Description
This classic Spanish Paella recipe features tender chicken, spicy chorizo, fresh seafood, and vibrant vegetables cooked in a saffron-infused rice. Prepared in a traditional paella pan or large skillet, it offers a perfect blend of smoky, savory, and fresh flavors ideal for a festive family meal or special occasion.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 ounces Spanish chorizo, sliced into ½-inch rounds
- 12 large shrimp, peeled and deveined
- 1 dozen mussels, scrubbed and debearded
Vegetables & Aromatics
- 1 onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 2 cloves garlic, minced
- 2 tomatoes, peeled and finely diced
- ½ cup frozen peas
- ½ cup finely chopped flat-leaf parsley, divided
Pantry Staples & Spices
- 2 tablespoons olive oil, plus more if needed
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups short-grain Spanish rice (such as Bomba or Calasparra)
- 4 cups low-sodium chicken broth, warmed
- 1 pinch saffron threads
- ½ teaspoon smoked paprika
- Lemon wedges (optional, for serving)
Instructions
- Brown the Chicken: In a 14-inch skillet or paella pan, heat 2 tablespoons olive oil over medium heat. Add the chicken, season with salt and pepper, and brown for about 5-7 minutes until cooked through. Remove the chicken and set aside.
- Cook the Chorizo: In the same pan, add the chorizo slices and cook until browned and slightly crisp. Remove and set aside with the chicken.
- Sauté Vegetables: Add more olive oil to the pan if necessary. Sauté the finely chopped onion, red bell pepper, and minced garlic until the onion becomes translucent and soft.
- Prepare Sofrito: Stir in the peeled and diced tomatoes and cook the mixture for an additional 3 minutes, allowing the flavors to meld. Push the sofrito mixture to the sides of the pan to make room for the rice.
- Toast the Rice: Add the short-grain Spanish rice to the center of the pan and toast it for 1-2 minutes. Then stir it gently to mix with the sofrito on the sides.
- Add Broth and Saffron: Pour in the warmed chicken broth and add the saffron threads. Spread the rice and vegetables evenly across the pan without stirring to allow a crust to form at the bottom.
- Return Meats and Season: Return the browned chicken and chorizo to the pan. Sprinkle the smoked paprika and half of the chopped parsley over the top. Gently shake the pan to distribute ingredients evenly.
- Simmer: Let the mixture simmer uncovered over medium heat for about 15 minutes without stirring, allowing rice to absorb the broth.
- Add Seafood and Peas: Sprinkle the frozen peas over the rice. Arrange the shrimp and mussels on top, gently pressing them into the rice. Continue cooking for another 10 minutes, or until the shrimp are pink and cooked through and the mussels have opened. Discard any mussels that do not open.
- Rest the Paella: Remove the pan from heat and cover with a lid or foil. Let the paella rest for 5 minutes to finish cooking and settle flavors.
- Garnish and Serve: Garnish with the remaining chopped parsley. Serve the paella warm with optional lemon wedges on the side for squeezing over.
Notes
- Use short-grain Spanish rice like Bomba or Calasparra for authentic texture and absorption.
- Do not stir the rice once the broth is added to allow the coveted socarrat (crispy crust) to form.
- Ensure the seafood is fresh and clean mussels thoroughly, discarding any that do not open during cooking.
- Saffron threads give the characteristic flavor and yellow color; use sparingly as it is potent and expensive.
- If a paella pan is unavailable, a large wide skillet (at least 14 inches) works as a substitute.
- Adjust seasoning to taste, especially salt, depending on sodium content of broth used.
