Paella Recipe

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Paella is a Spanish dish that’s made with short-grain rice, aromatics, saffron-infused broth, and a mixture of seafood, chicken, and Spanish chorizo.

This impressive main dish recipe is festive and great for serving a crowd. Traditional Paella is cooked over a fire. This paella recipe is cooked on the grill but you can make it in the oven if the weather isn’t cooperating.

paella cooked on the grill in a cast iron skillet

What You’ll Need

Ingredients for spanish paella
  • Paella rice. Traditionally, bomba rice is used to make paella. If you can’t find it, it’s okay to use arborio rice of a shortgrain rice like calrose.
  • Aromatics. Onions and garlic add flavor to this dish.
  • Tomatoes. Canned diced tomatoes.
  • Wine. Chardonnay or Pinot grigio are both good choices for Paella. Make sure to use a wine that is good enought to drink.
  • Broth. Chicken or vegetable broth are both perfect in this recipe.
  • Saffron broth. Saffron in this recipe is optional. It’s best to make a saffron broth that will be added at the end of cooking. Saffron is a delicate spice and can lose it’s flavor if cooked with too much heat.

Meat Options For Spanish Paella

Spanish paella is made with a mixture of chicken, seafood, and Spanish chorizo. You can use any combination that you like.

  • Mussels
  • Prawns
  • Cockles
  • Chicken
  • Chorizo

How To Make Paella

  1. Heat up one cup of water or broth and add a pinch of saffron to the hot water. Set it aside until you are ready to start adding liquid to the paella.1 pinch saffron, 1 cup water
  2. Prepare your grill to cook on indirect heat. One side will be hot, the other low.
  3. Set the paella pan on the hot part of the grill and add the oil.¼ cup avocado oil
  4. Add the chorizo and sauté until it is slightly brown and some of the chorizo flavors have come out into the pan.6 ounces Spanish chorizo
  5. Add the diced chicken breast to the pan and sauté until the chicken in cooked through.3 chicken thighs
  6. Add the onions and the garlic to the pan. Sauté until the onions are translusent.1 medium onions, 1 clove garlic
  7. Add the tomatoes to the pan and cook for a few minutes.½ cup diced tomatoes
  8. Add the rice to the pan and sauté for a few minutes. You want to toast the rice a bit.2 cups bomba rice
  9. Add the wine to the pan. Stir the rice and cook until the wine in completely absorbed.½ cup dry white wine
  10. Add the saffron-infused liquid to the pan. Stir and cook until the liquid is completely absorbed.
  11. Add the remaining broth to the pan. [note]4 cups chicken broth
  12. Allow the rice to cook for about 15 to 20 minutes until the majority of the liquid is absorbed.
  13. Add the seafood in the last 15 minutes of cooking.
spanish paella with mussels and prawns and chorizo

What To Serve With Paella

A crusty loaf of bread or a big fresh salad is delicious with paella.

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spanish paella recipe in a cast iron pan

Paella Recipe

by: Laura Reigel
Paella is a Spanish dish that's made with short-grain rice, aromatics, saffron-infused broth, and a mixture of seafood, chicken, and Spanish chorizo. This main dish is festive and great for serving a crowd. Traditional Paella is cooked over a fire. This paella recipe is cooked on the grill.
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Spanish
Servings 6
Calories 760 kcal

Equipment

  • paella pan

Ingredients
 

  • ¼ cup avocado oil
  • 6 ounces Spanish chorizo, sliced
  • 3 chicken thighs, diced and seasoned with a little salt and pepper
  • 1 medium onions, finely sliced
  • 1 clove garlic, finely sliced
  • ½ cup diced tomatoes, fresh or canned tomatoes are fine
  • 2 cups bomba rice, or arborio rice
  • ½ cup dry white wine, Pinot Grigio or Chardonay
  • 1 cup water
  • 1 pinch saffron
  • 4 cups chicken broth, or water
  • ½ pound mussels
  • ½ pound cockles, if you can't find cockles you can use clams
  • 1 pound large prawns

Instructions
 

  • Heat up one cup of water or broth and add a pinch of saffron to the hot water. Set it aside until you are ready to start adding liquid to the paella.
    1 pinch saffron, 1 cup water
  • Prepare your grill to cook on indirect heat. One side will be hot, the other low.
  • Set the paella pan on the hot part of the grill and add the oil.
    ¼ cup avocado oil
  • Add the chorizo and sauté until it is slightly brown and some of the chorizo flavors have come out into the pan.
    6 ounces Spanish chorizo
  • Add the diced chicken breast to the pan and sauté until the chicken in cooked through.
    3 chicken thighs
  • Add the onions and the garlic to the pan. Sauté until the onions are translusent.
    1 medium onions, 1 clove garlic
  • Add the tomatoes to the pan and cook for a few minutes.
    ½ cup diced tomatoes
  • Add the rice to the pan and sauté for a few minutes. You want to toast the rice a bit.
    2 cups bomba rice
  • Add the wine to the pan. Stir the rice and cook until the wine in completely absorbed.
    ½ cup dry white wine
  • Add the saffron-infused liquid to the pan. Stir and cook until the liquid is completely absorbed.
  • Add the remaining broth to the pan. [note]
    4 cups chicken broth
  • Allow the rice to cook for about 15 to 20 minutes until the majority of the liquid is absorbed.
  • Add the seafood in the last 15 minutes of cooking.
    ½ pound mussels, ½ pound cockles, 1 pound large prawns
Keyword grilling, paella, rice, seafood paella

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