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Spanish Paella

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 minutes
Cook Time 35 minutes
Total Time 55 minutes
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
 

  1. 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.
  2. Step 2 – Sear the Squid: Add squid to the same pan and cook for 45 seconds per side until opaque. Remove and set aside.
  3. Step 3 – Build the Flavor Base: Sauté garlic, onion, and red pepper for 3 minutes until soft and aromatic.
  4. Step 4 – Brown the Chicken: Add chicken pieces and cook until lightly golden on the outside.
  5. Step 5 – Add the Rice: Stir in paella rice, coating it in the oils to absorb flavor evenly.
  6. 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.
  7. 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.
  8. Step 8 – Check the Rice: Taste to ensure it’s tender but firm. Add hot water if needed and cook slightly longer.
  9. Step 9 – Rest the Paella: Remove from heat, cover loosely with foil, and let rest 5 minutes.
  10. 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.