I’m excited to share my Spanish Paella Recipe that pairs saffron-scented rice, briny seafood, and a golden socarrat for a result you might not expect.

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I’ve always chased bold flavours, and my Classic Spanish Paella Recipe came from that stubborn curiosity. I pile briny prawns or shrimp into the pan and let a whisper of saffron threads lift everything so it feels almost magical.

Folks who try it call it the Best Paella Recipe and then want to know my secrets, which I barely have, just patience and attention. That little crunchy soccarat crust you get on the bottom makes people actually pause mid bite, wondering how that happened.

Give it a go and you’ll catch new notes in every forkful, trust me.

Ingredients

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Saffron: Tiny threads give floral aroma, color, trace antioxidants, pricey but powerful
Bomba rice: Short grain soaks up liquid, creamy texture, mostly carbs, keeps firm
Extra virgin olive oil: Adds fruity fat, heart healthy monounsaturated fats, and richer pan flavor
Prawns: Lean protein, low fat, briny sweet taste, cooks fast, adds umami
Mussels and clams: Mineral rich shellfish, iodine and iron, savory ocean flavor, slightly chewy
Smoked paprika: gives warm smoky sweetness, mild spice, low calories but big flavor
Tomato: Acidic base, adds brightness and umami, vitamin C and fiber
Garlic: Pungent, adds savory depth, contains allicin, small calories, great aroma
Lemon: Bright citrus finish, cuts richness, adds vitamin C and fresh tang

Ingredient Quantities

3 tbsp extra virgin olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, chopped

1 large ripe tomato, grated or 1 cup canned crushed tomatoes

2 cups Bomba or Calasparra short grain rice (about 400 g)

6 cups warm fish stock or seafood broth (about 1.5 L)

1/2 cup dry white wine

Pinch saffron threads (about 1/2 tsp) soaked in 2 tbsp warm water

1 tsp smoked paprika (pimenton)

12 large prawns or shrimp, peeled and deveined (about 1 lb / 450 g)

1 lb mussels and or clams, cleaned (450 g)

8 oz squid rings or calamari, cleaned (225 g)

8 oz firm white fish like cod or monkfish, cut into chunks (optional)

1 cup frozen peas (optional)

1 bay leaf (optional)

Salt, about 1 to 1 1/2 tsp, to taste

Freshly ground black pepper, to taste

Fresh parsley, chopped (about 1/4 cup)

Lemon wedges for serving (1 to 2 lemons)

How to Make this

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1. Get everything ready first: warm 6 cups fish stock on the stove, soak a pinch of saffron in 2 tbsp warm water, clean mussels and clams (discard any that stay open), peel and devein prawns, chop onion, garlic and red pepper, grate the tomato or have 1 cup crushed tomatoes ready, measure 2 cups rice and the rest of the ingredients. Use a wide paella pan or large shallow skillet if you got one.

2. Heat 3 tbsp extra virgin olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4 to 5 minutes. Add the garlic, red pepper and the bay leaf if using, cook another 2 minutes till soft.

3. Stir in the grated or crushed tomato and 1 tsp smoked paprika. Cook down until the tomato is reduced and smelling sweet, about 4 minutes. This is your sofrito base.

4. Add the 2 cups Bomba rice and toss it in the sofrito for 1 to 2 minutes so each grain gets coated and a little toasted. Pour in the 1/2 cup dry white wine and let it bubble off for a minute.

5. Pour in the warm fish stock and the saffron with its soaking water, season with about 1 to 1 1/2 tsp salt and freshly ground black pepper. Give everything a quick even spread with a spoon, then stop stirring. From here on do not stir the rice.

6. Bring the pan to a steady simmer and cook uncovered for about 10 to 12 minutes over medium heat. If you like peas add 1 cup frozen peas now. Keep the heat even so the rice cooks through but doesn’t scorch too fast.

7. Tuck in the seafood: scatter squid rings, chunks of firm fish if using, then place prawns on top and arrange mussels and clams hinge down so they steam open. Push them gently into the rice so they make good contact. Continue simmering until rice is al dente, prawns are pink and shells have opened, about 6 to 8 more minutes. Discard any mussels that remain closed.

8. For the socarrat (that toasty crust) turn the heat up for the last 1 to 3 minutes until you hear a faint crackling and smell toasted rice. Watch it closely so it puckers but does not burn. If you worry, lift a corner with a spatula to check.

9. Remove from heat and cover the pan loosely with foil or a clean kitchen towel. Let it rest 5 to 10 minutes so the rice finishes and flavors settle.

10. Sprinkle chopped parsley over the top, squeeze lemon wedges across the paella to taste, check seasoning and serve straight from the pan. Enjoy the crunchy bottom and all the seafood goodness.

Equipment Needed

1. Wide paella pan or large shallow skillet (best if you have one)
2. Small saucepan to keep the 6 cups of fish stock warm
3. Chef’s knife and cutting board for chopping and prepping seafood
4. Wooden spoon or sturdy spatula for the sofrito and tossing rice
5. Ladle or long-handled spoon to add stock evenly and spread the rice
6. Mesh sieve or colander for cleaning and draining mussels, clams and prawns
7. Measuring cups and spoons for rice, wine, saffron and seasoning
8. Tongs or a slotted spoon to arrange and remove the seafood
9. Kitchen towel or aluminum foil to loosely cover the pan while it rests

FAQ

Q: Can I use regular long grain rice instead of Bomba or Calasparra? A: You can, but the texture will change, long grain wont absorb as much liquid so you may end up with a thinner, less creamy paella. If you must substitute, use a short grain like arborio and reduce the liquid slightly, and expect a different result.

Q: How much liquid should I add and do I have to stir the rice? A: Use about 3 parts warm stock to 1 part Bomba rice, so this recipe's 2 cups rice needs about 6 cups stock. After you add the rice and spread it, dont stir it again, just shake the pan once to level, then let it cook undisturbed so the socarrat (crust) forms.

Q: I dont have saffron, what can I use instead? A: Saffron gives aroma and color so theres no perfect swap. For color you can use a pinch of turmeric, and for smokiness add a little extra smoked paprika. Its not the same, but it will still taste good.

Q: When should I add the seafood so it doesnt overcook? A: Add squid and firm fish about 5 to 7 minutes before the rice is done, add prawns 3 to 4 minutes before it's finished so they just turn pink, and add mussels or clams when there's about 5 minutes left so they open but dont get rubbery. Discard any shellfish that stay closed after cooking.

Q: How do I get a nice socarrat without burning the paella? A: Towards the last 1 to 2 minutes crank the heat up so the bottom crisps, listen for a gentle crackling and smell a toasty aroma, then remove from heat. If you smell burning, take it off right away. Its a fine line between crisp and burnt so watch it the last minute.

Q: Can I make this ahead and how do I reheat leftovers? A: You can make paella a few hours ahead, keep it covered at room temp for a short time or refrigerate up to 48 hours. To reheat, sprinkle a little stock or water over it, cover with foil and warm in a 325 to 350 F oven until hot, or reheat gently in a wide pan on the stove with a splash of broth. Freezing is possible but the texture of seafood changes, so I dont recommend it.

Classic Spanish Paella Recipe Substitutions and Variations

Saffron: If you dont have saffron use 1/4 tsp turmeric plus a pinch of smoked paprika. It gives the golden color and a hint of warmth but wont match saffron’s floral note. Steep them in warm water or stock like you would saffron.
Bomba or Calasparra rice: Swap for Arborio or any short grain rice. Expect a slightly creamier texture, so keep an eye on liquid and cooking time, you may need a bit less stock.
Fish stock or seafood broth: Use good chicken stock with a splash of white wine and a couple anchovy fillets or 1 tsp fish sauce for depth. For a vegetarian option use vegetable stock plus a strip of kombu or a splash of soy sauce and smoked paprika.
Mussels or clams: Cant find shellfish? Use extra prawns and scallops or more firm white fish like cod or monkfish. For a non seafood twist use cooked chicken and chorizo which turns it toward a paella Valenciana style.

Pro Tips

1) Keep the stock hot and be ready to top up with just a little if the rice gets too thirsty. If you add more liquid, warm it first so you dont shock the cooking, and add small ladlefuls at a time so you dont drown the paella and lose the socarrat.

2) Purge and check shellfish properly, they can ruin the whole dish. Soak mussels and clams in cold salted water for twenty minutes to make them spit sand, scrub the shells, pull off the beard, and toss any that stay open after a sharp tap.

3) Mind the seafood timing, cause shrimp and white fish overcook fast. Put prawns on top so they just turn pink, add firm fish last, and if you like squid ultra tender give it a head start in the simmering rice, otherwise add it later so it stays springy.

4) For a better socarrat use a steady even heat and only crank it up for a short time at the end. Listen for a faint crackling and lift a corner to check, dont keep it on high too long or it will burn.

Classic Spanish Paella Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m excited to share my Spanish Paella Recipe that pairs saffron-scented rice, briny seafood, and a golden socarrat for a result you might not expect.

Servings

servings

Calories

554

kcal

Equipment: 1. Wide paella pan or large shallow skillet (best if you have one)
2. Small saucepan to keep the 6 cups of fish stock warm
3. Chef’s knife and cutting board for chopping and prepping seafood
4. Wooden spoon or sturdy spatula for the sofrito and tossing rice
5. Ladle or long-handled spoon to add stock evenly and spread the rice
6. Mesh sieve or colander for cleaning and draining mussels, clams and prawns
7. Measuring cups and spoons for rice, wine, saffron and seasoning
8. Tongs or a slotted spoon to arrange and remove the seafood
9. Kitchen towel or aluminum foil to loosely cover the pan while it rests

Ingredients

3 tbsp extra virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 large ripe tomato, grated or 1 cup canned crushed tomatoes
2 cups Bomba or Calasparra short grain rice (about 400 g)
6 cups warm fish stock or seafood broth (about 1.5 L)
1/2 cup dry white wine
Pinch saffron threads (about 1/2 tsp) soaked in 2 tbsp warm water
1 tsp smoked paprika (pimenton)
12 large prawns or shrimp, peeled and deveined (about 1 lb / 450 g)
1 lb mussels and or clams, cleaned (450 g)
8 oz squid rings or calamari, cleaned (225 g)
8 oz firm white fish like cod or monkfish, cut into chunks (optional)
1 cup frozen peas (optional)
1 bay leaf (optional)
Salt, about 1 to 1 1/2 tsp, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped (about 1/4 cup)
Lemon wedges for serving (1 to 2 lemons)

Directions

Get everything ready first: warm 6 cups fish stock on the stove, soak a pinch of saffron in 2 tbsp warm water, clean mussels and clams (discard any that stay open), peel and devein prawns, chop onion, garlic and red pepper, grate the tomato or have 1 cup crushed tomatoes ready, measure 2 cups rice and the rest of the ingredients. Use a wide paella pan or large shallow skillet if you got one.
Heat 3 tbsp extra virgin olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4 to 5 minutes. Add the garlic, red pepper and the bay leaf if using, cook another 2 minutes till soft.
Stir in the grated or crushed tomato and 1 tsp smoked paprika. Cook down until the tomato is reduced and smelling sweet, about 4 minutes. This is your sofrito base.
Add the 2 cups Bomba rice and toss it in the sofrito for 1 to 2 minutes so each grain gets coated and a little toasted. Pour in the 1/2 cup dry white wine and let it bubble off for a minute.
Pour in the warm fish stock and the saffron with its soaking water, season with about 1 to 1 1/2 tsp salt and freshly ground black pepper. Give everything a quick even spread with a spoon, then stop stirring. From here on do not stir the rice.
Bring the pan to a steady simmer and cook uncovered for about 10 to 12 minutes over medium heat. If you like peas add 1 cup frozen peas now. Keep the heat even so the rice cooks through but doesn't scorch too fast.
Tuck in the seafood: scatter squid rings, chunks of firm fish if using, then place prawns on top and arrange mussels and clams hinge down so they steam open. Push them gently into the rice so they make good contact. Continue simmering until rice is al dente, prawns are pink and shells have opened, about 6 to 8 more minutes. Discard any mussels that remain closed.
For the socarrat (that toasty crust) turn the heat up for the last 1 to 3 minutes until you hear a faint crackling and smell toasted rice. Watch it closely so it puckers but does not burn. If you worry, lift a corner with a spatula to check.
Remove from heat and cover the pan loosely with foil or a clean kitchen towel. Let it rest 5 to 10 minutes so the rice finishes and flavors settle.
Sprinkle chopped parsley over the top, squeeze lemon wedges across the paella to taste, check seasoning and serve straight from the pan. Enjoy the crunchy bottom and all the seafood goodness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.