Spanish Paella is a famous rice dish made with saffron-infused rice, seafood, chicken, sausage, and vegetables cooked together in one pan. This Spanish paella recipe is rich in flavor, colorful, and perfect for gatherings or special dinners.
Origin of Paella
Paella originated in Spain, particularly in the Valencia region. Traditionally cooked over an open fire, paella became one of Spain’s most iconic dishes.
Why It’s Loved
Spanish Paella is loved for its vibrant flavors, aromatic saffron rice, and combination of proteins and vegetables. It’s festive, comforting, and visually stunning.
Also Read: Lemon Orzo
Spanish Paella
6
servings20
minutes40
minutes480
kcalIngredients
2 cups paella rice or short-grain rice
1 lb chicken thighs, chopped
½ lb shrimp
½ lb mussels or clams
4 oz chorizo, sliced
1 small onion, chopped
1 bell pepper, sliced
3 cloves garlic, minced
1 tomato, diced
4 cups chicken broth
1 tsp saffron threads
1 tsp smoked paprika
2 tbsp olive oil
Salt and pepper to taste
Lemon wedges for serving
Directions
- Heat olive oil in a large paella pan or skillet.
- Cook chicken until browned; remove and set aside.
- Add chorizo, onion, bell pepper, and garlic; sauté until softened.
- Stir in tomato, paprika, and saffron.
- Add rice and stir to coat.
- Pour in broth and return chicken to the pan.
- Simmer without stirring for about 20 minutes.
- Add shrimp and mussels during the last 10 minutes of cooking.
- Cook until seafood is done and rice is tender.
- Serve with lemon wedges.
Notes
- Tip: Avoid stirring too much to create the traditional crispy rice bottom.
- Serving Suggestion: Serve with salad or crusty bread.
- Storage: Store leftovers in the refrigerator for up to 2 days.
