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Spanish Paella Recipe

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★★★★★

4.5 from 73 reviews

This authentic Spanish Paella Mixta recipe offers a delightful combination of tender chicken, succulent seafood, and flavorful Spanish rice cooked with saffron and paprika. Prepared in a single skillet and inspired by traditional methods from Madrid, it delivers a vibrant, aromatic dish perfect for sharing with family and friends.

Ingredients

Scale

Olive Oil and Aromatics

  • 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

Tomato and Spices

  • 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

Liquids and Broth

  • 1/4 cup white wine
  • 5 cups chicken broth

Proteins

  • 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

Rice and Vegetables

  • 2 cups Spanish rice
  • 1/2 cup frozen peas

Garnish

  • 1/4 cup fresh chopped parsley, divided
  • Lemons, sliced for garnish

Instructions

  1. Prepare the base: Heat olive oil in a skillet over medium heat. Add diced onion, bell peppers, and garlic, cooking until the onion becomes translucent and fragrant.
  2. Add tomato and spices: Stir in finely diced tomatoes (or tomato sauce), bay leaf, paprika, saffron threads, salt, and pepper. Cook the mixture for 5 minutes, allowing the flavors to meld.
  3. Deglaze with wine: Pour in the white wine and simmer for about 10 minutes, tasting and adjusting salt as needed to balance the flavors.
  4. Add chicken and rice: Incorporate the chicken pieces, 2 tablespoons of chopped parsley, and Spanish rice into the skillet. Cook together for 1 minute to lightly toast the rice.
  5. Add broth thoughtfully: Slowly pour the chicken broth around the pan, then gently jiggle the pan to spread the rice evenly. Avoid stirring the mixture from this point onward to allow the socarrat (crispy crust) to form.
  6. Cook rice and form socarrat: 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. Cook uncovered for 15-18 minutes.
  7. Add seafood and peas: Nestle the jumbo shrimp, mussels, and calamari among the rice. Sprinkle frozen peas on top and continue cooking without stirring for another 5 minutes, until most liquid is absorbed and the rice is tender. Add extra broth if rice needs more cooking.
  8. Rest the paella: Remove the skillet from heat and cover with a lid or foil. Place a kitchen towel over the cover and let the paella rest undisturbed for 10 minutes.
  9. Garnish and serve: Sprinkle the remaining parsley on top and garnish with fresh lemon slices. Serve warm and enjoy your traditional Spanish paella.

Notes

  • Do not stir the rice during cooking to ensure the socarrat forms properly on the bottom of the pan.
  • If you cannot find Spanish rice, use a medium-grain rice suitable for paella.
  • If saffron threads are unavailable, substitute with a small pinch of turmeric for color, though the flavor will differ.
  • Ensure mussels are cleaned properly before cooking; remove beards and discard any that remain open when tapped.
  • Use a wide, shallow pan if possible to allow for even cooking and crust development.

Keywords: Spanish paella, seafood paella, paella mixta, traditional Spanish recipe, chicken and seafood paella, saffron rice dish

Find it online: https://thedishspot.com/spanish-paella-recipe/