There’s something magical about a steaming pan of golden paella — the crispy bottom, the saffron-kissed rice, and the medley of seafood, chicken, and vegetables that makes every bite a journey to the sunny shores of Spain.

This Classic Spanish Paella is inspired by home cooking — just like mamá used to make! It’s packed with flavor and made using wholesome ingredients you likely already have in your kitchen. Whether you’re hosting a dinner party or just craving a one-pan wonder, this recipe brings traditional Spanish soul to your table.

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Ingredients

Serves 6 | Prep Time: 20 mins | Cook Time: 45 mins | Total: 1 hour 5 mins

Base Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 6 garlic cloves, finely chopped
• 1 small red bell pepper, diced
• 4 boneless, skinless chicken thighs, cut into pieces
• 4 large tomatoes, chopped
• Salt and pepper, to taste

Seafood:

• 10–12 mussels, cleaned
• 225g squid rings
• 600g shrimp (peeled or tail-on, your choice)

Grains & Liquids:

• 3 ¾ cups chicken or fish broth (low sodium)
• 2 cups medium grain or jasmine rice
• ½ cup frozen peas

Spices & Seasoning:

• 1 tsp saffron powder (or a few saffron filaments)
• 1 tsp paprika (sweet or smoked)
• ½ tsp garlic powder
• ½ tsp onion powder

Garnishes:

• 2 tbsp fresh parsley, chopped
• 1 tbsp fire-roasted pepper strips
• Extra olive oil, for drizzling

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Instructions

1️⃣ Sauté the Base

Heat olive oil in a large nonstick skillet or traditional paella pan over medium heat. Add onion, garlic, and red pepper. Sauté for about 3 minutes until the onion is translucent and fragrant.

2️⃣ Brown the Chicken

Add chicken pieces and brown them on all sides. Toss in chopped tomatoes, season with salt and pepper, and cook for about 5 minutes until the tomatoes create a juicy sauce.

3️⃣ Add Seafood & Simmer

Stir in mussels and squid rings. Cook for another 5 minutes. Pour in the broth, rice, peas, saffron, paprika, garlic powder, and onion powder. Stir well to combine.

4️⃣ Cook the Rice

Bring everything to a boil, then reduce the heat and cover. Let it simmer gently, stirring occasionally to prevent sticking. Cook until the rice is almost tender and most of the liquid is absorbed.

5️⃣ Add the Shrimp

Stir in the shrimp and cover again. Let it cook until the shrimp turn pink and the rice is fully cooked.

6️⃣ Garnish & Serve

Before serving, sprinkle with chopped parsley and decorate with roasted pepper strips. Add a final drizzle of good olive oil for extra richness.

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Tips & Notes

• Shrimp: Tail-on shrimp gives a more authentic paella look, but feel free to use fully peeled ones for easier eating.
• Seafood Swap: Not a fan of seafood? Add two more chicken thighs or substitute with diced pork.
• Rice: Medium grain or jasmine rice works best — avoid long grain as it won’t soak up the flavors as well.
• Roasted Peppers: Roast your own by charring red peppers over an open flame until blackened, then peel off the skin.

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Nutrition (Per Serving)

• Calories: 615 kcal
• Carbs: 73g
• Protein: 51g
• Fat: 11g
• Cholesterol: 323mg
• Sodium: 332mg
• Potassium: 914mg
• Vitamin A: 823 IU
• Vitamin C: 29mg
• Iron: 6mg

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Final Thoughts

This Spanish paella is a celebration of color, flavor, and comfort — all in one pan! It’s hearty enough to impress guests, yet simple enough for a casual Sunday dinner. Pair it with a chilled glass of Spanish white wine or a fresh salad, and you’ve got a meal that’s truly olé-worthy!