If you’ve ever dreamed of bringing the vibrant flavors of Spain to your table, this Spanish Paella is the dish for you. Bursting with saffron-scented rice, smoky chorizo, tender chicken, and fresh seafood, it’s a true celebration of color, flavor, and tradition. The best part? You don’t need to be in Valencia to master this iconic meal — just follow these easy, step-by-step instructions to create an unforgettable paella that impresses everyone at the table.

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Why You’ll Love This Recipe

Authentic flavor – Inspired by traditional Spanish cooking, featuring saffron, paprika, and fresh seafood.
Crowd-pleasing and colorful – A stunning one-pan dish perfect for entertaining or special family dinners.
Balanced and flavorful – Each bite offers a mix of smoky, savory, and slightly sweet notes from the vegetables and spices.
Simple method – No fancy equipment required — just a large skillet or paella pan.
Customizable – Swap seafood or add extra veggies depending on what’s in season.

Ingredients Needed

For the Paella Base

▢ 1–2 tbsp olive oil – for sautéing and flavor.
▢ 7 oz / 200g chorizo (about 2 pieces) – sliced into ½ cm (⅕”) rounds for smoky depth.
▢ 200g / 6 oz squid (calamari) – cleaned and cut into 7mm (¼”) rings.
▢ 1 onion – finely diced (use brown, white, or yellow).
▢ 3 garlic cloves – minced for bold flavor.
▢ 1 red bell pepper (capsicum) – diced for sweetness and color.

For the Rice & Stock

▢ 1½ cups paella rice – such as Bomba, Calasparra, or Valencia rice (these varieties absorb liquid beautifully without turning mushy).
▢ 2 ripe tomatoes, peeled and diced (or ¾ cup canned crushed tomato).
▢ 300g / 10 oz chicken thigh fillets – boneless, skinless, and cut into 3.5 cm / 1.5″ chunks.
▢ 3½ cups chicken stock or seafood broth – use full-sodium stock for rich flavor.
▢ 1 tsp saffron threads (or ¼ tsp ground saffron) – the heart of any paella.
▢ 1 cup frozen peas – for color and sweetness.

For the Seafood & Garnish

▢ 12–16 medium or large prawns (shell on) – adds depth and richness.
▢ 12 fresh mussels – cleaned and debearded (discard any cracked ones).
▢ Fresh parsley – chopped, for garnish.
▢ 2 lemons – cut into wedges for serving.

How to Make Spanish Paella

1. Cook the Chorizo

Heat 1 tbsp olive oil in a large 30cm / 10″ paella pan or wide skillet over medium-high heat. Add the chorizo slices and cook for about 3 minutes, turning once, until golden and slightly crisp. Remove with a slotted spoon and set aside — this releases flavorful oil for the next steps.

2. Sear the Squid

Add the squid rings to the same pan and sear quickly for 45 seconds per side. Don’t overcook — you just want them to turn opaque. Remove and set aside with the chorizo.

3. Build the Flavor Base

Add a little more olive oil if needed. Sauté garlic and onion for about 2 minutes until fragrant and translucent. Add the diced red pepper and cook for 1 more minute. This forms the aromatic base of your paella.

4. Brown the Chicken

Add chicken pieces and cook for 2–3 minutes until lightly golden on the outside (they’ll finish cooking later). This step adds richness to the broth.

5. Add the Rice

Stir in the paella rice, coating every grain with the flavorful oil. This helps the rice absorb the saffron and broth evenly.

6. Pour in the Broth

Add the stock, tomatoes, most of the chorizo (reserve a few slices for garnish), and saffron. Stir gently to combine. Bring to a gentle simmer, then lower the heat — the mixture should bubble softly, not rapidly.

Simmer for 10 minutes without stirring. You’ll see some rice start to peek through the surface as liquid reduces.

7. Add Seafood & Peas

Scatter in the peas, then nestle the prawns and mussels into the rice (half-submerged is perfect). Continue simmering gently for another 8 minutes, until the prawns are pink, mussels open, and most of the liquid has been absorbed. Discard any mussels that remain closed.

8. Check the Rice

Taste a few grains — they should be tender but still slightly firm (al dente). If they’re too firm, add a splash of hot water and cook a few more minutes.

9. Rest the Paella

Remove from heat. Scatter over the reserved chorizo and squid, then cover the pan loosely with foil or a lid. Let it rest for 5 minutes — the remaining liquid will absorb, giving you a juicy, cohesive paella.

10. Garnish & Serve

Sprinkle generously with fresh parsley and serve directly from the pan with lemon wedges on the side. The squeeze of lemon adds a bright finish that ties everything together.

Serving and Storage Tips

To serve: Bring the pan straight to the table for a beautiful, rustic presentation. Pair with a crisp white wine or Spanish sangria.
To store: Cool completely, then refrigerate in an airtight container for up to 2 days.
To reheat: Warm gently in a skillet with a splash of broth or water to restore moisture — avoid microwaving seafood for too long.

Helpful Notes

Saffron substitute: If saffron is unavailable, use a pinch of turmeric for color, though flavor won’t be identical.
Broth matters: A rich, homemade or good-quality stock makes a huge difference in flavor depth.
Avoid stirring after simmering starts — it prevents the rice from forming the signature socarrat (crispy bottom layer).
Use the right rice: Long-grain rice won’t work here. Choose short-grain Spanish varieties like Bomba or Calasparra.
Add mussels last if they’re small — they cook fast.

Spanish Paella

Bring the vibrant flavors of Spain to your kitchen with this authentic Spanish Paella! Bursting with saffron-scented rice, smoky chorizo, tender chicken, and fresh seafood, this one-pan meal delivers stunning color and Mediterranean flavor. Perfect for family dinners or entertaining guests, it’s a show-stopping dish that captures the essence of traditional Spanish cooking.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Spanish

Calories: 560

Ingredients Method Notes

Ingredients

For the Paella Base

1–2 tbsp olive oil for sautéing and flavor
200 g chorizo (beef or chicken alternative) sliced into ½ cm rounds for smoky depth
200 g squid (calamari) cleaned and cut into 7mm rings
1 onion finely diced
3 cloves garlic minced
1 red bell pepper diced

For the Rice & Stock

1.5 cups paella rice (Bomba or Calasparra)
2 ripe tomatoes peeled and diced, or use ¾ cup canned crushed tomato
300 g chicken thigh fillets boneless, skinless, cut into chunks
3.5 cups chicken stock or seafood broth
1 tsp saffron threads or ¼ tsp ground saffron
1 cup frozen peas

For the Seafood & Garnish

12–16 prawns (medium or large, shell on)
12 fresh mussels cleaned and debearded
2 lemons cut into wedges for serving
1 handful fresh parsley chopped, for garnish

Method

Step 1 – Cook the Chorizo: Heat olive oil in a large paella pan. Add sliced chorizo and cook for 3 minutes until golden. Remove and set aside.
Step 2 – Sear the Squid: Add squid to the same pan and cook for 45 seconds per side until opaque. Remove and set aside.
Step 3 – Build the Flavor Base: Sauté garlic, onion, and red pepper for 3 minutes until soft and aromatic.
Step 4 – Brown the Chicken: Add chicken pieces and cook until lightly golden on the outside.
Step 5 – Add the Rice: Stir in paella rice, coating it in the oils to absorb flavor evenly.
Step 6 – Pour in the Broth: Add stock, tomatoes, saffron, and most of the chorizo. Stir once, then simmer gently for 10 minutes without stirring.
Step 7 – Add Seafood & Peas: Scatter peas, nestle in prawns and mussels, and cook for 8 minutes until seafood is cooked and rice is nearly tender.
Step 8 – Check the Rice: Taste to ensure it’s tender but firm. Add hot water if needed and cook slightly longer.
Step 9 – Rest the Paella: Remove from heat, cover loosely with foil, and let rest 5 minutes.
Step 10 – Garnish & Serve: Top with reserved chorizo, squid, parsley, and lemon wedges. Serve straight from the pan.

Notes

Use high-quality saffron or substitute with turmeric for color. Avoid stirring after simmering starts to form the signature socarrat (crispy rice layer). Use short-grain paella rice varieties for the best texture. For a non-seafood version, add extra chicken and chorizo.

Conclusion

This Spanish Paella is a true showstopper — a one-pan masterpiece bursting with Mediterranean flair. Every spoonful combines tender chicken, smoky chorizo, succulent seafood, and golden saffron rice in perfect harmony. Whether it’s for a family gathering or a dinner to impress friends, this dish brings warmth, color, and authenticity to your table.

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Frequently Asked Questions (FAQ)

Can I make Spanish Paella without seafood?

Absolutely! You can create a chicken and chorizo paella by omitting the seafood and increasing the chicken amount slightly. The flavor will still be rich and satisfying.

What can I use instead of saffron?

If you don’t have saffron, use ¼ tsp turmeric for a similar golden hue. However, saffron provides a unique aroma that’s hard to replicate.

Can I use regular rice instead of paella rice?

It’s not ideal — paella rice varieties like Bomba or Calasparra absorb liquid without getting mushy. Regular long-grain rice may turn sticky or overcooked.

How do I get the crispy rice layer (socarrat)?

Let the paella cook undisturbed during the final few minutes of simmering — you’ll hear a gentle crackle. That’s the socarrat forming at the bottom!

Is Spanish Paella freezer-friendly?

It’s best enjoyed fresh, but leftovers can be frozen for up to 1 month. Thaw overnight and reheat gently in a pan with a little broth to restore texture.