Paella Recipe

5 from 1 vote

My favorite paella recipe is loaded with lots of Spanish rice, chicken, chorizo, shrimp and more, huge on flavor, easy to make and perfect for a crowd.

Prep Time15

Cook Time40

Course: Main Course

Cuisine: Spanish

Keyword: rice, saffron, seafood, Spanish rice

Servings:

Calories: 611kcal

Author: Mike Hultquist

Ingredients

1 pinch saffron
6 cups chicken broth + more as needed
3 tablespoon olive oil
1 medium onion chopped
1 large bell pepper chopped (use jalapeno or other for spicier)
1/2 pound chicken chopped (use thigh or breast)
1/2 pound Spanish chorizo sliced
4 cloves garlic chopped
2 medium tomatoes chopped
1 tablespoon Spanish paprika I use smoked
1 teaspoon red chili flakes optional, for spicy
Salt to taste
2 cups Spanish Rice Bomba Rice
3 tablespoon parsley chopped + more for garnish
2 bay leaves
1/2 pound shrimp peeled and deveined
1/2 pound mussels cleaned and debearded
For Serving. Fresh chopped parsley red chili flakes, lemon

Instructions

Add the pinch of saffron to a small bowl and cover with 1/4 cup water to let the saffron bloom.
Add the chicken broth to a pot and bring to a boil. Reduce heat and simmer until needed.
While the broth is heating, heat the oil in a large pan (I use a large paella pan) to medium heat.
Add the onion, peppers, chicken, and Spanish chorizo sausage. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.
Add the garlic and cook for 1 minute.
Stir in the tomatoes, saffron (with water), paprika, chili flakes (if using), and salt. Cook for 3 minutes.
Add the rice and cook for 1 minute to lightly brown the rice.
Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice, as we want it to cook evenly and develop a crispy bottom.
Sprinkle in the parsley and add the bay leaves.
Reduce heat to medium low and simmer for 20 minutes, or until the rice has absorbed the liquid and is tender to your preference. If the rice is not yet tender, add a bit more chicken broth as needed and cook a bit longer.
Tuck the shrimp and mussels into the top of the rice and cover - use a large lid or aluminum foil.
Cook for 5 minutes, or until the shrimp and mussels cook through, and a crispy crust forms on the bottom of the pan. This is the socarrat, which many people love.
Remove from heat, garnish and serve.

Notes

Socarrat/Crispy Rice - if you desire the socarrat (crispy rice) at the bottom of the pan but it is not crisping up, simply turn up the heat during the last few minutes of cooking and remove when crispy.

Nutrition