Paella

There is something wildly satisfying about cooking everything in one big pan and calling it dinner, especially when that pan is filled with golden rice, sizzling chicken, and seafood tucked into every corner. Spanish Paella is one of those dishes that feels dramatic without being difficult, and once you know the rhythm, it becomes surprisingly doable at home.

This version keeps things traditional where it matters and practical where it counts. The rice cooks right in the pan, soaking up every bit of flavour, while the toppings steam gently on top so nothing overcooks or turns sad. It is bold, comforting, and exactly the kind of meal that makes people hover around the stove asking when it will be ready.

What Makes This Spanish Paella So Good

This Spanish Paella works because it focuses on technique rather than overcomplicating the ingredients.

• One-Pan Cooking: Everything cooks in a single wide pan, which means the rice absorbs the stock, spices, and drippings directly instead of being cooked separately and mixed in later.
• Rice-First Method: The rice is toasted briefly before liquid is added, helping it stay separate and firm while still soaking up flavour.
• Layered Cooking: Proteins are added in stages so chicken stays juicy and seafood gently steams on top instead of overcooking in the rice.
• Hands-Off Finish: Once the liquid goes in, there is no stirring, allowing the rice to cook evenly and develop that lightly crisp base everyone fights over.

What Goes Into Spanish Paella

This classic Spanish Paella is loaded with vibrant ingredients that layer together to create deep, savory flavor and beautiful texture. From aromatic saffron to tender seafood, each element plays a key role in building the soul of the dish.

• Saffron Powder: Just a small amount gives the rice its iconic golden hue and subtle earthy flavor that's essential to traditional Paella.
• Chiken Thigh Fillets: Juicy and tender, chicken thighs hold up well during cooking and soak in all the rich flavors of the broth and spices.
• Mussels and Shrimp: A mix of shellfish brings authentic seafood flavor and adds beautiful variety in texture and presentation.
• Medium Grain Rice: This absorbs all the broth and seasoning while holding its shape, good for achieving that good socarrat crust on the bottom.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements

Add-Ins and Substitutions

If you want to switch things up or work with what you have, these additions fit naturally without changing the soul of the dish.

• Chorizo: Adds smoky depth and a little richness when browned early in the pan.
• Artichoke Hearts: Bring a soft, slightly tangy contrast that pairs well with seafood.
• Green Beans: A traditional addition that adds colour and bite without stealing attention.
• Clams: Swap or add alongside mussels for extra seafood flavour.

On the stove

1. Sauté the Aromatics: Heat olive oil in a large non-stick pan or paella pan over medium heat. Add the onion, garlic, and diced red capsicum and cook for about 3 minutes until the onion is soft and translucent.

1. Brown the Chicken: Add the chicken thigh pieces and cook until golden on all sides. Stir in the chopped tomatoes, season with salt and pepper, and cook for 5 minutes until the tomatoes break down and form a sauce.

1. Add Seafood and Wine: Toss in mussels and calamari, then pour in the wine. Let simmer for 5 minutes until the wine reduces by half and the seafood starts to cook.

1. Stir in the Rice and Stock: Pour in the chicken or fish stock, then add the rice, peas, and saffron. Stir well to combine all ingredients evenly in the pan.

1. Simmer the Paella: Bring the mixture to a gentle boil. Reduce the heat and cover, allowing most of the liquid to absorb into the rice, stirring occasionally to prevent sticking.

1. Add the Shrimp: Once the rice is nearly cooked, gently fold in the shrimp. Cover again and let everything cook until the shrimp turn pink and the rice is fully tender.

1. Garnish and Rest: Sprinkle chopped parsley over the top and arrange the capsicum strips. Let the paella rest, uncovered, for a few minutes to settle.

1. Finish and Serve: Drizzle a little olive oil over the finished paella for added richness. Serve hot, making sure to scoop from the bottom to get the golden socarrat crust.

For a light and flavorful pairing alongside your Spanish Paella, try sides like Tomato Bread (Pan Coca) for that vibrant, garlicky crunch or Chili Lime Cowboy Caviar to add a bright, refreshing twist.

If you'd rather lean into indulgence, Garlic Butter Shrimp or French Steamed Mussels provide lovely seafood synergy. Need something hearty and comforting? Garlic Butter Smashed Sweet Potatoes or Truffle Fries offer that golden, crispy balance. And if you want to open your meal with something elegant and fun Oysters 3 Ways: A Trio Worth Craving is the good starter to set the tone.

Pro Tips for Paella Success

• Use a wide, shallow pan so the rice cooks evenly and does not pile up in the centre.
• Do not stir once the broth is added. Stirring releases starch and turns the rice creamy instead of fluffy.
• Warm your stock before adding it to keep the cooking temperature steady.
• Let the paella rest off the heat for a few minutes before serving so the rice finishes setting.
• If you want a lightly crisp base, increase the heat slightly during the final minutes and listen for gentle crackling.

Recipe FAQ's

Medium grain rice is deal because it absorbs flavor without turning mushy. If you can't find it, arborio or jasmine rice works in a pinch, though texture may vary slightly.

Not at all! A wide non-stick skillet or well-seasoned cast iron pan works just fine. The key is an even layer of rice to help form that golden socarrat crust.

Socarrat is the crispy, caramelized rice layer at the bottom of the pan; it's a prized part of authentic paella. To get it, stop stirring once the liquid is mostly absorbed and let the rice cook uncovered over low heat for a few minutes.

What you need

• 2 tablespoons olive oil
• 1 large onion chopped
• 6 cloves garlic large, finely chopped
• 1 small red bell pepper diced into small pieces
• 4 large boneless skinless chicken thigh fillets cut into bite-sized pieces
• 4 large tomatoes chopped
• 1/2 cup dry white wine sauv blanc, pinot gris – optional
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 10-12 mussels scraped and cleaned properly
• 8 ounces calamari rings
• 3 3/4 cups low sodium chicken broth or stock, or homemade fish stock
• 2 cups medium grain rice or jasmine rice
• 1/2 cup frozen peas
• 1 teaspoon saffron powder or saffron threads
• 1 teaspoon paprika sweet or smoked
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 21 ounces shrimp
• 2 tablespoons fresh flat leaf parsley chopped
• 1 tablespoon fire roasted bell peppers strips capsicum strips

Method

1. Heat oil in a large sized non-stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).
2. Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.
3. Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas, saffron, paprika, garlic powder and onion powder. Mix all ingredients until well combined.
4. Bring to a boil; reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is ALMOST cooked through.)
5. Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.
6. Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavour to serve. Drizzle with a small amount of olive oil over the top before serving.