Spanish Paella with Seafood (Printable)

Vibrant saffron rice with chorizo, chicken, seafood, peppers, and peas, perfect for lively gatherings.

# What You Need:

→ Proteins

01 - 7 oz chorizo sausage, sliced
02 - 9 oz boneless, skinless chicken thighs, cut into bite-sized pieces
03 - 9 oz large shrimp, peeled and deveined
04 - 9 oz mussels, cleaned and debearded
05 - 7 oz calamari rings (optional)

→ Rice and Broth

06 - 2 cups short-grain paella or Arborio rice
07 - 4 cups chicken or seafood stock, heated
08 - ½ teaspoon saffron threads
09 - 2 tablespoons olive oil

→ Vegetables

10 - 1 medium onion, finely chopped
11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 2 medium tomatoes, diced
14 - 1 cup frozen peas
15 - 3 cloves garlic, minced

→ Spices & Seasoning

16 - 1 teaspoon smoked paprika
17 - Salt and black pepper, to taste
18 - 1 bay leaf

→ Garnish

19 - Fresh parsley, chopped
20 - Lemon wedges

# How-To:

01 - Place saffron threads in a small bowl with 3 tablespoons of hot stock and let infuse; set aside.
02 - Heat olive oil in a large paella pan or wide skillet over medium heat. Add chorizo and chicken pieces; cook until browned, about 5 to 7 minutes. Remove from pan and set aside.
03 - Add onion and bell peppers to the pan; sauté until softened, about 4 to 5 minutes. Stir in garlic and diced tomatoes, cooking for an additional 2 minutes.
04 - Add rice and smoked paprika to the pan, stirring to coat grains evenly with oil and vegetables.
05 - Return chicken and chorizo to the pan. Pour in saffron-infused stock and remaining stock, add bay leaf, salt, and pepper. Stir gently to combine.
06 - Bring mixture to a boil, then reduce heat to low and simmer, uncovered, without stirring, for 15 minutes.
07 - Arrange shrimp, mussels, and calamari over the rice. Scatter peas on top. Cover loosely with foil and cook for 10 to 12 minutes until seafood is cooked and mussels open.
08 - Remove from heat and let rest covered for 5 minutes. Discard any unopened mussels. Garnish with chopped parsley and lemon wedges before serving.

# Expert Advice:

01 -
  • One pan holds everything—no mountain of dishes waiting after dinner.
  • The aroma while it cooks is honestly better than any candle you could buy.
  • It looks fancy enough to impress but tastes like pure comfort.
02 -
  • Do not stir during that 15-minute simmer—I learned this the hard way when I fussed with mine and ended up with broken grains instead of tender whole ones.
  • Mussels are your doneness indicator; when they open, everything else is ready, so watch for that moment instead of watching a clock.
  • If your stock runs out before the rice is tender, add warm water in small amounts rather than cold stock, since temperature consistency keeps the cooking even.
03 -
  • Scout your paella pan ahead of time—if you don't have one, a wide shallow skillet works beautifully, just allow a minute or two extra cooking time.
  • Taste the stock before you pour it in; if it's bland, season it first, because the rice will absorb whatever flavor is already there.
  • That golden crusty layer on the bottom (socarrat) is intentional and delicious, not a mistake—listen for a gentle crackling sound and you'll know it's happening.
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