Paella Recipe
This paella recipe brings authentic Spanish flavors to your kitchen with saffron rice, seafood, and fresh vegetables. A festive one-pan dish that’s hearty, colorful, and perfect for gatherings.
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 cup short-grain rice Bomba or Arborio
- 1 pinch saffron threads
- 3 cups chicken or seafood broth warm
- 8 –10 mussels cleaned
- 8 large shrimp peeled and deveined
- 1/2 cup squid rings optional
- 1/2 cup peas fresh or frozen
- 1/2 tsp smoked paprika
- Salt & black pepper to taste
- Lemon wedges for serving
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or paella pan over medium heat.
- Sauté onion, garlic, and bell pepper until softened and fragrant.
- Stir in rice, saffron, and smoked paprika. Toast for 1–2 minutes.
- Pour in the warm broth. Stir once, then let simmer without stirring.
- Add shrimp, mussels, and squid on top of the rice. Cook until seafood is done and rice has absorbed most of the liquid (about 20 minutes).
- Scatter peas over the top in the last 5 minutes of cooking.
- Remove from heat, cover loosely, and let rest for 5 minutes.
- Garnish with parsley and lemon wedges before serving.
Notes
For a richer flavor, add chorizo or chicken pieces at the beginning.
Do not stir once the broth is added—this helps form the crispy “socarrat” at the bottom.
Swap seafood with vegetables like mushrooms and artichokes for a vegetarian version.