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Spanish Paella

Ultimate Spanish Paella: Juicy, Flavor-Packed Delight

Experience the vibrant flavors of Spanish Paella, a savory dish packed with smoky chorizo, tender chicken, and fresh seafood.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Paella
  • 3 tablespoons Olive Oil Can be substituted with vegetable oil if needed.
  • 200 grams Chorizo Use cured Spanish chorizo for authenticity.
  • 200 grams Squid Can use fresh or frozen, thawed.
  • 1 Onion Choose brown, white, or yellow onion.
  • 3 cloves Garlic Minced for better distribution.
  • 1 Red Bell Pepper Substitute with green or another color.
  • 1.5 cups Paella Rice Use Bomba or Calasparra, avoiding long-grain rice.
  • 2 Tomatoes Fresh is preferred but canned works too.
  • 300 grams Chicken Thighs Boneless skinless is recommended.
  • 3.5 cups Chicken Broth Use regular, not low sodium.
  • 1 teaspoon Saffron Substitute with turmeric for color if needed.
  • 1 cup Frozen Peas
  • 12-16 Prawns Fresh or thawed.
  • 12 Mussels Ensuring freshness is crucial.
  • Fresh Parsley For garnish.
  • 2 Lemons Cut into wedges for serving.

Equipment

  • Paella pan or wide skillet

Method
 

Step‑by‑Step Instructions for Authentic Spanish Paella
  1. Heat the oil by heating 3 tablespoons of olive oil in a large paella pan or a wide skillet over high heat until it shimmers.
  2. Add sliced chorizo and sauté for about 3 minutes until browned and slightly crisp. Remove and set aside, leaving the oil in the pan.
  3. Add squid and sauté for 45 seconds on each side until opaque. Set aside with chorizo.
  4. Lower the heat and add chopped onion and minced garlic. Sauté for about 2 minutes until translucent. Add diced red bell pepper and cook for an additional minute.
  5. Add chicken thighs and cook for 2-3 minutes until lightly browned on all sides. Then, stir in the paella rice.
  6. Pour in chicken broth, chopped tomatoes, and saffron. Mix and bring to a gentle simmer for 10 minutes without stirring.
  7. Scatter frozen peas, prawns, and mussels evenly over the mixture and gently press them into the rice. Cook for around 8 minutes.
  8. Check the rice for doneness. If firm, add a splash of hot water and cover for a couple of minutes. Remove from heat and arrange chorizo and squid on top.
  9. Garnish with chopped parsley and lemon wedges. Serve directly from the pan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 65gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 40mgCalcium: 6mgIron: 15mg

Notes

Use high-quality ingredients and allow the paella to rest before serving for best flavors.

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