Spanish Paella
This Spanish Paella is a classic one-pan feast loaded with saffron-infused rice, seafood, and colorful vegetables. Rich, savory, and full of authentic flavors, it’s easier to make than you think and always a showstopper for the table.
Equipment
- paella pan or large skillet
- Knife
- Cutting board
- Ladle
Ingredients
- 2 cups Bomba or Arborio rice
- 1/2 tsp saffron threads
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 medium bell peppers, chopped
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 cup peas (fresh or frozen)
- 1 cup tomatoes, chopped
- 8 oz shrimp, peeled and deveined
- 1 lb mussels, cleaned
- 1 tsp salt
- 1/2 tsp black pepper
- 1 whole lemon, cut into wedges for serving
Instructions
- Chop onion and bell peppers. Mince garlic and chop tomatoes. Peel and devein shrimp; scrub mussels.
- Heat olive oil in a paella pan over medium-high heat. Cook shrimp and mussels for 2–3 minutes until just done. Remove and set aside.
- Sauté onion and bell peppers 5–7 minutes until soft. Add garlic for 1 minute. Stir in rice, saffron, paprika, salt, and pepper. Pour in chicken broth and tomatoes. Mix well.
- Simmer uncovered on low heat for 20–25 minutes until rice absorbs liquid. Do not stir. Add peas and return seafood on top. Let rest 5 minutes before serving with lemon wedges.
Notes
For the best results, use a paella pan to get that perfect crispy socarrat on the bottom. If you can’t find Bomba rice, Arborio rice works too. Mix up the proteins with chicken, chorizo, or even a veggie-only version. Leftovers keep for up to 3 days in the fridge.
Nutrition
Calories: 410kcalCarbohydrates: 48gProtein: 22gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 820mgPotassium: 530mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 65mgCalcium: 90mgIron: 5mg
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