Forktionary

Authentic Spanish Paella Recipe

Master the art of Paella with this incredible recipe! Developed over a year of experimentation, this recipe delivers an authentic Spanish Paella experience, perfect for a crowd. Cooked in an 18" paella pan over an open flame (a Weber grill is ideal!), this recipe blends succulent seafood and tender meats for a truly unforgettable flavor. While purists debate the meat and seafood combination, our experience across Spain shows this delicious mix is widely enjoyed. Easily adaptable for smaller stovetop pans – simply halve the recipe. Get ready to impress your friends and family with this vibrant and flavorful masterpiece!

Prep Time 30 mins
Cook Time 60 mins
Calories 913 kcal
Protein 117g
Rating 4.1 (45 Reviews)
Authentic Spanish Paella 98

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Authentic Spanish Paella

  • 2 cups paella rice
  • 4 cups chicken broth
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • Bell Pepper (not specified in recipe)
  • Green Beans (not specified in recipe)
  • 1 (28 ounce) can crushed tomatoes
  • Tomato Paste (not specified in recipe)
  • 1 lb large shrimp, peeled and deveined
  • Rabbit (not specified in recipe)
  • 8 oz chorizo sausage, sliced
  • 1/2 cup fresh parsley, chopped
  • Fresh Thyme (not specified in recipe)
  • 2 teaspoons smoked paprika
  • 1 teaspoon saffron threads
  • 1 lemon, cut into wedges
  • 1 cup olive oil
  • 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup dry white wine
  • 1 lb mussels, scrubbed and de-bearded
  • 1 cup frozen peas
  • Salt and freshly ground black pepper to taste

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How to Make Authentic Spanish Paella

  1. Heat olive oil in a large paella pan (18" or adjust for smaller pan) over medium-high heat.
  2. Add chicken and chorizo; cook until browned, about 5-7 minutes.
  3. Add onion and garlic; cook until softened, about 3 minutes.
  4. Stir in crushed tomatoes, saffron, and smoked paprika. Cook for 2 minutes.
  5. Add rice and toast for 2 minutes, stirring constantly.
  6. Pour in white wine and chicken broth. Bring to a boil.
  7. Reduce heat to low, cover, and simmer for 15 minutes.
  8. Add shrimp and mussels. Cover and continue simmering for 5-7 minutes, or until shrimp is pink and mussels have opened (discard any that don’t open).
  9. Stir in peas. Cook for 2 minutes.
  10. Remove from heat and let stand, covered, for 5 minutes.
  11. Garnish with fresh parsley and lemon wedges. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

40g

Fat

47g

Carbs

33g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Beef & Red Meat Pork Recipes Seafood Shrimp Recipes European Mediterranean Summer Recipes Grilling & Bbq One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Rice Spanish European Dinner Party Dietary One Dish Meal Low Cholesterol Low Calorie Healthy 2 Low In Something Pasta Rice And Grains Medium Grain Rice