all the ingredients together. Homemade or store-bought both work.
- Frozen Peas: Sweet pops of color and flavor — added right at the end for a fresh crunch.
- Jumbo Shrimp, Mussels, & Calamari Rings: Seafood adds brininess, elegance, and visual appeal; feel free to use a mix or just your favorites.
- Lemons: Citrus slices brighten every serving and make the whole experience sing!
Variations
One of the pure joys of Spanish Paella is how endlessly adaptable it can be! Whether you’re working around allergies or catering to picky eaters, swapping in different proteins or veggies makes each batch uniquely yours.
- All-Chicken or Mixed Meats: Prefer to skip seafood? Try paella with just chicken, or toss in pork, turkey, rabbit, or even chorizo for smoky depth.
- Vegetarian Paella: Let the veggies shine! Add artichokes, green beans, mushrooms, olives, or asparagus, and leave out the meat and seafood for a stunning plant-based feast.
- Seafood Celebration: Love the ocean’s bounty? Go all-in with scallops, clams, and your favorite fish — just be sure to use fresh or thawed, well-cleaned seafood.
- Try Different Rice: While bomba or calasparra is traditional, medium-grain rice (like Calrose) also works well; just be careful to adjust the broth quantity.
- Valenciana Style: Embrace the roots of paella by combining rabbit, chicken, artichokes, and green beans for a classic regional twist.
How to Make Spanish Paella
Step 1: Build Your Flavorful Sofrito
Start by drizzling olive oil into a wide skillet set over medium heat. Add the onion, red and green bell peppers, and garlic, sautéing until the veggies soften and the onion turns translucent. This is the foundation of all your flavor — give it a few minutes so everything becomes melty and sweet!
Step 2: Craft the Aromatic Base
Stir in the chopped tomatoes (or tomato sauce), bay leaf, paprika, saffron, salt, and pepper. Let it all cook down for about 5 minutes, so the tomatoes break down and the spices bloom. Pour in the white wine, then simmer for another 10 minutes, tasting and adjusting salt as needed — the aroma will make your kitchen feel like a Spanish bistro!
Step 3: Toast the Chicken and Rice
Add your chicken pieces and a couple tablespoons of chopped parsley. Scoot in the rice, tossing everything to coat each grain with the flavorful base. Let it toast for about a minute (this little “kiss” of heat gives the rice extra nuttiness).
Step 4: Pour in Broth and Simmer (Don’t Stir!)
Now, pour your chicken broth slowly and evenly around the pan — resist the urge to stir! Give the skillet a gentle shake to level the rice. This step is crucial: letting the rice sit undisturbed creates that coveted crispy bottom layer, the socarrat, that everyone races for.
Step 5: Add Seafood and Peas for the Grand Finale
Let the paella cook, uncovered, for about 15-18 minutes. After that, tuck the shrimp, mussels, and calamari rings right into the rice, and sprinkle peas over the top. Keep simmering (again, no stirring!) for another 5 minutes or so, until most of the liquid is absorbed and the rice is nearly tender.
Step 6: Rest, Garnish, and Serve
Once your Spanish Paella looks golden and irresistible, remove the pan from heat. Cover with foil or a lid, drape a kitchen towel over it, and let everything rest for 10 minutes. This finishing touch allows the flavors to meld and gives the rice its perfect texture. Scatter with fresh parsley and lemon wedges — and dig in!
Pro Tips for Making Spanish Paella
- Saffron Matters: Invest in good-quality saffron for unbeatable fragrance and color; even a pinch takes Spanish Paella from good to extraordinary.
- Hands-Off Rule: Resist stirring once the broth is in—this distinct method nurtures the prized crispy “socarrat” crust at the bottom.
- Seafood Prep: Thaw frozen seafood overnight and clean mussels thoroughly for the freshest, sweetest flavor.
- Choose the Right Pan: A wide, shallow skillet creates the best rice texture, but a large frying pan will work wonderfully in most kitchens too!
How to Serve Spanish Paella
Garnishes
For the brightest and most authentic finish, scatter plenty of fresh, chopped parsley and arrange lemon wedges around the pan. A final spritz of lemon juice right before eating brings every ingredient to life. Don’t be shy with citrus—it lifts the whole dish!
Side Dishes
Spanish Paella shines all on its own, but for a festive spread, serve it with crusty bread, a crisp green salad, or marinated olives. Pairing with a glass of chilled white wine or sparkling Cava turns dinner into a true Mediterranean celebration.
Creative Ways to Present
For extra flair, bring your Spanish Paella straight to the table in the pan, letting everyone help themselves family-style. Or, scoop it into small bowls for tapas night, topping each portion with one shrimp and a mussel for a picture-perfect touch. Garnish with edible flowers or microgreens for springy, festive gatherings!
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers (it’s a rare miracle!), Spanish Paella keeps well stored in an airtight container in the fridge for up to 3 days. Be sure to let it cool completely before refrigerating to preserve texture and freshness.
Freezing
You can freeze Spanish Paella, though the texture of the seafood may change slightly. Cool the paella completely, then transfer to sealed containers or freezer bags. Use within 1-2 months for the best quality — thaw overnight in the fridge before reheating.
Reheating
The best way to reheat Spanish Paella is gently in a skillet over medium-low heat, with a splash of broth or water to loosen things up. You can also use the microwave, but be careful not to overcook the seafood — short bursts work best!
FAQs
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What’s the best type of rice for Spanish Paella?
Traditional bomba, calasparra, or arroz redondo are the gold standards — they absorb flavor beautifully and keep their structure. If you can’t find those, opt for a medium-grain rice like Calrose, but avoid arborio and long-grain varieties for authenticity and rice texture.
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Do I really need to use saffron?
Saffron is what gives Spanish Paella its unmistakable golden hue and floral aroma. If you can, use real saffron (even just a pinch goes a long way). In a pinch, a little saffron powder, or even a touch of smoked paprika, can substitute in a more budget-friendly version.
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Can I make Spanish Paella without seafood?
Absolutely! Spanish Paella is incredibly versatile. Substitute more chicken, or even add pork, chorizo, or extra veggies if you want a land-inspired version. The core method and flavors stay just as wonderful.
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Why shouldn’t I stir the rice after adding broth?
Once the broth is in, leaving the rice undisturbed allows the bottom to develop that signature crispy layer, called socarrat. Stirring breaks up the grains and leads to a creamier texture — not what you want for classic Spanish Paella!
Final Thoughts
There’s nothing quite like gathering around a pan of freshly cooked Spanish Paella, inhaling that saffron-scented steam, and diving in with family and friends. It’s a recipe full of sunshine, stories, and soul — and I truly hope you make it part of your own cozy celebrations soon!
Print
Spanish Paella Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Spanish
- Diet: None
Description
Enjoy a taste of Spain with this delicious Spanish Paella recipe. Packed with flavor from a mix of meats and seafood, this dish is a showstopper for any occasion.
Ingredients
Main Ingredients:
- 1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)
- 1 Onion , diced
- 1 bell pepper , diced (I like to use 1/2 red and 1/2 green)
- 4 cloves Garlic
- 3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)
- Bay leaf
- 1 teaspoon paprika , sweet or smoked
- 1 pinch saffron threads*
- Salt and pepper
- 1/4 cup white wine
- 4 boneless , skinless chicken thighs , cut into pieces*
- 1/4 cup fresh chopped parsley chopped, divided
- 2 cups Spanish Rice*
- 5 cups Chicken Broth*
- 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 properly (beards off)
- 8 oz calamari rings
- Lemons , for garnish
Notes:
- *Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. (If your grocery store doesn’t carry it, try Amazon, World Market, or an International food market).
- *Meat: you could also use pork, turkey, rabbit, chorizo or a combination.
- *Broth: Authentic paella would include making your own fish stock from the discard shells of seafood. I usually substitute chicken broth for convenience.
- *Seafood: If you don’t like seafood, leave it out and substitute more chicken or vegetables.
- *Saffron: this may be the most important ingredient, so it’s best to buy high quality.
Instructions
- Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
Cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed. - Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). - Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking.
Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking). - Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
Garnish with fresh parsley and lemon slices. Serve.
Notes
- Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using.
- Meat: you could also use pork, turkey, rabbit, chorizo or a combination.
- Broth: Authentic paella would include making your own fish stock from the discard shells of seafood. I usually substitute chicken broth for convenience.
- Seafood: If you don’t like seafood, leave it out and substitute more chicken or vegetables.
- Saffron: this may be the most important ingredient, so it’s best to buy high quality.
Nutrition
- Serving Size: 1 serving
- Calories: 535 kcal
- Sugar: 3g
- Sodium: 1159mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 260mg
