Paella Spanish Classic Flavor (Printable)

A vibrant Spanish dish featuring saffron rice, seafood, sausage, and fresh vegetables for festive gatherings.

# What You'll Need:

→ Proteins

01 - 7 oz chorizo sausage, sliced
02 - 9 oz boneless, skinless chicken thighs, cut into bite-sized pieces
03 - 9 oz large shrimp, peeled and deveined
04 - 9 oz mussels, cleaned and debearded
05 - 7 oz calamari rings (optional)

→ Rice and Broth

06 - 2 cups short-grain paella or Arborio rice
07 - 4 cups chicken or seafood stock, heated
08 - 1/2 teaspoon saffron threads
09 - 2 tablespoons olive oil

→ Vegetables

10 - 1 medium onion, finely chopped
11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 2 medium tomatoes, diced
14 - 1 cup frozen peas
15 - 3 cloves garlic, minced

→ Spices & Seasoning

16 - 1 teaspoon smoked paprika
17 - Salt and black pepper, to taste
18 - 1 bay leaf

→ Garnish

19 - Fresh parsley, chopped
20 - Lemon wedges

# How-To Steps:

01 - Steep saffron threads in 3 tablespoons of hot stock in a small bowl and set aside.
02 - Heat olive oil in a large paella pan or wide deep skillet over medium heat. Add chorizo and chicken; cook 5 to 7 minutes until browned. Remove and set aside.
03 - Add onion and sliced bell peppers to the pan and sauté 4 to 5 minutes until softened. Stir in garlic and diced tomatoes and cook 2 more minutes.
04 - Stir in rice and smoked paprika, coating grains evenly with oil and vegetable mixture.
05 - Return chicken and chorizo to the pan. Pour saffron-infused stock and remaining heated stock into the pan. Add bay leaf, salt, and black pepper. Stir gently to combine.
06 - Bring to a boil, reduce heat to low, and simmer uncovered for 15 minutes without stirring.
07 - Nestle shrimp, mussels, and calamari into the rice. Scatter peas on top. Cover loosely with foil and cook for 10 to 12 minutes until seafood is cooked and mussels have opened.
08 - Remove from heat and cover. Let rest for 5 minutes. Discard any unopened mussels.
09 - Sprinkle chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • One pan feeds a crowd without you stuck at the stove the whole time.
  • The combination of smoky chorizo, tender seafood, and that impossible golden rice crust is genuinely addictive.
  • It tastes like a celebration even when you're cooking it on a random Tuesday.
02 -
  • Don't stir once the stock goes in—the whole magic of paella comes from that undisturbed cooking time and the crispy bottom layer.
  • If a mussel doesn't open after cooking, it was already dead; throw it out without guilt.
  • The socarrat (that golden, slightly crispy crust on the bottom) isn't a mistake—it's the best part, so listen for it.
03 -
  • Prep everything before you start cooking—once the stock hits the pan, you can't leave to chop garlic.
  • If your stock isn't hot when you add it, the rice won't cook evenly; warm it on the stove beforehand.
  • A wooden spoon is your best friend here; it won't scrape the delicate rice the way a metal spoon would.
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