Paella: the easy recipe for a traditional one-pot Spanish rice dish

Paella is a beautiful, traditional one-pan Spanish rice dish from Valencia. There are many variations of paella, but it is always made with tender, saffron-scented rice, vegetables, and usually some type of protein such as chicken, meat, fish, or shellfish. It's a delicious, comforting dish that's perfect for feeding a crowd.

Traditionally, paella is made in a paella pan, but you can use any large skillet to prepare this dish. Try making Spanish paella the next time you're entertaining a large group of friends and family – they'll be begging you for your recipe!

What is Paella?

Paella (pronounced pai-ei-uh) is a phenomenal rice-based dish originally from Valencia. Thanks to its popularity, this sensational dish has become one of Spain's most beloved national foods.

Traditional paella can be made with a wide variety of ingredients. While rice, vegetables, and saffron always feature in this dish, you'll encounter paella made with chicken, fish and shellfish (paella de marisco), chorizo, meat, just vegetables (paella de verduras), or a combination (paella mixta).

The original paella Valenciana is made with rice, saffron, chicken, rabbit, and green beans. Spanish rice is an entirely different dish made from rice, tomatoes, onions, and garlic.

What is the Best Rice to Use for Paella?

Without a doubt, the best rice for making paella is bomba rice. Bomba is a short-grain round rice that will absorb the flavors of the dish well without sticking together.

If you can't find bomba, there are a few other Spanish rice varieties to substitute like Bahia, Calasparra, and Senia. If you can't find any of these types of rice, try to find medium-grain rice. Do not use long-grain rice to make paella.

Traditional Paella Ingredients

No matter what type of paella you make, you'll need short-grain round rice, saffron, broth or stock, and white wine.

Paella is also seasoned with bay leaf, paprika, salt, and pepper.

For this easy paella recipe, you'll also need seafood, including prawns, mussels, and calamari, as well as chicken thighs.

Should I Use a Paella Pan?

No paella pan? No problem! You can use any large skillet to make your paella.

How to Make Spanish Paella

To make the perfect Spanish paella, start by sauteing your onions, bell peppers, and garlic in a large pan over medium heat. Cook for several minutes, stirring occasionally until the onions turn translucent. Mix in tomato and spices. Cook for several minutes more. Stir in white wine, and simmer for 10 minutes.

Place the chicken in the pan. Stir in half the parsley and the rice. Cook for 1 to 2 minutes. Add the broth into the pan, and gently shimmy the pan so the rice is in a single even layer. The ratio for rice to liquid is about 1 cup of rice for 3 cups of liquid, so if you're making more or less paella, you can adjust the ratio as needed. Here's an essential tip for making authentic paella.

Once you add the broth do not stir the paella again. Simply shimmy the pan once or twice as the rice cooks. Allow the mixture to come to a boil, then lower the heat and let the paella simmer over low for 15 to 18 minutes.

Add the calamari, shrimp, mussels, and peas and cook for 5 more minutes, or until the shrimp turn pink and the mussels open. Take the pot off the heat. Put a lid over the pan and layer a kitchen towel over it. Let the paella rest for 10 minutes. Sprinkle the remaining parsley over the paella. Garnish with lemon and serve.

What to Serve with Paella

Serve your paella in the pan you cooked it in. Aim for about 1/3 to ½ cup of uncooked rice per person.

Serve your paella with easy, fresh sides like green salad, roasted vegetables, fried plantains, or fried pimenton peppers. Also, make sure to have plenty of fresh bread on the table for mopping up your bowls!

Tips for Making Traditional Paella

You don't need to wash the rice before making your paella.

Chicken thighs are better than chicken breasts for this recipe as they're less likely to dry out.

After pouring in the chicken broth, don't stir the rice.

The paella is done when the rice at the top of the paella is nearly tender and the bulk of the liquid has been absorbed.

Paella Variations

There are many wonderful paella variations you can make. Try adding chorizo, chicken, rabbit, snails, pork, or leave out the seafood and any meat, to make a completely vegetarian or vegan version with tomatoes, green beans, asparagus, olives, and mushrooms and cooked with vegetable stock.

You can use a mixture of different types of seafood such as mussels, clams, calamari, prawns. If you're feeling fancy, try making paella with squid ink, which is a specialty of Galicia.

How to Store Spanish Paella

Keep leftover paella in an airtight container in the fridge for up to 3 days.

Instructions

Heat oil in a large pan over medium heat. Sauté onions, bell peppers, and garlic. Cook for several minutes, until the onions turn translucent, then add a bay leaf.

Add the paprika, saffron, salt, and pepper.

Stir in tomato and cook for 5 to 7 minutes.

Stir in white wine, and simmer for 10 minutes.

Place the chicken in the pan.

Stir in half the parsley and the rice. Cook for 1 to 2 minutes.

Pour the broth into the pan, and gently shimmy the pan so the rice is in a single even layer.

Allow the mixture to come to a boil, then lower the heat.

Let the paella simmer over low for 15 to 18 minutes.

Add the peas to the pot.

Add the mussels.

Add the calamari and shrimp. Cook for 5 more minutes, or until the shrimp turn pink and the mussels open.

Take the pan off the heat. Cover with foil and a kitchen towel and let the paella rest for 10 minutes. Sprinkle the remaining parsley over the paella. Garnish with lemon and serve.

Notes

Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Albarino to make your paella.