You can make a delicious, authentic Paella–the most popular dish of Spain–in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood. If you love cooking International food, you will fall in love with this comforting dish! 

If you love Spanish food, don’t miss my other popular recipes like Torijas and Tortilla de Patatas.

A large skillet full of chicken and seafood Paella.

My goal with this paella recipe was to use the tutelage I received while living in Madrid to create a traditional Spanish paella that anyone can make (and without special equipment, like a paella pan). After lots of trial and error, I am so excited to share everything I know and have learned about making Paella, as authentically and practically for the home cook, as possible.

What I LOVE about this recipe:

  1. I learned to make it in Spain, from the woman I lived with for several months while attending school in Madrid. She was an incredible cook and I wrote down her basic instructions for paella, in my notebook. I have since tested the recipe many times on my own to perfect the exact ingredient amounts and method for making it in my U.S. kitchen.
  2. No paella pan needed:  You can use a regular large skillet for this recipe.  See tips below.
  3. One-pot meal: All in one pan meals mean quicker cooking and clean-up!
  4. Adaptable: There are many ways of adapting this traditional paella recipe. Read on.

A Madrileña holding a pan of paella, next to a notebook with the a paella recipe written in Spanish.

What is Paella?

Paella (pai·ei·uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan. Although paella originates from Valencia, it’s recognized as the national food of Spain and there are several different varieties. The most common types of paella are chicken paella, seafood paella, or mixed paella (a combination of seafood, meats, and vegetables).

Ingredients:

The main ingredients in every paella dish are rice, saffron, chicken, and vegetables.  From there, ingredients vary depending on the type of paella or region where it’s made.  The ingredients in this easy paella recipe include:

  • Produce: onion, bell pepper, garlic, tomatoes, parsley, frozen peas.
  • Spices: bay leaf, paprika, saffron, salt and pepper.
  • Saffron: this may be the most important ingredient, so it’s best to buy high quality. If your grocery store doesn’t carry it, try an International food market, or Amazon. If necessary, substitute 1 teaspoon saffron powder.
  • Seafood: jumbo shrimp, mussels, calamari.
  • Chicken thighs: I prefer thighs to breasts in the recipe since they don’t dry out as easily during longer cook times.
  • Olive Oil: Spanish olive oil , or any good quality olive oil.
  • White wine.
  • Spanish Rice: See my notes below about the rice, and possible substitutions.
  • Chicken Broth: Authentic paella would include making your own fish stock from the discarded shells of seafood. I usually substitute chicken broth, for convenience.

How to Make Spanish Paella:

1. Sauté:  Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.

2. Add white wine.  Cook for 10 minutes.

3. Add chicken & rice.  Add chopped parsley and cook for 1 minute.

4. Add broth.  Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.

A skillet with sautéing vegetables, chicken and rice, then broth added to make paella.

5. Cook uncovered: Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still uncooked, add ¼ cup more water or broth and continue cooking).

Paella rice cooking in a pan, then mussels, shrimp and calamari added.

6. Cover and let rest.  Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

7. Serve. Garnish with fresh parsley and lemon slices. Serve.

Close up of cooked chicken and seafood paella in pan, ready to eat.

Rice for Paella:

Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. It’s a short grain rice that absorbs more water than regular rice, without turning mushy. You can buy Spanish rice on Amazon, World Market or an international food market.

  • Substitution for Spanish rice: If necessary you can substitute medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores. Reduce the chicken stock in the recipe to a total of 3 ¾ cups. (I don’t recommend using Arborio rice or long-grain rice for Paella).
  • Don’t wash the rice before cooking because we want to keep the outer layer of starch.
  • Don’t stir the rice while cooking! Traditional paella cooks a crusty, flavorful rice layer at the bottom of the pan called the socarrat. The socarrat is a key component of authentic paella. Also, stirring the rice will make it mushy.

Seafood for Paella (What to know):

If you don’t like seafood, leave it out and substitute more chicken and vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using.

When buying fresh seafood make sure to smell it to make sure it’s fresh. It should not have a strong fishy odor. Most of the seafood used here will smell like nothing, or just like the ocean (slightly salty). Be sure to clean it properly (remove “beards” from mussels, if necessary).

Seafood for paella, including shrimp, mussels and squid, on a plate.

Do I need a paella pan?

No, you can us a regular large skillet to make Paella (I use a 12×2 inch skillet and this recipe fills it to the brim). Traditional paella is cooked in a large paella pan because it allow the rice to be spread out into a thin layer and cook more evenly.

Adaptations:

  • Use different rice: if needed, you can substitute a medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores. Reduce the chicken stock in the recipe to a total of 3 ¾ cups. (Long grain rice or arborio rice are not good substitutes for paella.)
  • Substitute pork: Substitute boneless pork loin, cut into ½ inch cubes. Brown the pork pieces in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add the pork back to the pan in step 3 before boiling.
  • Substitute Turkey or rabbit: Brown the meat in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add the meat back to the pan in step 3 of the recipe, before boiling.
  • Substitute chorizo:  Add 1 chorizo sausage cut into ½ inch discs.  Brown the sausage in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add chorizo back to the pan in step 3 of the recipe, before boiling.
  • Vegetarian Paella: Omit the meat and seafood and add extra vegetables, like artichoke, green beans, mushroom, olives and asparagus.  Add vegetables in step one of the recipe along with the bell peppers.
  • Valenciana Paella: this version of paella is often made with rabbit, chicken, artichokes and green beans.

A serving of paella mixta on a plate, with sliced lemons on the side.

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Recipe

A large skillet full of chicken and seafood Paella.
Prep 20 mins
Cook 40 mins
Total 1 hr

Ingredients
  

  • 1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)
  • 1 Onion , diced
  • 1 bell pepper , diced (I like to use ½ red and ½ green)
  • 4 cloves Garlic
  • 3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)
  • Bay leaf
  • 1 teaspoon paprika , sweet or smoked
  • 1 pinch saffron threads*
  • Salt and pepper
  • ¼ cup white wine
  • 4 boneless , skinless chicken thighs , cut into pieces*
  • ¼ cup flat leaf Parsley chopped, divided
  • 2 cups Spanish Rice*
  • 5 cups Chicken Broth*
  • 1/2 cup frozen peas
  • ½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on
  • 1/2 lb Mussels (about 10-12), cleaned properly (beards off)
  • 8 oz calamari rings
  • Lemons , for garnish

Instructions
 

  • *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
  • Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
  • Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
  • Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
  • Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
  • Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
  • Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  • Garnish with fresh parsley and lemon slices. Serve.

Notes

*Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. (If your grocery store doesn't carry it, try Amazon, World Market, or an International food market). If necessary you can substitute medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores, and reduce the broth to 3 ¾ cups. (I don’t recommend using Arborio rice or long-grain rice for Paella).
*Meat: you could also use pork, turkey, rabbit, chorizo or a combination.
*Broth: Authentic paella would include making your own fish stock from the discard shells of seafood. I usually substitute chicken broth for convenience.
*Seafood: If you don’t like seafood, leave it out and substitute more chicken or vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using.
If buying fresh seafood, smell it to make sure it’s fresh. It should not have a strong fishy odor. Most of the seafood used here will smell like nothing, or just like the ocean (slightly salty). Be sure to clean it properly (remove “beards” from mussels, if necessary).
*Saffron: this may be the most important ingredient, so it’s best to buy high quality. If your grocery store doesn’t carry it, try an International food market, or Amazon. If necessary, substitute 1 teaspoon saffron powder.
Adaptations:
  • Use different rice: if needed, you can substitute a medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores. Reduce the chicken stock in the recipe to a total of 3 ¾ cups.
  • Substitute pork: Substitute boneless pork loin, cut into ½ inch cubes. Brown the pork pieces in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add the pork back to the pan in step 3 before boiling.
  • Substitute Turkey or rabbit: Brown the meat in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add the meat back to the pan in step 3 of the recipe, before boiling.
  • Substitute chorizo:  Add 1 chorizo sausage cut into ½ inch discs.  Brown the sausage in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add chorizo back to the pan in step 3 of the recipe, before boiling.
  • Vegetarian Paella: Omit the meat and seafood and add extra vegetables, like artichoke, green beans, mushroom, olives and asparagus.  Add vegetables in step one of the recipe along with the bell peppers.
  • Valenciana Paella: this version of paella is often made with rabbit, chicken, artichokes and green beans.

Nutrition

Calories: 535kcalCarbohydrates: 59gProtein: 37gFat: 15gSaturated Fat: 3gCholesterol: 260mgSodium: 1159mgPotassium: 805mgFiber: 3gSugar: 3gVitamin A: 1408IUVitamin C: 58mgCalcium: 125mgIron: 4mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

    1. Store in the fridge. I usually just reheat leftovers in the microwave. For the stove, sprinkle the top with a tiny bit of water, apply the lid and steam on medium heat until warmed through.

  1. 5 stars
    Perfect! Sorry, I have to confess that I was skeptical. I made some adjustment due to not having certain ingredients (chicken, stock…), and the results were amazing. A perfect flavorful moist paella. Thank you so much. This recipe will be in rotation in our home.

  2. 5 stars
    I lived in Italy for several years at the end of the 70s into the early 80s, and spent as much time as possible in Spain (particularly Barcelona). I l-o-v-e-d the cuisine of Italy and Spain, and THIS recipe is brilliant and authentic tasting. It is now my one and only recipe for paella. Well done and THANKS! All best wishes.

  3. 5 stars
    I heard from a seafood chef and cookbook author I know of that he uses Aneto Seafood Broth if he doesn’t have time to make his homemade broth. To make the dish keto, you can use cauliflower rice in place of real rice.

  4. 4 stars
    Made a veggie version of this in an iron pan last night, turned out quite well. Halving the recipe, I used Calrose rice – no soccarat developed even though I didn’t stir – and canned diced tomatoes. Because I make risotto a lot, I know to start with a less liquid and add more as needed to achieve the right consistency.

    1. 5 stars
      I don’t think the soccarat is easy to achieve; I’ve recipes for paella from many cooks who acknowledge that. I’m sure there is a science to it, around having the rice cooked well but not overcooked, and the bottom crispy and tasty but not burned. I’ll bet it depends on the type of pan used, the level of heat, and maybe even the type of heat. Paella cooked over an open fire has to yield a different result than cooked in the oven or on the stove. It’s one of life’s mysteries!

  5. Honestly your recipe is the best ! I absolutely loved it. I had to use black rice for health reasons but it was still so so good !!! Thank you for sharing your recipe ! V

  6. 5 stars
    I’ve made this three times and it is delicious!!! I use only vegetables to make it vegetarian. I sauté’ the vegetables at the point in recipe where it says to cook the chicken, etc. So far it has turned out well! We have been to Spain twice (just recently in the fall so I was very excited to make this recipe!)

  7. 5 stars
    I spent time in Spain as well. Thank you for this recipe , I seldom leave comments but had to leave one here. The only adjustment I plan to make is to use 4 cups of broth instead of 5 as the rice was perfectly cooked but significant reducing was required after the 10 minute sit period. Thank You!!!!

  8. 5 stars
    Excellent! Thank you so much! I’ve never added white wine to my paella and this was the secret ingredient mine was missing. I used Arroz Dasca Rice from Valencia that I purchased at the Basque Market. Lots of chorizo, chicken thighs, shrimp, and clams. Just perfect! Smoked paprika from Trader Joe’s, more than a few pinches of saffron, tripled the garlic. Just personal preferences.

  9. 5 stars
    We’ve made this recipe twice and it’s fantastic. I’ve always loved paella but have struggled with pans/burners/etc. I used a pan similar to that described in the recipe and it works out well. Rice is crispy on the bottom and the flavors are fantastic.

  10. 5 stars
    We made this recipe for a 50th birthday family dinner. Everyone really enjoyed the paella. Excellent recipe, we used our homemade chorizo, chicken thighs, lots of jumbo shrimp, scallops and mussels. We steamed some crab legs to go with the paella. This recipe is definitely a keeper, thanks for sharing

  11. 4 stars
    I used 4 split 3oz rock lobster tails, 4 colossal fresh water shrimp, a 2 lb bag of mussels, and about 8oz of bay scallops in this. I pre cooked the bay scallops(seared),+ mussels,shucked the shellfish and used all the shells for a stock (got about 7cups of reduced stock. Would recommend using med-med high heat on electric ranges for a deeper crust. If using smoked paprika use 1/2tsp smoked 1/2tsp sweet. White vermouth or vodka can also be used to deglaze.

    1. 5 stars
      Thank you so much for the recipe. I followed it exactly and it turned out just like the picture and was delicious. Perfect for my Spanish theme dinner party!

  12. Made this dish for Valentines day dinner. Used cherryneck clams, shrimp, and chorizo instead of the chicken. Delicious!

  13. 5 stars
    Delicious recipe. Amazing how much flavor you can achieve in such a short cook time.
    My wife was skeptical that our young boys would like it but as it turns out, it was the most amazing dish they’ve had. So 5 stars from them!
    The only variation to the recipe was that I flash sautéed the calamari first and set aside until the final step.

  14. Can you recommend a pan? I have a paella pan, but it’s too large on the stove top. I want to make this next week.

    1. There’s a link to a pan in the post but you can use any large pan! Please come let us know what you think of it!

    2. 4 stars
      A large well seasoned cast iron pan will do. I use cast iron for everything. Am a non believer in non stick. Oil and pan temp are key.

  15. 5 stars
    This is super. First time making paella and very happy with the result. Everyone loves it. Thank you for sharing. Much appreciated.

  16. 5 stars
    I have made this twice, and both were very good. The first time I couldn’t find Bomba rice so used brown Calrose, which takes much longer to cook, which in turn threw everything off schedule for me. Still tasty, but hard to get the rice right. This time I had white Bomba, and it worked perfectly. Delicious dish. Thank you!

  17. This recipe is absolutely delicious , so much-so i am shopping for ingredients now to make it again this week I left out calamari we not big fans of it I added thin carrot battens it worked really well. thank you for sharing this recipe Lauren X

  18. 5 stars
    This recipe was pretty legit. I changed a couple things but followed the changes recommended. My family loved it.

  19. 5 stars
    Great recipe! I added spanish chorizo. Used chicken stock but thought I’d share a great quick substitute for seafood stock is clam juice if you want more of a seafood flavor. I’m trying that next time.

  20. Do you have suggestions as to how to modify if we wanted to make the recipes using the seafood stock instead of using chicken stock?

  21. 5 stars
    Thanks for the recipe. It is really worth the 5* rating (this is he way i’ve chosen it). I used a few pieces chorizo in step 2, frozen precooked seafood, but for me it is still your authentic recipe. Nice disclaimer btw, oops step 1. 😉 Cheers

  22. 5 stars
    This was delicious!! I feel like I can make this as a special recipe for company, and I plan to make it on Christmas Eve (planning ahead!) Thank you for a wonderful, step by step, recipe. The only thing I needed to do was add more broth/water for the rice. I used the medium grain, but still needed almost all 5 cups. Thank you again for making me feel like a chef!

  23. 5 stars
    I found the rice measurement a little confusing…we want two cups cooked rice by the end, or we want two cups uncooked rice going in?…I assume it is the latter as I had a lot of liquid after the 15-18 min. We ended up having more of a paella soup…and it was incredibly delicious!

  24. 5 stars
    I have never cooked seafood before, I know nothing about Spanish rice or saffron. I barely know what I’m doing in the kitchen… but this recipe was easy to follow, and easy to put together and I was ecstatic when it came out perfectly! It was THE BEST meal I ever made- and I can make a few dishes well. I will make this again and again! Thank you!

  25. 5 stars
    First time making paella. Directions were easy and simple to follow. Used some substitutions; came out tasting great. Pickey eaters had seconds! Will make this again and again.

  26. 5 stars
    Fast, easy, delicious. Added carrots, celery, sweet Italian sausage and some chicken breast. Used vigo yellow paella rice mix.

  27. Hi! I bought all of the ingredients and was just about to start making this but I realized there are no instructions for cooking the seafood. I bought fresh mussels and shrimp and I don’t understand when to add them to the dish or how to cook them. Any help would be much appreciated!

  28. 4 stars
    Thank you for posting this recipe! I left out the chorizo for the non-meat eaters so I bet this tastes even better at your house than at mine, LOL. Even stripped down it was loved by all. Will definitely make again.

  29. 4 stars
    I made this recipe with my grown kids last night, having never made paella before. It was delicious! & beautiful- wish we’d taken pictured! I looked at a lot of recipes & chose this one as a guide. Good guidance! It was fun to get precise numbers of mussels (6, but one was a dud,) clams (9,) & shrimp (16 for the 5 of us) & arrange it all with chunks of rockfish & cod on top of the rice mix. I finally used the huge Staub paella pan, that I’ve used for everything BUT paella, for its intended purpose. I added a bunch of Spanish chorizo, which was great for flavor. Will add a couple more cloves of garlic next time. Thank you for a great recipe! Oh…& my socarrrat was ALMOST good. I need to master the crustiness, but it was an acceptable first attempt!

  30. 5 stars
    I made this last year for Christmas and it was a huge hit! Even my children loved it! It is now an easy and savory go to Christmas dish that I will be making with Bruschetta.

  31. 5 stars
    Looks delicious! Will attempt tomorrow. Would you say I can use this recipe for an 18” paella pan or should I double the ingredients? Thank you

  32. This was a great hit at our Thanksgiving gathering! Next time I’ll try seafood broth. Thanks for a wonderful recipe!

  33. 5 stars
    I have the same question as Karina von Byern
    What is your recommendation as to be able to make the Paella a few hours before, say in the morning and serving it at a dinner night?
    I have this doubt.
    What are the rules in the manual of Paella experts.
    Thank you kindly
    Biserka

    1. Katrina
      I found out this to yours and mine question regarding the possibility to prepare the Paella ahead of of time.
      Paella will last for 3-4 days in the fridge or 3 months in the freezer. Never leave your paella sitting at room temperature for more than two hours. The rice and the seafood are magnets for harmful bacteria. I always aim to store my paella as soon as possible, but definitely within one hour.Aug 10, 2021

  34. My first try, Sooooooo good, I used sazon in place of the saffron everything else as written. Loved it, I will be doing this again.

  35. 5 stars
    Fantastic! We used Pork, shrimp and mussels and it was fabulous. Having been to Spain a few times, this is truly on point. I do like to use the Aneto Fish Broth- yum- very savory.

  36. 5 stars
    Great recipe. We used Andouille & Gulf Shrimp. Thanks for sharing, we are enjoying as I type. So delicious. We made it in a Le Cruset and used Better Than Bouilliin Roasted Chicken Base & Jasmin Rice (all I had in the house). North Country SmokeHouse Brand for the Andouille. Wow is all I can say. And we kicked it up with a bit of hot red pepper from our garden. But the Andouille was hot enough.

  37. Thanks so much for the recipe! I made it with san marzano tomatoes, scallops instead of calamari, and vegetable/seafood broth. It was fantastic. It was my first attempt at paella and it was for my in-laws, so I was a little nervous. But it was a very huge hit!

  38. Lauren, what a fantastic recipe. I added the meat from a couple of lobster tails that I had in my freezer just for the heck of it and I chilled some sangria to serve with it. What a great dish. Thank you for putting in the time to share your fabulous recipe with so many others. My wife also thanks you.

  39. Thank you for this recipe. It looks delicious! I don’t want to include white wine. Do I just leave it out or is there something else I should substitute for it?

      1. Does it change the flavor drastically to leave out the wine? I’d like to omit it as well but am concerned about end result.

  40. Thank you Lauren for the recipe, very easy to make and it came out delicious. First time making paella.
    I used chorizo instead of chicken, and doubled up on spices because of our preferences. Everything else the same. Thanks again,

  41. 5 stars
    I stayed in Madrid for three months a few years ago and this is the closest Paella recipe I have found to the real deal! Absolutely delicious!

  42. 5 stars
    My husband and I cooked this together and it was fun and delicious! Kids enjoyed it too. This was better than what we had in Barcelona. Question: does the calorie count refer to the entire recipe or 1/6th? Thank you.

  43. I had tried many different paella recipes, including ‘authentic’ Spanish ones in Spanish too, but this is the only one that came out consistently perfect. Thank you so much!!!

  44. 4 stars
    We make it exactly to your recipe in a paella pan on the gas grill. It took probably 4x as long to cook. It was more like an hour on medium low than 15-18 minutes. we also had to add about 1-2 cups more water and leaving it uncovered made it a lot longer. Not sure what we did wrong, but maybe it depends on the grill and how far away the burner is from the pan. Tasted pretty good except the chicken was dry. So I would definitely watch so that you add it after the rice has been cooking away. Thoughts?

    1. 5 stars
      When cooking rice, leaving it uncovered always slows things down. Instead of cooking with steam, the steam just leaves the pan, instead of cooking the rice. Covering makes a big difference.

  45. I could not find how many it serves. I have made paella before but it has been years. It’s always important to include serving size. Thanks

  46. 5 stars
    This was my first time making this dish and it was outstanding. Thanks for the excellent step by step directions.

  47. Oh MY gosh … was looking to cooking something different for friends who we haven’t seen since lockdown 🙁 wanted a dish we could enjoy as a group .. can I tell you 6 adults and nothing.. and I mean nothing was left ..
    We did it on the grill , we had a paella pan , seafood chicken and chorizo… Valencia rice … we killed it .. it could not have come out any better .. if they didn’t watch me make it .. they would swear I bought it from a restaurant..
    glad I found your recipe

  48. 5 stars
    I rarely follow recipes exactly, but I did with this (including chorizo) and it was perfect! I ended up using short grain California rice (sushi rice) which I wasn’t sure would work, but it was great! Thanks for a fabulous recipe!!

  49. 5 stars
    Followed this recipe to a ‘T’ and it turned out fabulous. We used prawns, bay scallops and mussels for the seafood and it was delicious!

  50. Amazing recipe, so full of interesting flavors. I used calrose rice, large white shrimp (Thailand), chicken thighs & queso & pepper jack cheese sausages & followed the recipe exactly otherwise. Will send it to all of my friends & family – so memorable. My mouth is watering for repeat servings tonight.

  51. This is very similar to the way I make paella but with Spanish chorizo. It gives it flavor and color. I always use Arborio rice since it’s readily available. I didn’t know World Market carriers it. I’ll look for it next year. We make it every year over an open fire when we go camping. It just doesn’t taste the same when I make it in the oven. The fire gets so hot and creates the socarrat , the crispy bottom layer.

  52. 5 stars
    Excellent…we found this recipe because we needed to make a dish for an assignment for my son’s Spanish class. I figured we’d make it, take pics, eat it and be done. We were blown away – wouldn’t change a thing…will make this again for my friends who are from Nicaragua. LOVE.

  53. 5 stars
    Nailed it! Great recipe adjusted to a US kitchen. I loved how you gave us an excellent explanation of ingredients and options… like our family that eats seafood but not chicken or other meats. I bet it tastes even better tomorrow. I would make this again but search out some real Spanish rice. I’m glad you said to cut the liquids for Calrose rice. Not only did it taste good but it looked super impressive so this will be a keeper.

  54. 5 stars
    I don’t usually leave reviews or ratings or any kind of feedback, but I had to comment my thoughts on this recipe as applause to the writer and a thank you for sharing the information. As a college student, I’ve had to start cooking for myself much more and I love challenging myself to make some of my favorite restaurant foods at a fraction of the cost. Paella is a dish I love but always found intimidating to make. This recipe worked wonderfully and I loved that the author included the separate meat, spices, and vegetable parts and made it easily customizable to the ingredients I usually buy and have on hand and which parts are crucial to any paella (like the type of rice, the saffron seasoning, etc). It was also great to see so many suggestions for different variants to suit different palettes. This was a HUGE hit and I will definitely be making more in the future. Thank you for sharing your experience with making paella.

  55. 5 stars
    It was so simple to make, I did not have some of the ingredients so I replaced chicken with Cajun sausage, smoked paprika to ancho chile, parsley to cilantro and Roma tomatoes to on the vine tomatoes. I followed the recipe for everything else. It came out delicious. Great recipe. You can alternate to your taste. When using the basic ingredients to build the paella you do have endless possibilities. Thank you. I cannot wait to make this for a family gathering once Covid is over.

  56. Any similarities with the authentic paella is pure coincidence. This dish is simply rice with things. If you go to Valencia one day you’ll see this is not paella at all in any of its variants.
    At least you didn’t used chorizo. We can be happy for that. 😀

    1. I think the author stated that this recipe was based on what she learned from her host in Madrid, and is not claiming this is your authentic Valencian paella. Similarly we can appreciate that many people have their own interpretation of world cuisines. For instance, Asian cuisine in US, Canadian, UK, Argentinian and French restaurants taste nothing like the real deal in Asia. That doesn’t mean we can’t enjoy it. If you have some constructive suggestions on how to make a more authentic paella, please post. I think we would all like to learn.

    2. 5 stars
      Paella is made differently in different regions. This is a delicious recipe. I served it to my family, who are quick to let me know when a recipe is not up to par. They devoured it and asked me to keep it in my repertoire of their favorites. I will most certainly do that.

  57. 1 star
    This was too much rice compared to ingredients. One cup would have been sufficient. Two cups made it like glue and took 3 x as long.

  58. This seems to be the best recipe I can find, but not practical for me (or most of the World outside USA) owing to so many units (varying mass, volume) being in CUPS!!!’???

  59. 5 stars
    Delicious! I cooked my chicken thighs separate prior to adding them, so they were seared prior, and then added my chicken broth to the chicken thighs, and then pour both into the rice mixture, that way I got more flavor from my chicken throughout. All the measurements worked out perfect! I used the calrose rice with less water as you recommended. This is as close to the best paella I have made that is authentic. Thank you for sharing all your secrets to making a flavorful paella! Highly recommend!

  60. 5 stars
    Made this tonight on a Weber kettle and it came out well. I did, however, double the paprika and start with chorizo. I didn’t cut up the chicken thighs but I did give them a good sear as the first step. The family loved your recipe so thank you very much for it!

  61. 5 stars
    Delish! I 1/2ed the recipe so that it would fit in my cast iron skillet. I used jarred pimentos, frozen peas and capers as vegetables. I got a pretty good crust! Splashed liberally with lemon at the end. One of the best things I’ve made this year!!!

  62. 5 stars
    I made this for my mom for Mother’s Day and she loved it! Since I had to use medium-grain rice, I only used a little over 2 c of chicken broth and it work perfectly! I was a little nervous about the chicken cooking all the way but it definitely did. If you are worried about it, I would recommend using small cut up pieces and pushing them down all the way into the rice. The socarrat was delicious as well. When I make this again, I will do all the prep beforehand. Trying to debone and cut up chicken thighs took me longer than I thought and I had to briefly put the rest of it on low because it ended up being a twenty minute process that was supposed to fit in my ten minute window after adding white wine. Fortunately, the rest of the mixture ended up none the worse for its simmer. As a bonus, my mom took leftovers for her lunch today and said that it’s very good cold. Thanks so much for a great recipe!

  63. 5 stars
    This was my first attempt at paella and I was really nervous that I could end up ordering pizza for my guests if it didn’t turn out! Everyone was really happy with it! Not stirring the rice did pose to be a little bit of an issue as the rice on the outter rim wasn’t done. That was the only obstacle. The seafood was perfectly done and the flavor was spot-on. I will definitely keep this recipe!

  64. 1 star
    I have a massive cast iron (13 in). I had most ingredients in and about 2 cups of broth and it was filled to the brim. Followed the cool time and added a little bit of broth throughout just to keep to the 5 cups. The rice is complete mush at the end. Don’t bother with this recipe it will waste your time and money and ingredients. Complete shame.

  65. There is not many versions of paella, but many dishes done in a paellera ( Paella pan), so I am sorry to say that it’s nothing authentic, specially when you skip the more important steps of paella, the broth is always maid from fish (paella is a dish invent in a fisher village to make the most of the fish using heads and bones. As you said paella is done with a special rice “Arroz bomba” you never put onion because the rice will overcook. The meat will be a mix of chicken and pork, fried with garlic first thing and set aside to seal the meat and leave taste to oil. Paella has only to spices sweet paprika (de la Vera) and saffron, no bay leaves or anything else. Sure you can modify some ingredients like seafood what it is not obligatory and the recipe you post I am sure it is wonderful, however if you don’t respect the above I am sorry to tell you but it is just a dish of rice and not “Paella”

  66. 5 stars
    I lived near jerez de la frontera 3 years and there is one key ingredient you left out! Fine spanish dry sherry! Dont add it to the dish… add it to your glass! LOL. Tio Pepe is best brand and anyone from Andalusia would tell you it is a must, served cold. I love your dish, and for my taste I add clam broth and make my one chicken broth from chicken backs and feet from the farmers market. Thanks so much.. Salud!

  67. 5 stars
    Absolutely loved this recipe! I have been to Spain a few times & always wanted to try my hand at making this at home. WOW. Relatively easy to make and a one pot meal!! What more could you ask for. 🙂 Thank you so much for this amazing recipe!!

  68. 5 stars
    Excellent recipe! Excited I have extra seafood so I can make it again next week! Took more like an hour and 45 minutes to make the first time. Next time I’m sure I will be quicker but give yourself extra time. I omitted the chicken, added much extra wine than shown in the video, and we added some Louisiana hot sauce once plated. Highly recommend this recipe!

  69. 5 stars
    My 10 year old son chose to make a traditional Spanish dish for his Spanish project. He found this recipe and made it last night. The instructions were easy enough that he was able to follow them and make this dish with very little help from me. This was amazing! Even my husband, who doesn’t like seafood unless it is fried loved this. What was just going to be a one time meal will now be a regular dinner in our house. Thank you so much for this recipe!

  70. 5 stars
    Only been to Spain once but this most closely resembles the paella I recall. Mine had a bit of a crust on the bottom of the cast iron pan. Next time I may pop it in the oven for a few minutes at the end of cook time to see if I can produce even more of that crispy goodness.

  71. Hi Lauren,

    Not having a paella (the dish is named after the pan it is cooked in) should never be an excuse for not making this amazing dish, so kudos to you for pointing that out and explaining people how to do it without!

    In theory the chicken in your recipe can be cooked all the way through even without sautéing it, but it would depend on how small you cut the pieces. In Spain you will be hard pressed to find a cook that doesn’t start her paella without sautéing, not only for health reasons, but also because it gives a ton of flavout to the chicken and the broth for the paella.

    So for health and yum reasons I would suggest to start with heating your olive oil, sauté the chicken until golden, take it out of the pan and keep warm, and then start your sofrito and all the remaining steps. Once you have the rice and broth in and everything is spread out evenly, you can then place the chicken pieces on top.

    Keep up the good work!

  72. 5 stars
    Love it!!!
    I just made it for dinner tonight. Its absolutely yum! I didnt have the proper rice though… its not available where I am but the flavour is just amazing!
    I am definitely save this recipe for next time.
    Thank you for this recipe.

  73. 1 star
    Yeah, no. I lived Spain AND have made Paella myself. This is NOT a good recipe. I should’ve known better . A good Paella is labor intensive if you want to get the flavors ,the rice, and the seafood to cook just right. It must be covered so the rice can cook properly. I was very disappointed with this recipe. It lacked the flavors of a good Paella. No shortcuts here!!

  74. Please, don’t lie. That is not the authentic paella. It’s like “I’m going to cook a classic american burger, and I’ll use cod and tuna, some seaweed and mexdican tortillas”. Just don’t call it “Authetic Paella”. Call it “rice with seafood” and that’s fine.

  75. 5 stars
    Amazing recipe! I made the spanish rice from a separate box and I think the seasoning from that added a lot of extra flavor as well. I used canned diced tomatoes instead of tomato sauce. I used a whole box of chicken broth and a whole box mix, but even with the proportions slightly off, this recipe was amazing. Loved what the smokiness of the paprika did combined with the wine and saffron. Smelled amazing!

  76. 5 stars
    Great recipe. Works with a cast iron deep skillet. I will say, however, I had leftover cooked chicken so I sauteed chorizo and shrimp separately and added cooked chicken pieces, preseared chorizo, and preseared shrimp at the very end (before 10 minute rest). The chorizo bits add just the right additional kick this recipe needs! The chicken broth has all the salt you need. I have made this with Bomba and with Calrose. It’s best with Bomba. We have this weekly, the day after a roast chicken dinner (using leftover bits of chicken and steamed asparagus from that meal). Thanks for the simple, yet impressive, meal!

  77. 1 star
    The recipe is garbage, as was the meal. Followed the directions and ended up with hard, inedible rice and raw seafood after the 23 minute cook time. What a waste of $50.

    1. Ah yes clearly it’s the recipe that is wrong. I guess eeeeeeveryone else got a great outcome by just….not following the recipe? Maybe you should reflect on your own cooking skills instead of blaming the recipe?

    2. 1 star
      Maybe you have little or no experience cooking rice or seafood. Perhaps you used a rice that requires 45 minutes to cook; if so, obviously it won’t. Seafood should cook adequately in 23 minutes.

      I’m sorry this didn’t work for you, but it might well be you, and not the recipe

  78. 5 stars
    I made this for my son’s 40th birthday dinner. He is a week younger than your brother and your mom and I both named our first boys the same, but we were not aware. Bet you didn’t know that!!
    Anyway, the Paella was phenomenal! It was beautiful to look at AND it was delicious! I would post a picture of how it turned out just to show you, but I don’t think I can.

  79. That is true:
    1. About what you have to use as a rice. BOMBA
    2. That it is very important to rest paella.
    3. Not stirring rice

    Wrong:
    1. Add raw chicken. NEVER. Should at least precook it. Check USDA guidelines. Can’t put a raw chicken on a rice and do not touch it.
    2. If you think your rice is undercooked – think again. It will be overcooked after resting under a foil for 10 minutes.
    3. You will never get socarrat with this recipe. Evaporate all liquids, make sure your rice is 80% cooked. Turn your stove to high for 3 minutes , do not touch. You will hear a “popcorn”sound. That is when you take it off the heat and cover with a foil. Less liquid > crust.

    I have never lived in Madrid.
    But….
    I have a culinary diploma. 🙂
    Refer to CIA (not intelligence agency) cooking book or a website.
    And that is not about a varieties of paella.
    Food safety should be first.

    1. Sit down, Mr CIA. I dare to tell any Spanish grandma not to add raw or seared chicken to uncooked rice to finish cooking it. Also, did they not teach you about how pasteurization works, or how cooking boneless chicken thighs with rice for 25 minutes will safely cook it?

      Or did they not teach you how to read a recipe properly? The chicken is mixed in with the rice, not “put raw chicken on rice”.

      1. 5 stars
        2nd ‘Not CIA.’ What is this BS about raw chicken not touching rice. It makes absolutely no sense.

  80. Apologies if someone else asked already but would you have any advice on adjusting the instructions to make in an instant pot? We just moved and it’s only reliable cookware we really have at the moment and this recipe looks more promising than any instant pot specific ones I can find.

    1. For the instant pot you would want a 1:1 ratio of water and rice and cook for 8 minutes high pressure, with a 10 minute natural release. I don’t recommend cooking the seafood for that long, only chicken. I would cook seafood separately.

  81. 4 stars
    Next time I will double the salt, add a touch more saffron, and add 1 more clove of garlic. Just a bit bland, but otherwise beautiful!

  82. 5 stars
    Made it last night, SO delicious. Made it exactly per your recipe, just left out some of the seafood and added in chorizo. Highly recommend this recipe!

  83. 2 stars
    Ended up mushy. I will however say flavors were great but followed recipe to a T and was mushy and mussels and scallops I ended up using were not cooked fully. I even let rest for 3 min longer. I know what I could do next time to make right but with what I spent on this dish and the excitement I shared with the wife and daughter while making it. We all were disappointed.

  84. hi Lauren,
    Im making this paella for my family tonight and the left overs will to my son. How long can the paella last in fridge? Can I divide it into sections and freeze? Excited to make what sounds like a delicious meal.
    thank you Bessa

  85. 5 stars
    First time making paella and I used this recipe. Came out amazing! I like that everything is in one pan and that the rice is done toward the end so it absorbs all the flavors in the dish. Thank You!

  86. I am making this dish this weekend for family and I have a 18 “ paella pan. Will I need to adjust the rice and broth ratio?

    1. Fun! No, but it may cook quicker, since everything has more room to spread out. OR you could make more (like 1.5x the recipe, for that bigger pan).

  87. 2 stars
    I followed the recipe to a T using a 12 inch pan. The dish turned out overcooked and bland. I take blame for the blandness (obviously needed more seasoning), but the paella should be cooked in a paella pan in order for it to be evenly cooked. It took well over 35 minutes for the rice to absorb the five cups of broth, by which point it was too mushy. The paella pan is much wider and has a more even heat area distribution. I was disappointed with my first attempt at making paella as it looked delicious but tasted awful. I look forward to trying this again using an authentic paella pan.

    1. Hi Andrew, did you use the right type of rice? And you’re right, next time feel free to adjust the seasonings to your liking.

  88. 5 stars
    This was amazing!! My family loved it! I added some chorizo sausage to this recipe along with the chicken thighs, mussels and shrimp. Outstanding!

  89. 5 stars
    My wife and I made this together for a valentines day stay-date and it was DELICIOUS! We made it with shrimp and chicken thighs. Ours looked a little creamier than your video did – we thought it almost had a risotto-like quality to it. Would lessening the amount of stock help with this? Also, the recipe calls for 1 onion, but on your video it looked like significantly less. did you use a smaller onion?

    We’re thinking of using this as a base recipe and experimenting with some other flavors. We thought it would be good with an additional spicy kick, so I think we’re going to add chorizo. Do you have any thoughts on what other spices we could use to punch it up a bit?

    Thank you for posting this! We had fun making it together, and enjoyed our “date” immensely!

    1. Hi! Usually, to avoid risotto consistency, you should not stir it when it’s simmering. Stirring releases the starch making it creamy which is like a characteristic of risotto. I usually add less broth and when it dries I add more if needed. Enjoy!

  90. Hi Sameuel and Lauren, I made this last night for Valentine’s weekend. I used arborio rice, as that is what I had on hand. BUT I will take your advice and look for BOMBA rice for next time. It turned out fantastic, with just the right amount of liquid. I let it rest for the full 10 minutes afterwards and I feel that some of the liquid was absorbed at that time. We have made many paella recipes but this is a good one, because of the only one pot. My husband said it was delicious and we have eaten paella many, many times in France, Spain and in Montreal restaurants. I regret not venturing out in -30 C weather to buy some fresh mussels, as that is what I felt was missing. Thank you for sharing. Also, I did not know that the Spaniards like the bottom of rice in the pan to get crusty. The Korean’s like to do this with rice as well.

  91. 5 stars
    Hello! I’m about to make Paella for some friends this weekend and wanted to check on the rice to broth ratio. Is it really 5 cups of broth for 2 cups of rice (more than 2x)? Additionally, I was afraid 2 cups of rice would not be enough for 6 guests. I’m just a bit concerned because when I have cooked paella in the past, it always turned out too watery (like a gumbo). Would love some advice in that regard!

    1. Hi Samuel–the rice to water ratio will depend on the type of rice. If you’re using traditional Spanish bomba rice, you will need that much liquid! Check the package of your rice and adjust the liquid accordingly, if needed.

  92. 5 stars
    Hello, I’ve made this recipe twice now and it’s better than some of the paella I’ve had in Spain. It’s incredible. Thanks for sharing!

  93. 5 stars
    Delicious recipe and spot on! I made this for 8 (so I increased ingredients where necessary) and got rave reviews. Instead of mussels and calamari, I used Spanish chorizo and prosciutto, as I prefer more meat to the shellfish. The consistency using Bomba rice was perfect. I had used Arborio rice before and it was too mushy. Thank you for sharing your recipe!

  94. I wonder why you say that Arborio rice is not a good substitute? I have searched many recipes and it is often named as appropriate. That said I am eager to try your technique because my results are inconsistent – perhaps because of the Arborio!?

    1. I feel arborio rice yields too much of a creamy texture and not the right final consistency you want for paella. I know others disagree with me, but I think there are better alternatives (like calrose rice), then arborio, if you can’t find bomba rice.

  95. 5 stars
    I made this last night and it was unbelievable. I’ve never made paella before, but this came together perfectly and was surprisingly easy to make. I made some substitutions, using veggie sausage, scallops and squid (no chicken, shrimp, muscles) and I used regular white basmati rice. Definitely going to add this to my rotation 🙂

  96. This is like making gumbo without a roux – you can call it gumbo, but it ain’t gumbo without a roux. And paella ain’t paella without sofrito (which, like a good roux, takes around 40-60 minutes to make). And what about the socarrat?!? Sorry, but hard to ignore these two key aspects of AUTHENTIC paella.

  97. 5 stars
    I studied in Madrid for a year and this recipe has authentic flavor and is easily customizable for the American pantry and kitchen. The recipe generously filled my 13″ paellera and this is the first time that the rice has turned out the way it is supposed to. No stirring! Gracias to you and your señora.

  98. 5 stars
    Amazing!!! This is the first time I’ve made Paella, and everyone in the house LOVED it. Thank you so much for the easy to follow recipe! We will definitely be making this again and again

  99. The recipe doesn’t say whether this paella will have that crunch of rice on the bottom. Will it? Or do I have to do something different to achieve that.

    1. It’s called the socarrat, and I talk about it under “rice for paella” within the post. Hope you get to try the recipe.

  100. 5 stars
    My first time creating paella. This recipe is awesome.
    I used chorizo, chicken thighs, shrimp.
    All from Aldi’s.
    It is fantastic.
    I probably did not have the ” proper” rice, but used a Spanish rice.
    Cut back on the chicken stock , to 4 cups.
    Absolutely delicious.
    And we have a Spanish restaurant here in Cocoa Village Florida. This recipe rivals their paella

  101. 5 stars
    this was a hit… i did the seafood version, no chicken and it came out great. i didnt have saffron so i added 1/4 tsp tumeric instead. will be making again.

  102. 5 stars
    Excellent recipe. First time for paella and hit it out of the park. Did chorizo and shrimp with chicken broth. Going to try clam broth next time and maybe some other types of seafood.

  103. Hi
    We cook paella all the time and I do make with real paella pans which I find does help. Often use pheasant and rabbits with no sea food or seafood without meat my friend vincente’ tUght me. He is from Valencia but has lived here 37 years today I am making with seafood. Langustine , muscles and Nantucket bay scoops. Vincente always likes chorizo too. He likes beans and artichokes we generally are more liberal on olive oil as it makes a crustier saphorito

  104. I have made a couple of your recipes and looking forward to tackling this one. Since I found your website I got my love for cooking back and want to thank you.

  105. Looking forward to trying this paella recipe. In the past I have had trouble getting my top layer of rice to be fully cooked… but I’m not a quitter… I will keep trying!!

  106. This is delicious recipe, but one off the most difficult to follow. It took two of us on the same site: one to look at the ingredient measures, and the other to interpret the travel blog disguised as a recipe.

    1. Your comment made me laugh. I’m glad you liked the recipe. This post and recipe development took me over 50 hours of work to recipe develop and write up (I take pride in making sure the post has all of the information anyone needs to make the recipe perfectly –especially for a recipe like this where the ingredients are expensive and it takes time to make). I wont apologize for sharing a photo of my experience living in Spain. It completely legitimizes my authority to share a Paella recipe, being an American. Next time, don’t miss the “jump to recipe” button at the top of the post so you can quickly skip over everything you don’t want to read. 🙂

  107. 5 stars
    I just made this for Christmas Dinner 2020 for 10. It was delicious!!! The whole family loved it!

    Thanks so much

    From Texas

  108. Have you ever put your pan in the oven to finish? I love the crunch achieved in restaurants that I have never been able to accomplish. I am thinking of using my large cast iron skillet. Thank you!

  109. This looks like a great recipe, & I plan to try it for my family’s tradition of a seafood meal on New Year’s Eve, but I live in North Dakota, where seafood can be hard to come by. I found frozen mussels at Walmart & excitedly grabbed them. Only after I got home did I realize that they are already cooked. Do you think they will still work in this recipe?

  110. 5 stars
    I made this recipe tonight with only the shrimp and chicken I had on hand and it was delicious! The only thing is that the rice did not come out as yellow as in the picture or like the restaurant paella so I wonder where I could have gone wrong? I used a good pinch of saffron that I bought at Trader Joe’s. It’s a delicious recipe even though I’m sure I messed something up along the way. What an easy recipe!

  111. This is a great recipe! This was my first time making Paella and I read s lot of recipes before selecting this one. I do not have a Paella pan, but used a 16″ fry pan; it worked beautifully.

    I made this for Christmas Eve Seven Fishes Dinner so I made it with pieces of Salmon, Scallops, Shrimp, Squid and Mussels, for five of my seven fishes; it was delicious! I will definitely be making it again, but exactly as written.

  112. I searched the Internet for an “authentic” paella recipe without any cheating like using oven, etc. While the recipe has time wrong for the way I cooked calrose (I needed more time for both cooking it and resting), it was delicious! I made it 4 times and tonight is the time to use Spanish rice!

    Thank you!

  113. I’ve been making different version of Paella for years.
    My son said this was the best Paella I hade made to date.
    Thats the best compliment I could give you.
    I too enjoyed the fresh and light version.
    Thank you

  114. 5 stars
    I made this last night according to the directions with rabbit, linguica, and prawns. It turned out amazing. Truly the best paella I’ve made. Thank you.

  115. Good flavor, excellent instructions but WAY too much liquid in this recipe. Do 3.5 cups of chicken broth. I ended up cooking off broth for like 20-25 minutes so the rice was over cooked.

  116. 5 stars
    I used chicken thighs and an entire bag of mussels. The taste and appearance was great. Since I have been on a no oil vegan diet for some time, the chicken thighs and olive oil were way too greasy for me. LOL I can’t win. I am freezing the rest in small portions to use as a side dish instead of an entree. Thank you.

  117. 5 stars
    My husband and I made this tonight.. Super easy and absolutely delicious! I couldn’t find bomba rice, so I used calrose and decreased the liquid.. perfectly cooked after allowing it to rest for 10 minutes. I will absolutely make this again!

  118. 5 stars
    Had fabulous paella in Arles during the running of the bulls — wanted to come close. I did triangulate with several recipes, but mostly relied on this one especially for the actual cooking steps. Dropped onions (allergic) and added chorizo sausage using chicken thigh pieces and large shrimp for the rest of the protein. Fried sausage and briefly browned marinated chicken before folding them into the peppers, wine tomatoes, garlich etc. I marinated the chicken for several hours in paprica oregano and olive oil. Used 1.5 cups of rice and 4 cups of broth and put the saffron in the broth and heated it a bit before putting in the rice. The 18 minutes simmer time was way off for me — the rice wasn’t close to done at that point — probably 25 or more minutes before placing the shrimp and peas and then letting sit. But after the 5 minute rest the liquid was finally absorbed, the shrimp were done and it was beautiful. The dish was very tasty and my husband who had second said the second portion was better than the first and recommend letting it rest longer in the future. The taste was very close to what I remember from that night in Arles when I had the best paella I had ever had.

    1. 5 stars
      This was a great recipe! Thanks for sharing! I’m not sure what I did wrong though. Most of the rice was cooked just right, but there were some grains that were undercooked. I’ll have to try it again. It was very flavorful though!!

  119. 5 stars
    I Cooked this dish tonight, and it was unbelievably delicious. I will be making it many more times. I couldn’t find calamari so I substituted scallops. Thank you for sharing this delightful recipe.

  120. 5 stars
    This recipe was great! Even my fairly picky boyfriend loved it. I made it pretty close to recipe except I only used chicken and shrimp and used around 3.5 cups of water instead of 5. I used rice from the grocery store that said “great for paella” on the package so that could have contributed to why I didn’t need so much. Way easier to make then I expected!!

  121. This recipe was so great and I love the modifications you included. My whole family loved it including my teen who doesn’t like mixing foods together and doesn’t like rice!

  122. 5 stars
    So I have spent some time in Spain as well and fell in love with Paella. I once had it made by A friend ,Rosa, in Tarragona and watched the process from start to finish. It was cooked outside on a single burner. The process took some time which allowed for wine drinking. Many years later I was determined to make great Paella. Every recipe I found used the oven or had some variation that was far from the technique I watched in Spain. I looked for Paella recipes and they all ended up with mushy rice and were cooked in the oven. So Lauren, Im making this today but I already know its the recipe to use. Thank you for bring it back from Spain and for sharing it.

  123. Lauren, I made it for the first time for a dinner party last night and everyone loved it including the little kiddies, aged 9, 5 and 3. It was delicious!!!! I have made paella a few times before but found the recipes to be a bit cumbersome especially with the treatment of the saffron. Yours is a breeze in comparison! It’s a keeper! Thank you.
    BTW I served you peach cobbler for dessert!!! Yum!

  124. 5 stars
    This paella was fantastic! And so simple too! Would highly recommend. Tastes just like the paella my señora used to make me in Madrid!

  125. Very helpful! I like how thorough this recipe is.:))
    Very educational from the story of the recipe itself and on how to cook it.
    A great Paella cooking guide!

  126. 5 stars
    Even though I’m an Italian from Southern Louisiana, I grew up eating Paella that my mother made. And although I made it in the past, it had been a whiled so I pulled out Lauren’s Recipe. I will say I have never seen any recipe in my life that was as clearly explained and as visually pleasing as this version. And it turned out great. I live on the coast but didn’t have all the seafood but had everything else including all the spices. This is one of the few times I get to use Saffron.

  127. 5 stars
    Do I really need wine? Nothing against alcohol, I just don’t like wine. Many recipes add more chicken stock instead; that’s what I’ll do, unless you have a better suggestion. Is the garlic chopped, minced, crushed, or smashed with the flat end of the knife and left whole? 1/2”-thick sounds too thick for the chorizo I’m using; I think ~1/3”-thick will work better for me. I want to use my deep 12” cast-iron skillet; will the addition of tomatoes negatively affect the taste? If so, could I just use my coated cast-iron Dutch oven? I used it the other time I made a paella and it came out fine, but I didn’t add seafood that time so I don’t know if the height of the Dutch oven would affect the steaming process. Shouldn’t the saffron threads be dissolved in the broth, and shouldn’t that broth be heated? Finally, should the seafood be fresh or fresh frozen and added to the paella raw?

    1. I used frozen. It took a bit longer to cook before the lid. I actually put the lid on like 5 minutes early to retain heat. And my shrimp were big.

  128. 5 stars
    I made Lauren’s recipe because her directions were explained very well! I felt confident making it for guests for dinner! She gave a lot of options, but I used what she recommended! Thanks!

  129. 5 stars
    This was absolutely amazing. I couldn’t find Bomba rice so I crossed my fingers and made it with regular long grain. Still, everyone loved it and already asked for more. This recipe is definitely a keeper for us. Thank you for posting!

  130. 5 stars
    My mother has been craving for Paella, which is why I’m currently looking for the perfect recipe. Thank you for this; I’ll make sure to make the fish stock from shells of seafood. I’ll also keep in mind to cook the White wine for 10 minutes. Anyways, maybe it would be best to look for a Spanish restaurant first whilst the dish is being perfected.

  131. Hi I made this tonight with Paella Rice and a few substitutions – 1.4 lbs chicken (4 boneless/skinless thighs) and a lb of shrimp instead of all the seafood mentioned.

    After 18 minutes on med low I still had broth puddles in the rice. I let it cook an additional 10 min which reduced the water a tiny bit but it was still in excess and my rice turned mushy/overcooked. It looked more like a creamy risotto than a paella.

    Do you know how to fix this? Should I cook on medium instead of medium low, or should I reduce the broth added?

    (Please remove my duplicate comment with my last name autofilled by mistake)

    1. Hi Sierra, I’m sorry this happened! Are you sure you used Spanish Bomba rice? If you used any other type of rice it wont absorb the same amount of liquid.

    2. When I make this I start out with 4 cups of broth and keep an eye on it sometimes I end up adding the extra sometimes not it depends on how much liquid comes out of your other ingredients.

  132. 5 stars
    OMG, this was SO good! Only my second time making paella (different recipe) and this was so much more flavorful! Served it to our parents and they loved it! Simple and easy to follow recipe. Can’t wait to make it again for a bigger group. Thank you!

  133. 5 stars
    Made this last night for a group of friends and they LOVED it! We had leftover shrimp, mussels, and clams from a seafood boil so I used that and it was perfect. I was so nervous about making paella for the first time but your instructions were very detailed and it turned out great. Thank you so much!

    1. Stephanie, just wondering. Did any of them complain about this not being the original Valencia version.

      I apologize, but recipe nazis burn me up and I am still steamed over that other “review!”

      Thanks for giving me a legitimate view.

  134. I made something similar last week, with shrimp and chicken drumsticks. Very good, but would have been even better with more seafood. I used bomba rice and chicken stock and shrimp shell stock, but probably not enough salt and pepper (I didn’t’ add any.) I suggest using a saute pan to cook the chicken. I used my Spanish paellero, which is a low-sided pan, but the stovetop was covered with spattered oil from cooking the chicken legs. (I also forgot to turn off the burner when the paella was resting after cooking, so the rice in the bottom of the pan was overcooked.) I also added the shrimp too soon, so it was overcooked. Steel paella pans are pretty inexpensive in the smaller sizes. I seasoned mine like a cast iron skillet in the oven with cooking oil, which has done a great job of protecting the steel between uses. Paella cooks really quickly, so be sure to get everything ready before you start cooking.

  135. It looks good but that is not the original paella valenciana. I’m from Valencia and it should be made in a different way. It should be either seafood or meat. If you are interested you are welcome to contact me

    1. Yes, I’m aware. 🙂 This is Paella mixta that I learned to make in Madrid. I give notes for Paella Valencia in the post and notes.

    2. 5 stars
      This is ridiculous!

      Not only did the chef point out that it was not necessarily the same as your honest-to-God original version, she also graciously and subtly pointed out that it may not be the same as the several hundred thousand others who lay claim to having the “authentic” recipe. Please, if you can’t review what is posted as a recipe (i.e., you didn’t even make it), at least set up a blog and post your perfect version there, so one of those other self-proclaimed paella recipe originalists can educate you on your failure to use the exact ORIGINAL salt, or whatever.

      Lauren, thank you for sharing your version. I have tried to prepare a much more involved long version of paella, with somewhat mixed results. I will try this, as it may encourage me to increase my efforts to learn the dish.

  136. Wow! I have not tried paella before but I have just read through all the recipe and notes. Thank you for providing such helpful tips. I was concerned about costs of the dish, but love to know Costco sells a mixed seafood bag. You have really been thorough and I am going to plan a cook-in with some friends as soon as it is safe to do so and try this recipe!