Paella Spanish Rice Classic (Printer View)

A vibrant Spanish classic combining saffron rice, smoky chorizo, fresh seafood, and colorful vegetables.

# Components:

→ 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

# Method:

01 - Steep the saffron threads in 3 tablespoons of hot stock and set aside.
02 - Heat olive oil in a large paella pan or wide, deep skillet over medium heat. Add chorizo and chicken; cook for 5 to 7 minutes until browned. Remove and set aside.
03 - Add onion and bell peppers to the pan and sauté for 4 to 5 minutes until softened. Stir in garlic and tomatoes and cook for 2 more minutes.
04 - Stir in the rice and smoked paprika, coating the grains evenly with oil and vegetables.
05 - Return chicken and chorizo to the pan. Pour in the saffron-infused stock along with remaining stock, bay leaf, salt, and pepper. Stir gently to combine.
06 - Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes without stirring.
07 - Nestle shrimp, mussels, and calamari into the rice and 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 let rest covered for 5 minutes. Discard any unopened mussels. Garnish with chopped parsley and lemon wedges before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time actually enjoying the meal with people around you.
  • The saffron transforms the whole dish into something that tastes restaurant-quality but feels totally achievable at home.
  • It's naturally flexible—swap seafood, add vegetables, or dial the spice level exactly how your crowd prefers it.
02 -
  • Don't stir the rice after you add the stock—I learned this the hard way when I nervously kept checking it and ended up with mushy, separated grains instead of that perfect tender bite.
  • Mussels that don't open aren't being stubborn; they were already dead before cooking and could make you sick, so check them first and discard any with cracked shells or that don't close when tapped.
  • The socarrat (crispy rice layer on the bottom) is a feature, not a mistake—if you hear gentle crackling in the last minute or two, you've actually nailed it.
03 -
  • Prep absolutely everything before you start cooking—paella moves quickly once the pan is hot, and there's no time to chop garlic mid-sizzle.
  • If you don't have a paella pan, a wide, deep skillet works fine; just make sure the bottom surface is large enough that the rice doesn't pile up too deep and cook unevenly.
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