Go Back
Spanish Paella

Savory Spanish Paella: The Best One-Pan Delight Ever!

Discover the rich flavors of Authentic Spanish Paella, a versatile dish perfect for gatherings and family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Dinner
Cuisine Spanish
Servings 4 servings
Calories 450 kcal

Equipment

  • Large skillet

Ingredients
  

For the Base

  • 4 tbsp Extra Virgin Olive Oil Use vegetable oil for a lighter option.
  • 1 medium Onion Shallots can be used for a milder flavor.
  • 1 medium Bell Pepper ½ red and ½ green or any preferred color.
  • 4 cloves Garlic Garlic powder can be a substitute.
  • 2 cups Roma Tomatoes or Tomato Sauce Canned diced tomatoes can serve as a substitute.
  • 1 Bay Leaf Omit if not available.
  • 1 tbsp Paprika Smoked paprika can add extra depth.
  • 1 pinch Saffron Threads Turmeric can substitute for color.
  • to taste Salt and Pepper Adjust according to taste.
  • 1 tbsp White Apple Vinegar Lemon juice works well as a substitute.

For the Proteins

  • 1 lb Boneless, Skinless Chicken Thighs Can be swapped with pork or more seafood.
  • 1 lb Jumbo Shrimp or Prawns Omit or replace with firm fish for a vegetarian option.
  • 1 cup Mussels Can skip if desired.
  • 1 cup Calamari Rings Can leave out for simplicity.

For the Final Touches

  • ¼ cup Fresh Chopped Parsley Cilantro makes a great alternative.
  • 2 cups Spanish Rice (Bomba or Calasparra) Avoid using long-grain rice.
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian version.
  • 1 cup Frozen Peas Fresh peas can be used if available.
  • 2 whole Lemons Lime can be a suitable substitute.

Instructions
 

Cooking Steps

  • Heat olive oil in a large skillet over medium heat.
  • Sauté diced onion, bell pepper, and garlic until soft, about 5 minutes.
  • Stir in tomatoes, bay leaf, paprika, saffron, salt, and pepper; cook for another 5 minutes.
  • Add chicken pieces and 2 tablespoons of parsley, letting them cook until browned.
  • Mix in the rice gently for 1 minute, then add chicken broth around the edges of the skillet.
  • Increase heat to bring to a boil, then reduce to medium-low; cook uncovered for 15-18 minutes without stirring.
  • Nestle shrimp, mussels, and calamari into the rice; sprinkle peas on top, cooking for an additional 5 minutes without stirring.
  • Remove from heat once liquid is absorbed; cover and let rest for 10 minutes.
  • Garnish with remaining parsley and lemon slices before serving.

Notes

Serve with a side of crusty bread to soak up those flavorful juices.
Keyword chicken paella, dinner recipe, One-Pan Meal, Seafood Paella, Spanish Paella, vegetarian paella