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Classic Spanish Paella
Classic Spanish paella is a colorful one-pot meal packed with savory chorizo, tender chicken, and fresh seafood. Unlike risotto, this traditional rice dish cooks without constant stirring, allowing a rich crust to form at the bottom of the pan. The combination of smoky paprika, saffron-infused broth, and bright lemon wedges creates layers of deep, satisfying flavor. It is an impressive centerpiece for weekend entertaining or a festive family dinner. Adding the seafood in stages ensures the mussels, prawns, and squid remain perfectly tender.
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
- 1Measure out a generous pinch of saffron strands and set aside for the broth.
- 2Prepare your sea salt and freshly ground black pepper for seasoning the dish.
- 3Chop a handful of flat leaf parsley to use as a fresh garnish later.
- 4Warm a splash of olive oil in a large paella pan or wide frying pan. 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.
- 5Dice the chicken thighs into bite-sized pieces and season them with salt and pepper. Toss the chicken into the pan and fry over high heat for a few minutes, stirring often until the meat is lightly browned.
- 6Pour the paella rice into the pan and stir constantly for 2 to 3 minutes. 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.
- 7Bring 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.
- 8Let the rice simmer undisturbed for 10 minutes. Carefully press the cleaned mussels and raw prawns into the top layer of the rice.
- 9Continue 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.
- 10Gently 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.
- 11Taste the paella and stir in more salt and pepper if needed.
- 12Take the pan off the heat and cover it tightly with aluminum foil. Let the paella rest for 10 minutes before scattering the chopped parsley over the top and serving with lemon wedges.