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Served Spanish Paella featuring yellow saffron rice, mussels, and shrimp on grey stoneware.

Easy Spanish Paella Recipe

5 from 1 vote
Aliana Recipes
A vibrant, authentic Spanish Paella featuring saffron-infused rice, chicken, chorizo, and fresh seafood. This simplified method creates a crispy socarrat bottom without needing a special burner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings:6 people
Course:Dinner
Cuisine:Spanish
Calories:480kcal
Cost:$25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¼ cup extra virgin olive oil Spanish EVOO is preferred
  • 1 onion, diced White or yellow works well
  • 1 bell pepper, diced Use half red and half green
  • 4 cloves garlic, minced Fresh is essential
  • 3 Roma tomatoes, finely diced Or 8 oz tomato sauce
  • 1 bay leaf Dried or fresh
  • 1 teaspoon paprika Sweet or smoked variety
  • 1 pinch saffron threads Crucial for authentic flavor
  • ¼ cup white wine Dry wine like Sauvignon Blanc
  • 4 boneless, skinless chicken thighs Cut into bite-sized pieces
  • ¼ cup fresh parsley, chopped Divided for cooking and garnish
  • 2 cups Spanish rice Bomba or Calasparra is best
  • 5 cups chicken broth Low sodium allows better control
  • ½ cup frozen peas Adds color and sweetness
  • ½ lb jumbo shrimp or prawns Peeled with tails left on
  • ½ lb mussels Cleaned well, beards removed
  • 8 oz calamari rings Fresh or thawed
  • lemon wedges For serving

Equipment

  • 1 14-inch skillet or paella pan Essential for even cooking
  • 1 Chef’s knife For chopping vegetables
  • 1 Cutting board For prep work
  • 1 measuring cups For liquid and rice

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Garnish with the remaining fresh parsley and lemon slices before serving warm. Fresh lemon juice brightens the rich flavors immediately.

Nutrition

Serving: 350g (1 bowl)Calories: 480kcalCarbohydrates: 52gProtein: 35gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 140mgSodium: 850mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 40mgCalcium: 80mgIron: 4mg

Notes

Store leftovers in the refrigerator for up to 3 days; reheating in a skillet helps restore the texture. Use a wide, shallow pan if you do not own a traditional paella pan.