Spanish Paella

Name: Spanish Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 1 - 2 tbsp olive oil; 7 oz / 200g chorizo (2 pieces) (, sliced 1/2 cm / 1/5" thick (Note 1)); 200g / 6 oz squid (calamari) (, cut into 7mm / 1/4" thick rings (Note 2)); 1 onion (, diced (brown, white, yellow)); 3 garlic cloves (, minced); 1 red capsicum / bell pepper (, diced); 1 1/2 cups paella rice (("Bomba", "Valencia" or "Calasparra" rice) (Note 3)); 2 juicy ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato (Note 4)); 300g / 10 oz chicken thigh fillets (, cut into 1.5" / 3.5cm pieces); 3 1/2 cups chicken broth/stock (not low sodium) ( or homemade seafood broth (Note 5)); 1 tsp saffron threads ((or 1/4 tsp ground saffron, Note 6)); 1 cup frozen peas; 12- 16 medium / large prawns (, whole (shell on) (Note 7)); 12 large mussels (, cleaned & check freshness (Note 8)); Fresh parsley (, chopped); 2 Lemons (, cut into wedges)

Instructions

Prep:15minCook:30min

Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don't get hung up about having the exact same seafood I've used - see Notes. And don't be scared of making paella - it is actually very forgiving if you have the right liquid/rice ratios and follow the order in which I cook things!Note on Chorizo - NOT in traditional Spanish Paella recipes however, it's widely used in Spanish restaurants outside of Spain. Australia would faint if I excluded it. So it's in!

Updated at: Fri, 15 May 2026 07:00:43 GMT