Spanish Paella Guide: A Home Cook’s Real Talk Recipe
Let me tell you, Spanish Paella is one of those dishes that always reminds me of my friend Marta’s noisy kitchen in Madrid. We’d scrape the crispy bits from the pan, almost fighting for the last spoonful, and the whole place would smell like saffron and joy—if joy could be a smell. I’ll be honest, my first batch was nowhere near as good as hers (I might have burned the bottom a ‘wee’ bit… okay, a lot). But making paella feels like a party, even if it’s just you and your cat fussing around the kitchen—so don’t stress it! Oh, speaking of cats, mine is currently trying to sneak rice off the counter. Drama never ends!
Why You’ll Love Making This (Even If You’re a Bit Distracted)
I make this dish whenever I want to pretend I’m basking on a Spanish patio, glass of something cold in hand (half the charm, if you ask me). My family goes absolutely wild for paella because it’s the one dinner where everyone can pick out their favorites—chicken, shrimp, those little peas—without much fussing. Plus, you can throw in whatever seafood isn’t languishing at the back of your freezer. Sometimes, I even make it just to prove to my skeptical cousin that you really can get that socarrat (crispy rice bottom) on a regular stovetop—but truthfully, sometimes I don’t. Story of my life.
Let’s Talk Ingredients (Swaps Welcome!)
- 2 cups short or medium grain rice – (like Bomba or Arborio; I confess, I’ve used plain ol’ supermarket rice in a pinch—it works, just not quite as fluffy)
- 1 large onion, finely chopped
- 3 cloves garlic, minced or smooshed (technical term!)
- 1 red bell pepper, sliced
- 1 ripe tomato, grated, or 1/2 cup canned tomatoes (My grandmother swears by fresh, but honestly, canned won’t get you kicked out of Spain… probably)
- 1/2 cup frozen peas (or fresh, if you’re feeling fancy)
- 8-10 raw shrimp, peeled, tails on if you like having something to hold
- 6-8 chicken drumettes or thighs (chopped into chunks, or not—I’m not your boss)
- 1/2 lb mussels or clams (optional, but they look snazzy on top)
- 1/4 cup olive oil (don’t use motor oil, ha)
- 1 big pinch saffron threads (or a tiny pinch turmeric, but it’s just for color—don’t tell Marta)
- 1 tsp smoked paprika (Pimenton, if you have it—but supermarket stuff is quite all right)
- 4 cups good chicken stock (from a box; or bouillon cube, I won’t fuss)
- Salt and black pepper, to taste
- Lemon wedges, for serving (just feels right)
Let’s Get Cooking (Trouble Included)
- Heat up your biggest, shallowest pan—my friend swears by her paella pan, but I’ve used a large skillet lots of times. Pour in your olive oil and let it shimmer.
- Toss in the chicken pieces with a glimmer of salt and pepper. Brown ‘em well, turning so they get golden all over—5 to 7 minutes or thereabouts.
- Next, shovel in the onion, garlic, and red pepper with a little more oil if things look dry. Sauté until they’re all soft and smelling great—maybe 3, maybe 5 minutes, depending on your stove’s moods.
- This is when I add the tomatoes. Let them cook down until you’ve got a kind of jammy, thickish mess; give it a stir now and then. Looks odd, right? It’ll be fine.
- Now, sprinkle in the paprika and saffron. This part smells amazing (go on, stick your nose in—not too close though!). You can add the frozen peas now too, or later—whatever feels right.
- Pour in the rice; stir it around so it soaks up the goodness. Don’t overthink it—just get everything cozy.
- Pour in the stock. Shake the pan a bit so it all settles nicely (don’t stir after this part—seriously, it just turns soup-like otherwise).
- Nestle the shrimp and shellfish into the rice. Sprinkle again with a bit of salt and pepper. Lower the heat to just above a whisper.
- Let it cook (uncovered) until the rice at the edges looks just dry and the top is dotted with popping bubbles—usually about 18-22 minutes. This is when I wander off and hope to remember it before it’s burnt. Well.
- Crank up the heat for the last 2 minutes if you want that golden crispy bottom—socarrat, they call it. I sometimes forget this step, but when I don’t, my family cheers.
- Take off the heat; cover with foil or a clean dish towel. Let it rest for a good 7–10 minutes, even if hungry people are pacing.
- Squeeze over lemon and serve straight from the pan, with all the drama you can muster. Dig in!
Notes: Stuff I Learned (Usually the Hard Way)
- If the rice is still crunchy after the time’s up, add a dribble more stock, cover, and let it steam for a tick longer. Happens to me more than I’ll admit.
- I always think I can skip the saffron. But, on second thought… just a little makes such a difference.
- If your seafood isn’t super fresh, quick defrost it in cold water, or just use cooked shrimp from a bag. It’ll still be good—just, you know, different.
- Too many peas? Nah, just say you’re going for “verde vibes.”
All the Variations (Some Hits, One Miss)
- Vegetarian paella: Swapped the meat for artichokes and roasted peppers once for my friend who’s veggie. Not bad at all (bit lighter).
- Chorizo sneak-in: Purists will judge but wow, smoky sausage makes it so hearty. Only thing—don’t use too much! I overdid it one time—tasted like paella chorizo soup. Not my finest hour.
- Leftover roast chicken: Really nice shortcut when you’ve got some in the fridge. You’ll barely taste the difference, promise.
About the Equipment (There Are Shortcuts)
Okay, so real paella is meant for a paella pan. I own one, but honestly, my big cast iron skillet gets used more just because it fits on the stove better and I don’t want to argue with its weight every time. No paella pan? No worries. Just grab your widest frying pan, or even a roasting tin over two burners in a pinch (don’t let my Spanish friends catch you, but it works).
Storing This (But Ours Rarely Lasts)
Technically, you can stash leftovers in a sealed tub in the fridge for up to two days… though honestly, in my house it never survives past lunch the next day. I actually think it tastes better cold from the fridge (is that weird?). You can try reheating in a pan with a splash of stock—it perks up nicely.
You’ve Got to Serve It Like This… Or Not
I always plop the pan straight on the table—no fuss, no plates, everyone digs in with big spoons (or small ones if you must). A crisp green salad and maybe some crusty bread, and that’s supper. Sometimes I sneak a dollop of aioli on the side. Oh, and don’t forget the lemon wedges; my uncle would stage a protest if they’re missing.
Few Pro Tips — All From Mess-Ups
- Don’t rush the simmer or the rice turns gluey (I once tried to “speed-cook” and basically made edible wallpaper paste. Not recommended).
- Add salt after you taste the stock, or you’ll oversalt everything. Learned this from a night of overly ambitious seasoning.
- Keep an eye on your shrimp—it turns rubbery so fast, and there’s really no fixing that.
FAQ Time — Real Questions I’ve Heard
- Do I need Spanish rice? If you can get Bomba, go for it. But I’ve used Arborio, or even standard short grain rice, and nobody’s complained (at least not to my face).
- Can I make this without seafood? Sure thing! Chicken only is just as good—sometimes even better for picky eaters.
- Is saffron really necessary? Short answer: no, but it’s what makes it special. That said, my cousin uses turmeric all the time (I won’t tell if you don’t).
- How do I get that crispy bottom rice? Oh, the famous socarrat! Last two minutes—bump up the heat, but don’t walk away. Smell for toasty, not burnt (I learned the difference by trial and error—emphasis on error).
- What do I serve with this? Besides bread and salad? Maybe a simple red wine, and if you want inspiration, check out the Spanish cheese board at Spanish Sabores. Or, for a breakdown of Spanish rice types, Time Travel Turtle has you covered.
- If I double it, do I need a bigger pan? Well, yeah. Or just make two batches—unless you want to see what stovetop chaos looks like.
- Why does my paella stick? A bit of sticking is good—don’t panic! But if it’s glued on, your heat was too high or there wasn’t enough liquid. No stress, just soak the pan later.
Anyway, don’t fret if you don’t nail it the first time; it’s paella, not a soufflé—there’s room for laughter (and the odd kitchen blunder). And if all else fails, just call it ‘deconstructed’ and pour another glass of whatever you fancy.
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs, cut into pieces
- 8 ounces chorizo sausage, sliced
- 1 cup paella rice (Bomba or Arborio)
- 2 1/2 cups chicken broth
- 1/2 teaspoon saffron threads
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 8 large shrimp, peeled and deveined
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
- Salt and black pepper to taste
Instructions
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1Heat olive oil in a large paella pan over medium heat. Add chicken pieces and cook until browned on all sides. Remove and set aside.
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2Add chorizo to the pan and sauté for 2-3 minutes. Stir in the chopped onion, garlic, and red bell pepper. Cook until slightly softened.
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3Add the rice and saffron threads, stirring to coat the rice with oil and spices. Pour in the chicken broth and return the chicken pieces to the pan. Season with salt and black pepper.
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4Simmer uncovered for 20 minutes, without stirring. Arrange the shrimp and peas over the rice and cook for another 10-15 minutes, until rice is cooked and liquid is absorbed.
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5Remove from heat, cover with foil, and let rest for 5 minutes. Serve with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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