Classic Spanish Paella Recipe

Classic Spanish Paella Recipe

How To Make Classic Spanish Paella

Make your dinner extra special by serving a delicious, classic Spanish dish. This Spanish paella recipe is loaded with fresh seafood and authentic flavors.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 2tbspolive oil
  • 1largeonion,chopped
  • 6largecloves garlic,finely chopped
  • 1smallred bell pepper,diced into pieces (capsicum)
  • 4largechicken thigh fillets,boneless, skinless, cut into bite-sized pieces
  • 4largetomatoes,chopped
  • ½cupdry white wine,(Sauv Blanc, Pinot Gris) optional
  • Salt and pepper,to taste
  • 12mussels,scraped and cleaned properly
  • 8ozcalamari rings
  • cupschicken broth,low sodium or stock, or homemade fish stock
  • 2cupsmedium grain,or jasmine rice
  • ½cupfrozen peas
  • 1tspsaffron powder,or saffron threads
  • 1tsppaprika,sweet or smoked
  • ½tspgarlic powder
  • ½tsponion powder
  • 21ozshrimp
  • 2tbspfresh flat leaf parsley,chopped
  • bell peppers,fire roasted, capsicum, strips


  1. Heat oil in a large sized non-stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook for about 3 minutes until onion is transparent.

  2. Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.

  3. Add the wine, mussels, and calamari rings. Allow to cook for a further 5 minutes. Allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas and saffron. Mix all ingredients until well combined.

  4. Bring to a boil. Reduce the heat and cover to allow most of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. Cook until the rice is almost cooked through.

  5. Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.

  6. Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavour when served. Drizzle with a small amount of olive oil over the top before serving.


  • Calories: 653.24kcal
  • Fat: 35.69g
  • Saturated Fat: 9.00g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 15.76g
  • Polyunsaturated Fat: 7.23g
  • Carbohydrates: 21.61g
  • Fiber: 3.26g
  • Sugar: 7.52g
  • Protein: 55.93g
  • Cholesterol: 383.67mg
  • Sodium: 1540.36mg
  • Calcium: 132.29mg
  • Potassium: 1193.22mg
  • Iron: 4.18mg
  • Vitamin A: 199.61µg
  • Vitamin C: 41.54mg
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