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A vibrant Spanish Paella with shrimp, squid, and mussels garnished with parsley and lemon wedges, showcasing Spanish flavors.

Spanish Paella

5 from 1 vote
A comforting and flavorful Spanish Paella dish, combining saffron-infused rice with seafood, chorizo, and chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest time 5 minutes
Total Time 50 minutes
Servings: 6
Course: dinner
Cuisine: Spanish
Calories: 692
Ingredients Method Nutrition Notes

Ingredients
  

  • 1– 2 tablespoon olive oil For sautéing
  • 200 g 7 oz chorizo sliced into ½ cm (⅕") thick pieces Use cured chorizo not raw
  • 200 g 7 oz squid (calamari) cut into 7mm (¼") thick rings Fresh or frozen, thawed
  • 1 onion diced Brown white or yellow
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 ½ cups paella rice Bomba Valencia or Calasparra rice see Notes for alternatives
  • 2 ripe tomatoes peeled and diced OR ¾ cup canned crushed tomatoes Fresh preferred but canned is fine
  • 300 g 10 oz chicken thighs cut into 3.5cm (1.5") pieces Boneless skinless
  • 3 ½ cups chicken broth Not low sodium or homemade seafood broth
  • 1 teaspoon saffron threads Or ¼ teaspoon ground saffron see Notes for alternatives
  • 1 cup frozen peas
  • 12 – 16 medium to large prawns with shell on Fresh or thawed
  • 12 large mussels cleaned Freshness is key
  • Fresh parsley chopped For garnish
  • 2 lemons cut into wedges For garnish

Method
 

  1. Heat olive oil in a paella pan or large skillet over high heat.
  2. Add chorizo and cook for 3 minutes, or until browned on both sides. Remove and set aside.
  3. Add squid and cook for 45 seconds on each side, then remove and set aside.
  4. Add more oil if needed, then add garlic and onion. Cook for 2 minutes, or until softened.
  5. Add bell pepper and cook for 1 minute.
  6. Add chicken and cook for 2 minutes, until lightly browned but still raw inside.
  7. Stir in rice, ensuring each grain is coated in the oil and flavors.
  8. Pour in most of the chorizo (reserve some for garnish), chicken broth, diced or crushed tomato, and saffron. Stir.
  9. Bring the mixture to a simmer, adjusting the heat to ensure a gentle simmer. Simmer for 10 minutes without stirring. The rice should be partially visible but still have plenty of liquid.
  10. Scatter frozen peas over the top, then gently place prawns and mussels into the rice. Simmer for an additional 8 minutes, until prawns are opaque and mussels have opened. Discard any mussels that do not open.
  11. Taste the rice to ensure it is firm but cooked. If it is too firm, add a splash of hot water and continue cooking.
  12. Remove from heat and scatter the squid and reserved chorizo over the top. Cover with a lid and let rest for 5 minutes.
  13. Garnish with fresh parsley and lemon wedges. Serve immediately, mixing the rice and seafood just before serving.

Nutrition

Serving: 553gCalories: 692kcalCarbohydrates: 55.7gProtein: 56.3gFat: 25.6gSaturated Fat: 7.3gCholesterol: 284mgSodium: 1247mgPotassium: 1055mgFiber: 2.3gSugar: 4.6gVitamin A: 950IUVitamin C: 96.5mgCalcium: 120mgIron: 6.8mg

Notes

Paella is meant to be a fun, relaxed dish. Customize it with the seafood of your choice, and don't stress about exact ratios. Add extra stock if needed.

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