There’s something magical about Spanish Paella—the way saffron-scented rice mingles with plump seafood, tender chicken, and the vibrant colors of peppers and peas. It’s a feast for both eyes and appetite, transporting you straight to a bustling plaza in Madrid with every glorious bite.
Why You’ll Love This Recipe
- Showstopper Presentation: This Spanish Paella steals the spotlight at any dinner party with its jewel-like rice and colorful array of seafood and chicken.
- One-Pan Wonder: No mountain of dishes to tackle—everything cooks up together for deep, layered flavor and easy cleanup.
- Customizable Magic: You can swap in your favorite proteins or keep it vegetarian to suit every guest—there’s a paella variation for everyone!
- Authentic, Yet Approachable: My paella recipe captures the spirit of Spain but is simple enough for a weeknight (no special equipment required).
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each item in this Spanish Paella brings flavor, color, or that perfect touch of texture. The beauty of paella is how every component shines, so it’s worth finding the best you can!
- Extra Virgin Olive Oil: A foundation for flavor; use Spanish EVOO for authentic richness.
- Onion & Bell Pepper: These aromatics add sweetness and a pop of festive color.
- Garlic: Essential for its unmistakable Mediterranean aroma.
- Roma Tomatoes (or Tomato Sauce): Brings acidity and depth to the base sofrito.
- Bay Leaf, Paprika & Saffron: These spices infuse the rice with warmth, smokiness, and fragrant golden color—saffron is the soul of paella!
- Salt and Pepper: For proper seasoning from the start.
- White Wine: Adds a hint of brightness that lifts the whole dish.
- Chicken Thighs: Juicy, flavorful, and budget-friendly.
- Fresh Parsley: Lively finishing touch and a burst of color.
- Spanish Rice: Short-grain varieties like bomba or calasparra soak up all that delicious broth.
- Chicken Broth: Adds savory richness for perfect, tender rice.
- Frozen Peas: Sweet little bursts scattered on top for color and flavor.
- Jumbo Shrimp, Mussels, Calamari: A classic seafood trio for paella mixta; use what’s fresh or frozen from your market.
- Lemons: Sliced for garnish; a squeeze brings everything vividly to life.
Variations
Paella is endlessly customizable, and part of the fun is making it your own! With just a few simple swaps, you can create a Spanish Paella tailored to your tastes, dietary needs, or whatever’s fresh in your fridge.
- Vegetarian Paella: Omit the meat and seafood and add plenty of vegetables—think artichokes, green beans, mushrooms, and asparagus for a colorful, hearty twist.
- Pork, Turkey, or Rabbit: Brown diced pork loin, turkey, or rabbit first, set aside, and return to the pan later. Each brings a new layer of flavor to the paella party.
- Chorizo Paella: Add sliced Spanish chorizo for a smoky, spicy lift—brown it early for maximum flavor.
- Valenciana Paella: Try rabbit, chicken, artichokes, and green beans for a classic Valencian approach.
- Different Rice Types: If you can’t find Spanish bomba rice, use Calrose or other medium-grain rice, but reduce the broth a bit for perfect texture.
How to Make Spanish Paella
Step 1: Sauté the Aromatics
Start by heating your olive oil on medium in a wide skillet—no special pan required. Toss in your onion, diced bell peppers, and garlic, cooking until the onion is tender and translucent. This step is the aromatic foundation, the delicious base every Spanish Paella needs.
Step 2: Build the Sofrito and Add Flavor
Add the chopped roma tomatoes (or tomato sauce), bay leaf, paprika, those gorgeous saffron threads, and a good pinch of salt and pepper. Stir everything well and let this mixture simmer for about 5 minutes to develop those classic, tangy flavors. Next, pour in the white wine and simmer for 10 minutes—let the alcohol cook off and the flavor intensify. Taste and adjust your salt if needed.
Step 3: Add the Chicken, Parsley & Rice
Now, scatter in your bite-sized chicken pieces, a couple of tablespoons of fresh chopped parsley, and your Spanish rice. Give everything a quick stir and let it sauté together for just a minute or so, letting the rice start to toast and soak up all that flavor.
Step 4: Add Broth & Spread Out the Rice
Pour your warm chicken broth slowly and evenly over the rice. Gently jiggle the pan to settle the grains into a flat layer, but from this point on—no more stirring! This is how you get that coveted, golden crust (socarrat) on the bottom.
Step 5: Let It Cook, Then Add Seafood & Peas
Bring the paella to a boil, then lower the heat and let it simmer uncovered for 15–18 minutes. Resist the urge to stir! Once most of the liquid is absorbed and the rice is almost tender, nestle your shrimp, mussels, and calamari rings right into the pan and scatter frozen peas over the top. Cook for about 5 minutes more, watching for the seafood to turn opaque and the mussels to open.
Step 6: Rest & Finish
Take the pan off the heat, cover it with foil or a lid, and drape a kitchen towel on top. Let your Spanish Paella rest for 10 minutes—this helps the flavors meld and the rice become perfectly fluffy. Finish by sprinkling with more parsley and dotting with fresh lemon wedges.
Pro Tips for Making Spanish Paella
- Saffron Infusion Matters: Soak your saffron threads in a tablespoon or two of hot broth before adding them—this fully blooms their flavor and color.
- Socarrat Success: Don’t stir once the broth goes in! Letting the rice sit creates the prized crispy golden crust at the bottom.
- Seafood Timing: Always add seafood at the very end; overcooking will make it tough or rubbery—let it just barely cook through.
- Rice Wisdom: Use authentic Spanish rice if you can; if using Calrose, remember to cut back on broth to prevent mushy texture.
How to Serve Spanish Paella
Garnishes
I love finishing Spanish Paella with generous handfuls of chopped fresh parsley and plenty of lemon wedges around the pan. The parsley keeps everything looking bright and fresh, while a good squeeze of lemon before each bite brings that all-important spark of acidity to balance the rich flavors.
Side Dishes
Serve Spanish Paella as the star of the show, alongside simple sides that let it shine. Think a big green salad with an easy vinaigrette, crispy bread (for scooping), or classic Spanish tapas like olives, marinated peppers, or manchego cheese.
Creative Ways to Present
There’s nothing more inviting than bringing the whole paella pan straight to the table. For a fun twist, try dishing Spanish Paella into individual bowls and topping each with a shrimp and mussel, or serve family-style on a large platter garnished with extra lemon and bright greens for a feast-worthy look.
Make Ahead and Storage
Storing Leftovers
Store leftover Spanish Paella in an airtight container in the fridge for up to 2 days. Keep seafood separate (if possible) so it doesn’t overcook when reheating, and the rice stays deliciously fresh.
Freezing
While paella is best enjoyed fresh, you can freeze leftover portions—just note that the texture of seafood may change slightly. Freeze in airtight containers for up to 2 months, thawing in the refrigerator overnight when ready to enjoy.
Reheating
To reheat Spanish Paella, the best way is gently in a skillet over low heat, adding a splash of broth or water if needed to keep the rice moist. Avoid microwaving seafood for too long—it’s worth reheating gently to preserve texture.
FAQs
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Do I need a special pan to make Spanish Paella?
Nope! While a traditional paella pan is lovely (especially for a crowd), you can make fantastic Spanish Paella in any wide, shallow skillet—just aim for the rice to form a fairly thin layer for best results.
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What’s the secret to perfectly cooked rice in paella?
The key is using short-grain Spanish rice, spreading it in an even layer, and not stirring after the broth is added. This technique creates fluffy, separated grains and the coveted socarrat crust.
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Can I make Spanish Paella ahead of time for a party?
You can prep most components in advance (like chopping vegetables or marinating chicken), but for the best texture and presentation, cook the paella shortly before guests arrive, letting it rest for 10 minutes before serving.
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What can I use if I can’t find saffron?
While nothing quite matches real saffron, you can use saffron powder, or try a pinch of turmeric for color (though the flavor will be different). Sometimes a little extra smoked paprika adds more depth in its absence.
Final Thoughts
Bringing Spanish Paella to your own kitchen feels like inviting a little celebration to the table, whether it’s a Wednesday night or a special gathering with friends. The combination of flavors, colors, and that unmistakable golden rice is pure magic—I hope you give this version a try and fall in love with it as much as I have. ¡Buen provecho!
Print
Paella Mixta Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Spanish
Description
A flavorful and vibrant Spanish Paella recipe that combines a mix of chicken, shrimp, mussels, calamari, and vegetables with saffron-infused rice. This dish is a delicious one-pot meal that captures the essence of traditional Spanish cuisine.
Ingredients
Main Ingredients:
- 1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)
- 1 Onion, diced
- 1 bell pepper, diced (1/2 red and 1/2 green)
- 4 cloves Garlic
- 3 roma tomatoes, very finely diced (or 8 oz. tomato sauce)
- Bay leaf
- 1 teaspoon paprika, sweet or smoked
- 1 pinch saffron threads*
- Salt and pepper
- 1/4 cup white wine
- 4 boneless, skinless chicken thighs, cut into pieces*
- 1/4 cup fresh chopped parsley, divided
- 2 cups Spanish Rice*
- 5 cups Chicken Broth*
- 1/2 cup frozen peas
- 1/2 lb Jumbo Shrimp or prawns, about 12, peeled, tail on
- 1/2 lb Mussels (about 10-12), cleaned properly (beards off)
- 8 oz calamari rings
- Lemons, for garnish
Instructions
- Prepare the Base: Heat olive oil in a skillet and sauté onions, bell peppers, and garlic until translucent. Add tomatoes, bay leaf, paprika, saffron, salt, and pepper. Cook for 5 minutes. Pour in white wine and cook for 10 minutes, adjusting seasoning if needed.
- Add Protein and Rice: Introduce chicken, parsley, and rice to the skillet. Cook briefly.
- Add Broth and Cook: Slowly pour in chicken broth, ensuring the rice is evenly distributed. Bring to a boil and then reduce heat. Cook without stirring for about 15-18 minutes.
- Finish with Seafood: Nestle shrimp, mussels, and calamari into the rice mixture. Sprinkle peas on top and cook for an additional 5 minutes.
- Rest and Serve: Remove from heat, cover, and let it rest for 10 minutes. Garnish with parsley and lemon slices before serving.
Notes
- Rice: Use traditional Spanish rice for the best results. If not available, medium-grain rice can be substituted.
- Meat: Chicken can be replaced with pork, turkey, rabbit, or chorizo.
- Seafood: Customize with your favorite seafood or omit for a different variation.
- Saffron: Invest in good quality saffron for authentic flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 535 kcal
- Sugar: 3g
- Sodium: 1159mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 260mg
