Print

Authentic Spanish Paella Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

Authentic Spanish Paella is a vibrant and flavorful dish that combines succulent chicken, spicy chorizo, fresh seafood, and aromatic saffron-infused rice. Originating from Valencia, Spain, this classic recipe showcases a delightful balance of textures and traditional Mediterranean ingredients cooked in a wide, shallow paella pan to create the perfect socarrat—the crispy bottom layer of rice.

Ingredients

Scale

Vegetables and Aromatics

  • 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

Meat and Seafood

  • 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

Pantry Staples and Liquids

  • 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

Garnish

  • Lemon wedges, for serving

Instructions

  1. Prepare the Sofrito: In a large paella pan or wide shallow pan over medium heat, add olive oil. Sauté chopped onion until softened and translucent, about 8-10 minutes. Add minced garlic and diced red bell pepper, cooking for an additional 3-5 minutes while stirring frequently. Stir in grated tomato or crushed tomatoes and cook until the tomato mixture thickens and reduces, about 10-15 minutes. Mix in smoked paprika and saffron threads and cook for another minute, stirring constantly. Remove the sofrito from the pan and set aside.
  2. Sear the Chicken and Chorizo: Add more olive oil to the pan if needed. Season chicken pieces with salt and pepper, and place skin-side down in the pan. Sear until golden brown and crispy on each side, approximately 5-7 minutes per side. Add sliced chorizo and cook until lightly browned and aromatic, about 3-5 minutes. Remove chicken and chorizo, setting them aside, but keep the rendered fat in the pan.
  3. Build the Paella: Return the reserved sofrito to the pan and cook for 1-2 minutes, stirring until heated through. Add Bomba rice and stir constantly to coat the grains with the sofrito and fat, lightly toasting the rice for 2-3 minutes. Pour in dry white wine to deglaze the pan, scraping any browned bits from the bottom. Cook until the wine has nearly evaporated, roughly 2-3 minutes. Add heated chicken broth and bring to a simmer over medium heat. Season with salt and pepper. Arrange the seared chicken and chorizo evenly over the rice.
  4. Simmer and Cook: Reduce heat to low and simmer uncovered for about 15 minutes without stirring to allow the rice to cook and absorb liquid. After 15 minutes, arrange shrimp and mussels on top, positioning mussels hinge-down for proper opening. Continue simmering uncovered for another 5-10 minutes until mussels open and shrimp are cooked through. Discard any mussels that do not open. The rice should be mostly cooked with liquid absorbed.
  5. Optional Additions: Near the end of cooking, stir in frozen peas and artichoke hearts if using, cooking for the last 5 minutes to integrate their flavors.
  6. Rest and Socarrat: Remove the paella from heat and cover with a clean kitchen towel or lid. Let the dish rest for 5-10 minutes to develop the traditional crispy bottom layer known as socarrat.
  7. Serve: Garnish with chopped fresh parsley and lemon wedges. Serve immediately, directly from the pan for an authentic experience.

Notes

  • Use a traditional wide paella pan to achieve the signature texture and socarrat.
  • Do not stir the rice after adding the broth to ensure proper cooking and socarrat formation.
  • Ensure mussels are fresh and discard any that do not open to avoid food safety issues.
  • Saffron is key to authentic flavor and color; substitute with turmeric only if necessary.
  • Bomba rice is preferred for its ability to absorb liquid while remaining firm, but other short-grain rice can be used.
  • Adjust salt levels according to broth saltiness and personal preference.

Keywords: Spanish Paella, Seafood Paella, Chicken Paella, Traditional Spanish recipe, Saffron rice dish, Mediterranean cuisine

Find it online: https://amayaharis.com/authentic-spanish-paella-recipe/