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Spanish Paella
Crispy on the bottom and incredibly tender throughout, this traditional mixed paella brings the bold flavors of Spain straight to your kitchen. You'll build layers of smoky paprika, savory chorizo, and saffron-infused broth before nestling in fresh seafood and chicken. Unlike risotto, you won't stir this rice as it simmers, which allows that highly prized golden crust to form on the bottom of the pan. It's an impressive, colorful centerpiece that turns any weekend dinner into a celebration.
Equipment
- Stovetop
- Skillet
Ingredients
- Olive oil, for frying
- 1 large onion, peeled and chopped
- 1 large red pepper, deseeded and diced
- 3–4 garlic cloves, peeled and thinly sliced
- 200g cooking chorizo sausage, skinned and sliced
- 1 tsp smoked paprika
- 400g skinless and boneless chicken thighs
- 500g paella rice, e.g. calasparra or bomba
- 200ml dry white wine
- 1 litre hot chicken stock
- 1 × 400g tin chopped tomatoes 24 mussels, cleaned
- 300g raw king prawns, whole or heads removed
- 300g squid, cleaned and sliced into thin rings
- 400g peas, thawed if frozen
- 2 lemons, cut into wedges, to serve
Instructions
- 1Warm a splash of olive oil in a large paella pan or wide frying pan over medium heat. Stir in the chopped onion and diced red pepper, cooking for 2 to 3 minutes until soft. Mix in the sliced garlic and cook for another 2 minutes, then stir in the sliced chorizo and smoked paprika to release their flavorful oils.
- 2Toss the seasoned, bite-sized chicken pieces into the pan and fry over high heat for a few minutes. Stir often until the meat is lightly browned on all sides.
- 3Pour the paella rice into the pan and stir constantly for 2 to 3 minutes. Toasting the grains helps them absorb the broth later without turning mushy. Pour in the dry white wine and let it bubble for about 5 minutes until the liquid evaporates, then pour in the hot chicken stock.
- 4Bring the liquid to a gentle simmer, then stir in the saffron strands and chopped tomatoes. Season the mixture with salt and pepper, giving everything a good stir to combine.
- 5Let the rice simmer undisturbed for 10 minutes. Resist the urge to stir, as leaving it alone allows the prized crispy crust to form on the bottom. Carefully press the cleaned mussels and raw prawns into the top layer of the rice.
- 6Continue cooking over medium heat for 5 minutes until the prawns turn pink and opaque and the mussels open wide. Discard any mussels that remain closed.
- 7Gently fold the sliced squid rings and thawed peas into the rice. Cook for another 2 to 3 minutes until the squid is tender, the rice is fully cooked, and all the liquid is absorbed.
- 8Take the pan off the heat, taste the broth, and adjust the salt and pepper if needed. Cover the pan tightly with aluminum foil and let the paella rest for 10 minutes. Scatter the chopped parsley over the top and serve straight from the pan with lemon wedges.
Notes
- Pan substitute: If you don't have a traditional paella pan, use the widest, shallowest skillet you own to ensure the rice cooks evenly in a thin layer.
- Rice swap: Bomba or Calasparra rice works best, but Arborio is a decent substitute if Spanish short-grain rice isn't available.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth.
- Safety: Always discard any mussels that don't open after cooking, as they are unsafe to eat.