Spanish Paella Recipe

Let’s be honest, paella can seem a bit intimidating from the outside.

All that glorious, saffron-kissed rice, perfectly cooked seafood, and that mysterious, sought-after crust at the bottom.

It feels like a dish reserved for Spanish grandmothers and skilled chefs, doesn’t it? Well, I’m here to tell you a little secret.

It’s actually surprisingly straightforward to pull off in your own kitchen, and I promise, you don’t need a special paella pan to do it.

The Heart of the Dish: Choosing Your Rice

Getting the right rice is arguably the most important step, and thankfully, it’s not complicated.

You’re looking for a short-grain Spanish rice like Bomba, Valencia, or Calasparra.

What makes these grains special is their incredible ability to soak up three times their volume in liquid without turning to mush.

They act like little flavour sponges, absorbing all that beautiful broth and seafood essence.

If you can’t find them, arborio risotto rice is a decent stand-in, though it can get creamier.

Avoid long-grain rices like basmati or jasmine, as they cook and behave quite differently.

Ingredients Needed for the Recipe

Think of the ingredients in two friendly groups: the essential base and the fun add-ins.

The base builds the flavour foundation, while the add-ins make it a festive, protein-packed feast.

• Paella Rice (1 1/2 cups): The star of the show, it absorbs all the delicious flavours without getting mushy.
• Saffron Threads (1 tsp) or Powder (1/4 tsp): Provides that classic golden hue and a delicate, earthy aroma. Don’t stress if you use powder for colour.
• Chicken or Seafood Broth (3 1/2 cups): The cooking liquid that flavours every single grain of rice. A good store-bought chicken broth works beautifully.
• Onion, Garlic, and Red Bell Pepper: The aromatic trifecta that starts everything off with a wonderful savoury base.
• Fresh or Canned Tomato: Adds a touch of sweetness and acidity to balance the rich broth.
• Olive Oil: For sautéing and bringing everything together.
• Chorizo (7 oz / 200g): Yes, it’s a bit controversial in Spain, but it adds a massive punch of smoky, paprika flavour we love.
• Chicken Thighs (10 oz / 300g): Stays juicy and tender during the slower cooking process.
• Prawns, Mussels, and Squid: The classic seafood trio. They’ll release their own amazing juices into the rice as they cook.
• Frozen Peas (1 cup): A pop of colour and sweetness that just feels right.
• Lemon and Parsley for Garnish: The fresh, bright finish that lifts the whole dish.

How to make Spanish Paella?

Ready? Grab your largest skillet or a wide pot, and let’s walk through this step-by-step. I’ll be with you the whole way.

Step 1 – Sear the Chorizo and Squid

Heat a good glug of olive oil in your pan over high heat. Add the sliced chorizo and sear until it’s nicely browned and has released its red oils.

Remove it with a slotted spoon, then quickly sear the squid rings for just about 90 seconds total. They cook fast! Set both aside.

Step 2 – Build Your Flavour Base

In that same flavour-packed oil, sauté the diced onion and garlic for a couple of minutes until softened.

Add the diced bell pepper, cook for another minute, then add the chicken pieces. You just want to brown the chicken lightly on the outside.

Step 3 – Toast the Rice and Add Broth

Now, stir in the paella rice. Coat every grain in that lovely oil and let it toast for a minute. This is a great little flavour trick.

Pour in the broth, add the tomato and most of the cooked chorizo (save a bit for garnish), and finally, crumble in the precious saffron. Give it one good stir to combine.

Step 4 – The First Simmer

Bring the liquid to a lively simmer, then immediately reduce the heat to a gentle bubble. Let it cook, undisturbed, for 10 minutes.

No stirring, I promise! This is how you avoid creamy rice and start building that perfect texture.

Step 5 – Add Seafood and Peas

After 10 minutes, you’ll see rice grains peeking through. Scatter over the frozen peas.

Now, nestle the prawns and mussels into the partially cooked rice, pushing them down a bit. They’ll steam and poach in the savoury liquid.

Step 6 – Finish Cooking and Rest

Let everything cook for another 8 minutes. The prawns will turn pink, and the mussels will pop open.

Taste a grain of rice. It should be firm but cooked through. If it’s too firm, add a tiny splash of water.

Turn off the heat. Top with the reserved squid and chorizo, cover the pan, and walk away for 5 crucial minutes. The rice will finish absorbing the last of the liquid.

Step 7 – Garnish and Serve

Uncover your masterpiece! Scatter with chopped fresh parsley and tuck lemon wedges all around the edge.

You can serve it as a stunning centerpiece, or give it a gentle mix at the table to combine the rice and seafood. Dig in immediately.

A Note on Equipment and Mindset

You really don’t need a traditional paella pan. A large, heavy-based skillet or a wide, shallow pot is perfect.

The goal is to have the rice spread in a layer no deeper than about an inch for even cooking.

More importantly, approach this with a relaxed spirit. Paella is meant to be a fun, communal dish.

Don’t get bogged down by strict rules. Focus on good ingredients and the simple process, and you’ll have a fantastic result.

Tips

• Resist the Stir: Once you add the broth, fight the urge to stir. This prevents a starchy, gloopy texture and helps form the prized crispy bottom layer, the *socarrat*.
• Broth is Best: Always cook your rice in broth, not water. It’s the primary source of flavour. A homemade seafood stock is sublime, but a quality store-bought chicken broth is a perfectly great starting point.
• Seafood Timing: Adding the prawns and mussels partway through is intentional. It ensures they cook perfectly without becoming rubbery, and their juices become part of the cooking liquid.
• Squid is Speedy: Squid needs either a very brief cook (under 2 minutes) or a very long, slow braise. We take the fast route here, searing it quickly at the start to keep it tender.
• Trust the Rest: That 5-minute rest off the heat with the lid on is not optional. It lets the rice absorb the last bit of liquid evenly, finishing the cook perfectly.

Creating Your Own Paella Party

Paella is the ultimate party food because it scales up so easily and feeds a crowd with minimal fuss.

Allow about 1/3 cup of uncooked rice per person, plus a handful of seafood and protein.

For a true Spanish fiesta, start with a few simple tapas like garlic mushrooms or a potato tortilla.

Then, bring your stunning paella to the table for the main event. End on a sweet note with churros dipped in chocolate.

It’s a meal that feels like a celebration, because honestly, it is. You made paella!