Paella Recipe

This Paella recipe is the kind of showstopper dish that turns an ordinary night into something special. We’re talking tender chicken, spicy chorizo, juicy shrimp, mussels, and scallops, all nestled into perfectly seasoned Arborio rice with smoky paprika and real saffron. It’s bold, vibrant, and surprisingly doable for a weeknight (or a lazy Sunday when you want to impress without the stress).

The Best Paella Recipe

Gather around, my fellow food lovers, as I introduce you to the ultimate one-pan wonder that’s perfect for any occasion – my irresistibly delicious Paella recipe! This Spanish masterpiece is bursting with bold and exotic flavors that will transport you straight to the sunny shores of Valencia. I’ve combined tender chicken, spicy chorizo, and a heavenly mix of shrimp, mussels, and scallops to create a true feast for the senses. But what really sets this dish apart is the magical duo of smoked paprika and saffron, infusing every bite with an unparalleled depth of flavor.

Before You Start

This isn’t just rice with stuff thrown in—it’s Paella, and when done right, it’s pure magic. Here’s how to make sure yours turns out just as good as mine (and I’ve been making this one for over 10 years).

Use the right rice

I go with Arborio rice because it’s easy to find and holds up well, giving you a creamy texture with just the right bite. If you can get your hands on Bomba or Calasparra, even better—they’re traditional and absorb more flavor without turning to mush.

Saffron is worth it

Yes, it’s expensive. But saffron brings that unmistakable flavor and gorgeous golden hue. You only need a pinch, and it makes a world of difference. No saffron? Use turmeric for color—but know it’s not quite the same.

Chorizo = flavor bomb

Use Spanish-style chorizo if you can—it brings smoky, spicy flavor that builds your base. Mexican chorizo is softer and oilier, so it’ll change the texture a bit, but still delicious.

Don’t stir the rice

Once the broth goes in—walk away. Stirring breaks the magic. We want that crispy golden socarrat layer on the bottom, not creamy risotto.

Broth matters

Use low-sodium chicken or veggie broth, and warm it before adding. Cold broth drops the temp and slows everything down.

Cook seafood last

Shrimp, mussels, scallops—these cook quickly, so nestle them in once the rice is nearly done. Overcooked seafood is not the vibe. Tip: If you’re cooking on the stovetop, rotate your pan every so often for even cooking—especially if your burner heats unevenly.

Before you start adding the other ingredients like the rice you need to sear the meat first. So to begin, heat the olive oil over medium heat in a large paella pan. Then once the oil is hot add the chicken and sausage to the pan, sprinkle them both with some salt and pepper, and then cook them together for about 5 minutes or until the chicken is no longer pink. 

After the chicken and sausage have been browned, move them both to one side of the pan. Next, add the chopped onion to the other side of the pan, season it with a sprinkle of salt and pepper, and then cook it for 2 minutes or until the onion is soft and translucent. Finally, add the minced garlic and cook it together with the onion for another minute. 

Now, add the uncooked arborio rice and canned diced roasted tomatoes with their juice to the pan and stir them together with the meat and vegetables. Next, let the rice boil a bit in the liquid of the tomatoes for about 5 minutes. It should begin to brown on the bottom a bit and you want this to happen.

Then add the broth, hot sauce, smoked paprika, and saffron to the pan with more salt and pepper if needed. Now, stir everything together once more and cover the pan with a lid. Then simmer the paella for 15 minutes or until the rice has absorbed most of the liquid. Note, the rice will not be cooked through at this point and this is normal.

Once the rice has absorbed most of the liquid, turn the heat down to medium-low. Then place the shrimp, scallops, and mussels over the rice in a single layer. Now, cover the pan again with the lid and let the seafood cook for 10 minutes or until the shells of the mussels have opened up.

When the paella is ready, immediately turn off the heat. Next, garnish it with some fresh chopped parsley and lemon wedges. Finally, stir everything together to blend all the flavors and then serve. 

Storage

To store leftover Paella, simply transfer it to an airtight container and refrigerate it for up to 3-4 days. To reheat, you can use a microwave or warm it up on the stovetop over low heat, adding a little bit of broth or water if needed to prevent the rice from drying out.

Freezing

Once it has cooled completely, place it in an airtight, freezer-safe container or a heavy-duty freezer bag. Be sure to label it with the date and contents, and it should keep well in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the Paella in the refrigerator overnight, then reheat it in the microwave or on the stovetop as you would with refrigerated leftovers.

I made this recipe and by far it’s my favorite paella recipe. It’s easy to make and the flavors are wonderful. I think the fire roasted tomatoes put it over the top. I didn’t have the smoked paprika but substituted it with a turmeric and smidgen of liquid smoke. This will definitely be my go-to paella recipe. Thanks for sharing.

More Delicious Recipes To Try

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Paella Recipe

Prep 20 minutes minutes

Cook 40 minutes minutes

Total 1 hour hour

Indulge in the vibrant flavors of Spain with this mouthwatering Paella recipe. Tender chicken, spicy chorizo, succulent shrimp, juicy mussels, and delicate scallops come together beautifully with Arborio rice, fire-roasted tomatoes, and an aromatic blend of saffron and smoked paprika.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.

• Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.

• Add the arborio and fire roasted tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you’re looking for.

• Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice, without stirring. The rice will not be cooked through at this time.

• Turn down the heat to medium-low. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.

• Turn off the heat and garnish with parsley and lemon wedges. Before serving, stir everything together to allow all the ingredients to marry each other for the best flavors.

Notes

1. *Arborio rice is an Italian short-grain rice.
2. I used vegetable broth here, that’s why the color of the broth is so rich and dark, if you use chicken broth it will be a lot lighter in color.
3. I strongly recommend using a Paella pan because it has a wider surface and the secret of paella is cooking everything evenly in a single layer and as it cooks the rice gets toasty and crispy at the bottom and that’s what you want in a good paella.
4. Don’t be afraid to use more oil as needed, this will keep your rice grains from sticking to the bottom of the pan.
5. Use a high quality saffron. I know it’s quite expensive but that’s because it’s the most precious spice in the world but it is a star ingredient in most paella dishes. A good quality saffron will be the most flavorful, and a just a pinch will do.
6. You’ll notice a crispy layer of rice at the bottom of the pan, that is what you’re looking for, it’s loaded with flavor. This is why it’s important to not stir the rice as it cooks. We are not looking for creamy rice. That golden crust at the bottom is the best part of the paella.
7. If on a budget and can’t afford all the seafood required for this dish, I recommend to at least go with the mussels, since they add so much seafood flavor to the paella as it cooks.

Nutrition Information

Serving: 1servingCalories: 386kcal (19%)Carbohydrates: 41g (14%)Protein: 32g (64%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 147mg (49%)Sodium: 1414mg (61%)Potassium: 515mg (15%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 949IU (19%)Vitamin C: 15mg (18%)Calcium: 78mg (8%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.