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Homemade Paella Recipe

Chef Asma
This homemade paella recipe features saffron-infused rice, tender chicken, and seafood for a rich and flavorful one-pan dish perfect for gatherings or special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Spanish
Servings 6 servings
Calories 420 kcal

Ingredients
  

  • 2 cups bomba rice
  • 1 lb chicken thighs
  • 12 large shrimp
  • 12 mussels
  • 12 clams
  • 1 onion diced
  • 4 garlic cloves minced
  • 1 red bell pepper diced
  • 1 cup tomatoes chopped
  • 1 tsp smoked paprika
  • 1/2 tsp saffron threads
  • 4 cups chicken stock
  • 1 cup frozen peas
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley and lemon wedges for garnish

Instructions
 

  • Sear the chicken in olive oil, then set aside.
  • Sauté onion, garlic, and bell pepper, then add tomatoes and smoked paprika.
  • Toast the rice in the pan, then add chicken stock and saffron water.
  • Nestle chicken back in and cook for 15-20 minutes.
  • Add seafood and cook until shellfish opens.
  • Sprinkle peas on top, cook for a few more minutes, and let the paella rest before serving.

Notes

  • Don’t stir the rice to develop a crispy bottom layer.
  • Adjust the seafood and protein to your preference.
Keyword Chicken Paella, Easy Paella, Homemade Paella, Seafood Paella, Spanish Paella Recipe