Description
This traditional Spanish Paella recipe is a vibrant and flavorful one-pan dish combining tender chicken, spicy chorizo, fresh seafood, and aromatic saffron-infused rice. Perfect for gatherings, it delivers a balanced blend of protein, vegetables, and fragrant spices, showcasing authentic Mediterranean flavors.
Ingredients
Scale
Proteins
- 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 & 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
Garnish
- 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 pieces, season with kosher salt and black pepper, and cook for about 5 to 7 minutes until browned on all sides. Remove the chicken from the pan and set aside.
- Cook the Chorizo: Using the same pan, add the sliced chorizo and cook until browned and slightly crisp. Remove and set aside with the chicken.
- Sauté Vegetables: Add additional olive oil if necessary. Sauté the finely chopped onion, red bell pepper, and minced garlic in the pan until the onion turns translucent, about 4 to 5 minutes.
- Prepare Sofrito: Stir in the peeled, diced tomatoes and cook for 3 more minutes to develop the sofrito base. Then, 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 for 1 to 2 minutes, stirring lightly. Then mix the rice fully into the sofrito mixture.
- Add Broth and Saffron: Pour in the warm chicken broth and add the saffron threads, making sure the rice and vegetables are evenly spread out. Avoid stirring after this step to allow the socarrat to form.
- Return Meats and Season: Add the browned chicken and chorizo back into the pan. Sprinkle smoked paprika and half of the chopped parsley evenly over the dish. Gently shake the pan to settle the ingredients.
- Simmer the Paella: Let the mixture simmer gently for about 15 minutes without stirring, allowing the rice to absorb the broth.
- Add Seafood and Peas: Sprinkle the frozen peas over the rice. Arrange the shrimp and mussels on top, pressing them slightly into the rice to ensure contact. Continue cooking for another 10 minutes or until the seafood is cooked through and the mussels have opened; discard any mussels that remain closed.
- Rest the Paella: Remove the pan from heat, cover it with a lid or foil, and let it rest for 5 minutes to finish cooking and meld flavors.
- Garnish and Serve: Garnish with the remaining chopped parsley and serve the paella with lemon wedges on the side for squeezing over the top.
Notes
- Use short-grain Spanish rice varieties like Bomba or Calasparra for best texture and absorption.
- Do not stir the paella once the broth has been added to promote formation of the desirable crispy bottom layer called socarrat.
- Ensure seafood is fresh and properly cleaned; discard any mussels that do not open after cooking.
- You can adjust spice level by choosing milder or spicier chorizo according to preference.
- Leftover paella can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
