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–+ servings
Spanish Paella

Savory Spanish Paella That's Sure to Impress Your Guests

This delicious Spanish Paella showcases vibrant flavors and fresh ingredients, perfect for impressing your guests.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Spanish
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sofrito
  • 2 tablespoons Olive Oil Essential for sautéing.
  • 1 medium Onion Chopped.
  • 3 cloves Garlic Minced.
  • 1 medium Bell Pepper Chopped.
  • 2 medium Tomatoes Diced.
For the Protein
  • 1 pound Chicken Cut into bite-sized pieces.
  • 1 pound Seafood (Mussels, Shrimp, Clams) Rinsed.
For the Rice
  • 2 cups Short-Grain Rice (Bomba or Arborio) Essential for authenticity.
For Flavor
  • 4 cups Chicken or Vegetable Broth Hot.
  • 1 pinch Saffron Key for authenticity.
  • 1 teaspoon Smoked Paprika For flavor depth.
For Garnishing
  • 1 cup Peas Optional based on taste.
  • 1 medium Fresh Lemon For squeezing over paella.
  • 1/4 cup Fresh Parsley or Chives Chopped.

Equipment

  • Paella pan

Method
 

Step-by-Step Instructions for Spanish Paella
  1. Prep all ingredients: chop onion, garlic, bell pepper; dice tomatoes; cut chicken and rinse seafood.
  2. Make sofrito: heat olive oil, sauté onion, garlic, and bell pepper until fragrant; add diced tomatoes.
  3. Sear meats: add chicken to sofrito, searing until golden brown.
  4. Add rice: stir in rice, saffron, and paprika, allowing rice to absorb flavors.
  5. Add broth: pour in broth, bring to simmer, let cook for 15-20 minutes without stirring.
  6. Arrange seafood: place seafood on rice, cover, and steam for 5-7 minutes.
  7. Rest and serve: let paella rest for 10 minutes, then garnish and serve.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 80gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

For best results, use a wide pan for even cooking. Avoid stirring after adding broth to achieve the socarrat texture.

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