Name: Spanish Paella Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 1/4 cup Extra virgin olive oil (Spanish EVOO if available); 1 Onion, diced; 1 bell pepper, diced (½ red and ½ green preferred); 4 cloves Garlic, minced; 3 roma tomatoes, very finely diced (or 8 oz. tomato sauce); 1 Bay leaf; 1 teaspoon paprika (sweet or smoked); 1 pinch saffron threads; Salt and pepper to taste; 1/4 cup white wine; 5 cups chicken broth; 4 boneless, skinless chicken thighs, cut into pieces; 1/2 lb jumbo shrimp or prawns (about 12), peeled, tail on; 1/2 lb mussels (about 10-12), cleaned with beards removed; 8 oz calamari rings; 2 cups Spanish rice; 1/2 cup frozen peas; 1/4 cup fresh chopped parsley, divided; Lemons, sliced for garnish

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Introduction

Spanish Paella is a vibrant and flavorful rice dish that brings the essence of Spain to your table. This version of Paella Mixta combines chicken, seafood, and colorful vegetables for a delightful meal perfect for gatherings or a special dinner at home.

A large silver pan filled with seafood paella sits on a white marbled surface. The bottom layer is bright yellow rice mixed with small green peas and bits of red pepper, creating a colorful base. Scattered on top, black mussel shells open, showing the shellfish inside, and several pink shrimp with white flesh curl around the rice. Pieces of cut white scallops and some herbs are sprinkled across the dish, adding texture and green accents. In the top left corner of the scene, three lemon slices rest on the surface, and a bunch of green parsley is visible at the bottom right. Small grains of salt are sprinkled around the pan photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup extra virgin olive oil (Spanish EVOO if you have it)
1 onion, diced
1 bell pepper, diced (½ red and ½ green recommended)
4 cloves garlic
3 roma tomatoes, very finely diced (or 8 oz. tomato sauce)
1 bay leaf
1 teaspoon paprika (sweet or smoked)
1 pinch saffron threads
Salt and pepper to taste
¼ cup white wine
4 boneless, skinless chicken thighs, cut into pieces
¼ cup fresh chopped parsley, divided
2 cups Spanish rice
5 cups chicken broth
½ cup frozen peas
½ lb jumbo shrimp or prawns (about 12), peeled, tails on
½ lb mussels (about 10-12), cleaned properly (beards removed)
8 oz calamari rings
Lemons, for garnish

Instructions

Step 1: Heat olive oil in a skillet over medium heat. Add diced onion, bell peppers, and garlic. Cook until the onion is translucent.
Step 2: Stir in chopped tomatoes, bay leaf, paprika, saffron threads, salt, and pepper. Cook for 5 minutes, then add white wine and cook for another 10 minutes. Taste and adjust salt as needed.
Step 3: Add chicken pieces, 2 tablespoons of chopped parsley, and rice to the skillet. Cook for 1 minute, stirring to combine.
Step 4: Slowly pour the chicken broth around the pan and gently jiggle the pan to spread the rice evenly. Do not stir from this point on.
Step 5: Bring the mixture to a boil, then reduce heat to medium-low. Shake the pan gently once or twice during cooking, but do not stir, to allow a crispy crust (socarrat) to form at the bottom.
Step 6: Cook uncovered for 15–18 minutes. Then nestle shrimp, mussels, and calamari into the rice and sprinkle peas on top. Continue cooking without stirring for about 5 more minutes until most liquid is absorbed and rice is nearly tender. If rice is still undercooked, add ¼ cup more broth or water and continue cooking.
Step 7: Remove the pan from heat and cover with a lid or foil. Place a kitchen towel over the lid and let it rest for 10 minutes.
Step 8: Garnish with remaining chopped parsley and lemon slices. Serve warm.

Tips & Variations

Use Spanish bomba rice if possible for authentic texture and absorption.
Substitute chicken broth with seafood stock for a more pronounced seafood flavor.
Add chorizo slices for a smoky twist.
To keep mussels safe and clean, remove beards and scrub shells thoroughly before cooking.
If you don’t have saffron, turmeric can be used as a budget-friendly alternative, though flavor differs.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven, covered, adding a splash of broth to prevent drying out. Avoid reheating in the microwave to maintain texture.

How to Serve

A large pan filled with yellow rice mixed with bright green peas, small pieces of red and green bell peppers, and chopped herbs spread evenly. Scattered on top and throughout are seafood pieces including pink shrimp with tails, black mussels with shiny shells, and white rings of squid. The rice looks moist and fluffy with a mix of textures from the soft seafood and tender vegetables. The pan is placed on a white marbled surface, and the photo is taken very close up to capture the colorful details and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular skillet instead of a paella pan?

Yes, a wide, shallow skillet works well for making paella at home. Just ensure it distributes heat evenly.

Is it necessary to make the socarrat (crispy bottom)?

While the socarrat adds authentic flavor and texture, it is optional. Avoid stirring and allow the rice to cook undisturbed to encourage its formation.