Paella Recipe
Traditional Spanish rice dish with seafood.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice and Base
Seafood
Seasoning and Garnish
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over medium heat. Add the saffron threads to the broth and let them steep while you prepare the rest of the ingredients.
- 2
Sauté the Vegetables
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes. Stir in the chopped red bell pepper and cook for an additional 3 minutes.
- 3
Add Tomatoes and Spices
Stir in the chopped tomato and paprika, and cook until the tomato breaks down, about 2-3 minutes.
- 4
Add Rice
Add the Bomba rice to the pan, stirring to coat the rice with the vegetable mixture.
Cooking the Paella
- 5
Combine Broth and Rice
Pour the saffron-infused chicken broth into the pan with the rice. Stir to combine and then let it simmer without stirring for about 10 minutes.
- 6
Add Seafood
After 10 minutes, gently place the shrimp, mussels, clams, and calamari over the rice. Do not stir the mixture. Cover the pan with a lid or aluminum foil and let it cook for another 10-15 minutes until the seafood is cooked and the rice has absorbed the liquid.