How to Make the Perfect Classic Spanish Paella
Spanish · Hard · 60 min · 4 servings
A vibrant one-pan rice dish originating from Valencia, bursting with saffron, seafood, and smoky paprika. This iconic Spanish recipe brings the essence of Mediterranean cooking straight to your table.
Why this recipe works
This Classic Spanish Paella recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups Bomba or short-grain rice
- 0.5 tsp saffron threads
- 200 g raw shrimp peeled and deveined
- 200 g mussels scrubbed and debearded
- 100 g chorizo sliced
- 4 cups chicken or seafood stock
Step by step instructions
Step 1: Bloom the Saffron
Warm the stock in a saucepan over low heat and add the saffron threads. Let them steep for 10 minutes until the stock turns a deep golden yellow color.
Step 2: Build the Sofrito Base
Heat olive oil in a large paella pan over medium-high heat. Add the chorizo and cook for 3 minutes, then push to the edges and saute any aromatics you prefer in the center until softened.
Step 3: Toast the Rice and Add Stock
Add the rice to the pan and stir to coat it in the oil for 2 minutes. Pour in the hot saffron stock all at once, spread rice evenly, and do not stir again from this point forward.
Step 4: Add Seafood and Finish
When the rice is nearly tender and most liquid is absorbed, nestle the shrimp and mussels into the rice. Cook uncovered until the mussels open and shrimp are pink, then rest for 5 minutes off the heat.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Bomba rice → Arborio rice
- saffron threads → 1 tsp turmeric powder
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Stirring the rice after adding stock which destroys the socarrat crust
- Using too much liquid which makes the rice mushy instead of distinct
Nutrition facts
Per serving: 520 calories, 34g protein, 58g carbs, 14g fat, 3g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →