Spanish Paella with Seafood and Chicken
Golden saffron rice with chicken, prawns and mussels — Valencia's festive one-pan dish.
Paella was born near Valencia, where farmers cooked rice over an open fire with whatever was on hand: chicken, rabbit, vegetables and saffron. Today it is a symbol of all of Spain and the centerpiece of big gatherings. The secret to real paella isn't stirring but patience: the rice should soak up the fragrant stock and form a crisp golden crust on the bottom called socarrat. Here is a balanced mixed paella with chicken and seafood — genuinely doable at home in a large pan.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Saffron and chicken
Steep the saffron in 2 tbsp hot stock to release its color and aroma. In a large pan, fry the chicken thighs in olive oil until golden, then set aside on a plate.
- 2
Sofrito
In the same pan fry the chopped onion, garlic and strips of pepper. Add grated tomatoes and smoked paprika and cook for 5 minutes into a thick, fragrant base — the sofrito.
- 3
Rice and stock
Add the rice and stir for 1–2 minutes so the grains soak up the oil. Pour in the hot saffron stock, return the chicken, season and spread the rice in an even layer.
- 4
Add the seafood
Cook over medium heat for 10 minutes WITHOUT stirring. Then arrange the prawns, mussels and peas on top, pressing them into the rice, and cook for 8 more minutes.
- 5
The socarrat crust
Turn the heat up for 1–2 minutes so a caramel crust — the socarrat — forms on the bottom. Take off the heat, cover with a towel and let the paella rest for 5 minutes.
- 6
Serve
Garnish with lemon wedges and serve straight from the pan so everyone takes rice from their own side.
💡 Tips
- 💡
Use a wide flat pan: the rice should sit in a thin layer so it cooks evenly.
- 💡
Always add the stock hot — cold stock halts the cooking and ruins the rice texture.
🔄 Swaps & variations
- 🔄
Vegetarian paella: skip the meat and seafood, add artichokes, beans, zucchini and more peppers, using vegetable stock.
- 🔄
Seafood paella: swap the chicken for squid and use a rich fish stock.
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❓ Frequently asked questions
What rice do I need for paella?
Spanish bomba rice is ideal: it soaks up stock well and stays intact. If you can't find it, use arborio or another short-grain rice, but avoid long-grain parboiled rice.
What can I use instead of saffron?
Saffron gives paella its signature color and aroma. Without it, use turmeric for color plus a pinch of smoked paprika — the taste will differ slightly but still be good.
Why shouldn't I stir the paella?
Stirring stops the rice from absorbing the stock evenly and prevents the crisp socarrat crust on the bottom, which is the pride of a real paella.