The Perfect One-Pan Paella

Ingredients

• 300 gchicken, cut into pieces
• 150 gchorizo, sliced
• 200 gshrimp
• 500 gmussels
• 1 red and 1 yellowbell pepper
• 1 largeonion
• 3garlic cloves
• 1 can (400 g)diced tomatoes
• 300 gpaella rice (bomba or calasparra)
• 750 mlchicken stock
• to tastesaffron threads
• 1 tsppaprika powder
• to tasteolive oil
• to tastesalt
• to tastepepper
• to tastelemon wedges

Instructions

1. 1

   Heat the pan

   Set a paella pan over medium heat and warm the olive oil.

2. 2

   Brown the meat

   Brown the chicken pieces all over until golden. Add the sliced chorizo and fry briefly, then lift both out and set aside.

3. 3

   Cook the vegetables

   Sauté the onion and garlic until translucent. Add the bell peppers and diced tomatoes, then simmer for a few minutes.

4. 4

   Coat the rice

   Stir in the paella rice until the grains glisten in the sauce.

5. 5

   Add stock and spices

   Pour in the hot chicken stock and add the saffron and paprika. Season to taste, then return the chicken and chorizo to the pan.

6. 6

   Cook the rice

   Let the rice cook gently for 18–20 minutes without stirring, allowing a crispy crust (socarrat) to form.

7. 7

   Add the seafood

   After 10 minutes of cooking, add the shrimp and mussels. Cover loosely and cook until the mussels have opened and the shrimp are pink.

8. 8

   Rest the paella

   Take the pan off the heat, cover it with a tea towel and leave it to rest for 5 minutes.

9. 9

   Serve with lemon

   Serve the paella with lemon wedges and eat straight from the pan.

What is paella?

Paella is a Spanish rice dish associated with the Valencia region, traditionally cooked in a wide, shallow pan. This version combines chicken and seafood with chorizo, vegetables and saffron rice.

A broad pan gives the rice a relatively even layer, while leaving it undisturbed near the end helps it develop the prized crisp base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 42g protein, 79g carbs, 29g fat.

The rice and tomatoes provide most of the carbohydrates, while chicken, shrimp and mussels contribute protein. Chorizo and olive oil account for much of the fat, with the stock and chorizo also contributing sodium. Serve with a green salad or vegetables to round out the plate.

Choose the rice and pan

Rice: Bomba or calasparra rice is suited to absorbing stock while holding its shape. Use the type specified rather than a very starchy, quick-cooking rice.

Pan: A wide paella pan helps the rice cook in a shallow layer. If your pan is smaller, keep an eye on how evenly the liquid is absorbed.

Build flavour in stages

Meat: Browning the chicken first adds colour, and briefly frying the chorizo lets its flavour mingle with the oil. Set them aside while the vegetables cook.

Vegetables: Let the onion and garlic soften before adding the peppers and tomatoes. This gives the rice a flavourful base to absorb.

Keep the rice undisturbed

Liquid: The stock should be hot when it goes into the pan, so the rice can return to a steady simmer. Season the liquid before leaving the rice to cook.

Crust: Avoid stirring during the 18–20-minute cooking period. The rice at the bottom can then form a crisp layer; listen for gentle sizzling rather than letting it scorch.

Time the seafood carefully

Shrimp and mussels: Add them after the first 10 minutes, as directed, then loosely cover the pan. The shrimp should turn pink and the mussels should open before serving.

Check the pan towards the end of cooking: the rice should be tender and the liquid absorbed. Discard any mussels that remain closed.

Rest and serve

Rest: A 5-minute rest under a tea towel lets the paella settle after it comes off the heat.

To serve: Bring the pan to the table with lemon wedges. A simple green salad or steamed green vegetables make a fresh accompaniment.

Recipe notes & tips

• Have the ingredients chopped and ready before heating the pan, as the early stages move quickly.
• Use hot stock when adding it to the rice.
• Keep the rice in an even layer and resist stirring once it starts cooking.
• Check that the mussels are clean before adding them to the pan.
• Serve lemon wedges at the table so everyone can add them to taste.

Variations

• More vegetables: Add extra bell pepper while keeping the rice and stock amounts unchanged.
• Milder flavour: Use a less spicy chorizo if you prefer less heat.
• Seafood emphasis: Increase the shrimp or mussels and reduce the chicken to suit.
• Extra saffron: Add a few more threads for a more pronounced saffron aroma.
• Fresh finish: Scatter chopped parsley over the paella just before serving.

Common mistakes to avoid

• Stirring the rice: Leave it undisturbed during cooking so a crust can form.
• Adding cold stock: Use hot stock to keep the cooking process steady.
• Crowding the rice: Spread it in a shallow, even layer so it cooks consistently.
• Overcooking the shrimp: Add them after the first 10 minutes and stop when they turn pink.
• Serving immediately: Rest the paella for 5 minutes under a tea towel before bringing it to the table.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat thoroughly in a pan or microwave until piping hot; seafood is best freshly cooked, so avoid reheating it more than once.

Frequently asked questions