Description
A classic Spanish paella recipe made with saffron rice, chicken, shrimp, mussels, and vegetables. Rich in flavor and tradition, this dish is perfect for gatherings and showcases the soul of Spanish cuisine.
Ingredients
2 tbsp extra virgin olive oil
1/2 lb chicken thighs, bone-in and skin-on
1/2 lb raw shrimp, peeled and deveined
1/2 lb mussels or clams, cleaned
1 1/2 cups bomba or short-grain paella rice
1/4 tsp saffron threads
1 tsp smoked paprika (pimentón)
1 medium onion, finely chopped
2 cloves garlic, minced
1 ripe tomato, grated or finely chopped
1/2 cup green beans (optional)
4 cups chicken broth, warm
Salt and pepper to taste
Lemon wedges and chopped parsley for garnish
Instructions
1. In a paella pan or wide skillet, heat olive oil over medium heat. Sear chicken pieces until golden on both sides. Remove and set aside.
2. Add shrimp and cook for 1–2 minutes until lightly pink. Remove and set aside.
3. Sauté onion and garlic in the same pan until soft. Add grated tomato and cook down into a sofrito.
4. Stir in smoked paprika and saffron. Let bloom for 30 seconds.
5. Add the rice and toast for 1 minute in the pan to absorb the flavors.
6. Pour in warm chicken broth. Gently distribute rice. Do not stir after this point.
7. Arrange chicken, shrimp, and mussels on top. Add green beans if using.
8. Simmer uncovered for 18–20 minutes until rice is cooked and liquid is absorbed. Increase heat in last 2–3 minutes to form the crispy socarrat.
9. Turn off heat. Cover with a towel and rest for 5 minutes. Garnish with lemon wedges and parsley before serving.
Notes
Use a paella pan if available — the wide surface helps achieve even cooking and socarrat.
Saffron is essential for traditional flavor; do not substitute with turmeric.
Make it vegetarian by omitting seafood and meat and using vegetable broth and artichokes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 generous portion
- Calories: 570
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 155mg
Keywords: Spanish paella, traditional paella, seafood paella, saffron rice, paella recipe