The aroma of saffron blooming in hot broth and the gentle sizzle of rice forming a crust always takes me back to my time in Madrid. This authentic Spanish Paella brings those vibrant street sounds and rich flavors right into your kitchen. It is a dish that feels like a celebration, inviting everyone to gather around the pan and share Homemade Spanish Food and memories.
Why You'll Love This
This recipe simplifies the traditional method so you can achieve that coveted crispy bottom layer, or socarrat, without stress. The combination of tender chicken, fresh seafood, and smoky paprika creates a deep, complex flavor profile that tastes like it simmered all day. Best of all, this Spanish Paella is a stunning one-pan centerpiece that feeds a crowd with minimal cleanup. It is one of those impressive Paella Dishes that looks complicated but is surprisingly manageable.
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Ingredients
This recipe relies on fresh components and pantry staples to create a deep, aromatic base. You will need the following items to build your Spanish Paella, ensuring you have everything ready before you start cooking Spanish Food Paella style.
This Easy Spanish Paella Recipe is super easy - full steps are in the recipe card.
Main Ingredients
- Spanish Rice: Short-grain varieties like Bomba or Calasparra absorb liquid best without becoming mushy.
- Saffron Threads: Provides the signature golden color and distinct earthy floral aroma.
- Chicken Thighs: Boneless and skinless cuts remain juicy and tender during the longer cooking time.
- Jumbo Shrimp: Keeping the tails on adds flavor to the broth and looks beautiful in the pan.
- Mussels: Fresh mussels add a sweet, briny ocean flavor to the rice.
- Smoked Paprika: Adds a subtle warmth and deep red color to the sofrito base.
Optional Extras
You can add sliced chorizo for a smoky, savory kick that complements the chicken perfectly. If you prefer a Vegetarian Paella twist, omit the meat and load up on artichokes, green beans, and roasted red peppers.
How to Make Spanish Paella (Step-by-Step)
This Easy Paella Recipe method focuses on layering flavors and leaving the rice undisturbed to create the perfect texture.
Sauté
Heat the olive oil in a 14-inch skillet or paella pan over medium heat and sauté the onions, bell peppers, and garlic. This softens the aromatics to build the flavor base. Look for the onions to become translucent and the peppers to soften.
Simmer
Stir in the diced tomatoes, bay leaf, paprika, saffron, salt, and pepper, cooking for 5 minutes before adding the white wine. This creates the rich sofrito that flavors the entire dish. The mixture should thicken slightly and smell fragrant.
Toast
Add the chicken pieces, half the parsley, and the Spanish rice to the pan, stirring to coat everything well. Toasting the rice briefly helps the grains absorb the flavors. Ensure the rice is glossy and evenly distributed.
Pour
Pour the chicken broth slowly around the pan and gently jiggle it to level the rice without stirring. This prevents the rice from releasing too much starch. The liquid should cover the rice evenly as it comes to a boil.
Cook
Reduce the heat to medium-low and simmer the mixture uncovered for 15 to 18 minutes. Allowing it to cook undisturbed creates the essential crispy bottom layer known as socarrat.
How do I know if the socarrat is forming? You will hear a distinct crackling or snapping sound near the end of cooking, indicating the liquid is gone and the rice is frying; smell for a toasty (not burning) aroma.
Add Seafood
Nestle the shrimp, mussels, and calamari into the rice and sprinkle the peas on top, cooking for about 5 more minutes. This steams the seafood gently so it remains tender. Look for the shrimp to turn pink and the mussel shells to open wide.
Rest
Remove the pan from the heat, cover it with a lid or foil, and let it rest for 10 minutes. Resting allows the moisture to redistribute for a fluffy texture. The rice should be tender and the liquid fully absorbed.
Tips
The secret to making Spanish Paella lies in trusting the process and not disturbing the rice once the broth is added.
Listen to the rice: → Indicates the Best Paella Recipe socarrat is ready → Listen for a subtle crackling sound.
Do not stir: → Ensures a crispy crust forms → Check for a golden-brown layer at the bottom.
Use warm broth: → Keeps cooking temperature steady → Notice the rice continues bubbling immediately.
Use a wide pan: → Promotes even evaporation → Look for a thin, even layer of rice.
Soak the saffron: → Releases maximum flavor and color → Watch the liquid turn a deep golden orange.
Follow Aliana on Pinterest →Variations
There are endless ways to customize this dish depending on what ingredients you have on hand. For a Filipino twist, you can try a Paella Filipino version by adding sliced boiled eggs and chorizo de bilbao for a richer, heartier finish. You can also swap the seafood for rabbit or pork ribs for a more rustic, land-based Valencia style.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Authentic Paella Spain Food lovers know that the flavors often deepen the next day, though the seafood may lose some tenderness. Reheat gently in a skillet with a splash of water to crisp up the rice again.
Serving Suggestions
Serve this Barcelona Paella Recipe style with crusty bread and a simple green salad to balance the richness. A glass of crisp white wine or a pitcher of sangria pairs beautifully with the savory rice. Lemon wedges are essential for squeezing over the dish just before eating to cut through the starch.
FAQs
What is the best rice for Spanish Paella?
Short-grain rice like Bomba or Calasparra is essential for a true Spanish Paella Recipe. These varieties absorb three times their volume in liquid without becoming mushy, unlike long-grain rice which can turn sticky.
Can I make this without a paella pan?
Yes, you can use a large, wide stainless steel or cast-iron skillet. The key is having a large surface area so the rice cooks in a thin layer rather than steaming in a deep pot.
Why is my rice crunchy?
Crunchy rice usually means not enough liquid was used or the heat was too high, evaporating the broth too quickly. If the liquid is gone but rice is hard, splash a little more hot broth over it and cover for a few minutes.
How do I stop the seafood from overcooking?
Add the seafood only during the last 5-8 minutes of cooking. Nestling it into the hot rice steams it gently, ensuring the shrimp and calamari remain tender and juicy rather than rubbery.
More Recipes You'll Love
If you loved this Spanish Paella for Dinner, you will also appreciate these other heart-warming meals that Authentic Spanish Paella Recipe fans adore.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Easy Spanish Paella Recipe
Ingredients
Equipment
Method
- Heat the olive oil in a 14-inch skillet or paella pan over medium heat and sauté the onions, bell peppers, and garlic. This softens the aromatics to build the flavor base.
- Stir in the tomatoes, bay leaf, paprika, saffron, salt, and pepper, cooking for 5 minutes before adding the white wine. This creates the rich sofrito that flavors the entire dish.
- Add the chicken pieces, half the parsley, and the rice to the pan, stirring to coat everything well. Toasting the rice briefly helps the grains absorb the flavors.
- Pour the chicken broth slowly around the pan and gently jiggle it to level the rice without stirring. This prevents the rice from releasing too much starch.
- Reduce the heat to medium-low and simmer the mixture uncovered for 15 to 18 minutes. Allowing it to cook undisturbed creates the essential crispy bottom layer known as socarrat.
- Nestle the shrimp, mussels, and calamari into the rice and sprinkle the peas on top, cooking for about 5 more minutes. This steams the seafood gently so it remains tender.
- Remove the pan from the heat, cover it with a lid or foil, and let it rest for 10 minutes. Resting allows the moisture to redistribute for a fluffy texture.
- Garnish with the remaining fresh parsley and lemon slices before serving warm. Fresh lemon juice brightens the rich flavors immediately.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Spanish Paella:
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