Spanish Paella

Name: Spanish Paella
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 lb chicken thighs, cut into pieces; 1/2 lb rabbit, cut into pieces; 1/2 lb mussels, cleaned; 1/2 lb clams, cleaned; 1/2 lb shrimp, peeled and deveined; 1/2 cup green beans, cut into 1-inch pieces; 1/4 cup peas; 1 red bell pepper, sliced; 2 tomatoes, grated; 4 cloves garlic, minced; 1 tsp smoked paprika; 1/4 tsp saffron threads, soaked in 1/4 cup warm water; 4 cups chicken broth; 2 cups short-grain rice (preferably Bomba); Salt and pepper to taste; Lemon wedges for serving

🕒 Prep: 30 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

Be the First to Review!

Spanish Paella is a vibrant and flavorful dish that's perfect for gatherings. With a delightful mix of seafood, meats, and vegetables, it brings a taste of Spain to your table. This recipe captures the essence of traditional paella, making it a must-try for any home cook.

Save Print Jump to Recipe

Ingredients for Spanish Paella

The heart of this dish is the olive oil, which imparts a subtle richness. Chicken thighs and rabbit add a hearty, meaty element, while mussels, clams, and shrimp provide a fresh, oceanic flavor. Green beans and peas contribute a pop of color and texture, complemented by the sweetness of red bell pepper. Grated tomatoes enhance the dish with their natural acidity, and garlic brings depth and aroma. Smoked paprika offers a smoky warmth, paired beautifully with the floral notes of saffron. Finally, chicken broth is the flavorful liquid that cooks the short-grain rice, absorbing all these wonderful flavors.

Tips & Tricks

Use a paellera for best results, but a wide, shallow skillet will work too.
Don't rush the browning of the meat; it's crucial for flavor.
Avoid stirring the rice once it's in the pan—this helps achieve the desired crusty bottom known as "socarrat."

Serving Suggestions

Serve this Spanish Paella with a side of crusty bread to soak up any leftover juices. A simple green salad with a light vinaigrette pairs well, balancing the richness of the dish. For drinks, a chilled Spanish white wine or sangria complements the flavors beautifully.

Frequently Asked Questions

Can I use different seafood?: Absolutely! Feel free to substitute with your favorite seafood, like squid or scallops.
Is there a vegetarian version?: Yes, omit the meat and seafood, and add more vegetables or use a vegetable broth for a flavorful vegetarian paella.

Spanish Paella Recipe Walkthrough

Start by heating olive oil in a large paellera or any wide, shallow pan over medium heat. Once the oil shimmers, add the chicken and rabbit pieces. Season them with salt and pepper, and brown on all sides. This should take about 5–7 minutes. Once browned, remove the meats from the pan and set them aside.

In the same pan, toss in the green beans, peas, and red bell pepper. Sauté them for about 5 minutes until they begin to soften slightly. This not only cooks the vegetables but also gathers up all the lovely flavors left from the meat.

Add the grated tomatoes and garlic into the pan, cooking until the liquid reduces. You'll notice the mixture thickening and becoming more concentrated, which is exactly what you want.

Next, stir in the smoked paprika and the saffron with its soaking water. Mix well to ensure the spices are evenly distributed, coating the vegetables and enriching the base flavor of the dish.

Pour in the chicken broth and bring it to a gentle simmer. Spread the rice evenly across the pan, then nestle the browned chicken and rabbit back into the mix.

Arrange the mussels, clams, and shrimp on top of the rice. They'll steam and release their juices as the paella cooks, infusing everything with a deep, savory taste.

Let the entire dish simmer uncovered for about 20 minutes. Rotate the pan occasionally to ensure even cooking. Once the rice has absorbed all the liquid and is tender, remove the pan from heat and let it rest for 5 minutes. This resting time allows the flavors to meld perfectly.

Serve hot, with lemon wedges on the side for a fresh zing.

Why You'll Love This Recipe

Authentic taste: Experience the rich flavors of Spain at home.
Perfect for sharing: Serves a crowd, making it ideal for gatherings.
One-pan wonder: Minimal cleanup with maximum flavor.
Customizable: Easily adjust ingredients to suit your preferences.

Ingredients

2 tbsp olive oil

1 lb chicken thighs, cut into pieces

1/2 lb rabbit, cut into pieces

1/2 lb mussels, cleaned

1/2 lb clams, cleaned

1/2 lb shrimp, peeled and deveined

1/2 cup green beans, cut into 1-inch pieces

1/4 cup peas

1 red bell pepper, sliced

2 tomatoes, grated

4 cloves garlic, minced

1 tsp smoked paprika

1/4 tsp saffron threads, soaked in 1/4 cup warm water

4 cups chicken broth

2 cups short-grain rice (preferably Bomba)

Salt and pepper to taste

Lemon wedges for serving

Step-by-step Instructions

1. Heat olive oil in a large paellera or wide, shallow pan over medium heat.

2. Add chicken and rabbit pieces to the pan, season with salt and pepper, and brown on all sides. Remove and set aside.

3. In the same pan, add green beans, peas, and red bell pepper. Sauté for 5 minutes until slightly softened.

4. Stir in grated tomatoes and garlic, and cook until the liquid is reduced.

5. Add smoked paprika and saffron with water. Stir well to combine flavors.

6. Pour in the chicken broth and bring to a simmer.

7. Evenly distribute the rice across the pan, and return the chicken and rabbit to the pan.

8. Arrange mussels, clams, and shrimp on top of the rice.

9. Simmer uncovered for 20 minutes, rotating the pan occasionally for even cooking.

10. Once the rice is cooked and has absorbed the liquid, remove from heat and let rest for 5 minutes.

11. Serve hot, garnished with lemon wedges.

Save Print

Ratings and Comments

Thank you for your rating!