Paella Recipe

I am excited to share my Spanish Paella Recipe that brings together succulent chicken, shrimp, mussels, and a vibrant mix of vegetables. Infused with saffron and smoked paprika, every bite offers a delightful burst of flavors that transport you straight to Spain. Dive into this celebration of fresh seafood and tradition.

I’m excited to share my version of a classic Spanish Paella recipe that really shows off the best flavors of Spain. I always start by heating 3 tbsp olive oil in a big pan, then I add 1 lb chicken pieces to get a nice crisping on the outside.

After that, I toss in chopped onion, 3 garlic cloves, and slices of red and green bell peppers until they’re soft. The aroma is just incredible.

Soon, I stir in 2 diced tomatoes and a pinch of saffron threads that give the rice its golden color and distinctive taste. I add in 1 1/2 cups Bomba rice, 4 cups chicken broth, and a dash of smoked paprika with salt and pepper to taste.

Lastly, I fold in 8 large shrimp, 1 lb mussels, and 1 cup peas right at the end so they cook just right. Serve with lemon wedges and you’ll have a seafood dinner that feels authentically Spanish without fuss.

Enjoy!

Why I Like this Recipe

1. I really love the combo of chicken, shrimp and mussels in this dish because each bite brings a burst of flavors that make me feel like I’m eating something really special.
2. I like how the saffron and smoked paprika give the paella a unique aroma and taste that just makes cooking it feel almost magical.
3. I appreciate that even though the recipe seems fancy, its actually pretty simple to follow and it gives me that home-cooked comfort vibe.
4. I enjoy how the ingredients mix together to form a crusty base at the bottom of the pan, which adds an awesome texture I never get tired of.

Ingredients

• Extra virgin olive oil provide healthy fats and creates a smooth base for cooking.
• Chicken pieces are rich in protein and they adds a deep flavor infusion.
• Shrimp offers lean protein and a hint of natural sweetness to the dish.
• Mussels provide minerals and an ocean taste that elevate paella uniquely.
• Red and green bell peppers supply vitamin C, crunch and vibrant color.
• Tomatoes add juiciness, tangyness and a slight natural sweetness for balance.
• Bomba rice absorbs flavors well and create a hearty, satisfying texture.
• Saffron infuse the dish with a unique, fragrant taste and golden hue.
• Garlic boost the dish with zesty flavor and supports immunity naturally.

Ingredient Quantities

• 3 tbsp olive oil
• 1 lb chicken pieces (with skin and bone for more flavor)
• 8 large shrimp, peeled and deveined
• 1 lb mussels, cleaned and debearded
• 1 medium onion, chopped
• 3 garlic cloves, minised
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 medium tomatoes, diced
• 1 cup peas (frozen or fresh)
• 1 1/2 cups Bomba rice
• A pinch of saffron threads
• 4 cups chicken broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• Lemon wedges (for serving)

How to Make this

1. Heat 3 tbsp olive oil in a paella pan over medium-high heat and season 1 lb chicken pieces with salt and pepper; then sear them until they get a nice brown color on all sides, about 5-7 minutes.

2. Remove the chicken from the pan, and add the chopped onion, 3 minced garlic cloves, and slices of one red and one green bell pepper; fry them for about 3-4 minutes until they soften.

3. Stir in the 2 diced medium tomatoes and let them cook for another 3 minutes so the flavors mix together.

4. Sprinkle in 1 tsp smoked paprika, then add the 1 1/2 cups of Bomba rice into the pan so it fully gets coated with all the flavors.

5. Pour in 4 cups of chicken broth and add a pinch of saffron threads, then stir everything together and bring it to a gentle simmer.

6. Return the browned chicken to the pan and let it simmer for about 5 minutes so the meat starts to cook through.

7. Distribute the 8 large shrimp (peeled and deveined) and 1 lb mussels (cleaned and debearded) evenly over the rice mixture.

8. Sprinkle in 1 cup of peas (frozen or fresh) and avoid stirring too much to help form a crust on the bottom of the pan.

9. Reduce the heat to low, cover the pan with a lid or a piece of foil, and let it cook for about 10 minutes until the rice is tender and the mussels open up.

10. Remove it from the heat, let it rest for a few minutes, and serve your paella with lemon wedges on the side for a burst of extra flavor. Enjoy your dish!

Equipment Needed

1. Paella pan – this wide, shallow pan is needed for searing the chicken and cooking the dish evenly
2. Stove – a heat source to heat the pan over medium-high and low heat as needed
3. Chef’s knife – for chopping the onion, garlic, bell peppers, and tomatoes
4. Cutting board – to safely prepare all the fresh ingredients
5. Measuring cups and spoons – to accurately measure out rice, broth, and spices
6. Wooden spatula or spoon – to stir and mix ingredients during the cookin process
7. Tongs – for turning and removing the chicken pieces once browned
8. Lid or aluminium foil – to cover the pan while simmering the dish
9. Bowls – for prepping and organizing ingredients before cooking
10. Serving dish – to plate the paella along with lemon wedges for serving

FAQ

Paella Recipe Substitutions and Variations

• Instead of olive oil, you can use canola or avocado oil if thats what you have on hand
• If you dont have chicken pieces, turkey pieces work pretty well and offer a similar flavor
• Prawns can replace shrimp by keeping a similar taste and texture
• Clams make a nice alternative to mussels – they still give you that lovely seafood vibe
• If peas are hard to find, green beans can be used instead, they add a good crunch

Pro Tips

1. Pro tip: Make sure your chicken gets a really good sear before you take it out of the pan so it adds a deeper flavor to the dish, instead of just just browning lightly.

2. Pro tip: When you add the rice into the pan, stir it really well with the veggies so every grain gets coated with all that yummy flavor and doesn’t stick together too much later.

3. Pro tip: Once all the ingredients are in, avoid stirring the mix too much after adding the seafood. It helps form that flavorful crust on the bottom which is the best part of the dish.

4. Pro tip: Let your paella sit off the heat for a few minutes before serving. I know it’s tempting to dig in immediately but resting it helps all the flavors blend together better.