Spanish Paella Recipe

If there’s one dish that instantly transports you to sunlit Spanish coasts and the lively spirit of festive gatherings, it’s the Spanish Paella. This vibrant, hearty rice dish combines tender chicken, succulent seafood, and an aromatic blend of saffron, paprika, and fresh vegetables that sing with every bite. Whether you’re impressing guests or simply treating yourself, making Spanish Paella at home is a joyful experience that rewards your effort with layers of flavor and a stunning presentation that’s as beautiful as it is delicious.

Ingredients You’ll Need

The magic of Spanish Paella starts with simple, essential ingredients that work together to create a symphony of tastes, textures, and colors. Each component has a special role, from the depth brought by saffron to the tender meat and seafood that make each spoonful satisfying.

• Extra virgin olive oil (Spanish EVOO if you have it): Adds richness and authentic Spanish flavor, forming the cooking base.
• Onion, diced: Provides sweetness and depth when sautéed gently.
• Bell pepper, diced (½ red and ½ green): Brings bright color and a subtle sweetness to the dish.
• Garlic cloves: Imparts a fragrant aroma that enhances every layered taste.
• Roma tomatoes, finely diced (or 8 oz. tomato sauce): Offer a fresh and tangy foundation for the sofrito base.
• Bay leaf: Adds subtle herbal notes that deepen the broth’s complexity.
• Paprika (sweet or smoked): Infuses the dish with a warm, slightly smoky flavor.
• Saffron threads: The star spice delivering that golden hue and delicate earthy taste.
• Salt and pepper: Essential to balance and enhance all flavors.
• White wine (¼ cup): Introduces acidity and brightness to lift the dish.
• Boneless, skinless chicken thighs (cut into pieces): Adds juicy, tender protein that absorbs all the aromatic goodness.
• Fresh parsley (chopped, divided): For fresh herbal brightness and garnish.
• Spanish rice: The ideal rice choice that perfectly soaks up flavor without becoming mushy.
• Chicken broth (5 cups): A flavorful cooking liquid foundation.
• Frozen peas (½ cup): Adds pops of color and a touch of earthiness.
• Jumbo shrimp or prawns (about 12, peeled with tails on): Provides a sweet and succulent seafood element.
• Mussels (10-12, cleaned): Bring briny ocean freshness with visual appeal.
• Calamari rings (8 oz): Adds tender texture and balances the seafood medley.
• Lemons: For garnish and a fresh citrusy finish.

How to Make Spanish Paella

Step 1: Sauté the Sofrito Base

Begin by heating your extra virgin olive oil over medium heat, then toss in diced onions, colorful bell peppers, and whole garlic cloves. Sauté until the onions turn translucent and fragrant, forming the flavor-packed base for your Spanish Paella. This slow cooking gently releases the sweetness of the vegetables that will infuse the entire dish.

Step 2: Add Tomatoes and Spices

Next, stir in the finely diced roma tomatoes (or tomato sauce), a bay leaf, paprika, and those precious saffron threads, seasoning with salt and pepper. Let everything mingle for about five minutes, intensifying the flavors. Pour in white wine and allow it to simmer for ten minutes—it reduces slightly and brings a lovely acidity that balances the richness ahead.

Step 3: Incorporate Chicken and Rice

Add the bite-sized chicken thigh pieces along with two tablespoons of chopped parsley to this fragrant mixture. Toss in the Spanish rice and let it cook for a minute, ensuring each grain gets coated with the flavors.

Step 4: Pour in the Broth and Start Cooking the Rice

Gently pour your chicken broth around the pan to evenly cover the rice. Give the pan a little shake to spread the rice without stirring—a crucial step that sets the stage for the socarrat, the crisp golden crust beloved in Spanish Paella. Bring everything to a boil, then lower the heat to medium-low, letting it cook uncovered. Resist the urge to stir; instead, carefully shake the pan back and forth once or twice during this period for even cooking.

Step 5: Add the Seafood and Peas

After about 15-18 minutes of cooking, nestle in the jumbo shrimp, mussels, and calamari rings. Sprinkle peas on top and continue to cook without stirring for approximately five more minutes. Watch closely as most of the liquid evaporates and the rice becomes tender, adding a splash more broth if needed.

Step 6: Let It Rest and Garnish

Remove the pan from heat and cover it with a lid or foil, then place a kitchen towel over the top. Let the Spanish Paella rest for 10 minutes to let the flavors settle and the socarrat finish crisping. Finally, sprinkle with the remaining fresh parsley and garnish with lemon slices for a vibrant burst of color and tartness before serving.

How to Serve Spanish Paella

Garnishes

Simple garnishing with fresh parsley and lemon wedges isn’t just for looks—they add brightness and freshness that balance the richness. A squeeze of lemon juice over the seafood awakens the palate, elevating the entire experience with just one quick squeeze.

Side Dishes

Although Spanish Paella is a satisfying meal all on its own, pairing it with a crisp green salad or crusty bread enhances the feast by adding refreshing contrast or a perfect vehicle to soak up every last drop of the flavorful broth.

Creative Ways to Present

Serve your Spanish Paella family-style straight from the pan to create an inviting, shared dining experience. For something special, sprinkle a little smoked paprika or chopped almonds on top, or serve in individual mini paella pans for an elegant touch. The vibrant colors make it an irresistible centerpiece for any table.

Make Ahead and Storage

Storing Leftovers

Spanish Paella keeps wonderfully in the fridge for up to 3 days. Store leftovers in an airtight container to preserve the flavors and moisture. Feel free to sprinkle a little extra parsley before reheating to refresh its appearance.

Freezing

While freshly made Spanish Paella is unbeatable, it can be frozen if necessary. Portion it out into freezer-safe containers and freeze for up to two months. Keep in mind that some seafood textures might change slightly after thawing.

Reheating

To reheat, gently warm the paella in a skillet over low heat, adding a splash of broth or water to revive the rice’s moisture and prevent it from drying out. For best results, avoid microwaving as it can toughen the seafood and turn the rice mushy.

FAQs

Can I make Spanish Paella without saffron?

Yes, though saffron adds a unique aroma and golden color that defines the dish. If unavailable, turmeric is sometimes used as a substitute, but the flavor will be milder and the color less vibrant.

What kind of rice is best for Spanish Paella?

Spanish rice varieties like bomba or calasparra are ideal because they absorb liquid well without getting mushy. If you can’t find these, use a short-grain rice that behaves similarly.

Can I use other proteins in Spanish Paella?

Absolutely! Spanish Paella is versatile—chorizo, rabbit, or different seafood like clams and squid can be incorporated depending on your preference.

Do I need a special pan to make authentic Spanish Paella?

While a traditional wide, shallow paella pan is recommended for even cooking and the perfect socarrat, you can make a delicious version using a large skillet or sauté pan with good heat distribution.

Why shouldn’t I stir the rice after adding the broth?

Not stirring allows a crispy crust called socarrat to form on the pan’s bottom, a signature and highly prized texture in Spanish Paella. Stirring would break it up and make the rice mushy.

Final Thoughts

There’s nothing quite like sharing a homemade Spanish Paella with good company—it brings a little bit of Spain’s warmth and lively spirit right to your table. The blend of tender chicken, fresh seafood, and tantalizing spices creates a memorable dish that’s both comforting and exciting. So grab your pan, gather your ingredients, and treat yourself to this classic masterpiece that’s sure to become a beloved favorite in your kitchen.

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