This authentic Spanish seafood paella is packed with saffron-infused rice, juicy shrimp, mussels, and smoky chorizo. Cooked in one pan and bursting with Mediterranean flavors, it’s the perfect dish for family gatherings and special occasions.

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Servings

6 servings

Ingredients

For the Paella

• 2 tbsp olive oil
• 500 g boneless chicken thighs, cut into chunks
• 200 g chorizo, sliced
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 cups paella rice (Bomba or Arborio)
• 1 tsp smoked paprika
• 1 pinch saffron threads
• 4 cups chicken broth
• 250 g large shrimp
• 250 g mussels, cleaned
• 200 g clams, cleaned
• 1 cup peas
• Salt and black pepper to taste

Garnish

• Lemon wedges
• Fresh parsley

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Instructions

Step 1

Heat olive oil in a large paella pan over medium-high heat.

Step 2

Add chicken pieces and cook until golden brown, about 6–8 minutes.

Step 3

Add chorizo and cook for 2 minutes until lightly crisp.

Step 4

Stir in onion, bell pepper, and garlic. Cook for 4–5 minutes until softened.

Step 5

Add rice, smoked paprika, and saffron. Stir well to coat the rice with the oil and spices.

Step 6

Pour in the chicken broth and season with salt and pepper.

Step 7

Bring to a gentle boil, then reduce heat to medium.

Step 8

Cook without stirring for 15 minutes.

Step 9

Arrange shrimp, mussels, clams, and peas over the rice.

Step 10

Continue cooking for 10–12 minutes until the seafood is cooked and the rice is tender.

Step 11

Increase heat for the last 2 minutes to create the famous crispy socarrat on the bottom.

Step 12

Remove from heat and let rest for 5 minutes.

Step 13

Garnish with lemon wedges and fresh parsley before serving.

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Notes

• Do not stir the rice once the broth has been added.
• Bomba rice gives the most authentic result.
• The crispy bottom layer (socarrat) is the most prized part of a traditional paella.
• Serve immediately while hot.