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This Classic Spanish Paella rivals any restaurant version, made right in your own kitchen. With saffron-infused rice, juicy seafood, and that irresistible golden crust (hello, socarrat), it brings bold, traditional flavor to every bite.
What makes this paella recipe even better is how adaptable it is. Add extra seafood, toss in some chicken or chorizo; paella is all about making it your own. And honestly, who doesn’t love a good Spanish paella?
What Makes This Paella Work
What makes this Spanish Paella shine is the balance of bold flavors and simple technique. The saffron-infused rice, savory sofrito, and tender seafood come together to create a rich, deeply satisfying dish. And that golden socarrat crust on the bottom? It’s the signature touch that makes every bite unforgettable.
Even better, this paella recipe is surprisingly approachable. No need for a special pan or hours of prep, just a few good ingredients and a bit of patience. Whether you’re learning how to make paella for the first time or serving it for a celebration, it always delivers.
What Goes Into Spanish Paella
This classic Spanish Paella is loaded with vibrant ingredients that layer together to create deep, savory flavor and beautiful texture. From aromatic saffron to tender seafood, each element plays a key role in building the soul of the dish.
- Saffron Powder: Just a small amount gives the rice its iconic golden hue and subtle earthy flavor that’s essential to traditional Paella.
- Chiken Thigh Fillets: Juicy and tender, chicken thighs hold up well during cooking and soak in all the rich flavors of the broth and spices.
- Mussels and Shrimp: A mix of shellfish brings authentic seafood flavor and adds beautiful variety in texture and presentation.
- Medium Grain Rice: This absorbs all the broth and seasoning while holding its shape, perfect for achieving that delicious socarrat crust on the bottom.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make Paella
- Sauté the Aromatics: Heat olive oil in a large non-stick pan or paella pan over medium heat. Add the onion, garlic, and diced red capsicum and cook for about 3 minutes until the onion is soft and translucent.
- Brown the Chicken: Add the chicken thigh pieces and cook until golden on all sides. Stir in the chopped tomatoes, season with salt and pepper, and cook for 5 minutes until the tomatoes break down and form a sauce.
- Add Seafood and Wine: Toss in mussels and calamari, then pour in the wine. Let simmer for 5 minutes until the wine reduces by half and the seafood starts to cook.
- Stir in the Rice and Stock: Pour in the chicken or fish stock, then add the rice, peas, and saffron. Stir well to combine all ingredients evenly in the pan.
- Simmer the Paella: Bring the mixture to a gentle boil. Reduce the heat and cover, allowing most of the liquid to absorb into the rice, stirring occasionally to prevent sticking.
- Add the Shrimp: Once the rice is nearly cooked, gently fold in the shrimp. Cover again and let everything cook until the shrimp turn pink and the rice is fully tender.
- Garnish and Rest: Sprinkle chopped parsley over the top and arrange the capsicum strips. Let the paella rest, uncovered, for a few minutes to settle.
- Finish and Serve: Drizzle a little olive oil over the finished paella for added richness. Serve hot, making sure to scoop from the bottom to get the golden socarrat crust.
For a light and flavorful pairing alongside your Spanish Paella, try sides like Tomato Bread (Pan Coca) for that vibrant, garlicky crunch or Chili Lime Cowboy Caviar to add a bright, refreshing twist.
If you’d rather lean into indulgence, Garlic Butter Shrimp or French Steamed Mussels provide lovely seafood synergy. Need something hearty and comforting? Garlic Butter Smashed Sweet Potatoes or Truffle Fries offer that golden, crispy balance.
Recipe FAQ’s
Medium grain rice is deal because it absorbs flavor without turning mushy. If you can’t find it, arborio or jasmine rice works in a pinch, though texture may vary slightly.
Not at all! A wide non-stick skillet or well-seasoned cast iron pan works just fine. The key is an even layer of rice to help form that golden socarrat crust.
Socarrat is the crispy, caramelized rice layer at the bottom of the pan; it’s a prized part of authentic paella. To get it, stop stirring once the liquid is mostly absorbed and let the rice cook uncovered over low heat for a few minutes.
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Classic Spanish Paella
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 6 cloves garlic large, finely chopped
- 1 small red bell pepper diced into small pieces
- 4 large boneless skinless chicken thigh fillets cut into bite-sized pieces
- 4 large tomatoes chopped
- 1/2 cup dry white wine sauv blanc, pinot gris – optional
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 10-12 mussels scraped and cleaned properly
- 8 ounces calamari rings
- 3 3/4 cups low sodium chicken broth or stock, or homemade fish stock
- 2 cups medium grain rice or jasmine rice
- 1/2 cup frozen peas
- 1 teaspoon saffron powder or saffron threads
- 1 teaspoon paprika sweet or smoked
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 21 ounces shrimp
- 2 tablespoons fresh flat leaf parsley chopped
- 1 tablespoon fire roasted bell peppers strips capsicum strips
Instructions
- Heat oil in a large sized non-stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).
- Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.
- Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas and saffron. Mix all ingredients until well combined.
- Bring to a boil; reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is ALMOST cooked through.)
- Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.
- Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavour to serve. Drizzle with a small amount of olive oil over the top before serving.
Notes
Chicken: Substitute with pork if desired.
Rice: Medium grain or jasmine rice yield the best results.
Fire roasted peppers: Make your own by placing them on direct flame over a gas cooker or stove top until they char and the skin begins to crease and peel.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe! I made this last night and my husband loved it!
Made this last night. Truly delish. I used chicken thighs as well as shrimp and mussels. Luckily found saffron. Made a big difference. Next time I will use jasmine rice. I used brown because that’s all,I had. Will do again.
Hi, I have used a few of your recipes and never been disappointed. Yesterday, 21st June, I made your paella for my daughter’s birthday, it was superb ! Everyone loved it and kept saying so.
I seldom leave reviews but I couldn’t not do so on this occasion.
Well done.
Hummm! That’s a bummer, Connie. I’ve been using Karina’s recipes for about 3 years and have never had an issue printing them on any printer that I’ve used. I hope you’re able to print them cause it’s so worth every bite of the finished product. Anytime I need/want a recipe Karina at CafeDelites is my go-to. She never disappoints!
Everything Karina is easy and OH SO DECICIOSO!!!
Wow – easy and delicious- just follow the recipe! Used chicken thighs (whole) and large peeled and deveined shrimp. Delicious. Couldn’t tell when to add in the garlic and onion powder and paprike, so just added with the saffron – added the peas with the shrimp so they wouldn’t get dark and overcooked – this was the most delicious paella ever! thanks for the recipe!
I would say it’s a good recipe, the only bit is the moving of the rice. In Spain they let the bottom bit burn. All my family fight for the lovely burnt crispy bit at the bottom
They let it BROWN, not burn traditionally. If you read above the recipe she mentions this for beginner cooked who need play by play directions!