Spanish Paella Recipe with Seafood

Learn how to make this authentic Spanish Paella recipe that is loaded up with vegetables, chicken, and fresh seafood!

Paella in its simplest form is chicken or rabbit that is cooked with sofrito, Bomba rice, and broth. This version of paella is known as Paella de Valencia. We oftentimes think of paella being a combination of proteins such as chicken, sausage, and seafood. This however is incorrect and is almost always one or the other and never a combination. When only seafood is used as the main protein, it is known as Paella de Mariscos.

Ingredients for this recipe:

• 6 total chicken parts (3 each thigh and drums)
• 2 tablespoons olive oil
• 2 peeled and small diced small yellow onions
• 1 seeded and small diced red bell pepper
• 3 finely minced cloves of garlic
• 2 cored and medium diced fresh tomatoes
• 4 ounces prepared squid
• 2 teaspoons paprika
• 2 cups bomba rice (or short grain)
• pinch saffron threads
• 4 cups chicken stock
• 12 fresh mussels
• 6 fresh clams
• 6 extra-large shrimp (U10)
• ½ cup peas
• sea salt and pepper to taste

Serves 12

Prep Time: 10 minutes

Cook Time: 90 minutes

Procedures:

1. Season the chicken well on both sides with salt and pepper. Set aside.
2. Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6-8 minutes per side or until browned and most of the way cooked.
3. Remove the chicken from the pan and set it aside.
4. Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.
5. Stir in the peppers and garlic and continue to cook and stir for 8-10 minutes or until the peppers are tender and roasted.
6. Add the tomatoes and cook for about 8-10 minutes or until the tomatoes are broken down.
7. Stir in the rice and saffron and cook for 3-4 minutes.
8. Next, add in the stock and season very well with salt and pepper and mix everything together until combined.
9. Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan.
10. Cook over low to medium heat for 20 minutes or until most of the stock is gone and barely bubbling on the top.
11. Cover the pan and cook over low heat for 15 minutes.
12. Garnish with optional chopped fresh parsley.

Chef Notes:

Make-Ahead: This recipe is meant to be eaten right away. You may be able to leave the cover on the pan of the paella and keep warm for maybe 30 minutes before serving.

How to Reheat: Add the desired amount of paella to a pan along with a few tables of liquid and cook over low heat while stirring until hot. You can also warm in the microwave.

How to Store: Cover and store for up to 2 days. This recipe will not freeze well.

If you cannot get the authentic rice used in this recipe, Bomba, then substitute with arborio or any other short-grain rice.

Broth or stock options include: chicken stock, fish stock, shrimp stock, or water

You can use 1 cup of canned crushed tomatoes as a substitute for fresh tomatoes.

[michaelwinter]

FINALLY - a website that DOESN'T have you watch endless commercials, try to sell you frivolous CRAP and have go SOMEWHERE ELSE for the simple ingredient I will definitely come back when I am OUT SHOPPING! (Kudos to you - it tastes great.)

[ChellyJ]

I grew up in Miami with a lot of Spanish influence in my life. And my mother used to make paella, as well as One of my teachers in elementary school who I respected dearly. This has been my comfort food, and I’m just now learning to make it myself. Thank you so much🙏🏾

[wemcal]

This has to be the BEST paella instruction I’ve seen on YouTube.. ‘Using what’s available’ is the most important statement ever.. love this video and your paella looks amazing

[zinamalak]

I love your paella and very much like your way of cooking, making it easy and fun for everyone even begginers.

[MirnaEJiron]

Dear Chef Billy, may 5th was my 61st. Birthday and I celebrated by making your Paella, and may I say it was “delicious “. I took the time you recommended to sauté the onions and roast the pepper, and I cooked the chicken to perfection, then adding, the broth, some pawns, fish and pees. 😁🙌🏻 I loved it!!!... and so did everyone who had it. Que’ Rico! 😋 because of you I’ve upped my game in cooking.... thank you 😊🙏

[marisahernandez]

I'm Spanish, I live in Spain and I do paella very often. You forgot to add the saffron! I never add peas to the paella, it is not common. We don't cover the paella will another pot/pan. We cover the paella after 18-20 min cooking we turn off the stove and cover the paella with a clean kitchen cloth and let it settle for 10 min. After this time the rice is perfect. I must say this is one of the best paella recepies I have seen done by a non-spaniard. 👏👏👏👍

[snowballthekitty]

Thank you for this recipe. It is so delicious! I only had shrimp and 1 chicken breast so I chopped the chicken up. The rice is cooked to perfection and the dish is bursting with flavor. Me and my family loved it!

[renejoygenotiva]

thanks for giving specific instructions, i did it perfectly for the first time! became my best valentines recipe for my wife! i am very thankful for that.

[elenaene]

I love the way how you explain the process, it helps a lot for those like me which needs more details not a just vague receipt. Thank you and keep doing it as its great!!

[jonathanm]

I made this for Boxing Day lunch for family and friends - it worked really well - a full-flavoured rustic dish with lots of textures and a bit of 'wow' factor too. The greatest lesson learned came from borrowing a friend's paella pan, which is a pretty cheap, thin one through which the heat did not travel well, even on my induction top. So, tip, buy as heavy a based pan as you can find and afford.

[vizii]

The way you explain is so calming and soothing. Thanks for the another great recipe

[hiramabiff]

I grew up in Miami but I moved to Georgia in 1982. Due to the pandemic I have become the family chef. Thank you for this video. I already ordered a Paella pan on Amazon and I plan to make my first attempt.

[tishsuliven]

This is the BEST video I’ve seen on making Parlla. Love your teaching style. I’ve found the perfect recipe. Thank you.

[normajoskenbeamora]

THAT'S ABSOLUTELY TRUE, WHEN YOU COOK, YOU CAN COOK EVEN IN A ROCK!! 👩‍🍳

[ozzdunn]

Thank you for the simple and straightforward instructions. Cheers.

[paulfiorino]

LOVE your enthusiasm and attention to detail!

[umajuneja]

Thanks for the recipe enjoyed making this yummy dish love all your recipes

[bionicsjw]

Without question my favorite chef cooking channel. I'm making Paella tonight and even though I've made it 50 times I'm going to go with your method.

[robbiesuguitan]

I made this dish and followed the recipe, no chicken, wow amazing. I understand on why to take your time. It’s show in the taste at the end. Thank you so much for sharing

[lidiafetfatzes]

I thought I was crazy when I told os my husband I ate paella with fish too. Nuts! Love it!