🥘 Spanish Paella Recipe – Easy, Authentic, Flavorful
Experience the bold, savory flavors of Spain with this classic saffron rice dish. Loaded with chicken, shrimp, vegetables, and seasoned to perfection—this paella is a Mediterranean masterpiece you can make at home.
🛒 Ingredients
- 2 tbsp extra virgin olive oil (we recommend our Greek Kalamata Olive Oil)
- 1 small onion, finely chopped
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup Arborio or Bomba rice
- 2 ½ cups chicken or vegetable broth
- ½ tsp saffron threads
- 1 tsp smoked paprika
- 200g boneless chicken thigh, chopped
- 150g shrimp, peeled and deveined
- 100g mussels or clams (optional)
- Salt and pepper, to taste
- Fresh parsley, avocado and lemon wedges for garnish
👩🍳 Step-by-Step Instructions
🔪 Step 1: Prep Everything
Chop your vegetables, slice the pepper, mince garlic, cut chicken, and clean your seafood. Warm the broth in a small pot and steep the saffron threads for 5 minutes.
🔥 Step 2: Sauté the Aromatics
In a paella pan or wide skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking until softened (about 4 minutes). Add garlic and sauté for 30 seconds.
🌾 Step 3: Toast the Rice
Add rice to the pan. Stir gently for 2–3 minutes to coat the grains in oil and toast lightly. This builds flavor and prevents sticking.
💛 Step 4: Add Broth & Spices
Pour in warm broth and saffron. Add smoked paprika. Stir once to distribute, then do not stir again. Season with salt and pepper.
🍗 Step 5: Add Chicken
Place chicken pieces evenly in the pan. Simmer uncovered for 10 minutes as rice absorbs the broth and begins to cook.
🦐 Step 6: Add Seafood
Add shrimp and mussels. Cover loosely with a lid or foil. Let cook for another 8–10 minutes until seafood is done and rice is tender.
⏱️ Step 7: Rest
Remove from heat and let paella sit, covered, for 5 minutes. This helps set the flavors and gives the rice a final steam.
🍋 Step 8: Garnish & Serve
Top with fresh parsley, sliced avocado and lemon wedges. Drizzle with our Meyer Lemon Olive Oil for a refreshing finish.
💡 Pro Tips
- Don’t over-stir. Stir only once after adding broth. This allows a crispy bottom layer—called socarrat—to form.
- Use quality saffron. It’s the heart of paella’s flavor and color.
- Wide pans work best. Avoid deep pans so the rice cooks evenly.
🛍️ Featured Oils for This Recipe
- Greek Kalamata Olive Oil – buttery flavor profile
- Meyer Lemon Olive Oil – drizzle for citrus brightness
Looking for more Mediterranean recipes? Explore our full recipe blog to bring bold, natural flavors to your kitchen.