Description
This authentic Spanish Paella recipe brings together vibrant flavors of chorizo, tender squid, juicy chicken, fresh seafood, and aromatic saffron-infused rice. Cooked traditionally in a paella pan, it offers a rich and satisfying one-pan meal that combines the best of land and sea with a colorful presentation perfect for gatherings.
Ingredients
Scale
Meat & Seafood
- 7 oz / 200g chorizo (2 pieces), sliced 1/2 cm / 1/5″ thick
- 200g / 6 oz squid (calamari), cut into 7mm / 1/4″ thick rings
- 300g / 10 oz chicken thigh fillets, cut into 1.5” / 3.5cm pieces
- 12–16 medium/large prawns, whole (shell on)
- 12 large mussels, cleaned and checked for freshness
Vegetables & Aromatics
- 1 onion, diced (brown, white, or yellow)
- 3 garlic cloves, minced
- 1 red capsicum (bell pepper), diced
- 2 juicy ripe tomatoes, peeled and diced OR 3/4 cup canned crushed tomato
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
- 2 lemons, cut into wedges (for garnish)
Grains & Broth
- 1 1/2 cups paella rice (“Bomba”, “Valencia” or “Calasparra” rice)
- 3 1/2 cups chicken broth/stock (not low sodium) or homemade seafood broth
- 1 tsp saffron threads (or 1/4 tsp ground saffron)
- 1 – 2 tbsp olive oil
Instructions
- Cook Chorizo: Heat 1 tablespoon of olive oil in a 30cm (10″) paella pan or large skillet over high heat. Add the sliced chorizo and cook until browned on each side, approximately 3 minutes. Remove with a slotted spoon and set aside.
- Cook Squid: Add the squid rings to the pan and cook for 45 seconds on each side until just cooked through. Remove and set aside with the chorizo.
- Sauté Aromatics: Add remaining olive oil to the pan if needed. Add minced garlic and diced onion, cooking for about 2 minutes until softened. Then add the diced red capsicum and cook for another 1 minute to soften.
- Cook Chicken: Add the chicken thigh pieces to the pan. Cook for about 2 minutes until lightly browned on the outside but still raw inside.
- Add Rice: Stir in the paella rice, mixing it well until all grains are coated in the oil and juices from the pan.
- Add Broth and Flavorings: Pour in the chicken or seafood stock, add the diced or crushed tomatoes, mix in the saffron threads, and most of the reserved chorizo pieces (reserve about 1/4 for garnish). Stir to combine all ingredients.
- Simmer 1: Bring the mixture to a gentle simmer, then reduce heat so it simmers moderately gently. Cook without stirring for 10 minutes, allowing rice to absorb the liquid and a bit to poke through the surface.
- Add Seafood and Peas: Scatter the frozen peas evenly over the rice. Partially submerge the prawns and mussels by pressing them gently into the rice mixture.
- Simmer 2: Continue cooking for 8 more minutes. Turn the prawns halfway through cooking if desired. Cook until prawns turn opaque, mussels open (discard any that remain closed), and most liquid is absorbed but the dish is still slightly moist.
- Check Rice Doneness: Taste the rice; it should be tender yet firm. If too firm, add a small splash of hot water and continue cooking gently until desired texture is reached.
- Rest: Scatter the cooked squid and reserved chorizo over the top. Cover the pan with a lid or foil and let the paella rest for 5 minutes. Remaining liquid will be absorbed and rice will become juicy but not stodgy.
- Garnish and Serve: Sprinkle chopped fresh parsley over the paella and arrange lemon wedges on the side. Serve directly from the pan, mixing the seafood into the rice before eating for a perfect blend of flavors.
Notes
- Use authentic paella rice like Bomba, Valencia, or Calasparra for the best texture.
- Do not stir the rice during simmering to allow the characteristic socarrat (crispy bottom) to form.
- If mussels do not open when cooking, discard them for safety.
- Adjust seasoning with salt if needed, as broth types vary in saltiness.
- Peeling fresh tomatoes is recommended for a smoother texture, but canned crushed tomatoes work well as a convenient alternative.
- Paella is traditionally cooked over a wide, shallow pan to maximize even cooking and socarrat; replicate with a large skillet if paella pan is unavailable.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
