Paella Spanish Classic Flavor (Printable Version)

Vibrant Spanish saffron rice with seafood, chorizo, and colorful peppers, ideal for shared meals.

# Ingredient List:

→ Proteins

01 - 7 oz sliced chorizo sausage
02 - 9 oz boneless, skinless chicken thighs, cut into bite-sized pieces
03 - 9 oz peeled and deveined large shrimp
04 - 9 oz cleaned and debearded mussels
05 - 7 oz calamari rings (optional)

→ Rice and Broth

06 - 2 cups short-grain paella or Arborio rice
07 - 4 cups heated chicken or seafood stock
08 - 1/2 teaspoon saffron threads
09 - 2 tablespoons olive oil

→ Vegetables

10 - 1 medium onion, finely chopped
11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 2 medium tomatoes, diced
14 - 1 cup frozen peas
15 - 3 cloves garlic, minced

→ Spices & Seasoning

16 - 1 teaspoon smoked paprika
17 - Salt and black pepper, to taste
18 - 1 bay leaf

→ Garnish

19 - Fresh parsley, chopped
20 - Lemon wedges

# Directions:

01 - Steep saffron threads in 3 tablespoons of hot stock and set aside.
02 - Heat olive oil in a large paella pan or wide, deep skillet over medium heat. Add chorizo and chicken; cook for 5 to 7 minutes until browned. Remove from pan and set aside.
03 - Add onion and bell peppers to the pan; sauté for 4 to 5 minutes until softened. Stir in garlic and tomatoes and cook for 2 additional minutes.
04 - Stir rice and smoked paprika into vegetables, coating all grains evenly with oil.
05 - Return chicken and chorizo to the pan. Pour in saffron-infused stock and remaining stock, then add bay leaf, salt, and black pepper. Stir gently to combine.
06 - Bring mixture to a boil, reduce heat to low, and simmer uncovered for 15 minutes without stirring.
07 - Nestle shrimp, mussels, and calamari into the rice. Scatter peas on top. Cover loosely with foil and cook for 10 to 12 minutes until seafood is cooked and mussels have opened.
08 - Remove from heat and let rest covered for 5 minutes. Discard any unopened mussels.
09 - Sprinkle chopped parsley over the dish and serve with lemon wedges.

# Expert Advice:

01 -
  • It looks and tastes like you spent hours in a Spanish kitchen, but comes together in just over an hour.
  • One pan means less cleanup and more time enjoying the celebration with people you love.
  • The combination of smoky chorizo, sweet seafood, and fragrant saffron creates something bigger than the sum of its parts.
02 -
  • Do not stir after the stock goes in during that first 15 minutes—the rice needs undisturbed contact with the bottom of the pan to develop that golden socarrat crust that makes this dish legendary.
  • Watch your mussels closely; they tell you when they're done by opening their shells, and any that stay closed are rejecting the dish and need to be discarded.
  • Saffron is essential but expensive, so don't skip steeping it—that step unlocks its color and flavor in a way adding it directly to stock simply doesn't achieve.
03 -
  • If your rice seems dry at the end, it's absorbing more stock than expected—have warm broth ready to add a splash at a time during that final cooking stage until the texture is just right.
  • Make this for a crowd and position yourself at the stove during those last few minutes so people gather naturally around the kitchen—the aroma alone is half the experience.
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