This paella recipe brings together smoky chorizo, juicy chicken, and plump shrimp in one glorious pan of golden, saffron-scented rice.
It is the kind of dinner that turns a regular Tuesday into a small celebration, and it looks far more impressive than it actually is to make.
I picked up most of what I know about paella from a Spanish neighbor who insisted that good paella is about patience, not fancy equipment.
Once you understand the rhythm of building flavor in layers, this smoky chorizo and eggs style of cooking becomes second nature, and paella stops feeling intimidating.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Moderate |
Why You’ll Love This Paella Recipe
This dish delivers big, bold flavor without requiring a trip to Spain or a special paellera pan.
Everything cooks in one skillet, so cleanup is simple and the flavors have plenty of time to mingle.
It also happens to be a fantastic dinner for company, since it looks like a showstopper but comes together with everyday grocery store ingredients.
If seafood dinners are your thing, you will also want to bookmark this cozy seafood stew for another night.
- One pan, minimal cleanup
- A mix of chicken, chorizo, and shrimp for layered flavor
- Golden, slightly crispy rice on the bottom called socarrat
- Impressive enough for guests, easy enough for a weeknight
- Naturally gluten free
Ingredients
Most of these ingredients are things you can find at a regular grocery store, aside from the saffron and chorizo, which are usually tucked into the international or specialty aisle.
- 2 cups Bomba rice (short grain Spanish rice)
- 1/4 cup olive oil
- 1.5 pounds boneless chicken thighs, cut into bite sized pieces
- 8 ounces Spanish chorizo, sliced into rounds
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 cup diced tomatoes
- 1 tablespoon smoked paprika
- 1/2 teaspoon saffron threads
- 4 cups chicken broth
- 1/2 cup dry white wine
- 1 cup frozen peas
- 1 pound large shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 2 lemons, cut into wedges
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
You might also enjoy: Garlic Shrimp Pasta
Kitchen Equipment Needed
A dedicated paella pan makes this easier, but a wide, shallow skillet works just as well if that is what you already own.
- Paella pan or large, wide skillet (12 to 14 inches)
- Wooden spoon
- Measuring cups and spoons
- Cutting board and sharp knife
- Ladle
- Aluminum foil, for resting the pan
Read Also: Seafood Chowder Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend, based on making this paella recipe more times than I can count.
1. Bomba Rice, Short Grain Spanish Rice
This is the single most important ingredient for authentic texture.
Bomba rice absorbs an enormous amount of liquid without turning mushy, which is exactly what you want for that signature paella bite.
2. Carbon Steel Paella Pan
A wide, shallow pan lets the rice cook in one thin layer, which is how you get a good socarrat, that crispy caramelized bottom crust everyone fights over.
A regular skillet works in a pinch, but this pan makes the process much easier.
3. Spanish Saffron Threads
Saffron is what gives paella its warm golden color and distinct aroma, and there is genuinely no good substitute.
A little goes a long way, so a small jar lasts through many batches.
4. Smoked Spanish Paprika
This gives the chorizo and chicken a deep, smoky backbone that plain paprika just cannot match.
It is also great sprinkled over roasted potatoes or deviled eggs.
Another favorite: Marry Me Shrimp Pasta
Step-by-Step Instructions: How to Make Spanish Paella
1. Toast the rice base
- Heat the olive oil in your paella pan or large skillet over medium heat.
- Season the chicken pieces with salt and pepper, then add them to the hot oil.
- Cook the chicken for 5 to 6 minutes, turning occasionally, until browned on the outside. It does not need to be fully cooked through yet.
- Remove the chicken to a plate and set it aside.
2. Brown the chorizo
- Add the sliced chorizo to the same pan and cook for 2 to 3 minutes, until it releases its oil and starts to crisp at the edges.
- Use a slotted spoon to transfer the chorizo to the plate with the chicken, leaving the flavorful oil behind in the pan.
3. Build the sofrito
- Add the diced onion and red bell pepper to the pan and cook for 4 to 5 minutes, until softened.
- Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Add the diced tomatoes, smoked paprika, and saffron threads.
- Stir everything together and cook for 2 minutes, so the spices bloom in the hot oil.
4. Add the rice and liquid
- Pour in the bomba rice and stir once, just enough to coat the grains in the tomato and spice mixture.
- Add the white wine and let it bubble for about a minute.
- Pour in the chicken broth and give the pan a gentle shake to settle the rice into an even layer.
- From this point forward, do not stir the rice again. Stirring breaks down the starch and ruins the texture.
5. Return the chicken and chorizo
- Nestle the browned chicken and chorizo back into the rice, pressing them gently into the liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Let it simmer, uncovered and undisturbed, for 15 minutes.
6. Add the seafood and peas
- Scatter the frozen peas evenly over the top of the rice.
- Arrange the shrimp and mussels on top, pressing them lightly into the rice so they sit partially submerged.
- Continue cooking, uncovered, for another 8 to 10 minutes, until the shrimp turn pink and the mussels open up.
- Discard any mussels that do not open after cooking.
7. Rest and finish
- Remove the pan from the heat and cover it loosely with foil.
- Let the paella rest for 5 minutes so the rice can finish absorbing any remaining liquid.
- Sprinkle the chopped parsley over the top and tuck the lemon wedges around the edge of the pan.
- Serve directly from the pan while everyone can still hear the sizzle.
This same slow, low and steady approach is what makes Mediterranean baked chicken breast so tender too.
Tips for The Best Spanish Paella
A few small details make the difference between good paella and great paella.
- Resist the urge to stir once the broth goes in. Stirring is the number one mistake people make.
- Use a pan wide enough for the rice to sit in a thin layer, ideally no more than an inch deep.
- Let the rice develop a slightly crispy, caramelized crust on the bottom. That crust, called socarrat, is prized, not a mistake.
- Toast the saffron briefly in a dry pan before adding it, to wake up its aroma.
- If the rice looks dry before it is tender, add a splash more warm broth rather than stirring it in.
I picked up several of these tricks the same way I learned to build flavor slowly in sofrito chicken, where patience matters more than speed.
Serving Suggestions
Paella is a complete meal on its own, but a few simple sides round it out nicely.
A crisp green salad or a chilled glass of white wine cuts through the richness of the chorizo and seafood beautifully.
- Crusty bread for soaking up extra broth
- A simple arugula salad with lemon vinaigrette
- Grilled asparagus or roasted peppers
- A pitcher of sangria or a dry Spanish white wine
For an easy side that echoes the same flavors, try Greek Lemon Rice the next time you are planning a Mediterranean spread.
Variations of Spanish Paella
Once you understand the base method, paella becomes endlessly adaptable to what you have on hand or what region’s style you prefer.
- Paella Valenciana: the traditional inland version made with chicken, rabbit, and green beans instead of seafood.
- Seafood Paella (Paella de Marisco): skip the chicken and chorizo entirely and load up on shrimp, mussels, clams, and squid.
- Vegetarian Paella: swap the meat and seafood for artichokes, roasted red peppers, and extra beans.
- Black Paella (Arroz Negro): stir in squid ink for a dramatic black color and briny depth.
- Oven-Baked Paella: finish the dish in a 400 degree Fahrenheit oven for the last 10 minutes instead of the stovetop, for more even heat.
If you enjoy playing with bold, saucy shrimp dishes, this shrimp fra diavolo is another great one to add to the rotation.
Storage and Reheating
Paella is best fresh, but leftovers still hold up reasonably well for a day or two.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of broth to loosen the rice.
- Avoid microwaving the seafood too long, or it will turn rubbery.
- Freezing is not recommended, since the shrimp and mussels lose their texture once thawed.
You might also enjoy: Lemon Chicken and Rice
Nutritional Facts
Here is an approximate breakdown per serving, based on six servings from this recipe.
- Calories: 480
- Protein: 32g
- Carbohydrates: 45g
- Fat: 16g
- Fiber: 3g
- Sodium: 620mg
These numbers are estimates and will vary depending on the exact ingredients and portion sizes used, similar to how a bowl of fried rice can shift quite a bit depending on what gets tossed in.
Health Benefits of Key Ingredients
Beyond tasting great, several ingredients in this dish bring real nutritional value to the table.
Shrimp and mussels are excellent lean protein sources, and saffron has long been studied for its antioxidant properties.
- Shrimp: low in calories, high in protein, and a good source of selenium.
- Mussels: rich in vitamin B12, iron, and omega-3 fatty acids.
- Saffron: contains antioxidant compounds that have been studied for mood and eye health.
- Bell peppers: loaded with vitamin C and other antioxidants.
- Olive oil: a source of heart-healthy monounsaturated fats.
If you like cooking with seafood for its nutritional perks, this garlic butter shrimp pasta is another protein-packed dinner worth trying.
FAQs About Spanish Paella
1. Can I make paella without a paella pan?
Yes, a wide, shallow skillet works just fine. The main goal is a thin, even layer of rice, so any pan with a wide surface area will do the job.
2. Why is my rice mushy instead of fluffy?
This usually happens from stirring the rice after the broth is added.
Once the liquid goes in, let the rice cook undisturbed so it can develop the right texture.
3. Can I substitute regular rice for bomba rice?
Arborio rice is the closest substitute if you cannot find bomba rice.
Regular long grain rice will not give you the same creamy yet firm texture.
4. Is saffron really necessary?
Saffron gives paella its signature color and aroma, so it is worth including if possible.
A pinch of turmeric can mimic the color in a pinch, though the flavor will be different.
5. How do I know when the mussels are done?
Mussels are ready once their shells open wide during cooking.
Any mussel that stays closed after the cooking time should be discarded rather than eaten.
This same careful attention to timing seafood is what makes lemon garlic shrimp orzo come together so well too.
Spanish Paella with Chorizo, Chicken & Shrimp
Ingredients
- 2 cups Bomba rice short grain Spanish rice; Arborio is the closest substitute
- 1/4 cup olive oil
- 1.5 pounds boneless chicken thighs 680g; cut into bite sized pieces
- 8 ounces Spanish chorizo 225g; sliced into rounds
- 1 yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 cup diced tomatoes
- 1 tablespoon smoked paprika smoked Spanish paprika recommended
- 1/2 teaspoon saffron threads a pinch of turmeric can mimic the color in a pinch, though flavor will differ
- 4 cups chicken broth warm
- 1/2 cup dry white wine
- 1 cup frozen peas
- 1 pound large shrimp 455g; peeled and deveined
- 1 pound mussels 455g; scrubbed and debearded; discard any that do not open after cooking
- 2 lemons cut into wedges
- 1/4 cup fresh parsley chopped
- salt and black pepper to taste
Equipment
- Paella pan or large, wide skillet (12 to 14 inches) A dedicated paella pan makes this easier, but a wide, shallow skillet works just as well
- Wooden spoon
- Measuring cups and spoons
- Cutting board and sharp knife
- Ladle
- Aluminum foil For resting the pan
Method
- Heat olive oil in a paella pan over medium heat. Season chicken with salt and pepper, add to the pan, and cook 5 to 6 minutes until browned on the outside. Remove chicken to a plate and set aside.
- Add sliced chorizo to the same pan and cook 2 to 3 minutes until it releases its oil and crisps at the edges. Transfer chorizo to the plate with the chicken, leaving the flavorful oil behind.
- Add diced onion and red bell pepper to the pan and cook 4 to 5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. Add diced tomatoes, smoked paprika, and saffron threads; stir and cook 2 minutes so the spices bloom.
- Pour in the bomba rice and stir once to coat the grains. Add white wine and let it bubble for about a minute. Pour in chicken broth and gently shake the pan to settle the rice into an even layer. Do not stir the rice again from this point forward.
- Nestle the browned chicken and chorizo back into the rice, pressing gently into the liquid. Bring to a gentle boil, then reduce heat to low and simmer uncovered and undisturbed for 15 minutes.
- Scatter frozen peas evenly over the rice. Arrange shrimp and mussels on top, pressing lightly into the rice so they sit partially submerged. Continue cooking uncovered for another 8 to 10 minutes, until shrimp turn pink and mussels open. Discard any mussels that do not open.
- Remove pan from heat and cover loosely with foil. Let rest for 5 minutes so the rice finishes absorbing liquid. Sprinkle with chopped parsley and tuck lemon wedges around the edge. Serve directly from the pan.
Nutrition
Notes
- Do not stir once the broth goes in. Stirring is the number one mistake people make with paella. It breaks down the starch and ruins the texture.
- Use a wide, shallow pan so the rice sits in a thin layer, ideally no more than an inch deep. This is key to developing the socarrat.
- The socarrat is prized, not a mistake. Let the rice develop a slightly crispy, caramelized crust on the bottom. It’s the best part.
- Toast the saffron briefly in a dry pan before adding it, to wake up its aroma.
- If the rice looks dry before it is tender, add a splash more warm broth rather than stirring it in.
- Rice substitution: Arborio rice is the closest substitute if you cannot find bomba rice. Regular long grain rice will not give the same creamy yet firm texture.
- Saffron substitution: A pinch of turmeric can mimic the color in a pinch, though the flavor will be different.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth. Avoid microwaving the seafood too long or it will turn rubbery. Freezing is not recommended.
- Variations: Try Paella Valenciana (chicken, rabbit, green beans), Seafood Paella (skip chicken and chorizo, load up on shrimp, mussels, clams, and squid), Vegetarian Paella (artichokes, roasted red peppers, beans), Black Paella (stir in squid ink), or Oven-Baked Paella (finish in a 400°F oven for the last 10 minutes).
- Serving suggestions: Serve with crusty bread, a simple arugula salad with lemon vinaigrette, grilled asparagus, roasted peppers, sangria, or a dry Spanish white wine.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This paella recipe turns a handful of humble ingredients into something that feels like a celebration.
Once you get the hang of letting the rice sit undisturbed, you will find yourself making this on repeat.
Give it a try this weekend, and let me know in the comments how your socarrat turned out.
If you loved this recipe, share it with a friend who needs a good excuse for a Spanish-inspired dinner night.
Recommended:
- Chicken and Rice Casserole
- Crockpot Chicken and Rice
- Mediterranean Chicken Sheet Pan Dinner
- Clam Chowder
- Shrimp Cocktail
