Paella is a traditional Spanish dish bursting with chicken, chorizo, shrimp, mussels, and/or clams slow-cooked with rice. This rich meal is often served in tapas restaurants in the U.S., but you can totally pull it off at home, too. Although the recipe requires a many ingredients and one to two hours to cook, the actual preparation is straightforward and pretty simple. Time to throw your own tapas party!
- 3 tablespoons grape seed or olive oil
- 1 yellow onion, chopped
- 4 chicken thighs, chopped
- 3 cloves garlic, minced
- 1½ cups Arborio rice
- 1 pound chorizo links, sliced
- 1 (28-ounce) can diced tomatoes
- ½ teaspoon ground turmeric
- Small pinch saffron threads (optional)
- 4 cups low-sodium chicken broth
- ½ teaspoon sea salt, to taste
- 1 bay leaf
- 1 pound raw shrimp, peeled and deveined
- 1 pound mussels, scrubbed
- Fresh parsley for serving
- Lemon wedges for serving
Any of the meats can be omitted depending on personal taste. You can also add seared scallops or whitefish to the recipe.
Heat in a large paella pan (or wok or skillet) to medium-high. Add the onions and sauté, stirring occasionally, until translucent, about 5 to 8 minutes.
Julia Mueller While a large paella pan is recommended for this recipe, you can also use a large wok, Dutch oven, or skillet if you don't have one.
Add chopped chicken thighs to the skillet with the onion, along with minced garlic. Cook, stirring every couple of minutes until chicken is browned, but not cooked through.
Add rice, chorizo, diced tomatoes, turmeric, and saffron, and stir to combine, cooking about 2 minutes.
Julia Mueller Arborio rice yields the creamiest and most tender rice, but brown, basmati, or white rice can be used as a substitute.
Add chicken broth, sea salt, and bay leaf, and bring to a full boil. Reduce heat, cover, and simmer until much of the liquid has been absorbed, about 30 to 40 minutes.
Julia Mueller Water or vegetable broth can be used instead of chicken broth.
Remove the cover from the pan and arrange the raw shrimp and mussels in the paella mixture. Replace the cover and cook until shrimp has turned plump and pink and mussels have opened, about 15 to 20 minutes.
Give the paella a big stir and taste for flavor. If necessary, continue cooking if the rice isn't fully cooked. Add sea salt and seasonings to taste. Serve with freshly chopped parsley, lemon wedges, and hot sauce.