If you like colorful and tasty food, you should try Spanish paella. This famous Spanish dish looks and tastes amazing.

Colorful Spanish paella featuring chicken, chorizo, and vegetables.

What is Paella?

Our simple recipe lets you make classic paella without needing special skills or equipment. This one-pan meal combines chicken, seafood, vegetables, and rice with aromatic spices.

Traditionally, Paella is cooked in a wide, shallow pan called a “paellera.” I don’t have the traditional pan, and I guess some of you here don’t either. A large, shallow skillet will work as a substitute.

If you love this recipe, be sure to also check out our jollof rice, Saffron rice pilaf, Simple Mexican Rice Recipe, Saffron Rice, Quick And Easy One Pot Rice and Beef.

Choosing the Right Rice and Saffron for your Paella Recipe

Rice is the base ingredient for Paella recipe. Choosing the right type can make a significant difference in your paella’s texture and flavor.

I recommend a short-grain variety that can absorb a lot of liquid without becoming mushy. Arborio rice is a popular choice in the United States. Its high starch content helps it absorb flavors well. You can use any short-grain rice that you prefer.

Saffron is another essential ingredient in Paella recipe. Just like in our Saffron Rice, this spice gives paella its yellow color and a unique, slightly bitter flavor. You don’t have to use much, just a few threads are enough to infuse your Paella with a beautiful color and a distinctive aroma.

Traditional Spanish paella filled with shrimp, mussels, and peas, garnished with lemon wedges.

Common Mistakes to Avoid when Making Paella

Resist the urge to stir the rice once it’s added to the pan. Stirring can break the grains and release starch, leading to a creamy texture more like risotto than paella. This is not what we want in a traditional paella, where the grains should remain separate. So, once you’ve added the rice, let it be and let the heat do its work.
Avoid using long-grain rice for paella. Using long-grain rice can result in a dish that’s too dry or too mushy.
Avoid overcrowding the pan. Overcrowding can lead to uneven cooking. Make sure there’s enough space for each ingredient to cook properly. This ensures every bite is perfectly cooked and full of flavor.

To Chorizo or Not to Chorizo?

There are a lot of arguments about adding chorizo to paella recipe. Some people argue that it’s not traditional, while others love the smoky flavor it imparts. Ultimately, the choice is yours. I added it to my recipe because I love the flavor. If you love the flavor of chorizo just like me, go ahead and add it.

Rice Substitutes to use instead of Arborio Rice

If you’re unable to find Arborio rice, other short-grain alternatives such as Calasparra, Bomba, Senia, or Bahia may be used, but medium-grain rice such as Calrose rice or even jasmine rice can also get the job done in a pinch.

FAQs

Can I make paella without saffron?
Absolutely. While saffron offers a traditional flavor and color, turmeric can be used as a substitute for a similar hue.

How do I achieve the perfect socarrat?
To develop that delicious crispy rice bottom known as socarrat, increase the heat during the last few minutes of cooking and refrain from stirring the pan. Keep a close watch to prevent burning.

Can I prepare paella in advance?
Paella is best enjoyed fresh, but you can prep the ingredients ahead. Cut your veggies, measure out spices, and marinate the chicken for a quicker assembly.

Is paella gluten-free?
Paella is naturally gluten-free, making it a great option for those with dietary restrictions. However, ensure all your stock and spices are certified gluten-free if cross-contamination is a concern.

Traditional Spanish paella with seafood and saffron rice.

What to serve with this Paella recipe?

While Paella can be enjoyed on its own, it can be paired with a variety of dishes. Create a memorable dining experience by pairing Paella with dishes such as:

Roasted Vegetables: Roasted veggies with paella is a satisfying. If you are vegan, this is a perfect pairing.
Crispy Fried Plantains: Pairing sweet and savory fried plantains brings a satisfying crunch to the meal, creating a delightful contrast to the tender and flavorful paella. I’m sure this will be a delight at your dinner table.
Caesar Salad: The combination of Caesar salad and paella is a delightful combination of fresh, crisp greens and savory and hearty rice dish.
Chicken fajitas: This is a delightful combination of both Spanish and Mexican cuisines. The spicy and bold flavors of the fajitas balancing out the rich and savory flavors of the paella is one I will always enjoy.
Churros with Chocolate: Fried dough pastries served with a thick, rich chocolate sauce for dipping goes well with paella.

If you want Spanish appetizers to begin the experience, Patatas bravas, Spanish omelet, Marinated olives and Croquetas are options you can choose from. You can also enjoy Paella with a delightful and refreshing glass of white wine.

Storage and Reheating Tips

How to store Paella

Have leftovers? I recommend that you put it in an airtight container and store it in the refrigerator or freezer. It’s important to refrigerate the paella within two hours of cooking it. Paella can be stored for up to four days in the freezer.

Alternatively, you can store paella in the freezer for up to three months. When reheating leftover paella, make sure it reaches an internal temperature of 165°F (74°C) to ensure that it is safe to eat.

How to reheat Paella

To reheat paella, simply place it in an oven-safe dish and heat at 300°F for 15-25 minutes, or saute it in a frying pan with olive oil and water until heated through. Alternatively, you can use a microwave to reheat the paella. Make sure it reaches an internal temperature of 165°F before serving. To reheat frozen paella, be sure to allow it to thaw first.

Other Delicious recipes to try out

Classic Spanish Paella Recipe

Lovers of Spanish cuisine, this is for you. This easy, delicious Paella Recipe is what you need to try out if you are a different and unique recipe to try out.

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Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: servings

Calories: 471kcal

Ingredients

1/4 cup olive oil
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1 lb Spanish chorizo sliced
1 large onion finely chopped
4 cloves garlic minced
1 red bell pepper chopped
1 yellow bell pepper chopped
1 1/2 cups Arborio or Bomba rice
1 teaspoon smoked paprika
1 teaspoon saffron threads crushed
1/2 teaspoon cayenne pepper optional, for added heat
4 cups chicken broth warmed
1 cup crushed tomatoes
Salt and freshly ground black pepper to taste
1 lb large shrimp peeled and deveined
1 lb mussels or clams cleaned and debearded
1 cup frozen peas thawed
Fresh parsley chopped, for garnish
Lemon wedges for serving

Instructions

In a large paella pan or wide, shallow skillet, heat the olive oil over medium heat.
Add the chicken pieces and cook for about 5 minutes, or until they are lightly browned on all sides. Remove the chicken from the pan and set aside.
Add the sliced chorizo to the pan and cook for about 3-4 minutes, or until it starts to release its oils. Remove the chorizo from the pan and set aside with the chicken.
In the same pan, add the chopped onion, garlic, red bell pepper, and yellow bell pepper. Cook for about 5-7 minutes, or until the vegetables are softened.
Stir in the rice, smoked paprika, crushed saffron threads, and cayenne pepper (if using). Cook for about 2-3 minutes, stirring constantly, until the rice is well-coated with the spices and slightly toasted.
Pour in the warmed chicken broth and crushed tomatoes. Season with salt and freshly ground black pepper to taste. Gently mix everything together, ensuring that the rice is evenly distributed in the pan.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 15-20 minutes, or until the rice is almost cooked and has absorbed most of the liquid. Do not stir the rice during this time, as this will cause it to become sticky.
Arrange the browned chicken and chorizo on top of the rice, followed by the shrimp, mussels or clams, and peas. Press the seafood gently into the rice.
Cover the pan with a lid or foil, and continue to cook for about 10-15 minutes, or until the shrimp are pink and cooked through, the mussels or clams have opened, and the rice is tender.
Remove the pan from the heat and let it rest, covered, for about 5 minutes.
To serve, discard any unopened mussels or clams, and sprinkle the paella with chopped fresh parsley.
Serve the paella directly from the pan, along with lemon wedges for squeezing over the top. Enjoy!

Notes

Note: For a more traditional touch, you can also add 1/2 cup of sliced, jarred roasted red peppers to the paella during step 8, arranging them decoratively on top of the dish.

Nutrition

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