Name: Authentic Spanish Paella Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Spanish
Ingredients: 1 large onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, finely diced; 1 ripe tomato, grated (or 1/2 cup crushed tomatoes); 1/2 cup frozen peas; 1/2 cup artichoke hearts, quartered; 1/4 cup chopped fresh parsley; A few sprigs of fresh rosemary; 1.5 lbs bone-in, skin-on chicken thighs, cut into smaller pieces; 1 lb Spanish chorizo, sliced (about 1/4 inch thick); 1 lb shrimp, peeled and deveined; 1 lb mussels, scrubbed and debearded; 1/4 cup olive oil; 1 teaspoon smoked paprika (pimentón de la Vera); Pinch of saffron threads; 1 cup Bomba rice (or other short-grain rice); 6 cups chicken broth, heated; 1/2 cup dry white wine; Salt and freshly ground black pepper to taste; Lemon wedges, for serving

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Introduction

Discover the vibrant flavors of Authentic Spanish Paella, a beloved dish from the Mediterranean coast. This classic recipe combines tender chicken, spicy chorizo, fresh seafood, and fragrant saffron-infused rice for a memorable meal perfect for any gathering.

A large black pan filled with a vibrant seafood paella is shown. The base layer is orange-yellow rice, evenly spread across the pan, with a slightly crispy texture on the edges. Scattered throughout the rice are plump shrimp, pinkish-orange with light grill marks, and dark black mussels, some open showing their soft insides. Bright yellow lemon wedges are placed on top and nestled among the rice, with fresh green thyme sprigs spread over everything. There are also bits of red tomato and green peas adding color contrast. The pan sits on a wooden surface with a white marbled texture background visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, finely diced
1 ripe tomato, grated (or 1/2 cup crushed tomatoes)
1/4 cup olive oil
1 teaspoon smoked paprika (pimentón de la Vera)
Pinch of saffron threads
1.5 lbs bone-in, skin-on chicken thighs, cut into smaller pieces
1 lb Spanish chorizo, sliced (about 1/4 inch thick)
1 lb shrimp, peeled and deveined
1 lb mussels, scrubbed and debearded
1 cup Bomba rice (or other short-grain rice)
6 cups chicken broth, heated
1/2 cup dry white wine
1/4 cup chopped fresh parsley
Lemon wedges, for serving
Salt and freshly ground black pepper to taste
1/2 cup frozen peas
1/2 cup artichoke hearts, quartered
A few sprigs of fresh rosemary

Instructions

Step 1: Prepare the sofrito: Heat olive oil in a large paella pan over medium heat. Cook chopped onion until softened and translucent, about 8-10 minutes. Add garlic and diced red bell pepper, cooking for 3-5 minutes while stirring. Stir in grated tomato and cook until thickened, 10-15 minutes. Add smoked paprika and saffron threads, cook for 1 more minute. Remove sofrito from the pan and keep aside.
Step 2: Sear the chicken and chorizo: Add more olive oil if needed. Season chicken with salt and pepper, place skin-side down, and brown for 5-7 minutes per side. Add chorizo slices and cook until browned and oils released, about 3-5 minutes. Remove both from pan, leaving fat behind.
Step 3: Build the paella: Return sofrito to the pan and heat for a minute or two. Add rice and stir to coat with sofrito and fat, toasting lightly for 2-3 minutes. Pour in white wine, stir to deglaze, and cook until nearly evaporated. Add heated chicken broth, bring to a simmer, and season with salt and pepper. Arrange chicken and chorizo evenly over the rice.
Step 4: Simmer and cook: Lower heat and simmer uncovered for 15 minutes without stirring. Arrange shrimp and mussels (hinge-down) over rice. Continue simmering for 5-10 minutes until mussels open and shrimp are cooked. Discard any unopened mussels. Rice should be nearly done with most liquid absorbed.
Step 5: Optional additions: Stir in frozen peas and artichoke hearts during the last 5 minutes of cooking, if using.
Step 6: Rest and socarrat: Remove from heat and cover with a towel or lid. Let rest for 5-10 minutes to develop the prized crispy bottom layer, the socarrat.
Step 7: Serve: Garnish with chopped parsley and lemon wedges. Serve immediately straight from the pan for an authentic experience.

Tips & Variations

Use Bomba rice or any short-grain rice to achieve the perfect paella texture; avoid long-grain varieties that don’t absorb liquid well.
For a vegetarian version, substitute chicken and seafood with artichokes, roasted vegetables, and extra saffron for flavor.
Saffron is essential for authentic flavor; if unavailable, use turmeric as a substitute for color but note the flavor difference.
To ensure the socarrat forms, cook over moderate heat without stirring towards the end and finish with a brief high heat before resting.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the oven with a splash of water or broth to keep the rice moist. Paella is best enjoyed fresh, as reheating can soften the prized crispy bottom.

How to Serve

A black pan filled with vibrant yellow-orange rice evenly spread as the base layer, mixed with pieces of cooked shrimp and small prawns adding a reddish hue throughout. On top of the rice layer, there are several golden-brown seared scallops with a crispy crust and a rich color. Black mussel shells are scattered in an upright position, providing contrast with their dark, shiny texture. Lemon wedges with bright yellow peel and juicy white flesh are placed around the pan's edges. Fresh rosemary sprigs with green needles sit in the center, adding a natural touch. The pan rests on a wooden board, set against a white marbled surface with a blue checked cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular long-grain rice instead of Bomba rice?

While you can substitute, Bomba rice or other short-grain rice varieties are preferred because they absorb liquid well without becoming mushy, ensuring the right texture for paella.

What if I don’t have a paella pan?

A wide, shallow skillet or sauté pan works in a pinch. The key is spreading the rice thinly so it cooks evenly and forms the socarrat, the crispy bottom layer.