Q : Can I make paella without a paella pan?

A : Yes! A 30cm cast iron skillet or wide shallow pan works beautifully.

Q : What’s the best rice to use for paella?

A : Short-grain rice like Bomba or Calasparra. Avoid risotto rice.

Q : Can I make paella without saffron?

A : Yes—try ¼ tsp turmeric for color and ½ tsp of smoked paprika, though the flavor won’t be the same.

Q : How do I get the socarrat (crispy rice bottom)?

A : Don’t stir after adding broth, and turn up the heat briefly at the end.

Q : How do I know when mussels and shrimp are fully cooked?

A : Mussels should open, and shrimp should turn pink and opaque.

The Best Spanish Paella Recipe with Seafood and Chicken

Name: The Best Spanish Paella Recipe with Seafood and Chicken
Prep time: PT-496143H21M17S
Cook time: PT-496143H21M17S
Total time: PT-496143H21M17S
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 150g (7oz) cured chorizo sausage, sliced; 300g skinless, boneless chicken thighs, cut into bite-sized pieces; 1 onion, finely chopped; 3 garlic cloves, minced; 1 red bell pepper, diced; 1 tsp smoked paprika, optional but recommended; 1 ½ cup paella rice (such as Bomba); 1 can (400g / 14oz) whole peeled tomatoes, crushed with juices; 2 ½ cups chicken stock or chicken broth; 1/2 tsp saffron threads, soaked in 2 tbsp warm water; 12 medium prawns or shrimp, shell on and deveined; 12 large mussels, cleaned; 1 cup frozen peas; Fresh parsley, chopped for garnish; Lemon wedges, for serving; Salt and freshly ground black pepper, to taste

Description

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.

Ingredients

2 tbsp olive oil
150g (7oz) cured chorizo sausage, sliced
300g skinless, boneless chicken thighs, cut into bite-sized pieces
1 onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, diced
1 tsp smoked paprika, optional but recommended
1 1/2 cup paella rice (such as Bomba)
1 can (400g / 14oz) whole peeled tomatoes, crushed with juices
2 1/2 cups chicken stock or chicken broth
1/2 tsp saffron threads, soaked in 2 tbsp warm water
12 medium prawns or shrimp, shell on and deveined
12 large mussels, cleaned
1 cup frozen peas
Fresh parsley, chopped for garnish
Lemon wedges, for serving
Salt and freshly ground black pepper, to taste

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Instructions

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.

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.

Notes

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.

Prep Time: 10 - 15 minutes
Cook Time: 25 - 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Spanish

Nutrition

Serving Size: 1 serving
Calories: 606
Sugar: 8.7 g
Sodium: 1336.9 mg
Fat: 28.4 g
Carbohydrates: 41.7 g
Protein: 44.6 g
Cholesterol: 165.1 mg