Authentic Spanish Paella with Seafood, Chorizo, and Chicken Recipe

If you’re anything like me, you’ll find that Authentic Spanish Paella with Seafood, Chorizo, and Chicken Recipe is one of those dishes that feels like a celebration every time you make it. I absolutely love how the rich, smoky chorizo mingles with tender chicken and fresh seafood, all nestled in that perfectly cooked saffron-infused rice. It’s a recipe that truly brings a bit of Spain right into your kitchen, making any meal feel special.

When I first tried making this Authentic Spanish Paella with Seafood, Chorizo, and Chicken Recipe, I was amazed at how approachable it was despite looking like a fancy dish. Whether you’re hosting friends or craving something comforting and exotic on a weeknight, this recipe shines. You’ll find that once you nail these steps, it’ll become your go-to for impressing without stressing.

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Ingredients You’ll Need

All the ingredients in this Authentic Spanish Paella with Seafood, Chorizo, and Chicken Recipe come together to create that signature bold yet comforting flavor profile. I recommend investing in “Bomba” or “Valencia” rice if you want the real deal—it really makes a difference in texture.

• Olive oil: Use good quality extra virgin olive oil for that rich Spanish flavor.
• Chorizo: Pick a fresh, authentic Spanish chorizo; sliced thin for even browning which adds smokiness.
• Squid (calamari): Fresh is best but frozen works too, cut into rings for quick cooking.
• Onion: Brown, white, or yellow all work; just make sure it’s diced fine for even cooking.
• Garlic: Fresh minced garlic brings that wonderful aromatic base.
• Red capsicum (bell pepper): Adds sweetness and vibrant color to the dish.
• Paella rice: “Bomba”, “Valencia” or “Calasparra”—these short-grain rices absorb liquid without getting mushy.
• Tomatoes: Fresh peeled and diced or canned crushed, they give acidity and body.
• Chicken thigh fillets: Juicy and tender, they hold up better than chicken breast in this recipe.
• Chicken broth or seafood broth: Use a rich stock (not low sodium) to build depth of flavor.
• Saffron: The heart of paella’s signature golden color and subtle aroma—don’t skip it!
• Frozen peas: Added near the end for bursts of freshness and color.
• Prawns: Medium to large with shells on, they add sweetness and texture.
• Mussels: Cleaned fresh mussels add briny character and mix beautifully.
• Fresh parsley and lemons (for garnish): Brighten and balance the robust flavors.

Variations

I’ve played around with this Authentic Spanish Paella with Seafood, Chorizo, and Chicken Recipe to suit all kinds of tastes—feel free to tweak it to match your mood or what’s in season. Paella is pretty forgiving, so customizing it to your liking is part of the fun.

• Vegetarian Variation: I swapped chicken and seafood for extra veggies like artichokes and green beans, and it was just as satisfying.
• Spicier Kick: Adding a pinch of smoked paprika or a touch of cayenne to the chorizo step boosted the flavor beautifully for those who love heat.
• Seasonal Twist: In different seasons, I like to add whatever fresh seafood is available—like clams or scallops—making it fresh and local.
• Healthier Option: Using skinless chicken and less olive oil makes it lighter without losing that rich taste.

How to Make Authentic Spanish Paella with Seafood, Chorizo, and Chicken Recipe

Step 1: Brown the Chorizo and Squid

Start by heating about 1 tablespoon of olive oil in a large paella pan or wide skillet over high heat. Toss in the sliced chorizo and cook for around 3 minutes until it’s nicely browned and has released some of its smoky oil. Use a slotted spoon to remove it and set aside—this oil will flavor everything that follows. Next up, quickly sear the squid rings for about 45 seconds on each side until just cooked; they should still be tender, then remove and set aside too.

Step 2: Sauté Aromatics and Chicken

If the pan looks dry, add a little more olive oil and toss in the minced garlic and diced onions. Cook this combo for about 2 minutes until softened and fragrant. Then add the diced red capsicum and cook for another minute, letting the sweetness develop. Now add your chicken thigh pieces. You want to get a nice light brown crust on them, so cook for about 2 minutes but don’t worry about them being fully cooked at this stage.

Step 3: Toast the Rice and Add Broth

Stir in the paella rice to coat every grain in that flavorful oil from the pan. This little toasting step adds nuttiness and helps the rice cook evenly. Pour in most of the cooked chorizo (saving some to garnish later), chicken stock, diced or crushed tomatoes, and those crucial saffron threads. Give everything a gentle stir—then here’s the key: bring it to a simmer and adjust the heat so it gently bubbles. This is the moment where patience pays off; let it simmer uncovered, without stirring, for 10 minutes. You’ll notice some rice grains floating to the surface but plenty of liquid remains. That’s exactly what you want.

Step 4: Add Seafood and Peas, Finish Cooking

Sprinkle in the frozen peas, then nestle the prawns and mussels into the rice. A little tip: push the prawns and mussels slightly into the rice so they partially submerge—it helps them steam perfectly. Cook for another 8 minutes on gentle heat. Keep an eye on the prawns turning opaque and mussels opening up; if any mussels stay closed, toss them out. The liquid should mostly absorb but leave the rice slightly juicy. This stage really captures the balance between tender and juicy.

Step 5: Rest and Garnish

Before serving, scatter the reserved cooked chorizo and squid over the top—don’t worry that they’re cool, the residual heat will warm them in the resting phase. Cover the pan with a lid or foil and let the paella rest for 5 minutes. This step lets the rice soak up the remaining juices, finishing it with that classic paella texture—soft but not mushy, and with a touch of crispiness at the pan’s bottom if you’re lucky. Before digging in, sprinkle on chopped fresh parsley and arrange lemon wedges for guests to squeeze over.

How to Serve Authentic Spanish Paella with Seafood, Chorizo, and Chicken Recipe

Garnishes

I almost always garnish with freshly chopped parsley and lemon wedges because they add that final burst of freshness and color. The lemon juice cuts through the richness, balancing the smoky, savory flavors beautifully, so don’t be shy about squeezing it on generously.

Side Dishes

This paella is often a full meal on its own, but sometimes I serve it with a simple green salad dressed with sherry vinegar or a basket of crusty rustic bread to mop up the delicious juices. A side of grilled vegetables or roasted peppers also pairs nicely, especially if you’re aiming for a lighter accompaniment.

Creative Ways to Present

For special occasions, I love to serve the paella in the large pan right on the table, adding a rustic, communal vibe where everyone digs in together. Sometimes I place small bowls of extra lemon wedges, aioli, or smoked paprika on the side so guests can customize their servings. It’s a fantastic way to make dinner feel like a festive Mediterranean gathering.

Make Ahead and Storage

Storing Leftovers

I usually let any leftover paella cool to room temperature before transferring it to an airtight container and refrigerating. It keeps well for up to 3 days; the flavors actually deepen overnight. I’ve noticed the rice firms up a little, but it still tastes fantastic the next day.

Freezing

While paella freezes okay in a pinch, I recommend freezing it without the shell-on prawns for best texture. Wrap it tightly in freezer-safe containers and use within 2 months. When thawed, expect the texture of seafood to be a bit softer, but the rice absorbs the flavors wonderfully.

Reheating

When reheating, I add a splash of water or broth to loosen the rice and reheat gently on the stovetop or in the oven. This keeps the rice moist and prevents it from drying out or sticking to the pan. I avoid the microwave because it tends to make the rice gummy.

FAQs

Final Thoughts

This Authentic Spanish Paella with Seafood, Chorizo, and Chicken Recipe really holds a special place in my heart because it’s one of those dishes that brings people together effortlessly. I hope you’ll enjoy the rich layers of flavor and the beautiful presentation as much as my family and friends do. Give it a try next time you want to impress at dinner or just treat yourself to something comforting yet exciting—you won’t regret it!

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