Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Paella
Spanish saffron rice studded with shrimp, mussels, and chicken thighs, simmered with peppers, tomato, and garlic until the rice turns golden and slightly crisp at the bottom.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Heat olive oil in a wide, shallow paella pan or large skillet over medium-high heat. Brown the chicken pieces on all sides (about 5 minutes), then push them to the edges of the pan.
- 2
Add the diced onion and sliced bell pepper to the center. Sauté until softened, then add the garlic and diced tomatoes. Cook for 2 more minutes.
- 3
Sprinkle in the paprika, then add the rice. Stir the rice for 1-2 minutes until well coated with oil and slightly translucent at the edges.
- 4
Pour in the hot broth and the steeped saffron (with its water). Season with salt. Stir once to distribute ingredients evenly, then *stop stirring*.
- 5
Bring to a vigorous simmer for 10 minutes. Reduce heat to low. Arrange the shrimp and mussels (hinge down) gracefully over the rice.
- 6
Cook for another 10-15 minutes without stirring until the liquid is absorbed, the shrimp are pink, the mussels open, and a crispy crust (socarrat) forms on the bottom. Let rest 5 minutes before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving890
Calories
87 g
Protein
51 g
Carbs
37 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Paella comes from Valencia on Spain's eastern coast, originally a farmworkers' lunch cooked over fire with rabbit, snails, and beans rather than the seafood versions famous abroad. The dish is named for the wide shallow pan it is cooked in, and its prized feature is the socarrat, the toasted crust of rice at the bottom. It is communal food, cooked in one pan and eaten straight from it.
Listahan note
This version builds a flavorful sofrito and saffron broth, then leaves the rice undisturbed to chase that crisp socarrat crust at the bottom of the pan.
Technique cues
- Build a slow sofrito of onion, tomato, and garlic first, since this concentrated base flavors the entire dish.
- Spread the rice in an even layer and do not stir it after the broth goes in, which is how the socarrat forms.
- Listen for the crackle near the end and raise the heat briefly to toast the bottom crust without burning it.
Kitchen flow
- Parallel prep
- Steep the saffron and warm the broth while you build the sofrito, so everything is ready when the rice goes in.
- Make-ahead
- Make the sofrito and broth a day ahead; the final rice cook should always be done fresh.
- Leftover move
- Reheat leftover paella in a hot skillet to re-crisp the bottom rather than microwaving it soft.
- Cleanup rhythm
- Soak the paella pan immediately to loosen the socarrat, then a single scrub clears it.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
short-grain rice
the heart of the dish
Purpose: Spanish bomba or similar rice absorbs lots of broth while staying separate, which is essential.
Handling: Do not rinse it; the surface starch helps it absorb flavor.
Adaptation: Arborio is the closest easy substitute if bomba is unavailable.
saffron
color and signature aroma
Purpose: It gives paella its golden color and distinctive floral, honeyed aroma.
Handling: Steep the threads in a little warm broth before adding.
Adaptation: A pinch of turmeric gives color but not the same aroma.
tomato, onion, and garlic
the sofrito base
Purpose: Slowly cooked, they form the deep savory foundation under the rice.
Handling: Cook down until jammy and reduced before adding rice.
Adaptation: Use good canned tomato off-season for a reliable base.
smoked paprika
smoky depth
Purpose: It adds the smoky warmth characteristic of Spanish cooking.
Handling: Stir into the sofrito and bloom briefly before the broth.
Adaptation: Sweet paprika works but loses the smoke; add a little extra.
protein of choice
the topping
Purpose: Chicken, seafood, or both make the dish a meal and flavor the broth.
Handling: Brown chicken first; add quick-cooking seafood near the end.
Adaptation: A vegetable paella with beans and artichokes is fully traditional in Valencia.
broth
the cooking liquid
Purpose: A well-seasoned broth is absorbed entirely by the rice, so it carries the flavor.
Handling: Keep it warm and add it hot so the cook stays even.
Adaptation: Seafood, chicken, or vegetable broth all work depending on your proteins.
Technique notes
- Resist the urge to stir once the broth is in; stirring releases starch and prevents the crust.
- Let the finished paella rest a few minutes covered with a towel so the rice settles before serving.
- Tuck lemon wedges around the edge so each portion gets a fresh squeeze.
Ingredient swaps
- Vegetarian direction
- Build a Valencian-style paella with artichokes, green beans, and white beans in vegetable broth.
- Shellfish-free direction
- Make a chicken-and-chorizo or all-vegetable version and skip the seafood entirely.
- Gluten-free direction
- The dish is naturally gluten-free; just confirm your broth and any sausage are gluten-free.
Serve alongside
- Crusty bread
- Simple green salad with sherry vinaigrette
- Garlic aioli
- Marinated olives
- Spanish white such as Albarino
- Sangria
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps three days in the fridge and reheats best in a hot skillet to revive the crust. Add a splash of broth if the rice has dried out. Cooked paella with seafood is best not refrozen for safety and texture.
Equipment
- A wide paella pan or large skillet
- A small pot for warming broth
- A ladle
- A wooden spoon for the sofrito
Make this household-aware
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