Saffron-infused rice with seafood, chicken, and chorizo
Classic Spanish Paella
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
6
1 large pan
Difficulty
Advanced
Cost
Premium
$$$
Classic Spanish Paella
Saffron-infused rice with seafood, chicken, and chorizo
★4.8(17)
A festive one-pan Spanish rice dish with saffron, chicken, shrimp, mussels, and chorizo, finished with a prized crispy socarrat bottom.
20m
Prep Time
40m
Cook Time
60m
Total Time
6
Servings
Hard
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Paella is more than a recipe — it is a celebration. Originating in Valencia, Spain, this magnificent rice dish brings together saffron-tinted short-grain rice, a medley of proteins, and the holy grail of paella: the socarrat, that crispy, caramelized layer of rice on the bottom of the pan.
Making paella at home is surprisingly achievable. The key is using the right pan (wide and shallow), the right rice (Bomba or Calasparra), and resisting the temptation to stir. Let the rice do its thing on the bottom of the pan, and you will be rewarded with a dish that looks and tastes like a Spanish vacation.
Ingredients
- 2 cups Bomba or Calasparra rice
- 5 cups warm chicken broth
- Large pinch of saffron threads
- 4 bone-in chicken thighs
- 1/2 lb large shrimp, peeled and deveined
- 1 lb mussels, scrubbed and debearded
- 6 oz Spanish chorizo, sliced
- 1 large onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 cup frozen peas
- 1/4 cup olive oil
- 1 tsp smoked paprika
- Kosher salt and black pepper
- Lemon wedges and parsley for serving
Instructions
- 1
Steep saffron threads in the warm broth for at least 10 minutes.
- 2
Season chicken thighs with salt, pepper, and smoked paprika. Heat olive oil in a 14-inch paella pan or wide skillet over medium-high heat. Sear chicken on both sides until golden, about 8 minutes total. Remove and set aside.
- 3
In the same pan, cook chorizo until lightly crispy, about 3 minutes. Remove and set aside.
- 4
Add onion and bell pepper to the pan. Cook 5 minutes until softened. Add garlic and drained tomatoes, cooking 2 minutes more.
- 5
Add rice and stir to coat in the sofrito for 1 minute. Pour in the saffron broth. Arrange the chicken thighs on top. Bring to a boil, then reduce to a steady simmer. Do not stir from this point forward.
- 6
Cook for 15 minutes, then nestle in the shrimp, mussels (hinge-side down), chorizo, and peas. Continue cooking without stirring for 8-10 minutes until the rice is tender and the mussels open.
- 7
Increase heat to high for 1-2 minutes to develop the socarrat. You should hear a crackling sound. Remove from heat, cover with foil, and rest 5 minutes. Serve with lemon wedges and parsley.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Bomba riceArborio rice
More widely available but absorbs less liquid and has a softer texture.
MusselsClams or extra shrimp
Clams add similar briny sweetness; shrimp keeps it simpler.
Spanish chorizoAndouille sausage
Different flavor profile but adds similar smoky, spiced meatiness.
Tips & Storage
Pro Tips
Do not stir the rice after adding the broth — this is essential for socarrat development.
If you cannot find Bomba rice, use Arborio as a substitute, though the texture will differ slightly.
Listen for the crackling sound at the end — that is your socarrat forming.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a skillet over medium heat with a splash of broth. The crispy bottom will not return but the flavors remain excellent.
Nutrition Facts
Per serving (1 generous scoop) · 6 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates48g
Fat20g
Fiber3g
Sugar4g
Sodium880mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is socarrat?
- Socarrat is the crispy, caramelized rice crust that forms on the bottom of the pan. It is considered the best part of the paella.
- Can I make paella on a grill?
- Yes, and many Spaniards prefer it. A charcoal or gas grill adds smoky flavor. Use medium-high heat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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