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Spanish Paella Recipe

Spanish Paella Recipe
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★★★★★

5 from 21 reviews

A delicious and authentic Spanish Paella Mixta recipe featuring a flavorful combination of chicken, seafood, and vibrant vegetables, cooked with traditional spices and saffron to create a hearty and comforting one-pan dish perfect for sharing.

Ingredients

Scale

Olive Oil and Vegetables

  • 1/4 cup Extra virgin olive oil (Spanish EVOO if you have it)
  • 1 Onion, diced
  • 1 bell pepper, diced (½ red and ½ green)
  • 4 cloves Garlic
  • 3 roma tomatoes, very finely diced or 8 oz. tomato sauce
  • Bay leaf

Spices and Liquids

  • 1 teaspoon paprika, sweet or smoked
  • 1 pinch saffron threads
  • Salt and pepper, to taste
  • 1/4 cup white wine

Protein and Herbs

  • 4 boneless, skinless chicken thighs, cut into pieces
  • 1/4 cup fresh chopped parsley, divided
  • 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

Rice and Broth

  • 2 cups Spanish rice
  • 5 cups chicken broth
  • 1/2 cup frozen peas

Garnish

  • Lemons, for garnish

Instructions

  1. Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion, bell peppers, and garlic, cooking until the onion becomes translucent and fragrant.
  2. Add Tomato and Spices: Stir in the finely diced tomatoes (or tomato sauce), bay leaf, paprika, saffron threads, salt, and pepper. Cook the mixture for about 5 minutes to combine the flavors.
  3. Deglaze with White Wine: Pour in the white wine and let it cook for 10 minutes, allowing the alcohol to evaporate and the liquid to reduce. Taste and adjust seasoning with additional salt if necessary.
  4. Cook Chicken and Add Rice: Add the chopped chicken pieces and 2 tablespoons of chopped parsley to the pan, stirring for 1 minute. Then add the Spanish rice, mixing to coat all grains with the flavorful base.
  5. Add Broth and Set Rice: Slowly pour the chicken broth evenly around the pan. Gently jiggle the pan to distribute the rice in an even layer. Do not stir after this point to allow a crispy crust (socarrat) to form.
  6. Simmer: Bring the mixture to a boil, then reduce heat to medium-low. Shake the pan lightly once or twice during cooking but avoid stirring. Cook uncovered for 15-18 minutes.
  7. Add Seafood and Peas: Nestle in the shrimp, mussels, and calamari rings, then sprinkle the frozen peas on top. Continue cooking without stirring for an additional 5 minutes, ensuring most liquid is absorbed and rice is tender.
  8. Final Cook and Rest: If rice is not done, add 1/4 cup more water or broth and continue cooking. When ready, remove pan from heat, cover with a lid or tinfoil, wrap with a kitchen towel, and let rest for 10 minutes to allow flavors to meld.
  9. Garnish and Serve: Sprinkle remaining fresh parsley and garnish with lemon slices before serving hot.

Notes

  • Do not stir the rice after adding the broth to allow the socarrat, a crispy crust on the pan bottom, to form.
  • Saffron threads are essential for authentic flavor and color but can be substituted with turmeric in a pinch.
  • Use Spanish rice or short-grain rice such as bomba or calasparra for best texture.
  • Make sure mussels are properly cleaned and beards removed before cooking.
  • Paella is traditionally served family-style right from the pan for an authentic experience.
  • You can substitute other seafood such as clams or scallops according to preference.

Nutrition

Keywords: Spanish paella, paella mixta, seafood paella, chicken and seafood recipe, saffron rice, one-pan Spanish dish

Find it online: https://cheframiflavor.com/spanish-paella-recipe/