Published February 9, 2026 Updated February 9, 2026

I published my first paella recipe a few years ago after a trip to Valencia that completely changed my mind. Before that, I thought it was just a fancy, complicated rice dish. I was so wrong. A local fisherman’s wife showed me her family’s way, and it felt more like a relaxed Sunday ritual than a difficult recipe. That’s the spirit I want to share with you today. If you love a comforting, one-pot seafood meal, you might also enjoy this Creamy Seafood Shrimp Lasagna Soup.

My secret for this recipe isn’t a fancy tool. It’s patience. You don’t stir the rice once it’s in the pan. As a baker, I’m used to precise mixing, but here, you have to let it be. That’s how you get the best part: the crispy, golden crust at the bottom called the *socarrat*. It’s the prize for waiting.

Recipe Overview

Cuisine: Spanish
Category: Main Dish
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6

Why This Recipe is So Special

This version brings together the best of the coast and the countryside. The real magic is in the broth. We steep the saffron threads in warm stock first. This simple step makes the whole dish glow with that iconic golden color and earthy flavor from the very first bite.

It also uses both mussels and clams. They steam open right on top of the rice, letting their incredible juices drip down and season every single grain. Adding a few slices of chorizo sausage gives a smoky, paprika-kissed depth that makes everything richer. For another rich and satisfying seafood dish that’s perfect for a cozy dinner, try this creamy shrimp lasagna soup recipe.

The Full Ingredient List

Gathering everything is part of the fun. Look for short-grain rice like Bomba or Calasparra—it soaks up all that flavor without getting mushy. Here’s what you’ll need:

5 cups chicken or seafood stock
1 large pinch of saffron threads (about 1/2 tsp)
1/4 cup extra virgin olive oil
1 large yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
6 oz dry-cured Spanish chorizo sausage, sliced into rounds
2 cups short-grain paella rice
1 tsp smoked paprika
1 cup crushed tomatoes
1 lb mussels, scrubbed and debearded
1 lb littleneck clams, scrubbed
1/2 lb large shrimp, peeled and deveined
1 cup frozen peas
Lemon wedges and chopped parsley for serving
Salt to taste

My Step-by-Step Method

Don’t be nervous! I break it down just like I do with bread dough. Take your time and enjoy the process.

Warm your stock in a saucepan. Crumble the saffron threads into it, turn off the heat, and let it steep. This is your flavor foundation.
Heat the olive oil in a large paella pan or wide skillet over medium heat. Add the onion, bell pepper, and a pinch of salt. Cook until soft, about 10 minutes.
Stir in the garlic and chorizo sausage slices. Cook for another 2 minutes until the chorizo releases its red oils and the garlic is fragrant.
Add the rice and smoked paprika. Stir constantly for about 2 minutes to toast the rice. You’ll see it turn a little translucent at the edges.
Pour in the crushed tomatoes and the warm saffron broth. Give it one good stir to combine everything, then do not stir again.
Bring the liquid to a lively simmer. Let it cook, undisturbed, for about 15 minutes. You’ll see the rice start to absorb the liquid.
Arrange the mussels, clams, and shrimp on top of the rice, pushing them in slightly. Scatter the peas over everything.
Cover the pan loosely with foil or a lid. Cook for another 10-15 minutes, until the seafood is cooked through and the rice has absorbed most of the liquid.
Now, listen. Increase the heat to medium-high for the last 2-3 minutes. You should hear a faint crackling sound. This is the *socarrat* forming! Remove from heat immediately once you smell a toasty aroma.
Let the paella rest for 5 minutes. Then, garnish with parsley and serve right from the pan with lemon wedges.

My Top Tips for Success

Pan Size Matters: Use the widest, flattest pan you have. A wider surface area means more of that crispy bottom rice we love.
Broth is Key: Use a good-quality stock. It’s the main flavor for the rice, so make it count. Homemade is amazing, but a good store-bought one works too.
Trust the Process: I know it’s hard, but no stirring after the broth goes in! Stirring releases starch and makes the rice gummy.
Rest Before Serving: Those 5 minutes off the heat let the rice settle and absorb the last bits of flavor. It makes a big difference.

Common Mistakes to Avoid

We’ve all been there. Here’s how to sidestep common pitfalls.

Using the wrong rice. Long-grain rice like Jasmine won’t work. It doesn’t absorb liquid the same way. Stick with Spanish short-grain rice for the perfect texture.

Overcrowding the pan. If your pan is too small, the rice will steam instead of toast. It will be soggy. If needed, use two pans or cook in batches.

Moving the seafood too soon. When you place the mussels and clams on top, leave them be. They need steady heat to open. Poking them can slow the process down.

NUTRITION INFORMATION

Calories: ~580
Carbohydrates: 62g
Protein: 32g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 115mg
Sodium: 980mg
Fiber: 4g
Sugar: 5g

*Nutrition is an estimate only and will vary based on ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make paella without a special paella pan?

Absolutely! I use a large, heavy-bottomed skillet most of the time. The goal is a wide cooking surface. Just make sure it’s oven-safe if your recipe finishes in the oven, though mine doesn’t need it.

My rice is still hard in the middle. What happened?

This usually means the heat was too high and the broth cooked off before the rice was done. Next time, use a steady medium heat. If it happens, you can sprinkle a few tablespoons of warm stock over the top and cover it for a few more minutes on low heat.

Can I use different proteins?

Of course! Traditional paella is very flexible. You can add chicken thighs, use all shellfish, or even make a vegetarian version with artichokes and beans. The method stays the same.