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–+ servings
Overhead shot of a vibrant Spanish Paella in a wide pan, golden saffron rice topped with shrimp, mussels, chicken, roasted red peppers, and fresh lemon wedges, photographed on a rustic wooden table

Spanish Paella

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Ingredients
  

  • 1/4 tsp saffron threads steeped in 3 tablespoons warm broth for 10 minutes
  • 5 cups chicken broth low-sodium, kept warm
  • 3 tbsp extra virgin olive oil divided
  • 1.5 lbs bone-in chicken thighs trimmed of excess fat, or use boneless skinless
  • 1 lb large shrimp peeled and deveined, tails on
  • 1 Spanish chorizo about 6 oz, sliced into rounds (optional but recommended)
  • 1 medium yellow onion finely diced
  • 1 medium red bell pepper thinly sliced
  • 1 medium green bell pepper thinly sliced
  • 5 cloves garlic minced
  • 2 medium ripe tomatoes grated or finely chopped
  • 2 tsp smoked paprika pimentón de la Vera preferred
  • 1/2 tsp sweet paprika
  • 1/2 tsp turmeric optional, deepens color
  • 2 cups bomba rice or Calasparra rice; do not rinse
  • 1/2 cup dry white wine such as Albariño or Pinot Grigio
  • 1/2 cup jarred roasted red peppers sliced, for topping
  • 1/2 cup frozen peas added in last 5 minutes
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 1 lemon (cut into wedges)
  • 1/4 cup fresh flat-leaf parsley roughly chopped
  • aioli or garlic mayo optional, for serving on the side

Instructions
 

  • Combine saffron threads with 3 tablespoons of warm (not boiling) chicken broth in a small bowl. Stir gently and set aside to steep for at least 10 minutes. Keep remaining broth warm in a saucepan over low heat.
  • Pat chicken thighs dry with paper towels and season generously on all sides with salt and black pepper.
  • Heat 2 tablespoons of olive oil in a large (14–16 inch) paella pan or wide, deep skillet over medium-high heat until shimmering.
  • Add the chicken thighs skin-side (or top-side) down and sear for 4–5 minutes until deeply golden. Flip and sear the other side for 3 minutes. Remove and set aside — the chicken does not need to be fully cooked at this stage.
  • If using chorizo, add to the pan and cook for 2 minutes per side until lightly browned. Remove and set aside with the chicken.
  • Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pan. Add the diced onion and sliced bell peppers with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until softened and beginning to caramelize.
  • Add the minced garlic and cook for 1 minute until fragrant.
  • Add the grated tomatoes, smoked paprika, sweet paprika, and turmeric (if using). Stir to combine and cook for 4–5 minutes, stirring occasionally, until the tomato has darkened and the mixture is jammy and fragrant. This is your sofrito — the flavor foundation of the dish.
  • Pour in the white wine and stir to deglaze the pan, scraping up any browned bits from the bottom. Cook for 1–2 minutes until the wine is mostly absorbed.
  • Add the dry bomba rice and stir to coat in the sofrito for 1–2 minutes, toasting lightly.
  • Pour in all of the warm chicken broth along with the bloomed saffron mixture. Stir everything once to distribute the rice evenly in a single layer. Season with salt to taste.
  • Nestle the seared chicken thighs and chorizo back into the rice. Bring to a vigorous simmer over medium-high heat, then reduce to medium and cook uncovered — do not stir — for 15 minutes.
  • Arrange the shrimp in a single layer over the surface of the rice. Scatter the roasted red pepper strips over the top. Sprinkle the frozen peas evenly across the pan.
  • Continue cooking uncovered for 8–10 minutes until the shrimp are pink and opaque and nearly all of the broth has been absorbed.
  • To form the socarrat, increase heat to medium-high for the final 2–3 minutes. Listen for a gentle crackling from the pan bottom. Carefully lift a small edge of rice to check — it should be golden and toasted. Remove from heat immediately once achieved.
  • Remove from heat and cover loosely with foil or a clean kitchen towel. Rest for 5 minutes.
  • Scatter chopped fresh parsley over the top. Serve directly from the pan with lemon wedges on the side for squeezing. Add aioli on the side if desired.

Notes

DO NOT STIR the rice once the broth is added — this is the most important rule for authentic paella texture and socarrat formation. For the best flavor, use low-sodium homemade or quality store-bought chicken broth. Seafood variation: replace chicken with mussels and clams added in the last 8 minutes. Vegetarian variation: omit chicken and chorizo, add artichoke hearts and green beans, and use vegetable broth. Storage: store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a splash of warm broth, covered for 2 minutes then uncovered to crisp slightly.
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