Spanish Paella Recipe

paella with shrimp mussels sausage and chicken in a paella pan

Learn how to make paella right at home for the most flavor-packed Spanish seafood dish. Paella is a popular Spanish dish made in a sizzling hot pan with saffron-infused rice, sausage, chicken, shrimp, and mussels. We gathered our best tips to share, so you can feel confident in making your own paella at home on your first try!

Course Dinner, Main Course

Cuisine Spanish

Keyword chicken paella, classic paella

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 551kcal

Equipment

Paella pan at least 16"
Grill we used a charcoal grill that fits the paella pan
Or a Paella burner

Ingredients

8 boneless skinless chicken thighs cut in half
1 lb jumbo shrimp or prawns
1 lb andouille sausage
1 lb mussels or steamers
½ lb fresh green beans trimmed
½ lb fresh peas in a pod or 1 cup frozen peas
½- pound asparagus cut into 2 inch pieces
1 cup diced tomatoes about 3 tomatoes, or 1 can of tomatoes
1 cup chopped onions about 1 medium onion
2 red bell peppers chopped
5 cloves of minced garlic
2 Lemons cut into wedges 12 wedges
¼ cup cooking oil of your choice I like to use olive oil or avocado oil
3.5 Cups Bomba or Spanish Paella Rice
2 tb paprika
¼ teaspoon saffron
½ cup white wine
8 cups broth, chicken or vegetable
salt and pepper to taste

Instructions

Add charcoal to your grill (enough to cover the width of the pan) and heat grill. This can take about 30 minutes.
While the charcoal is heating, prepare and place all the ingredients near the grill.
Once the charcoal is white, place the paella pan on grill to heat up. Add oil and heat until sizzling. Add chicken and andouille sausage, and brown on both sides. 3-4 minutes. Salt and pepper the chicken.
Remove chicken and andouille sausage and set aside on a plate for now.
Add onions, chopped peppers, and chopped tomatoes to the pan. Cook and stir until the onions are translucent, about 3-4 minutes.
Add white wine, stir and simmer for 1-2 minutes.
Add paprika, saffron, garlic and stir. The saffron will need a minute to bloom (develop flavor) in the sauce.
Add green beans, peas and asparagus and stir.
Add rice and stir in 7 cups of broth. This will be the last time you stir the paella so it can develop the socarrat (the crispy bottom layer).
Arrange reserved chicken and andouille sausage on top of the paella. Cover your grill and let the paella simmer for 25 minutes. DO NOT STIR.
Check your Paella and add sliced peppers in a pinwheel shape around the pan, check that the rice isn’t too dry. You can add some additional broth if needed.
Cover your Paella again and continue to cook until rice is al dente and broth is absorbed.
Add shrimp and mussels and lemon wedges, cover and cook until Shrimp and mussels are done (about 10-12 minutes).
Remove the paella pan from the grill and present on your table. Let Paella rest for 5-10 minutes before serving warm.

Notes

To make a successful paella on your first try, please read the entire recipe first. Make sure you have all your ingredients washed, cut, and prepared to go right into the dish.

Substitutions & Variations

Seafood, sausage, and veggies - Paella is a dish that can handle substitutions with seafood, sausage, and vegetables. Use ingredients you love in place of what we're using. Keep in mind that if you make any large changes, you will need to adjust the recipe accordingly.

Spanish Rice - This is a short-grain rice that cooks differently than common long-grain rice. If you want to use regular long grain rice, be sure to adjust the liquid amount and cooking time.

Saffron - This spice is essential to making an authentic paella. It provides a unique flavor that's hard to replace. For a cost-effective option, check out Trader Joe if you have one near you. They have a small jar of saffron for a great price. You will only need a few threads, and that jar will last you many dishes!

Paella on the stove or oven - Full recipe for making paella on the stove or oven in the FAQs above. Enjoy!

Nutrition