Description
This traditional Spanish Paella recipe combines succulent chicken, spicy chorizo, fresh seafood including prawns, squid, and mussels, cooked with fragrant saffron-infused paella rice and vibrant vegetables. Prepared in a paella pan or large skillet on the stovetop, this dish offers a perfect balance of flavors and textures, finished with fresh parsley and lemon wedges for an authentic and satisfying meal.
Ingredients
Scale
Meat and Seafood
- 7 oz (200g) chorizo, sliced 1/2 cm (1/5″) thick (2 pieces)
- 200g (6 oz) squid (calamari), cut into 7mm (1/4″) thick rings
- 300g (10 oz) chicken thigh fillets, cut into 1.5″ (3.5cm) pieces
- 12–16 medium/large prawns, whole with shell on
- 12 large mussels, cleaned and checked for freshness
Vegetables and Aromatics
- 1 onion, diced (brown, white or yellow)
- 3 garlic cloves, minced
- 1 red capsicum (bell pepper), diced
- 2 juicy ripe tomatoes, peeled and diced OR 3/4 cup canned crushed tomato
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
- 2 lemons, cut into wedges (for garnish)
Dry Goods
- 1 1/2 cups paella rice (“Bomba”, “Valencia” or “Calasparra” rice)
- 1 tsp saffron threads or 1/4 tsp ground saffron
Liquids and Oils
- 3 1/2 cups chicken broth/stock (not low sodium) or homemade seafood broth
- 1–2 tbsp olive oil
Instructions
- Cook Chorizo: Heat 1 tbsp olive oil in a 30cm (10″) paella pan or large skillet over high heat. Add the sliced chorizo and cook until browned on each side, approximately 3 minutes. Remove with a slotted spoon and set aside.
- Cook Squid: Add the squid rings to the pan and cook for 45 seconds on each side until just cooked through. Remove and set aside with the chorizo.
- Sauté Aromatics and Vegetables: Add remaining oil if needed. Add minced garlic and diced onion to the pan and cook for 2 minutes until softened. Add diced red capsicum and cook for an additional 1 minute.
- Cook Chicken: Add chicken thigh pieces and cook for about 2 minutes until lightly browned on the outside but still raw inside.
- Add Rice: Stir in the paella rice, mixing well until the grains are fully coated with oil and mixed evenly with the ingredients.
- Add Broth and Flavorings: Pour in most of the chorizo (reserve a quarter for garnish), chicken stock or seafood broth, diced or crushed tomatoes, and saffron threads. Stir to combine all ingredients.
- Simmer the Paella: Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook without stirring for 10 minutes, allowing some rice grains to poke through the surface while liquid remains slightly visible.
- Add Peas, Prawns, and Mussels: Scatter frozen peas over the mixture. Place prawns and mussels partially submerged into the rice.
- Continue Simmering: Cook for an additional 8 minutes, turning prawns halfway through if desired, until prawns turn opaque, mussels open, and most liquid is absorbed but the dish remains slightly liquidy. Discard any mussels that do not open.
- Check Rice Doneness: Taste the rice; it should be firm yet cooked through. If too firm, add a splash of hot water and continue cooking briefly as needed.
- Rest with Squid and Reserved Chorizo: Scatter the squid and reserved chorizo over the paella. Cover with a lid and let rest for 5 minutes to allow the rice to absorb remaining liquid and become tender but juicy.
- Garnish and Serve: Sprinkle chopped fresh parsley on top and arrange lemon wedges around the paella. Serve as is, encouraging guests to mix the rice and seafood before eating for full flavor.
Notes
- Note 1: Use quality Spanish chorizo for authentic flavor.
- Note 2: Fresh squid works best, but frozen squid rings can be used if thawed properly.
- Note 3: Traditional paella rice varieties like Bomba, Valencia, or Calasparra absorb liquid well and maintain texture.
- Note 4: Fresh ripe tomatoes or canned crushed tomatoes provide good acidity and moisture.
- Note 5: Homemade seafood broth adds depth but chicken stock is a great substitute.
- Note 6: Saffron is essential for authentic taste and color; ground saffron can be used if threads are unavailable.
- Note 7: Leave prawns whole with shells for better flavor and presentation.
- Note 8: Always discard mussels that remain closed after cooking to avoid food safety issues.
- Note 9: A large paella pan or a wide skillet works best to cook the ingredients evenly and allow proper evaporation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Keywords: Spanish paella, seafood paella, chorizo paella, chicken paella, traditional paella, saffron rice, Mediterranean recipe
