If you've ever wanted to bring a touch of Spain into your kitchen, this Authentic Paella Recipe is your new go-to. Perfect for weekend gatherings or any day you want to feast, paella delivers a satisfying mix of textures and flavors, all coming together in one pan. I love how it balances juicy chicken, briny seafood, and tender saffron-infused rice - it's classic comfort food with a sun-soaked twist.
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What Sets This Apart
This Authentic Paella Recipe stands out because it nails the soul of traditional paella while staying approachable for busy cooks. I've honed it to give you that beautiful socarrat crust and deep flavor without needing uncommon ingredients or complicated steps.
- Consistent Results: Detailed timing and layering ensure your rice cooks just right every time, avoiding mushy or underdone bites.
- Rich, Balanced Flavor: The mix of saffron, chorizo, and seafood creates a lively but harmonious taste that's neither overpowering nor bland.
- Pantry-First Ingredients: Using pantry staples and accessible seafood means you can make this without hassle or specialty store runs.
- Weeknight Friendly: While authentic, it's designed for minimal fuss - you'll have a restaurant-worthy dinner in about an hour.
Ingredient Snapshot
Choosing the right ingredients makes all the difference in an Authentic Paella Recipe. I always opt for short-grain Spanish rice and fresh seafood if possible - it's worth a quick trip to a well-stocked market or fishmonger.
- Bomba or Calasparra rice: These varieties absorb liquid beautifully without turning mushy, lending that signature paella texture.
- Saffron threads: The distinct earthy flavor and golden hue are non-negotiable - always use real saffron, not turmeric.
- Chicken thighs (bone-in): They stay juicy and add rich flavor when browned, much better than breast meat here.
- Chorizo sausage: Adds smokiness and a slight spice; look for a Spanish-style cured chorizo for authenticity.
- Fresh shrimp and mussels: Fresh seafood pops with briny sweetness; sub frozen only if properly thawed and drained.
- Bell peppers: Bright colors and sweetness balance the rich, savory layers.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Authentic Paella Recipe
Step 1 - Prep & Season
Start by rinsing the rice under cold water until the water runs clear - this washes away excess starch so your paella won't turn gummy. Heat your olive oil in the pan over medium heat, then season chicken thighs with salt and pepper. Sauté until golden and crisp on the edges, about 5-7 minutes per side. A nice crust here locks in moisture and builds flavor, so resist the urge to move the chicken too soon. Remove the chicken to rest, letting the pan hold on to all those fond flavors.
Step 2 - Build Flavor
Next, cook the chorizo slices in the same pan until they release their oils and get a crisp edge-about 4 minutes. Toss in the diced bell peppers and sauté until they soften and smell sweet, roughly 5 minutes. Sprinkle in your rinsed rice along with saffron that's been dissolved in warm water. Stir everything so each grain is glossy and coated with those bold pigments and aromas. Then pour in the chicken broth and bring to a gentle simmer. Return the chicken thighs to the pan, but here's a key tip: don't stir the rice. This allows the bottom to develop that much-loved socarrat crust - the toasted, caramelized layer that's pure magic.
Step 3 - Finish for Best Texture
Let the paella cook undisturbed for about 15 minutes. You'll notice the rice absorb most of the broth and steam form along the edges. Now nestle the shrimp and mussels on top, cover with a lid or foil, and let them steam open in around 5 minutes. The shrimp will turn a lovely coral pink, and the mussels should pop open fully - discard any that remain closed. This last step keeps everything juicy and tender while finishing the seafood just right without overcooking.
Cook's Notes & Tricks
I've found the key to this Authentic Paella Recipe lies in respect for timing and layering. Don't rush the sauté steps, and resist stirring once you add the broth-this technique creates that crispy socarrat that makes paella unforgettable. Using bone-in chicken adds depth, and always let your seafood steam gently at the end for perfect doneness.
- Doneness Cue: The rice should be tender but still slightly firm to the bite (al dente), and the socarrat layer will emit a toasty aroma from the bottom of the pan.
- Temperature Trick: Medium heat keeps the liquid at a steady simmer; too hot and it might burn or cook unevenly.
- Make-Ahead Move: Prep your broth infused with saffron and chop vegetables the day before to streamline your cooking day.
- Avoid This Pitfall: Stirring after adding broth disrupts the socarrat and can make the rice sticky rather than fluffy.
Serve & Enjoy
Finishing Touches
Serve your paella straight from the pan for maximum wow factor. I love squeezing fresh lemon wedges over the top - the bright acidity cuts through the richness and lifts every bite. A sprinkle of chopped parsley adds a fresh, herbaceous note and little bursts of color.
Pairs Beautifully With
Light, crisp Spanish white wines or a citrusy rosé complement the warm, spiced flavors beautifully. A simple mixed green salad with sherry vinaigrette provides crunch and freshness to balance the hearty rice and meat.
Simple Plating Wins
I recommend serving directly in the paella pan on a rustic wooden board. Surround it with wedges of lemon and a few bowls of olives or crusty bread to share. For weeknights, a simple plate with a lemon wedge garnish works great - it's all about the comforting, heartwarming flavors.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover paella in an airtight container and keep it in the fridge for up to 3 days. The rice may firm up and absorb more liquid, so it's best enjoyed within that window to maintain the lovely texture.
Freezing Tips
I don't usually freeze paella because seafood textures can degrade, but if you do, freeze in a tightly sealed container and thaw overnight in the fridge. Expect some slight changes in texture but flavors will hold up well.
Reheating Authentic Paella Recipe Without Drying Out
To reheat, sprinkle a few tablespoons of water or broth over the rice to restore moisture. Warm gently in a covered skillet over low heat or in a 325°F oven until heated through. Avoid microwave reheating without covering - it tends to dry out the rice quickly.
Frequently Asked Questions
Long-grain rice won't absorb liquid the same way and tends to become fluffy rather than creamy with a crust. For authentic texture, stick with bomba or calasparra rice.
Saffron is essential for the flavor and color profile that define paella. While it's pricey, a small pinch goes a long way and creates that signature golden hue and subtle floral notes.
A wide, shallow skillet or cast-iron pan works fine - the key is having a broad surface area so the rice cooks evenly and the socarrat develops.
Absolutely! Swap the chicken and seafood for hearty vegetables like artichokes, peas, and roasted peppers, and use vegetable broth instead. You can also add smoked paprika for depth.
Final Thoughts
PrintFull Recipe
Authentic Paella Recipe
This authentic paella recipe showcases the traditional Spanish dish with saffron-infused Bomba rice, tender chicken thighs, crispy chorizo, fresh shrimp, and mussels, cooked to perfection in a large paella pan. The dish is rich in flavors and features the beloved socarrat, the crispy caramelized layer of rice at the pan's bottom.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Rice and Broth
- 1 ½ cups Bomba or Calasparra rice
- 4 cups chicken broth
- 1 teaspoon saffron threads
Meats and Seafood
- 2 bone-in chicken thighs
- 4 oz chorizo sausage (sliced)
- 8 oz shrimp (peeled and deveined)
- 8 oz mussels (cleaned)
Vegetables and Seasonings
- 2 tablespoon extra virgin olive oil
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- Salt and pepper to taste
Instructions
- Prepare the Rice: Rinse the Bomba rice under cold water until the water runs clear to remove excess starch and set aside.
- Sauté the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large paella pan over medium heat. Season the bone-in chicken thighs with salt and pepper, then sauté them until they are golden brown on all sides. Remove the chicken from the pan and set aside.
- Cook the Chorizo and Peppers: In the same pan, add the sliced chorizo and cook until it becomes crispy, releasing its oils. Add the diced red and green bell peppers and sauté until they soften, about 3-5 minutes.
- Add Rice and Saffron: Stir in the rinsed rice, coating it thoroughly with the oils and flavors in the pan. Dissolve the saffron threads in a small amount of warm water and mix it into the rice evenly.
- Simmer with Broth and Chicken: Pour the 4 cups of chicken broth into the pan and bring it to a gentle simmer. Return the browned chicken thighs to the pan, place them on top of the rice without stirring to encourage the formation of the socarrat, the prized crispy bottom layer.
- Add Seafood: After the rice has absorbed liquid for about 15 minutes, arrange the peeled and deveined shrimp alongside the cleaned mussels on top of the rice. Cover the pan to allow the mussels to open and the shrimp to cook through, about 5 minutes.
- Finish and Serve: Once the seafood is cooked and the mussels have opened, remove the pan from heat. Serve the paella hot directly from the pan with lemon wedges on the side to add an extra zing.
Notes
- Use Bomba or Calasparra rice for the best texture since these varieties absorb liquid well without becoming mushy.
- If saffron is unavailable, a small pinch of turmeric can be used as a substitute though flavor and color will differ.
- For a traditional touch, avoid stirring the rice after adding the broth to develop the socarrat, a crispy rice crust at the bottom.
- Make sure mussels are properly cleaned to avoid grit in the dish.
- Lemon wedges enhance the flavor with a fresh burst when served alongside.
- You can substitute chicken broth with seafood broth for a more pronounced seafood flavor.
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