I have loved paella since the first time I tried it while traveling through Spain at 17. Though I could never make it as great as my friend's mom in Madrid, this recipe comes so close! It's a favorite at our house for Sunday dinner and tastes all the better when made in a traditional paella pan (brought back in a suitcase, no less!). I hope you enjoy it as much as we do!

Recipe Summary

prep:
25 mins
cook:
55 mins
additional:
5 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring stock to a simmer in a stockpot over medium-low heat. Stir crushed saffron into the simmering stock.

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  • Heat olive oil in a paella pan over medium heat. Fry chicken thighs in hot oil until lightly browned, 3 to 5 minutes per side. Add onion and garlic; cook and stir until the onion is translucent, 5 to 7 minutes more. Arrange the chorizo into the pan around the chicken thighs and cook until warmed, 3 to 5 minutes per side.

  • Pour rice into the paella pan and stir to coat with oil; season with sweet paprika. Stir grated tomato into the rice and cook until the tomato is warmed, 2 to 3 minutes.

  • Pour chicken stock into the paella pan and bring to a boil while scraping any browned bits of food off the bottom of the pan with a flat-edged wooden spoon. Smooth surface of rice with the wooden spoon in an even layer so it cooks evenly.

  • Reduce heat to medium-low and continue to cook, without stirring, until the rice has softened but has yet to completely absorb the stock, 15 to 30 minutes.

  • Place clams and mussels, hinged-side down, into the rice; continue simmering until the mussels and clams open, 5 to 7 minutes.

  • Nestle prawns into the rice; add bell pepper and peas. Continue cooking until the bottom of the rice is browned and fragrant, about 10 minutes. Remove from heat and cool 5 to 10 minutes. Season with salt and pepper, sprinkle parsley over the paella, and garnish with lemon wedges. Serve with baguette slices.

Cook's Note:

For this recipe, a special 4-person paella pan was used to create the authentic flavors of paella found in Spain. If you're not able to find a paella pan at your local specialty kitchen supply shop, you can also use a large flat-bottomed pan for this recipe, but it does need to have a flat bottom and able to be heated evenly to cook the rice.

You can use other vegetables, like green beans, Spanish beans, and artichoke hearts along with the peas in this recipe or leave them out. We prefer just the peas in our paella. You can also use all mussels or all clams, based on your preference.

Nutrition Facts

814 calories; protein 37.4g 75% DV; carbohydrates 80.1g 26% DV; fat 38.1g 59% DV; cholesterol 97.9mg 33% DV; sodium 1150.2mg 46% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2014
My son woke up this morning with the bug to cook. Eager to assist, I suggested this Paella recipe which I saw printed in the Aug/Sep 14 allrecipes magazine. Other than not being familiar with grated tomatoes, which I found described on the internet, the recipe was easy to follow. I used crushed tomatoes anyway and strained them. Seemed to work fine. Great flavor, dramatic presentation. I will use this one again. Thanks Read More
(6)

Most helpful critical review

Rating: 1 stars
09/14/2018
Meh Read More
32 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/06/2014
My son woke up this morning with the bug to cook. Eager to assist, I suggested this Paella recipe which I saw printed in the Aug/Sep 14 allrecipes magazine. Other than not being familiar with grated tomatoes, which I found described on the internet, the recipe was easy to follow. I used crushed tomatoes anyway and strained them. Seemed to work fine. Great flavor, dramatic presentation. I will use this one again. Thanks Read More
(6)
Rating: 5 stars
12/26/2015
This was my first time making paella but it won't be my last! We loved this dish. I made it on Christmas Eve so I added a grilled lobster prawns and blue crabs but I wouldn't do that unless it's a special occasion. There was a definite learning curve to making this dish. Mine took more chicken stock than the recipe called for I'm not sure how much more because I just kept adding it until my rice was the right texture. Also I started this dish on one stove burner but quickly noticed I needed to use two of them. I also had to keep rotating the pan to ensure the pot was cooking evenly. We have a small wood fire in our backyard and I think I would like to try cooking this over that next time. The best part of this dish is the rice! The rice has a gorgeous brown crust that forms and it is flavored beautifully with the onions garlic and chorizo. I am really looking forward to making this again! Thanks Maria for a great recipe! Read More
(4)
Rating: 5 stars
03/16/2014
Used a can of Rotelle in place of plum tomatoes. Read More
(4)
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Rating: 4 stars
07/06/2018
Doubled recipe with some variations. Didn't need to increase oil amount and found cooking time to vary some. Recipe is closest I found to be in line with the traditional recipes I had experienced while living in Spain. Was a big hit with the Family this 4th! Read More
(1)
Rating: 5 stars
06/14/2015
Use 4 1/2 cups of Chicke Read More
(1)
Rating: 5 stars
08/21/2018
We just finished the leftovers and my DH asked for it again. Fairly easy to make, fit into a 10” traditional paella pan. I used chicken, chorizo, and shrimp for simplicity’s sake. To get the soccarat (crunchy bottom), I shifted the pan around on the gas burner in the last phase of cooking so all parts got some heat but not too much. We served it with some oil & vinegar slaw (cabbage, carrots, Vidalia onion) on the side and big glasses of red wine. Read More
(1)
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Rating: 5 stars
10/10/2017
Delicious paella! I left out the chicken and used a package of mixed seafood that I picked up at Whole Foods yesterday which worked perfect! I scaled this down to 6 servings (1-1/2 cups paella rice) and I needed close to 5 cups of chicken broth in order for the rice to be al dente. Just a warning for others to have some extra broth hot and ready in case you need it. My husband LOVED this and is already asking me to make it when his family comes to visit us from Italy over the holidays! Read More
(1)
Rating: 5 stars
02/15/2017
While I have eaten lots of paella this was my first attempt at making it. I was nervous but this recipe was perfect and easy for even a first-timer to follow! It was delicious! I didn't change a thing and will be making this again! Read More
(1)
Rating: 5 stars
10/26/2017
My boyfriend and I have been looking for an authentic Spanish paella recipe, and he absolutely loved this one. We buy our dried chorizo from The Fromaggio Kitchen and got the rice, paprika, saffron and pan on amazon. I will be making this again this weekend. Read More
(1)
Rating: 1 stars
09/14/2018
Meh Read More