Spanish Paella
Spanish Paella cooks seasoned grains with aromatics so the rice stays flavorful and distinct.
About This Recipe
Spanish Paella depends on texture, whether it is pasta, grains, potatoes, or bread.
Cook cup extra virgin olive oil ) until tender, then finish with enough seasoning, sauce, or fat to make the dish feel complete.
Ingredients
- ✓1/4 cup Extra virgin olive Oil ((Spanish EVOO if you have it))
- ✓1 Onion (, diced)
- ✓1 bell pepper (, diced (You can use ½ red and ½ green))
- ✓4 cloves Garlic
- ✓3 roma tomatoes (, very finely diced (or 8 oz. tomato sauce))
- ✓Bay leaf
- ✓1 teaspoon paprika (, sweet or smoked)
- ✓1 pinch saffron threads*
- ✓Salt and pepper
- ✓¼ cup white wine
- ✓4 boneless , skinless chicken thighs (, cut into pieces*)
- ✓¼ cup fresh chopped parsley (chopped, divided)
- ✓2 cups Spanish Rice*
- ✓5 cups Chicken Broth*
- ✓1/2 cup frozen peas
- ✓½ lb Jumbo Shrimp or prawns (, about 12 – peeled, tail on)
- ✓1/2 lb Mussels ((about 10-12), cleaned properly (beards off))
- ✓8 oz calamari rings
- ✓Lemons (, for garnish)
Ingredient Notes
- Rice: Use the rice style named in the recipe for the right texture.
- Liquid: Measure broth or water carefully so grains cook evenly.
- Aromatics: Onion, garlic, and spices flavor the grains.
- Resting: Rest rice briefly before fluffing or serving.
Instructions
- 1
Please note, this is the version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that the authentic recipe may be different from yours!
- 2
Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- 3
Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
- 4
Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
- 5
Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
- 6
Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
- 7
Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
- 8
Garnish with fresh parsley and lemon slices. Serve.
Katy’s Kitchen Tips
- Season the cooking water, sauce, or layers.
- Stop cooking pasta or rice before it turns mushy.
- Use enough sauce or liquid to keep the dish moist.
- Rest baked dishes briefly before serving.
Variations and Substitutions
- Cheesy version: Add Parmesan, mozzarella, cheddar, or feta.
- Vegetable add-in: Fold in spinach, peas, mushrooms, broccoli, or peppers.
- Herb finish: Add parsley, basil, cilantro, or chives.
- Spicy option: Add chili flakes, jalapeño, or hot sauce.
What to Serve With Spanish Paella
Serve Spanish Paella with salad, roasted vegetables, grilled meat, seafood, or a matching sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Rushing the method: Give each step enough time to work.
- Poor heat control: Adjust heat before food scorches or dries out.
- Under-seasoning: Taste and adjust before serving.
- Storage mistakes: Cool and store leftovers properly.
FAQ
Can I make Spanish Paella ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Calories: 535 kcal
- Carbohydrates: 59 g
- Cholesterol: 260 mg
- Fiber: 3 g
- Protein: 37 g
- Sodium: 1159 mg
- Sugar: 3 g
- Fat: 15 g
- Saturated Fat: 3 g