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Macro close-up of a spoonful of paella showing crispy socarrat, saffron rice, and seafood/chicken.
Easy Mediterranean Recipes

Paella Recipe (Easy & Authentic Spanish Version with Seafood + Chicken Options)

An easy-to-follow, authentic Spanish paella recipe featuring saffron-infused bomba rice, mixed seafood, and tender chicken. Learn the secrets to the crispy socarrat and get beginner-friendly substitution tips.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Video Notes

Ingredients
  

  • 450g lb Bomba or Calasparra rice
  • 1.5 tsp Spanish Smoked Paprika (Pimentón)
  • 1 pinch high-quality Saffron threads
  • 6 cups Chicken or Fish Broth (warm)
  • 1/2 cups Extra Virgin Olive Oil
  • 1 lb Chicken Thighs (bone-in, skin-on, diced)
  • 1 lb Mixed Seafood (Prawns, Mussels, Squid)
  • 1 large Onion, finely diced
  • 1 red Bell Pepper, finely diced
  • 4 clores Garlic, minced
  • 2 ripe Tomatoes, grated or finely pureed
  • Salt and Black Pepper to taste
  • Lemon wedges and fresh Parsley for garnish

Equipment

  • 1 15-inch Paella Pan (or wide, shallow skillet) Crucial to include for the HowTo schema component.
  • 1 Large cutting board and sharp knife
  • 1 Wooden spoon for stirring sofrito
  • 1 Ladle

Method
 

  1. 1. Prep Broth & Saffron: Gently toast saffron threads. Then steep them in 1 cup of warm broth. Finally, keep the remaining broth warm. Prep all proteins and vegetables.
  2. 2. Sear Chicken & Build Sofrito: Heat olive oil and sear chicken until golden; then remove it. In the same pan, sauté onions and peppers, then add garlic, paprika and tomatoes. Cook all these until thickened (sofrito).
  3. 3. Toast Rice: Add the Bomba rice to the sofrito and stir for 2-3 minutes to coat.
  4. 4. Simmer & Cook: Pour in the saffron broth and remaining warm broth. Now, return the chicken to the pan. Bring it to a boil, then reduce to a steady simmer. Finally, cook UNSTIRRED for 15 minutes.
  5. 5. Add Seafood & Steam: Once most liquid is absorbed, arrange seafood on the top. Then cover the pan tightly with foil and cook for 5-7 minutes. At last, remove from heat.
  6. 6. Form Socarrat (Optional): Remove the foil and briefly increase heat for 2-3 minutes until you hear a sizzle (the socarrat forming).
  7. 7. Rest & Serve: Cover with a towel and rest 5-10 minutes before serving directly from the pan, garnished with lemon and parsley.

Notes

Do not stir the paella after adding the broth!
Use a thin layer of rice for the best socarrat.
Substitute saffron with turmeric for color only.
Best rice for paella is bomba.