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Paella Recipe

Best Spanish Paella

This authentic Spanish paella recipe brings the flavors of Valencia to your kitchen. Made with saffron-infused rice, tender chicken, fresh seafood, and vegetables, this one-pan meal creates the perfect socarrat (crispy bottom layer) that makes paella truly special. No special paella pan required!
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Spanish
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1/4 cup extra virgin olive oil Spanish olive oil preferred
  • 1 medium onion diced
  • 1 medium bell pepper diced (mix of red and green)
  • 4 cloves garlic minced
  • 3 medium roma tomatoes finely diced
Seasonings
  • 1 piece bay leaf
  • 1 teaspoon paprika sweet or smoked
  • 1 pinch saffron threads high quality
  • salt and black pepper to taste
Proteins
  • 4 pieces boneless skinless chicken thighs cut into pieces
  • 1/2 pound jumbo shrimp peeled, tail on (about 12 pieces)
  • 1/2 pound mussels cleaned, beards removed (about 10-12)
  • 8 ounces calamari rings
Rice and Liquids
  • 2 cups Spanish bomba rice or medium-grain rice like Calrose
  • 5 cups chicken broth reduce to 3¾ cups if using medium-grain rice
  • 1/4 cup white wine
Finishing Touches
  • 1/4 cup fresh parsley chopped, divided
  • 1/2 cup frozen peas
  • 2 pieces lemons cut into wedges for garnish

Equipment

  • Large 12-14 inch skillet or paella pan
  • Kitchen towel
  • Lid or aluminum foil

Method
 

  1. Prepare the base: Heat olive oil in a large 12-14 inch skillet over medium heat. Add diced onion, bell peppers, and minced garlic. Cook until onion becomes translucent, about 5 minutes.
  2. Add aromatics: Stir in finely diced tomatoes, bay leaf, paprika, saffron, salt, and pepper. Cook for 5 minutes, stirring occasionally to develop flavors.
  3. Deglaze with wine: Pour in white wine and cook for 10 minutes, allowing alcohol to evaporate and flavors to concentrate. Taste and adjust seasoning with salt if needed.
  4. Add proteins and rice: Add chicken pieces and 2 tablespoons of chopped parsley to the pan. Stir in the rice and cook for 1 minute to lightly toast the grains.
  5. Add broth: Pour chicken broth slowly around the entire pan, distributing evenly. Gently shake the pan to settle rice into an even layer. Important: Do not stir the rice from this point forward!
  6. Cook the paella: Bring mixture to a boil, then reduce heat to medium-low. Cook uncovered for 15-18 minutes. Give the pan a gentle shake once or twice during cooking, but never stir.
  7. Add seafood: Nestle shrimp, mussels, and calamari into the rice mixture. Sprinkle frozen peas evenly over the surface. Continue cooking for 5 more minutes without stirring.
  8. Check for doneness: Watch for most liquid to be absorbed and rice at the top to be nearly tender. Listen for gentle crackling sounds indicating the socarrat (crispy bottom) is forming. If rice seems undercooked, add ¼ cup more broth and continue cooking.
  9. Rest the paella: Remove pan from heat and cover with a lid or aluminum foil. Place a clean kitchen towel over the lid and let rest for 10 minutes to finish cooking with residual heat.
  10. Serve: Remove cover and garnish with remaining fresh parsley and lemon wedges. Serve directly from the pan, allowing diners to scrape up some of the prized socarrat with their portions.

Notes

Rice Notes: Spanish bomba rice is ideal for authentic paella, available at specialty stores or online. If using medium-grain rice like Calrose, reduce broth to 3¾ cups. Never use long-grain or arborio rice. Don't wash rice before cooking to preserve the starch coating.
Saffron Tips: High-quality saffron is essential for authentic flavor and color. If unavailable, substitute 1 teaspoon saffron powder, though threads are preferred.
Seafood Selection: Fresh seafood should smell like the ocean, not fishy. Clean mussels properly and remove beards. Frozen seafood works well if thawed overnight in refrigerator.
The Socarrat: The crispy bottom layer is the prize of good paella. Listen for gentle sizzling and avoid stirring to achieve this coveted crust.
Equipment: A traditional paella pan isn't required. Any wide, shallow 12-14 inch skillet works perfectly for home cooking.