How To Make Authentic Spanish Paella Recipe

I just nailed a Chicken And Shrimp Paella Recipe that looks restaurant-level and makes guests fight over the last spoonful, so keep scrolling.

I’m obsessed with this Spanish paella because it actually tastes like the trips I brag about. I love how a Chicken And Shrimp Paella Recipe brings smoky chorizo notes and bright saffron threads together in one pan.

I make it when I want guests to shut up and eat. And yeah, it looks impressive without being pretentious.

It’s big, messy, and loud with caramelized rice, tender chicken, and juicy shrimp. No fluff.

Just honest layers of flavor that hit hard. Serve it straight from the pan, pass the lemon wedges, watch people fight for the last scoop and clap loudly.

Ingredients

• Extra virgin olive oil: Basically silky fat that browns and adds real Mediterranean flavor.
• Chicken thighs: Juicy, hearty protein that keeps paella comforting and satisfying.
• Spanish chorizo: Plus spicy, smoky bites that melt into the rice.
• Bomba rice: It soaks up stock without turning mushy, perfect chewy texture.
• Chicken or fish stock: Deep savory liquid that’s the dish’s main flavor base.
• Saffron threads: Floral, slightly bitter color that makes paella feel special.
• Onion: Sweet base note that softens and adds subtle crunch early.
• Garlic: Sharp aromatic hit that wakes everything up.
• Pimenton: Smoky paprika that gives warmth and authentic Spanish taste.
• Crushed tomatoes: Adds brightness, slight acidity, and a touch of sweetness.
• White wine: Basically brightens the pan and adds a little tang.
• Shrimp: Tender shellfish that adds quick-cooking sweet seafood flavor.
• Mussels or clams: Briny pockets of ocean flavor, great for seafood versions.
• Squid rings: Chewy, mild seafood texture that soaks up surrounding flavors.
• Frozen peas: Pops of color and sweet freshness throughout the rice.
• Roasted red peppers: Smoky-sweet strips that add color and a mellow bite.
• Bay leaves: Herbal background note that’s subtle but necessary.
• Salt and pepper: Essential seasoning that makes everything sing, don’t skimp.
• Fresh parsley: Bright herb finish that lightens rich flavors.
• Lemon wedges: Plus zesty squeeze that cuts through the richness.

Ingredient Quantities

• 3 tablespoons extra virgin olive oil
• 1 pound bone in, skin on chicken thighs cut into pieces
• 8 ounces Spanish chorizo sliced (optional but tasty)
• 1 pound bomba or other short grain paella rice (about 2 cups)
• 4 to 5 cups hot chicken stock or fish stock (start with 4, add if needed)
• Pinch of saffron threads (about 10 to 15 threads) steeped in 2 tablespoons warm stock
• 1 medium onion finely chopped
• 4 garlic cloves minced
• 1 teaspoon sweet smoked paprika (pimenton)
• 1/2 cup canned crushed tomatoes
• 1/2 cup dry white wine (optional)
• 12 to 16 medium shrimp peeled and deveined
• 1 pound mussels or clams cleaned (optional for seafood paella)
• 8 ounces squid rings or calamari (optional)
• 1/2 cup frozen peas
• 1/2 cup roasted red pepper strips (jarred is fine)
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• Fresh parsley chopped, about 1/4 cup for garnish
• 2 lemons cut into wedges for serving

How to Make this

1. Heat a wide paella pan or large skillet over medium heat, add 3 tablespoons extra virgin olive oil, brown the chicken pieces well on all sides, season with salt and pepper, then remove and set aside.

2. In the same pan brown the Spanish chorizo slices briefly until they render some fat, add the chopped onion and cook until soft, then stir in the minced garlic, 1 teaspoon sweet smoked paprika and 1/2 cup crushed tomatoes; cook 2 to 3 minutes.

3. Pour in 1/2 cup dry white wine if using and let it reduce for a minute, then add the rice (about 1 pound bomba or other short grain) and stir to coat the grains in the tomato mixture for about 1 minute.

4. Steep the pinch of saffron threads (10 to 15 threads) in 2 tablespoons warm stock, then add the saffron and 4 cups hot stock to the pan; nestle the browned chicken back in along with 2 bay leaves, do not stir after this point.

5. Turn the heat up to medium-high until the liquid comes to a gentle boil, then reduce to a steady simmer and cook uncovered for about 10 minutes; check the rice and add the extra 1 cup stock if the pan looks dry before the rice is tender.

6. After about 10 to 12 minutes, arrange the shrimp, mussels or clams, and squid rings on top of the rice, press them lightly into the surface, scatter 1/2 cup frozen peas and 1/2 cup roasted red pepper strips, season gently with more salt and pepper.

7. Cook until the seafood is done and the rice is al dente, about 8 to 10 more minutes; increase heat for the last 1 to 2 minutes to encourage a crisp bottom crust, the socarrat, but watch closely so it does not burn.

8. When the liquid is absorbed and the rice is cooked, remove the pan from heat, cover loosely with foil or a clean kitchen towel and let rest for 5 to 7 minutes so flavors settle.

9. Discard any unopened mussels or clams, sprinkle chopped fresh parsley over the paella and arrange lemon wedges around the pan for squeezing.

10. Serve straight from the pan family style, encourage guests to squeeze lemon on their portions, and enjoy; store leftovers covered in the fridge for up to 2 days and gently reheat with a splash of stock.

Equipment Needed

1. Wide paella pan or large heavy skillet for cooking the rice and making the socarrat
2. Heatproof tongs to turn and nestle the chicken and seafood, and to handle hot shells
3. Wooden spoon or flat spatula for stirring early on and for scraping the bottom later
4. Chef’s knife and cutting board for chopping onion, garlic, parsley and trimming chicken
5. Measuring cups and spoons for rice, oil, paprika, wine and stock
6. Ladle or large measuring jug to add hot stock and to pour the saffron infusion evenly
7. Small bowl or cup to steep the saffron threads in warm stock, plus a spoon
8. Foil or a clean kitchen towel to loosely cover the pan while the paella rests and lets flavors settle

FAQ

How To Make Authentic Spanish Paella Recipe Substitutions and Variations

• Extra virgin olive oil: substitute with light olive oil, grapeseed oil, or sunflower oil — all have a higher smoke point and work fine for frying. (If you want more flavor try a mix of butter and oil)
• Bomba or short grain paella rice: use arborio rice, calasparra rice, or any short-grain risotto rice; they absorb liquid well though texture will be slightly different
• Saffron threads: if saffron is too pricey use a pinch of saffron powder or a tiny bit of turmeric plus a small pinch of smoked paprika to mimic color and a hint of warmth
• Spanish chorizo: swap for smoked kielbasa, andouille, or a spicy smoked sausage; if you want it milder use sweet Italian sausage or omit and add a bit more paprika

Pro Tips

1. Bloom the saffron and taste it. Crush the threads between your fingers then soak them in warm stock for at least 10 minutes. If it doesn’t smell fragrant and a little floral, add a few more threads. It makes a huge difference to the color and flavor.

2. Don’t stir after you add the stock. Seriously, resist the urge. Stirring makes the rice release too much starch and you’ll lose the separate grain texture and the chance to get a socarrat. If some spots look dry after 10 minutes just tilt the pan slightly and spoon a little hot stock onto them.

3. Get the chicken and chorizo nicely browned before you add rice. Browning = flavor. If the pan looks crowded brown in batches, and scrape any browned bits into the pan when you add the onions. Those bits are gold for the base.

4. Time the seafood so it just finishes when the rice is al dente. Shrimp and mussels overcook fast so add them later, press them gently into the rice but dont bury them. Turn the heat up only for the last minute or two to encourage the socarrat but watch it constantly, one second too long and it goes from perfect to burnt.