DinnerMediumDinnerFamily

Spanish Paella Valenciana

A festive one-pan rice dish with saffron-scented broth, chicken, chorizo, shrimp, and mussels—golden, smoky, and built for sharing.

Prep Time

25 mins

Cook Time

45 mins

Servings

6 servings

Difficulty

Medium

Chef Sofia Rossi

April 9, 2026

4.5(2 reviews)

Paella is Spain's most generous dish—a wide pan of saffron-stained rice studded with everything you love. The prize at the bottom is the socarrat: that crispy, caramelized crust of rice that forms when you resist the urge to stir. Set the pan in the middle of the table and let everyone dig in.

Ingredients

5 cups (1.2L) chicken or seafood stock
Generous pinch of saffron threads
¼ cup (60ml) olive oil
6 bone-in, skin-on chicken thighs
6 oz (170g) Spanish chorizo, sliced
1 medium onion, finely diced
1 red bell pepper, diced
4 garlic cloves, minced
1 cup (240g) crushed tomatoes
1 tablespoon smoked paprika (pimentón)
2 cups (400g) Spanish bomba or Arborio rice
1 cup (150g) green beans, trimmed and halved
12 large shrimp, peeled (tails on)
12 mussels, scrubbed and debearded
Salt and freshly ground pepper
1 lemon, cut into wedges
Fresh parsley, for garnish

Instructions

1
Warm the stock with the saffron in a saucepan; keep it hot on the back of the stove.
2
Heat olive oil in a 14-inch paella pan (or wide, shallow skillet) over medium-high heat. Season chicken with salt and pepper and brown well on both sides, about 4 minutes per side. Move to the edge of the pan.
3
Add the chorizo and cook until it releases its red oil, about 2 minutes. Stir in onion and bell pepper; cook until softened, 5 minutes.
4
Add the garlic, tomatoes, and smoked paprika. Cook, stirring, until the mixture darkens and thickens slightly—this is the sofrito, the base of flavor.
5
Stir in the rice, coating each grain with the sofrito for 1 minute.
6
Pour in the hot saffron stock and stir once to distribute the rice evenly. Tuck the chicken pieces back into the pan. Do not stir again.
7
Simmer over medium heat for 10 minutes. Scatter the green beans over the top.
8
Reduce heat to low and cook another 8-10 minutes. Nestle the shrimp and mussels (hinge-side down) into the rice.
9
Cook 5-8 more minutes until the rice is tender, shrimp are pink, and the mussels open. Discard any mussels that don't open.
10
Increase heat to high for the final 60-90 seconds to develop the socarrat—you'll hear a crackle and smell toasted rice.
11
Cover loosely with foil and let rest 5 minutes. Garnish with parsley and lemon wedges. Serve straight from the pan.

Spanish paella with seafood, chicken, and chorizo — Bring the whole pan to the table and dig in

Chef's Tips

•Prep all ingredients before you start cooking for a smoother experience.
•Taste as you go and adjust seasoning to your preference.
•Don't overcrowd the pan—cook in batches if needed for best results.
•Let meat rest after cooking to keep it juicy and tender.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.