Spanish paella recipe

Spanish paella recipe
Spanish paella recipe

If you ain’t never tried paella before, you’re missing out on some seriously delicious Spanish grub. It’s a one-pan meal that’s packed with rice, saffron, veggies, chicken, and seafood. And let me tell you, it’s the national dish of Spain for a reason! Whether you’re hosting a shindig or just chilling with your fam, paella is the perfect crowd-pleaser. There are a few different types, like chicken, seafood, or mixed with a little bit of everything. So, get ready to throw down in the kitchen and impress your taste buds with this bomb-ass paella recipe!


  • Turmeric – 10 g
  • Long grain rice – 150 g
  • Olive oil – 50 ml
  • Onion – 1 head
  • Garlic – 3 cloves
  • Chicken breast -350 g
  • Fresh red pepper – 1 piece
  • Chorizo – 150 g
  • Green string beans – 250 g
  • White fish – 250 g
  • Mussels in shells – 350 g
  • White dry wine – 250 ml
  • Shrimp – 250 g
  • Chicken broth – 150 ml
  • Squids – 250 g
Spanish paella calories
Spanish paella calories

How to cook Spanish paella

Step 1. In a large saucepan, boil the turmeric rice in salted water. Discuss.

Step 2. Heat oil in a frying pan and add finely chopped onion. Simmer until soft.

Step 3. Cut the chicken into small pieces and add to the onion. Cook for 4 minutes, reducing heat to medium.

Step 4. Add minced garlic, red pepper, halved beans and chorizo. Roast for about 5 minutes.

Step 5. Add chopped fish, shrimp and mussels and simmer for 8 minutes.

Step 6. Pour everything with wine and broth and bring to a boil. Simmer for 1 minute and add rice.

Step 7. In a clean frying pan, heat 10 ml of oil well and lay out the squid, cut into rings. Roast for about 45 seconds.

Step 8. Add the squid to the rest of the ingredients, sprinkle with spices, mix well and serve immediately. Pour in wine and broth and bring to a boil. Simmer for 1 minute and add rice.

Spanish paella

Rice for Spanish paella

When making paella, it’s important to use the right kind of rice. Traditional Spanish rice, also known as “bomba” rice, calaspara rice, or arroz redonda, is recommended as it is a short grain rice that can absorb more water than regular rice without becoming mushy. You can find Spanish rice at international food markets, World Market, or on Amazon. If you can’t find Spanish rice, you can substitute with medium grain rice like Calrose rice which can be found at most grocery stores or Walmart. However, reduce the amount of chicken stock to a total of 3 ¾ cups. It’s important not to wash the rice before cooking as we want to keep the outer layer of starch. Also, do not stir the rice while it’s cooking as traditional paella is cooked with a crusty, flavorful rice layer at the bottom of the pan called the socarrat. The socarrat is a vital component of an authentic paella, and stirring the rice will make it mushy.

calaspara rice

Seafood for Spanish paella

If seafood is not to your liking, you can easily leave it out of the recipe and replace it with more chicken and vegetables. You can also customize your paella with your preferred seafood such as clams, scallops, or chopped fish. If you don’t have access to fresh seafood, frozen seafood is a great option, and Costco offers a convenient mixed seafood bag in their freezer section that includes shrimp, mussels, clams, scallops, and calamari. Remember to thaw frozen seafood in the fridge overnight before using it in the recipe.

When purchasing fresh seafood, it’s important to check for its freshness by smelling it. Fresh seafood should not have a strong fishy odor. For the seafood used in this recipe, it should smell like nothing or just slightly salty like the ocean. Also, make sure to clean the seafood properly before using it. For example, if you’re using mussels, you should remove the “beards” if they have them. Properly cleaning the seafood will ensure that it tastes its best and is safe to eat.


Can I use a skillet pan to make paella?

Yes, you can use a regular large skillet pan to make Paella, although traditional paella is typically cooked in a large paella pan. Using a paella pan allows the rice to be spread out into a thin layer, which promotes even cooking and the development of the socarrat (the crusty layer of rice at the bottom of the pan). However, a large skillet can work just as well, especially if you don’t have a paella pan available.

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