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Authentic Spanish Paella Recipe

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4.6 from 9 reviews

This Authentic Paella recipe brings the vibrant and rich flavors of traditional Spanish cuisine directly to your table. Featuring a fragrant saffron-infused rice base cooked with tender chicken thighs, spicy chorizo, fresh shrimp, and mussels, complemented by colorful bell peppers and a golden crispy bottom called socarrat, this dish is perfect for a memorable dinner or festive gathering.

Ingredients

Rice and Broth

  • 1 ½ cups Bomba or Calasparra rice
  • 4 cups chicken broth
  • 1 tsp saffron threads

Meats and Seafood

  • 2 bone-in chicken thighs
  • 4 oz chorizo sausage (sliced)
  • 8 oz shrimp (peeled and deveined)
  • 8 oz mussels (cleaned)

Vegetables and Oils

  • 2 tbsp extra virgin olive oil
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)

Seasonings

  • Salt and pepper to taste

Instructions

  1. Prepare the rice: Rinse the 1 ½ cups of Bomba or Calasparra rice under cold water until the water runs clear to remove excess starch and set aside.
  2. Sauté the chicken: Heat 2 tablespoons of extra virgin olive oil in a large paella pan over medium heat. Season 2 bone-in chicken thighs with salt and pepper, then sauté them until golden brown on both sides. Remove the chicken from the pan and set aside.
  3. Cook the chorizo and peppers: In the same pan, add 4 oz sliced chorizo sausage and cook until crispy. Then add 1 diced red bell pepper and 1 diced green bell pepper, sautéing until they soften and release their aroma.
  4. Add rice and saffron: Stir in the rinsed rice and 1 teaspoon saffron threads dissolved in a small amount of warm water, mixing well to coat the rice evenly with the saffron infusion.
  5. Add broth and simmer: Pour in 4 cups of chicken broth, bring the mixture to a simmer. Return the browned chicken thighs to the pan, placing them on top without stirring to allow the crispy bottom, or socarrat, to develop.
  6. Add seafood and cook: After about 15 minutes of simmering, arrange 8 oz peeled and deveined shrimp and 8 oz cleaned mussels on top of the rice. Cover the pan and cook for an additional 5 minutes until the mussels open and the shrimp turn pink and opaque.
  7. Serve: Remove the paella from heat and serve hot directly from the pan, optionally accompanied by lemon wedges for a fresh, zesty finish.

Notes

  • Use Bomba or Calasparra rice for best texture as they absorb liquid well without becoming mushy.
  • Do not stir the rice after adding the broth to allow the socarrat to form, a crispy and prized bottom layer.
  • If you don’t have a paella pan, use a wide, shallow skillet to mimic even cooking.
  • Saffron is key for authentic flavor and color; if unavailable, turmeric can be a substitute but with milder taste.
  • Ensure the mussels are cleaned thoroughly to avoid any gritty texture.
  • Adjust salt carefully as the chorizo and broth add natural saltiness.

Find it online: https://hotsavors.com/authentic-spanish-paella-recipe/