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Spanish paella with fresh seafood, vegetables, and saffron
Authentic Spanish paella loaded with prawns, mussels, and colourful vegetables.

Classic Spanish Paella

Author: Flavelo
Recipes Main Courses
The Spanish Sunday communal dish, not to be confused with risotto! Here, the goal is not creaminess, but for the rice to absorb the stock and for the famous 'socarrat' – the caramelised, crispy rice crust – to form at the bottom of the pan. Stirring is strictly forbidden!
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Paella pan or wide, shallow frying pan

Allergen Information

⚠️ Crustaceans

Instructions

1 ✓

Fry the salted chicken in the oil. Once done, push to the edge of the pan and sauté the garlic and pepper in the centre.

Tip: We cook everything in one pan so the flavours layer.
2 ✓

Scatter in the rice, stir to coat, then pour over the hot saffron stock. DO NOT stir from this point on!

Tip: Saffron provides the characteristic yellow colour and hay-like aroma.
3 ✓

Sprinkle the peas evenly over the top. Cook on medium heat for 15-20 minutes until the rice absorbs the liquid.

Tip: The rice must not be disturbed so the structure can form.
4 ✓

In the last 5 minutes, press the prawns into the top.

Tip: The steam is enough to cook the prawns until tender.
5 ✓

Once the liquid has evaporated, increase the heat for 1 minute (to form socarrat), then remove from heat and cover for 5 minutes to rest before serving.

Tip: During resting, the rice 'settles' and absorbs the remaining steam.

Recipe FAQ

The bottom caught.
That is the goal (socarrat)! If it's black, it's burnt; if it's dark brown, it's perfect.

Ingredients

  • 300 g Short-grain rice (e.g., Bomba or Arborio)
  • 2 whole Chicken thighs (boned, diced)
  • 200 g Prawns (cleaned)
  • 1 whole Bell pepper
  • 100 g Garden peas
  • 3 cloves Garlic
  • 1 l Strong chicken stock or broth
  • 1 pinch Saffron (soaked in a little water)
  • 1 tsp Paprika
  • 4 tbsp Olive oil