Kitchen notes · a little help before you start
Classic Spanish Paella
Seafood and chicken sit among richly seasoned rice in this generous paella. Saffron and paprika scent the pan, with sweet peas and roasted pepper adding bright bites. The rice catches the savory broth around the mussels, calamari and shrimp.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Original yield
- Serves 6
- Ingredients
- 21 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken · Seafood
- Cuisine
- Spanish · Mediterranean
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Rice dishes
A few quick notes
1. Soften the aromatics
Cook onion, garlic and pepper until the onion becomes transparent before adding the chicken to brown.
2. Let rice absorb broth
Lower the heat after boiling and cover until most of the liquid is absorbed and the rice is almost cooked.
3. Add shrimp later
Stir the shrimp through only after the rice is nearly ready, then cover until both finish cooking.
Get to know the ingredients
Rice
Medium grain or jasmine rice is specified and cooks in the seasoned broth with peas and seafood.
Mussels
Scrape and clean the mussels properly before adding them with the calamari and wine to the pan.
Roasted peppers
Arrange the fire roasted pepper strips over the cooked paella at the end with parsley and a little olive oil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Classic Spanish Paella
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish the surface
Sprinkle parsley over the cooked paella, arrange the roasted pepper strips and drizzle with a little olive oil.
A little more help as you go
Stir as directed
Stir occasionally while the covered rice cooks to help prevent it sticking and burning underneath.
Reduce the wine
Let the wine reduce by about half with the mussels and calamari before adding broth and rice.
A few questions you might have
When do the shrimp go in?
Add them once the rice is almost cooked, mix them through and cover again until fully cooked.
Can I replace the seafood?
Options include two large chicken thigh fillets as a replacement if you do not want seafood.
What rice is recommended?
Use medium grain or jasmine rice, cooked directly in the seasoned broth with the seafood.
Do I stir the rice during cooking?
Yes. These directions call for occasional stirring to prevent the rice sticking and burning underneath.
What goes on the finished paella?
Finish with chopped parsley, fire roasted pepper strips and a small drizzle of olive oil over the top.
Any more cooking tips?
Seafood: Fully shelled shrimp is ideal and traditional in paella, but we prefer peeled, tail on shrimp. If you don’t like seafood, replace with 2 large chicken thigh fillets. Chicken: Substitute with pork if desired. Rice: Medium grain or jasmine rice yield the best results. Fire roasted peppers: Make your own by placing them on direct flame over a gas cooker or stove top until they char and the skin begins to crease and peel.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
