Paella recipe

Paella recipe

There are so many incredible spanish paella variety dishes out there, but this Paella recipe is the most tastiest, good lookng and one of the easiest to prepare.



number of servings
  • 1 lb shells from (g) shrimp Added to
  • 1 medium onion Added to
  • rough chop Added to
  • 5 bay leaves Added to
  • 412 cups water (L) Added to
  • 5 oz Spanish chorizo (g) Added to
  • cubed Added to
  • 2 tablespoons (g) olive oil Added to
  • 1 yellow onion finely chopped Added to
  • 1 red bell pepper finely chopped Added to
  • 5 cloves garlic finely chopped Added to
  • 1 Cup canned diced tomatoes (g) Added to
  • 1 bay leaf Added to
  • 212 teaspoons Spanish smoked paprika (g) Added to
  • 1 Cup dry white wine (ml) Added to
  • 12 lb boneless skinless chicken thighs (g) Added to
  • 3 cubes cups bomba rice (g) Added to
  • 112 teaspoons saffron threads (g) Added to
  • 3 cups shrimp stock (ml) Added to
  • 212 cups chicken stock (ml) Added to
  • 1 lb shrimp with shells (g) Added to
  • 2 large lobster tails Added to
  • half deveined and split in Added to
  • 1 lb littleneck clams (g) Added to
  • 2 lemons Added to
  • cut into wedges for serving Added to
  • fresh parsley for serving Added to


60 min.
1. Step

Place shrimp shells in a medium-size pot along with onion, bay leaves, and water; place on the stove, bring it to a boil over medium-high heat, and then reduce the temperature to medium-low and simmer for 15-20 minutes or until flavored to your liking.

2. Step

Strain it through a fine-mesh sieve and reserve.

3. Step

Grease a medium-size pot with spray oil, add chicken thighs, sear them for about three minutes, occasionally tossing until you get some nice color (no need to cook them all the way through).

4. Step

Remove the chicken; add chicken and shrimp stock, heat to medium-high until it comes to a boil, turn it down to low and add saffron (lightly crushed).

5. Step

In a 15” paella pan (or saute pan), heat up olive oil over medium heat; once it begins to shimmer, add chorizo, cook it until the chorizo starts to get a little crispy and its fat render.

6. Step

Add your sofrito, consisting on a mixture of onion, bell pepper, and garlic, all tossed together.

7. Step

Season generously with salt and pepper, saute for three to four minutes or until softened, then add diced tomatoes, bay leaf, and smoked paprika. Season a taste with salt and cook that down, often stirring until almost all the liquid is gone, about three minutes.

Paella recipe - preparation step 1
8. Step

Add white wine let it simmer down until the majority reduces, about five to eight minutes.

Paella recipe - preparation step 1
9. Step

Add your chicken back, stir until the chicken is hot.

Paella recipe - preparation step 1
10. Step

Add rice, mix, allow the rice to toast for about one minute, and slowly pour in your hot saffron broth. Gently shake the pan to even up the rice, let it come to a simmer over medium-low, and cook uncovered for 15 minutes. (if a lot of the liquid evaporates, add another cup or so of water and simmer for 15 - 18 minutes)

Paella recipe - preparation step 1
11. Step

Add your lobster tails, arranging them in a pattern like this and nestling them into your rice, flesh side down; then nestle your shrimps all around the rice, finally nestle your cleaned littleneck clams. Cook it for another 5-8 minutes.

Paella recipe - preparation step 1
12. Step

Once it looks like there is anymore liquid bubbling and starts to smell a little toasted on the bottom of the pan, cut the heat and cover with foil for 10-12 minutes. (if the lobster has not finished cooking, place the pan covered in the oven at 350F for 5-8 minutes.)

Paella recipe - preparation step 1
13. Step

Remove the foil, drizzle some olive oil, scatter around some lemon cheeks, and finish it with fresh, flat parsley leaves.

Paella recipe - preparation step 1
14. Step


Paella recipe - preparation step 1

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