Easy Paella Recipe

Ingredients

• 16large prawns
• 4 large clovesgarlic, minced
• 1 teaspoon (5 ml)smoked paprika
• 1 teaspoon (5 ml)chilli powder
• to tastesalt
• to tasteblack pepper
• 200 gboneless chicken thighs
• 1 teaspoon (5 ml)chicken spice
• 1 teaspoon (5 ml)chilli powder
• 4 to 5 tablespoons (60–75 ml)olive oil
• 300 g (1½ cups)paella rice
• 16mussels
• 1onion, diced
• 1red pepper, cubed
• 4 large clovesgarlic, minced
• 2Roma tomatoes, peeled and chopped
• 1 teaspoon (5 ml)smoked paprika
• 1 teaspoon (5 ml)saffron
• 950 ml (4 cups)chicken stock
• to tastesalt
• to tasteblack pepper
• 2 tablespoons (30 g), optionalbutter
• to tastefresh parsley
• to tastelemon

Instructions

1. 1

   Prepare prawns

   Clean and devein the prawns. Marinate them with the ingredients listed for the prawns, then refrigerate.

2. 2

   Marinate chicken

   Cut the boneless chicken thighs into bite-sized pieces and marinate them with the ingredients listed for the chicken.

3. 3

   Brown chicken

   Heat 1 tablespoon of olive oil in a large, flat pan. Fry the chicken until lightly browned, then take it out and set it aside. Wipe the pan with paper towels.

4. 4

   Fry prawns

   Add 2 tablespoons of olive oil to the same pan and fry the prawns, working in two batches if needed. Add the remaining 1 tablespoon of oil if required, and fry for about 30 seconds on each side. Remove the prawns and set them aside; leave the pan unwashed.

5. 5

   Fry vegetables

   Put the onion, red pepper and garlic into the pan. Add a little more oil only if needed, and fry for 1 minute.

6. 6

   Add tomatoes

   Stir in the chopped tomatoes and paprika, and fry for a few seconds. In a clean pan, lightly toast the saffron, then crush it with a mortar and pestle. Mix it with 2 tablespoons of warm water and add it to the paella pan.

7. 7

   Add rice stock

   Return the chicken to the pan. Scatter the rice in an even, thin layer and pour in 3½ cups (about 830 ml) of chicken stock, making sure everything is immersed. Do not stir. Add the remaining ½ cup (about 120 ml) of stock only if needed.

8. 8

   Simmer rice

   Cook over high heat until the liquid boils, then reduce the heat to medium and simmer uncovered for 20 minutes. Taste the rice to check it is cooked; it should be firm but not raw.

9. 9

   Finish paella

   Add the prawns and mussels, then cook for a further 5 minutes. Turn the heat up to high for another 2–3 minutes to form a socarrat, taking care not to burn the rice. Scatter the butter over the top if using.

10. 10

    Rest and serve

    When cooked, the paella should be moist, but the rice should not be stodgy. Cover the pan for 10 minutes, then serve with fresh parsley and lemon slices.

What is paella?

Paella is a Spanish rice dish associated with Valencia, traditionally cooked in a wide, shallow pan. This version combines saffron rice with chicken, prawns and mussels for a generous, crowd-friendly meal.

The method builds flavour in the same pan, then leaves the rice undisturbed as it cooks. That helps the grains absorb the seasoned stock while the bottom can develop the prized crisp layer known as socarrat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 21g protein, 16g carbs, 18g fat.

The rice supplies most of the carbohydrates, while olive oil and optional butter contribute much of the fat. Chicken, prawns and mussels provide the protein. Pair a serving with a green salad or extra vegetables for a more balanced plate.

The seafood and chicken

Prawns: Clean and devein them before marinating, then fry them briefly so they do not spend the whole cooking time in the pan. They are returned near the end to finish cooking alongside the mussels.

Chicken: Bite-sized thigh pieces are browned first and set aside. Returning them with the rice gives them time to cook through while keeping their flavour in the pan.

Build the flavour base

Aromatics: Onion, red pepper and garlic cook in the pan after the prawns, picking up the browned flavours left behind. The tomatoes and smoked paprika are added briefly so they soften and release their flavour without sticking.

Saffron: Lightly toast the saffron in a clean pan, crush it and stir it into warm water before adding it. This distributes its distinctive aroma and colour through the stock and rice.

Let the rice cook undisturbed

Rice: Spread the paella rice in a thin layer and pour in the stock without mixing. Stirring is avoided so the rice can cook evenly and form a crust on the base.

Liquid: Begin with 3½ cups of stock and keep the remaining ½ cup back. Add it only if the rice needs more liquid, since the amount absorbed can vary with the pan and heat.

Check the texture

Doneness: After the 20-minute simmer, taste a grain. It should be cooked but still firm, rather than crunchy or mushy.

Finish: The paella should remain moist, not stodgy. A few minutes on high heat at the end encourages socarrat, but watch closely so the base does not burn.

Serve it at the table

Rest: Cover the pan for 10 minutes after cooking, as directed, before serving. This gives the dish time to settle while it stays warm.

Accompaniments: Fresh parsley and lemon slices add a bright finish. Serve straight from the pan, with an extra lemon wedge alongside if you like.

Recipe notes & tips

• Use a wide, flat pan so the rice can sit in a relatively even layer.
• Keep the prawns in a single layer while frying, or cook them in two batches.
• Have the stock measured and the saffron prepared before adding the rice.
• Resist stirring after pouring in the stock; check the rice by tasting a grain instead.
• Watch the pan closely during the final high-heat stage to prevent the socarrat from burning.
• Make sure the mussels are clean before adding them to the pan.

Variations

• Adjust the chilli: Reduce either measure of chilli powder for a milder paella.
• Add peas: Scatter peas into the pan near the end of the simmer so they heat through.
• Use extra seafood: Replace some chicken with additional prawns or mussels while keeping the rice method the same.
• Skip the butter: Leave it out for a finish without the optional added butter.
• Add lemon: Serve with extra lemon wedges for a sharper, fresher finish.

Common mistakes to avoid

• Stirring the rice: This can interfere with the crust; leave it undisturbed after adding the stock.
• Adding all the stock at once: Hold back the final ½ cup and use it only if the rice needs it.
• Overcooking the prawns: Fry them for about 30 seconds per side, then return them near the end.
• Using too much heat at the finish: High heat helps form socarrat but can burn the rice, so keep watch.
• Skipping the rice taste test: Check a grain near the end of the simmer to judge whether it is cooked.

How to store

Refrigerate leftovers in a covered container as soon as they have cooled, and eat within 1–2 days. Reheat until piping hot, adding a small splash of water or stock if the rice has dried out.

Frequently asked questions