Paella Recipe: How to Make Authentic Spanish Paella

Introduction

Few dishes can transport your senses to sun-drenched Spanish coasts quite like a vibrant, aromatic pan of paella. With its golden-hued saffron-infused rice, succulent seafood, and hearty meats, this iconic Spanish creation is a celebration in a pan. What makes paella even more special is its fascinating history—did you know it originated in Valencia in the 15th or 16th century, where farmers cooked rice with whatever ingredients they had on hand, typically rabbit, snails, and fresh vegetables? While this recipe honors those traditional roots, it’s designed for the modern home cook, offering a straightforward path to an impressive, family-friendly meal that’s perfect for weeknights and special occasions alike. If you enjoyed the communal spirit of our Classic Spanish Tortilla, you’ll love how paella brings everyone together around the table. Let’s grab our pans and create some Spanish magic!

What is Paella?

So, what’s in a name? Why is this magnificent dish called “paella”? Well, prepare for a delightfully simple answer: it’s named after the pan it’s cooked in! The word comes from the Old French word ‘paelle,’ meaning pan, which in turn comes from the Latin ‘patella’. Isn’t it funny how a dish so globally celebrated has such a humble namesake? It’s a classic case of the container being as famous as the contents. There’s a playful saying in Spain that the way to a person’s heart is through their stomach, and a sizzling, fragrant pan of paella is a surefire path to success. It’s a dish built for sharing, for conversation, and for creating lasting memories. Ready to win some hearts and fill some bellies? Let’s get cooking!

Why You’ll Love This Paella Recipe

You are going to fall in love with this recipe because it demystifies a classic dish and delivers incredible results right in your own kitchen. Let’s count the ways it will become a favorite.

First, the spectacular, authentic flavor is unmatched. We achieve the holy grail of paella—the socarrat, a caramelized, crispy crust that forms on the bottom of the rice. This coveted layer, combined with the aromatic saffron and smoked paprika, creates a depth of flavor that is simply extraordinary.

Second, creating this restaurant-quality dish at home is a massive cost-saver. A similar paella at a Spanish eatery can be quite pricey, but this recipe lets you feed a crowd for a fraction of the cost. You control the quality of every ingredient, from the fresh seafood to the rich broth.

Finally, the incredible versatility of this dish is a game-changer. While we’re focusing on a classic mixed paella, the recipe is a canvas for your creativity. You can emphasize seafood, keep it meaty, or load it with vegetables. If you loved the adaptable nature of our Spanish Chorizo and Chickpea Stew, you’ll appreciate the freedom this paella recipe offers. So, why wait? Gather your ingredients and let’s create a Spanish fiesta tonight!

How to Make Paella Recipe

Quick Overview

This paella recipe is your passport to a stress-free, spectacular one-pan meal. It’s surprisingly simple, relying on a layering of flavors and a no-stir technique to yield a dish with perfectly separate, flavorful grains and the prized crispy bottom known as socarrat. While the flavors are complex and deep, the active prep time is minimal, and the dish comes together in about 45 to 55 minutes from start to finish.

Key Ingredients for Paella recipe

Proteins:

• 4 boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 Spanish chorizo sausage, cut into ½-inch discs
• 8-12 ounces jumbo shrimp, peeled and deveined (tails on)
• 8-12 ounces mussels, cleaned and beards removed

Produce & Aromatics:

• 1 large onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 ripe tomatoes, very finely diced or grated
• ½ cup frozen peas
• ¼ cup fresh parsley, chopped

Rice, Broth & Spices:

• 2 cups short-grain Spanish rice, such as Bomba or Calasparra
• 5 cups chicken broth
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Lemon wedges, for serving

Step-by-Step Instructions:

1. Infuse the Saffron: In a small bowl, combine the saffron threads with a few tablespoons of warm water or broth. Let it steep to create a flavorful “saffron tea” that will help distribute its color and aroma evenly throughout the dish.
2. Sear the Meats: Heat the olive oil in a large (12-14 inch) paella pan or wide, shallow skillet over medium heat. Add the chorizo and cook for 2-3 minutes per side until browned and its oils have been released. Remove with a slotted spoon and set aside. Season the chicken pieces with salt and pepper, then add them to the same pan. Brown on all sides, then remove and set aside with the chorizo.
3. Create the Sofrito: In the same pan, add the onion and bell pepper. Sauté for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant. Stir in the grated or finely chopped tomato and cook for 5-10 minutes, allowing the mixture to thicken and darken slightly. This sofrito is the flavor foundation of your paella.
4. Toast the Rice and Spices: Add the smoked paprika and stir for 30 seconds to toast it. Then, add the Bomba rice to the pan. Stir constantly for 1-2 minutes so that each grain is coated in the oil and sofrito. This toasting step helps the rice absorb liquid without becoming mushy.
5. Add Liquid and Combine: Slowly pour in the chicken broth and the steeped saffron with its liquid. Add the seared chicken and chorizo back into the pan. Give the pan a gentle shake to distribute the rice and ingredients into an even layer. From this point forward, do not stir the rice. Stirring will release the rice’s starch and ruin the texture, preventing the socarrat from forming.
6. Simmer and Cook: Bring the liquid to a boil, then reduce the heat to medium-low. Let the paella cook uncovered for 15-18 minutes, rotating the pan occasionally for even heating.
7. Add the Seafood: After 15-18 minutes, most of the liquid will be absorbed, and the rice should be nearly tender. Nestle the raw shrimp and mussels (hinge-side down) into the rice. Sprinkle the frozen peas on top. Continue to cook for another 5-7 minutes, or until the shrimp are pink, the mussels have opened, and the rice is cooked through.
8. Rest and Serve: Remove the pan from the heat. Discard any mussels that did not open. Cover the pan loosely with foil and let the paella rest for 10 minutes. This allows the rice to finish steaming and become perfectly tender. Garnish with fresh parsley and serve immediately with lemon wedges on the side.

What to Serve Paella Recipe With

Paella is a star all on its own, but it can be part of a magnificent Spanish feast! For a true taste of Spain, start with some Pan con Tomate (Spanish Tomato Bread) or a simple mixed green salad with a sherry vinaigrette to cut through the richness of the rice. To drink, a glass of dry Spanish white wine, a crisp cava, or the fruity, refreshing notes of a Sangria are the perfect companions. Since paella is a complete meal in one pan, you won’t need many sides, but some marinated olives or Manchego cheese make for lovely pre-dinner nibbles.

Top Tips for Perfecting Paella Recipe

• Choose the Right Rice: The type of rice is non-negotiable. Use a short-grain rice like Bomba or Calasparra, which can absorb three times its volume in liquid without becoming mushy. Do not wash the rice before cooking; the outer starch is needed for the right texture.
• Never Stir After Adding Broth: This is the cardinal rule of paella-making. Stirring releases starch and creates a risotto-like consistency, which is not desirable. The gentle shaking of the pan is all that’s needed to distribute the heat.
• Achieving the Perfect Socarrat: To get that coveted crispy bottom, listen for a faint crackling sound toward the end of cooking. You can also increase the heat to medium-high for the final minute or two, but watch it closely to avoid burning.
• Customize Your Proteins: Don’t be afraid to adapt! For a seafood-only paella, omit the chicken and chorizo and use fish broth, adding more shrimp, clams, and calamari. For a vegetarian version, use vegetable broth and load up with artichokes, green beans, mushrooms, and asparagus.
• No Special Pan? No Problem: While a traditional paella pan provides the ideal wide, shallow surface, a large (12-inch) stainless steel or enamel-coated skillet works perfectly. Avoid cast iron, as it retains too much heat and can make it difficult to control the cooking process.

Storing and Reheating Tips

Storing Leftovers: Allow the paella to cool to room temperature within two hours of cooking. Transfer it to an airtight container and store it in the refrigerator. Properly stored, it will stay fresh for 2-3 days. For the best quality, you can freeze paella for up to one month. Portion it into freezer-safe bags or containers, removing as much air as possible to prevent freezer burn.

Reheating for Best Results:

• Stovetop (Recommended): This is the best method for restoring texture. Place the paella in a non-stick skillet with a couple of tablespoons of water or broth. Heat over medium-low, stirring occasionally, until thoroughly warmed.
• Oven: Preheat your oven to 350°F (175°C). Spread the paella in an oven-safe dish, add a splash of broth, and cover tightly with foil. Heat for 15-20 minutes, or until hot.
• Microwave: For a quick fix, place a single portion in a microwave-safe dish. Cover it with a damp paper towel to add moisture and heat in 1-minute intervals, stirring in between, until hot.

Always ensure reheated paella reaches an internal temperature of 165°F (74°C) for food safety. Note that reheating may soften the socarrat, but the flavors will still be delicious!