Spanish Paella with Seafood (Printable)

Saffron-infused rice with chorizo, chicken, shrimp, mussels, and vibrant vegetables in one pan.

# What You Need:

→ Proteins

01 - 7 oz sliced chorizo sausage
02 - 9 oz boneless skinless chicken thighs, cut into bite-sized pieces
03 - 9 oz peeled and deveined large shrimp
04 - 9 oz cleaned and debearded mussels
05 - 7 oz calamari rings (optional)

→ Rice and Broth

06 - 2 cups short-grain paella or Arborio rice
07 - 4 cups heated chicken or seafood stock
08 - 1/2 teaspoon saffron threads
09 - 2 tablespoons olive oil

→ Vegetables

10 - 1 medium onion, finely chopped
11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 2 medium tomatoes, diced
14 - 1 cup frozen peas
15 - 3 cloves garlic, minced

→ Spices & Seasoning

16 - 1 teaspoon smoked paprika
17 - Salt and black pepper, to taste
18 - 1 bay leaf

→ Garnish

19 - Chopped fresh parsley
20 - Lemon wedges

# Directions:

01 - Steep saffron threads in 3 tablespoons of hot stock and set aside.
02 - Heat olive oil in a large paella pan or wide, deep skillet over medium heat. Add chorizo and chicken; cook for 5 to 7 minutes until browned. Remove and set aside.
03 - Add onion and bell peppers to the pan; sauté for 4 to 5 minutes until softened. Stir in garlic and tomatoes and cook for 2 minutes more.
04 - Stir in rice and smoked paprika, coating grains evenly with oil and vegetables.
05 - Return chicken and chorizo to the pan. Pour in saffron-infused stock, remaining stock, bay leaf, salt, and pepper. Stir gently to combine.
06 - Bring to a boil, reduce heat to low, and simmer uncovered for 15 minutes without stirring.
07 - Nestle shrimp, mussels, and calamari into rice. Scatter peas on top. Cover loosely with foil and cook for 10 to 12 minutes until seafood is cooked and mussels have opened.
08 - Remove from heat and let rest covered for 5 minutes. Discard any unopened mussels.
09 - Sprinkle chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • One pan, endless drama: seafood pops, chorizo crisps, saffron perfumes everything with very little cleanup.
  • Feeds a crowd without making you spend all evening in the kitchen, which means more time at the table laughing with people you love.
  • The sizzle and fragrance alone tell your guests something special is happening before they taste a single bite.
02 -
  • Stop stirring once you pour in the stock—I learned this the hard way after turning my first paella into risotto. The slight crust on the bottom is not a mistake; it's the whole point.
  • Mussels should open during cooking; discard any that stay shut, as they may be dead or unsafe to eat.
  • Saffron is potent; a little truly goes a long way, and cheap imitations won't give you that golden color or distinctive fragrance.
03 -
  • Warm your stock before adding it; cold liquid hitting hot rice disrupts cooking and cools the pan, lengthening your cooking time.
  • Invest in a proper paella pan if you make this regularly—the wide, shallow shape distributes heat evenly and creates that essential socarrat bottom crust that a deep skillet cannot.
  • Keep your eyes on the rice during that final simmer without stirring; if it's browning too fast, lower the heat further, and if it seems dry before the seafood is done, add a bit more hot stock.
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