The Best Spanish Paella Recipe with Seafood and Chicken

This is our take on a classic Spanish paella recipe—vibrant, full of flavor, and made with simple ingredients like chicken thighs, smoky chorizo, prawns, and mussels. While it's not strictly traditional, it brings all the festive color and soul-warming flavor you'd expect from this iconic Spanish dish. We cook it in a cast iron skillet, right on the stovetop, and walk you through every step with photos. Whether you're hosting friends or just craving a cozy night in, this chicken and seafood paella is always a good idea.

Paella is one of those dishes that instantly feels like a celebration. Our version of this classic Spanish saffron rice dish is vibrant, full of flavor, and made with simple ingredients like chicken thighs, peas, shrimp, and mussels. While it’s not strictly traditional, we like to add a few twists of our own—like cured chorizo and a pinch of smoked paprika—for extra depth and richness. Cooked in a cast iron skillet (or a paella pan if you have one) and loaded with bold Mediterranean flavors, it’s perfect for small dinner parties, relaxed Spanish-themed nights, or anytime you want to impress with minimal fuss.

Scroll down for step-by-step images to make this paella foolproof!

Jump to:

• History and Origins of Spanish Paella
• Paella Ingredients
• How to make Spanish Seafood Paella
• How to Achieve the Perfect Socarrat
• Best Rice for Paella
• Chef’s Tips & Mistakes to Avoid
• What to Serve with This Spanish Paella
• Wine Pairing Suggestions
• Variations to Try
• Leftovers & Storage Tips
• FAQ's
• The Best Spanish Paella Recipe with Seafood and Chicken

History and Origins of Spanish Paella

Paella originated in Valencia, on Spain’s eastern coast, where farmers combined rice with seasonal vegetables, meat, and saffron in wide pans over open fires. The word “paella” actually refers to the pan itself!

Over time, paella evolved into many regional varieties. In coastal regions, seafood dominates, while inland areas lean toward chicken, rabbit, or snails. One of the most popular modern versions is chicken and seafood paella—a tasty blend of both worlds.

Saffron gives paella its golden hue and unique aroma. While it's a prized (and pricey) spice, you can substitute it with turmeric and smoked paprika in a pinch—though the flavor won’t be quite the same.

More than just a meal, paella is a centerpiece at Spanish gatherings and festivals like Las Fallas in Valencia. It’s often cooked outdoors and shared with family and friends, making it both a dish and an experience.

Paella Ingredients

• Olive oil – Base for sautéing, adds richness and Mediterranean flavor.
• Cured chorizo & chicken thighs – Provide smoky, savory depth and protein.
• Onion, garlic & red bell pepper – Classic sofrito base for sweetness and umami.
• Smoked paprika – Optional, but enhances color and depth.
• Paella rice (like Bomba) – Short-grain rice absorbs flavors while staying firm.
• Whole peeled tomatoes – Adds acidity and balances richness.
• Chicken broth or stock – Infuses the rice with deep flavor.
• Saffron threads – Infuse color and a subtle floral aroma.
• Prawns or shrimp & mussels – Bring that fresh-from-the-sea flavor.
• Frozen peas – Add sweetness and vibrant green color.
• Fresh parsley & lemon wedges – Bright, herby finish and zesty pop.
• Salt & freshly ground pepper – Essential seasoning.

See the recipe card for quantities.

How to make Spanish Seafood Paella

Cook the Chorizo and Chicken

• Heat 1 tablespoon of olive oil in your 30cm cast iron skillet (or paella pan) over medium heat.
•  Add the sliced chorizo and cook for 2-3 minutes until it releases its oils. 
• Add the chicken pieces, season with salt and cook for 5-7 minutes until lightly golden. 
• Transfer both to a plate and set aside.

Sauté the Vegetables

• Add the remaining 1 tablespoon of olive oil to the pan.
• Add the onion, garlic, and red bell pepper. 
• Cook for 3-4 minutes until softened. 
• Stir in the smoked paprika (if using) and cook for another 30 seconds.

Add Rice and Tomatoes

• Add the paella rice to the pan and stir to coat the grains in the oil and spices. * 
• Pour in the crushed tomatoes along with their juices and stir well.

Simmer the Paella Base

• Pour in the chicken stock or broth and saffron water, then season with salt to taste. 
• Stir everything well, then reduce the heat to low and simmer uncovered for 10 - 12 minutes. 
• Avoid stirring from this point otherwise your rice will become stodgy.

Chef’s Tip: For crispy rice (socarrat), don't stir after adding the stock. Turn up the heat slightly in the last few minutes and listen for a gentle sizzle.

Add the Seafood and Peas

• Stir in the cooked chicken and chorizo.
• Arrange the prawns, mussels, and frozen peas on top of the rice. 
• Simmer on low heat for another 10–12 minutes, or until the seafood is cooked through, the mussels have opened, and the rice is tender. 
• Turn the seafood halfway through the cooking time to ensure even cooking. 
• Discard any mussels that remain closed. 
• By this point, the liquid should be mostly absorbed and the rice fully tender.

Rest and Serve

• Remove the pan from heat, cover it with foil or a lid, and let the paella rest for 5 minutes. 
• During this time, the rice will absorb any remaining liquid. 
• If your rice looks a bit stodgy add a splash of stock or water to loosen it. 
• Garnish with fresh parsley and serve with lemon wedges.

How to Achieve the Perfect Socarrat

The socarrat is the golden, crispy crust that forms on the bottom of the rice when paella is cooked just right. It’s deeply flavorful, slightly caramelized, and adds an irresistible texture that paella lovers seek out—some even say it’s the best part of the dish!

To achieve it, stop stirring once the liquid is added and let the rice cook undisturbed. In the final few minutes, increase the heat slightly and listen for a gentle crackling sound at the bottom of the pan. That’s your cue! Don’t worry if it sticks a little (but be careful not to burn the bottom)—just use a spoon to scrape up those toasty bits when serving.

Best Rice for Paella

Paella rice is short-grain that can absorb flavorful stock without becoming mushy. The best choices are Bomba, Velencia or Calasparra rice—they are all able to hold their shape while soaking up all that delicious saffron-infused broth.

The best substitutions are a medium-grain white rice like Calrose or even risotto rice like Arborio, but it’s important to note that the texture will be different. Unlike paella rice, risotto rice releases more starch, creating a creamier consistency that’s great for risotto—but not ideal for the dry, separate grains you want in traditional paella.

(Confession time: for years I thought Arborio—risotto rice—was the same as paella rice. It’s not!)

If you’re in a pinch, these two options can work as a backup—just be sure to adjust your liquid and keep a close eye on the cooking time.

Chef’s Tips & Mistakes to Avoid

• Use a wide, shallow pan so rice cooks evenly.
• Don’t stir after adding broth—this prevents a soggy texture.
• Don’t overcook the seafood—add it last and turn halfway.
• Always soak saffron to release its flavor and color.
• Let the paella rest after cooking to finish absorbing flavors.

What to Serve with This Spanish Paella

Planning a Spanish-themed menu? Whether you’re going all-out for a dinner party or just want the perfect sides, here are some delicious pairings to serve with your chicken and seafood paella.

Appetizers (Tapas Style)

Start with a few light bites to set the mood

• Marinated olives or anchovy
• Patatas bravas (crispy potatoes with spicy tomato sauce)
• Spanish tortilla (potato and onion omelet)
• Jamón Ibérico or manchego cheese with quince paste

Salads and Sides

Balance the richness of the paella with something fresh or tangy

• Mixed green salad with lemon vinaigrette
• Tomato and cucumber salad with red wine vinegar
• Roasted red peppers with garlic and olive oil
• Grilled vegetables like zucchini, eggplant, and asparagus

Bread

No Spanish meal is complete without something to mop up those tasty juices

• Crusty bread or sourdough
• Pan con tomate (toasted bread with tomato, garlic, and olive oil)
• Garlic-rubbed toast with olive oil and sea salt

Desserts

End on a sweet note with one of these classic (and easy) options

• Crema Catalana – Spain’s take on crème brûlée
• Churros with chocolate sauce – Always a hit
• Fresh fruit salad with citrus and mint
• No-bake cheesecake with seasonal berries
• Traditional flan or caramel custard

Wine Pairing Suggestions

The bold, savory flavors in this Spanish seafood paella call for a crisp, refreshing drink to complement the dish without overpowering it. Here are our favorite wines (and a few non-wine!) pairings

Spanish Wine Pairings

• Albariño – Light and citrusy, with bright acidity that cuts through the richness of seafood and chorizo.
• Verdejo – Dry and aromatic with subtle tropical fruit notes; pairs beautifully with saffron and shellfish.
• Garnacha Rosado (Spanish Rosé) – Fruity but dry, this pairs especially well with the smoky chorizo and tomato base.
  Cava – Spain’s sparkling wine; crisp and celebratory, it brings just the right amount of fizz.
• Sangria – A fruity, festive option that pairs especially well for larger gatherings.
  

Other Wine & Drink Options

• Sauvignon Blanc – Bright acidity and herbaceous notes that match well with peas, parsley, and lemon.
• Pinot Grigio – A crowd-pleaser with light citrus and stone fruit flavors.
• Unoaked Chardonnay – Offers body without overwhelming buttery notes—great with chicken and saffron.
• Rosé (non-Spanish) – Dry rosés from Provence, South Africa or California also work well with seafood and spice.
• Spanish Beer (like Estrella Damm or Mahou) – Crisp, refreshing, and perfect if you prefer something cold and light with your paella.

Variations to Try

Paella is endlessly adaptable, and once you’ve mastered the base, you can easily switch things up to suit the season—or the occasion.

All-Seafood Paella

Skip the chicken and chorizo and go all in on the seafood. A combination of prawns or shrimp, mussels, clams, calamari or squid rings, and even scallops or chunks of firm white fish like cod or monkfish all work beautifully. Add a splash of fish stock or clam juice for an extra boost of ocean flavor.

Make It Vegetarian

Paella doesn’t have to include meat or seafood to be delicious. Artichoke hearts (fresh or jarred), green beans, broad beans, chickpeas, grilled zucchini, roasted red peppers, and cherry tomatoes all add color and variety. Asparagus and mushrooms bring a meaty texture without the meat. Use a good-quality vegetable stock in place of chicken stock, and don’t skip the saffron—it still makes all the difference.

Black Paella (Arroz Negro)

This dramatic version gets its signature deep black color and briny richness from squid ink. Usually made with cuttlefish or squid, it’s often finished with a dollop of garlicky aioli. If you love bold seafood flavors, this one’s for you.

Small-Batch Paella

Cooking for two? Just halve the ingredients and use a smaller skillet (20–25cm works great). It’s the perfect cozy meal for Valentine’s Day, a relaxed date night, or a weekend dinner with a glass of Spanish wine.

Leftovers & Storage Tips

Paella is best enjoyed fresh, but leftovers can still be delicious with the right care. Here’s how to store and reheat it properly.

• How to Store Leftovers - Let your paella cool completely before transferring it to an airtight container. Store it in the refrigerator for 1 - 2 days. Make sure to keep the seafood and rice together—this helps preserve flavor and moisture.
• How to Reheat Paella - Reheat gently in a skillet over low heat with a splash of stock or water to loosen the rice. Avoid overcooking the seafood—it can turn super rubbery.
• Not Freezer Friendly - Paella doesn’t freeze well. The seafood and rice lose their texture, so it’s best to enjoy leftovers within 2 days.

FAQ's

Whether you're hosting a dinner party or bringing a taste of Spain to your weeknight table, this Spanish paella recipe delivers on flavor, color, and celebration. Don’t forget the crusty bread, a glass of Albariño, and your camera—it’s a showstopper! 

Ready to cook? Let us know how it goes in the comments!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.