Welcome to our gourmet corner! Today, we’re diving into the heart of Spanish cuisine with a dish that’s as vibrant and diverse as the culture it hails from – Paella. This one-pan wonder, often hailed as Spain’s national dish, is a harmonious blend of rice, saffron, seafood, and an array of other ingredients. Let’s embark on a culinary journey to create an irresistibly delicious Paella that will transport your taste buds straight to the sunny coasts of Spain.


  • Rice:
    • 2 cups of Bomba or Arborio rice
  • Seafood:
    • 1/2 lb shrimp, peeled and deveined
    • 1/2 lb mussels, cleaned and debearded
    • 1/2 lb clams, cleaned
  • Meat:
    • 2 chicken thighs, cut into pieces
    • 2 chorizo sausages, sliced
  • Vegetables:
    • 1 large onion, finely chopped
    • 1 red bell pepper, sliced
    • 1 green bell pepper, sliced
    • 4 cloves of garlic, minced
    • 1 cup of frozen peas
  • Broth:
    • 4 cups chicken broth
    • 1 pinch saffron threads
  • Extras:
    • Olive oil
    • Salt and pepper to taste
    • 1 tsp smoked paprika
    • Lemon wedges for serving
    • Fresh parsley, chopped for garnish


Step 1: Sauté the Meats

  1. In a large paella pan or wide shallow skillet, heat olive oil over medium heat.
  2. Add chicken and chorizo, sauté until the chicken is browned. Remove and set aside.

Step 2: Cook the Vegetables

  1. In the same pan, add onions, bell peppers, and garlic. Sauté until the onions are translucent.
  2. Stir in the paprika, and then add the rice, stirring constantly for a couple of minutes to mix well with the vegetables.

Step 3: Simmer with Broth

  1. Warm the chicken broth and dissolve the saffron in it.
  2. Add the broth to the pan, season with salt and pepper, and stir to combine.
  3. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the rice is half-cooked.

Step 4: Add the Seafood

  1. Place the chicken and chorizo back into the pan.
  2. Add the shrimp, mussels, and clams, tucking them into the rice. The heat will open the mussels and clams and cook the shrimp.

Step 5: Final Touches

  1. Scatter the peas over the top and continue to cook (without stirring) until the rice is tender, and the seafood is cooked.
  2. If the liquid is absorbed but the rice is not done, add a bit more broth or water.

Step 6: Rest and Serve

  1. Remove the pan from the heat and cover with a clean kitchen towel. Let it rest for about 5 minutes.
  2. Garnish with lemon wedges and fresh parsley.

Pro Tips:

  • Do Not Stir: Once you’ve added the broth, resist the urge to stir. This helps to create the coveted ‘socarrat’ – the crispy bottom.
  • Heat Distribution: Ensure even heat distribution by rotating the pan occasionally.


This Paella recipe encapsulates the essence of Spanish cuisine – robust, flavorful, and communal. It’s a dish that brings people together, perfect for gatherings and celebrations. As you savor each bite, let it remind you of the vibrant Spanish culture, where food is not just nourishment but a celebration of life.

Share your Paella cooking experiences in the comments below and stay tuned for more culinary adventures from around the world. Buen Provecho! 🥘🇪🇸

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