Print

Authentic Seafood Paella Recipe

A close-up of a flavorful seafood paella in a pan, featuring shrimp, mussels, and rice.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn to make a vibrant and flavorful seafood paella, a classic Spanish one-pan dish perfect for gatherings. This recipe guides you through achieving the coveted crispy rice bottom, known as socarrat, and balancing the delicious flavors of saffron, shellfish, chicken, and chorizo.

Ingredients

Scale
  • 1/4 cup olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 pound mussels, scrubbed and debearded
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups chicken broth
  • 2 cups Arborio rice
  • 1/2 pound chorizo, sliced
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • Lemon wedges, for serving

Instructions

  1. Heat olive oil in a large, shallow pan (paella pan or large skillet) over medium-high heat. Season chicken with salt and pepper, then cook until browned on all sides. Remove chicken from pan and set aside.
  2. Add shrimp to the pan and cook for 1-2 minutes per side, until pink. Remove shrimp and set aside.
  3. Add mussels to the pan, cover, and cook for 3-5 minutes, until they open. Discard any mussels that do not open. Remove mussels and set aside.
  4. Add onion and red bell pepper to the pan and cook until softened, about 5-7 minutes. Add garlic and smoked paprika and cook for 1 minute more until fragrant.
  5. Stir in saffron threads and diced tomatoes. Cook for 2 minutes, stirring.
  6. Pour in chicken broth and bring to a simmer. Stir in the Arborio rice.
  7. Return the browned chicken to the pan. Arrange the sliced chorizo over the rice.
  8. Reduce heat to medium-low, cover, and simmer for 15 minutes, or until most of the liquid is absorbed and the rice is nearly cooked. Do not stir during this time.
  9. Uncover and arrange the cooked shrimp and mussels on top of the rice. Sprinkle with frozen peas.
  10. Continue to cook uncovered for another 5-10 minutes, or until the rice is tender and the liquid is fully absorbed. You should hear a gentle crackling sound, indicating the formation of socarrat.
  11. Garnish with fresh parsley and serve immediately with lemon wedges.

Notes

  • For the best socarrat, do not stir the rice after adding the liquid and allow it to crisp on the bottom for the last few minutes of cooking.
  • You can substitute other seafood like clams or calamari.
  • Ensure your pan is wide and shallow to allow for even cooking and socarrat development.

Nutrition

Find it online: https://kingscook.com/paella-recipe-one-pan-spanish-feast/