Ingredients

1 – 2 tbsp olive oil

7 oz / 200g chorizo (2 pieces), sliced 1/2 cm (1/5″) thick

200g / 6 oz squid (calamari), cut into 7mm (1/4″) thick rings

1 onion, diced (brown, white, or yellow)

3 garlic cloves, minced

1 red capsicum / bell pepper, diced

1 1/2 cups paella rice (“Bomba”, “Valencia”, or “Calasparra” rice)

2 ripe tomatoes, peeled and diced (or 3/4 cup canned crushed tomato)

300g / 10 oz chicken thigh fillets, cut into 1.5″ (3.5 cm) pieces

3 1/2 cups chicken broth/stock (not low sodium) or homemade seafood broth

1 tsp saffron threads (or 1/4 tsp ground saffron)

1 cup frozen peas

12-16 medium/large prawns, whole with shell on

12 large mussels, cleaned and fresh

Fresh parsley, chopped

2 lemons, cut into wedges

Instructions

Step 1: Heat 1 tablespoon of olive oil in a 30cm (10″) paella pan or large skillet over high heat. Add the chorizo slices and cook until browned on each side, about 3 minutes. Remove with a slotted spoon and set aside.

Step 2: Add the squid rings to the pan and cook for 45 seconds on each side. Remove and set aside with the chorizo.

Step 3: Add remaining olive oil if needed. Add the minced garlic and diced onion, cooking for 2 minutes until softened. Then add the diced capsicum and cook for another minute.

Step 4: Add the chicken pieces to the pan and cook for 2 minutes until lightly browned but still raw inside.

Step 5: Stir in the paella rice until the grains are well coated with oil.

Step 6: Add most of the cooked chorizo (reserve some for garnish), chicken stock, diced or crushed tomatoes, and saffron threads. Stir to combine.

Step 7: Bring the mixture to a gentle simmer and adjust heat to maintain a steady but not rapid simmer. Cook uncovered for about 10 minutes without stirring; some rice grains will peek through the surface while plenty of liquid remains.

Step 8: Scatter frozen peas over the rice and gently tuck in the prawns and mussels, partially submerging them in the liquid.

Step 9: Continue cooking for 8 minutes more. Turn the prawns halfway through if needed. Cook until prawns turn opaque, mussels open, and most liquid is absorbed but still slightly saucy. Discard any mussels that do not open. Remove from heat.

Step 10: Taste the rice to check for doneness. It should be firm but cooked through. If too firm, add a small splash of hot water and continue cooking until tender.

Step 11: Scatter the reserved squid and chorizo over the top. Cover the pan with a lid and let it rest for 5 minutes so the rice absorbs the remaining liquid and flavors meld.

Step 12: Garnish the paella with chopped parsley and lemon wedges. Serve at the table, mixing the seafood and rice together just before eating.

Tips & Variations

Use authentic paella rice like Bomba or Valencia for the best texture; other short-grain rice may turn mushy.

Saffron adds signature color and aroma — don’t skip it or substitute with turmeric only.

For added depth, use homemade seafood broth instead of chicken stock when possible.

You can swap the chicken thigh fillets for bone-in pieces for more flavor, just increase cooking time slightly.

Add a pinch of smoked paprika for an extra smoky note.

FAQs

Can I make paella without seafood?

Yes, you can make a delicious chicken and chorizo paella without seafood. Simply omit the squid, prawns, and mussels and add more chicken or vegetables to your preference.

What pan should I use for paella?

A traditional wide, shallow paella pan works best because it allows the rice to cook evenly and develop the prized crispy bottom layer called socarrat. If you don’t have one, a large, wide skillet will work fine.