21 Authentic Spanish Paella Recipes to Try at Home

Get ready for a delicious adventure with 21 authentic Spanish paella recipes.

You can try classic chicken and sausage or seafood options, and discover many other tasty flavors.

This is a great way to cook something new and exciting.

You might be wondering what to cook first, but don’t worry, you have many options to choose from.

You can pick a simple recipe or try something a bit more challenging.

With these paella recipes, you’ll be cooking like a Spanish chef in no time.

Table of Contents

• Classic Chicken and Sausage Paella
• Seafood Paella With Shrimp and Mussels
• Vegetable Paella for a Meatless Monday
• Spicy Chorizo and Chicken Paella
• Mixed Seafood Paella With Saffron
• Traditional Valencian Paella
• Paella With Artichokes and Red Peppers
• Chicken and Rabbit Paella
• Seafood and Chorizo Paella
• Mushroom and Sausage Paella
• Paella With Shrimp and Lemon
• Authentic Spanish Paella With Pork and Beans
• Vegetarian Paella With Eggplant and Zucchini
• Chicken and Seafood Paella
• Smoked Paprika Paella With Chicken and Sausage
• Paella With Duck and Mushrooms
• Spicy Seafood Paella With Mussels and Clams
• Classic Paella With Chicken and Vegetables
• Paella With Lamb and Artichokes
• Paella With Cuttlefish and Shrimp
• Mixed Meat and Seafood Paella
• Conclusion

Classic Chicken and Sausage Paella

SAVE IT

Savory Spanish dish made with chicken, sausage, and saffron-infused rice.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 boneless chicken breasts
• 1 pound Spanish sausage
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 1 cup chicken broth
• 1 teaspoon saffron threads
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the chicken and sausage to the pan and cook until browned, about 5 minutes.
3. Add the onion and garlic to the pan and cook until the onion is translucent.
4. Add the rice to the pan and stir to coat the rice with oil and mix with the chicken and sausage.
5. Add the chicken broth and saffron threads to the pan and bring to a boil.
6. Reduce the heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
7. Season with salt and pepper to taste, then serve hot.

Seafood Paella With Shrimp and Mussels

SAVE IT

Savory Spanish seafood paella with shrimp and mussels.

Ingredients

• 1 cup uncooked Arborio rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 2 pounds mussels, scrubbed and debearded
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 1 cup water
• 1 lemon, cut into wedges

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for 1 minute.
4. Add the shrimp and cook until pink, about 2-3 minutes per side.
5. Add the mussels and cook until they start to open, about 2-3 minutes.
6. Add the saffron threads, smoked paprika, salt, and pepper, and stir to combine.
7. Add the Arborio rice and stir to coat the rice with the oil and distribute the ingredients evenly.
8. Add the chicken broth and water, and bring to a boil.
9. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
10. Serve hot, with lemon wedges on the side.

Vegetable Paella for a Meatless Monday

SAVE IT

Savory Vegetable Paella for a delicious meatless meal.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the mixed vegetables and cook until they start to soften, about 3-4 minutes.
5. Add the smoked paprika and saffron threads, stirring to combine.
6. Add the uncooked Calasparra rice, stirring to coat the rice with the oil and mix with the vegetables.
7. Add the vegetable broth, bringing the mixture to a boil.
8. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the rice is cooked and the liquid has been absorbed.
9. Season with salt and pepper to taste, then serve hot.

Spicy Chorizo and Chicken Paella

SAVE IT

Spicy Chorizo and Chicken Paella is a flavorful Spanish dish.

Ingredients

• 1 cup uncooked Arborio rice
• 2 boneless chicken breasts
• 1 pound chorizo
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 1 can diced tomatoes
• 2 cups chicken broth
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the chorizo and cook until browned, about 5 minutes.
3. Add the chicken and cook until browned, about 5-7 minutes.
4. Add the onion and garlic and cook until the onion is translucent.
5. Add the smoked paprika and saffron threads and cook for 1 minute.
6. Add the Arborio rice and stir to combine with the spices and cook for 1-2 minutes.
7. Add the diced tomatoes and chicken broth, and bring to a boil.
8. Reduce the heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
9. Season with salt and pepper to taste, and serve hot.

Mixed Seafood Paella With Saffron

SAVE IT

Savory Spanish dish featuring mixed seafood and saffron-infused rice.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound mixed seafood
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 1 cup water
• 2 lemons, cut into wedges

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed seafood and cook until lightly browned, about 5 minutes.
5. Add the saffron threads, smoked paprika, salt, and black pepper, and stir to combine.
6. Add the Calasparra rice and stir to coat the rice with the spice mixture.
7. Add the chicken broth and water, and bring to a boil.
8. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is tender.
9. Remove from heat and let rest for 5 minutes before serving.
10. Serve with lemon wedges on the side.

Traditional Valencian Paella

SAVE IT

Traditional Valencian Paella is a savory Spanish dish made with rice, vegetables, and meat.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound chicken, cut into bite-sized pieces
• 1 pound rabbit, cut into bite-sized pieces
• 1 cup mixed vegetables
• 2 cups chicken broth
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the chicken and rabbit, cooking until browned, about 5-7 minutes.
5. Add the mixed vegetables, cooking for an additional 2-3 minutes.
6. Add the Calasparra rice, stirring to coat the rice in oil and distribute the ingredients evenly.
7. Add the chicken broth, saffron threads, and smoked paprika, stirring to combine.
8. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
9. Season with salt and pepper to taste, then serve hot.

Paella With Artichokes and Red Peppers

SAVE IT

Savory Spanish paella with artichokes and red peppers.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can artichoke hearts, drained
• 2 red bell peppers, diced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 pound chorizo, sliced
• 1 pound chicken, cut into bite-sized pieces

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced chorizo and cook until browned, about 5 minutes.
5. Add the chicken and cook until browned, about 5-7 minutes.
6. Add the diced red bell peppers and cook until tender, about 5 minutes.
7. Add the artichoke hearts, smoked paprika, salt, and pepper, and stir to combine.
8. Add the uncooked Calasparra rice and stir to combine with the vegetable mixture.
9. Add the water and bring to a boil.
10. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.

Chicken and Rabbit Paella

SAVE IT

Traditional Spanish paella with chicken and rabbit.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs
• 1 pound rabbit meat, cut into bite-sized pieces
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 1 cup water
• 2 lemons, cut into wedges

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the chicken and rabbit to the pan, cooking until browned on all sides, about 5-7 minutes.
5. Add the saffron, smoked paprika, salt, and pepper, stirring to combine.
6. Add the Calasparra rice to the pan, stirring to coat the rice in the oil and distribute the ingredients evenly.
7. Add the chicken broth and water to the pan, bringing to a boil.
8. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
9. Remove the pan from the heat and let it rest, covered, for 5 minutes.
10. Serve the paella hot, with lemon wedges on the side.

Seafood and Chorizo Paella

SAVE IT

Savory Spanish dish combining seafood and chorizo.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound chorizo, sliced
• 1 pound shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 2 cups chicken broth
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the sliced chorizo and cook for 2-3 minutes, until browned.
5. Add the shrimp, mussels, and clams, and cook until the seafood is lightly browned.
6. Add the Calasparra rice, chicken broth, saffron threads, and smoked paprika.
7. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
8. Season the paella with salt and pepper to taste.
9. Remove the paella from the heat and let it rest, covered, for 5 minutes before serving.

Mushroom and Sausage Paella

SAVE IT

Savory Spanish dish loaded with mushrooms and sausage.

Ingredients

• 1 cup uncooked Arborio rice
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound mushrooms, sliced
• 1 pound sausage, sliced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced mushrooms and cook until they release their liquid and start to brown.
5. Add the sliced sausage and cook until browned, about 5 minutes.
6. Add the Arborio rice and stir to combine with the sausage and mushrooms.
7. Add the chicken broth, smoked paprika, salt, and pepper, and bring to a boil.
8. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
9. Remove from heat and let rest for 5 minutes before serving.

Paella With Shrimp and Lemon

SAVE IT

Savor the flavors of Spain with this shrimp and lemon paella recipe.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 1 cup chicken broth
• 1/2 cup water
• 1 tablespoon saffron threads
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 lemons, sliced

Instructions

1. Heat olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the shrimp and cook until pink, about 2-3 minutes per side.
5. Add the chicken broth, water, saffron threads, smoked paprika, salt, and pepper.
6. Bring the mixture to a boil, then stir in the Calasparra rice.
7. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked.
8. Remove from heat and squeeze fresh lemon juice over the paella.
9. Serve hot, garnished with sliced lemons.

Authentic Spanish Paella With Pork and Beans

SAVE IT

Traditional Spanish paella with pork and beans, a hearty and flavorful dish.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound pork ribs, cut into bite-sized pieces
• 1 cup pork sausage, sliced
• 1 can diced tomatoes
• 2 cups chicken broth
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked beans, such as chorizo or cannellini

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the pork ribs and cook until browned on all sides, about 5 minutes.
5. Add the sliced sausage and cook for an additional 2 minutes.
6. Add the diced tomatoes, chicken broth, saffron threads, smoked paprika, salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
8. Add the cooked beans and stir to combine.
9. Add the Calasparra rice and stir to combine, making sure the rice is evenly coated with the sauce.
10. Cook the paella for an additional 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
11. Remove the paella from the heat and let it rest for 5 minutes before serving.

Vegetarian Paella With Eggplant and Zucchini

SAVE IT

Savory vegetarian paella with roasted eggplant and zucchini.

Ingredients

• 1 cup uncooked Spanish rice
• 2 cups water
• 1 large eggplant, sliced
• 1 large zucchini, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large red bell pepper, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp saffron threads
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the eggplant and zucchini slices with 1 tbsp olive oil, salt, and pepper, and spread on a baking sheet.
3. Roast the eggplant and zucchini in the oven for 20-25 minutes, or until tender.
4. Heat the remaining 1 tbsp olive oil in a large paella pan or skillet over medium-high heat.
5. Add the chopped onion and cook for 5 minutes, or until translucent.
6. Add the minced garlic and cook for 1 minute, or until fragrant.
7. Add the chopped red bell pepper and cook for 2-3 minutes, or until tender.
8. Add the smoked paprika and saffron threads, and cook for 1 minute, stirring constantly.
9. Add the uncooked Spanish rice and stir to combine with the vegetable mixture.
10. Add the water and bring to a boil.
11. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
12. Stir in the roasted eggplant and zucchini, and season with salt and pepper to taste.
13. Serve hot, garnished with fresh herbs, if desired.

Chicken and Seafood Paella

SAVE IT

Savory Spanish dish combining chicken and seafood in a flavorful paella.

Ingredients

• 1 cup uncooked Arborio rice
• 2 lbs boneless chicken thighs
• 1 lb mixed seafood
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 1 cup water
• 2 lemons, wedged

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Add the seafood and cook for an additional 2-3 minutes.
4. Add the diced onion and cook until translucent, about 3-4 minutes.
5. Add the garlic, saffron, smoked paprika, salt, and pepper, and cook for 1 minute.
6. Add the Arborio rice and stir to combine with the spice mixture.
7. Add the chicken broth and water, and bring to a boil.
8. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
9. Serve hot, with lemon wedges on the side.

Smoked Paprika Paella With Chicken and Sausage

SAVE IT

Smoked paprika adds depth to this classic Spanish paella with chicken and sausage.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 lbs boneless, skinless chicken thighs
• 1 lb Spanish sausage
• 2 tsp smoked paprika
• 1 tsp saffron threads
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the chicken and cook until browned, about 5-7 minutes.
4. Add the Spanish sausage and cook until browned, about 5 minutes.
5. Add the smoked paprika, saffron threads, salt, and pepper, and stir to combine.
6. Add the garlic and cook for 1 minute, until fragrant.
7. Add the Calasparra rice and stir to combine with the chicken and sausage mixture.
8. Add the chicken broth and bring to a boil.
9. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
10. Remove from heat and let rest for 5 minutes before serving.

Paella With Duck and Mushrooms

SAVE IT

Savory Spanish paella with duck and mushrooms, a hearty dish for special occasions.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 duck legs
• 2 cups mixed mushrooms
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the duck legs and cook until browned, about 5 minutes.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the mushrooms and cook until they release their liquid and start to brown.
5. Add the saffron, smoked paprika, salt, and pepper, and stir to combine.
6. Add the Calasparra rice and stir to coat the rice with the oil and mix with the spices.
7. Add the chicken broth and bring to a boil.
8. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
9. Remove from heat and let rest for 5 minutes before serving.

Spicy Seafood Paella With Mussels and Clams

SAVE IT

Spicy seafood paella with mussels and clams, a classic Spanish dish.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 2 cups chicken broth
• 1 cup water
• Lemon wedges, for serving

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
3. Add the minced garlic and cook, stirring constantly, for 1 minute.
4. Add the shrimp, mussels, and clams, and cook, stirring occasionally, until the seafood is lightly browned, about 5 minutes.
5. Add the smoked paprika, saffron threads, cumin, cayenne pepper, salt, and pepper, and stir to combine.
6. Add the Calasparra rice and stir to combine with the seafood and spice mixture.
7. Add the chicken broth and water, and bring to a boil.
8. Reduce the heat to low, cover, and simmer, without stirring, for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
9. Remove from heat and let rest, covered, for 5 minutes.
10. Serve hot, with lemon wedges on the side.

Classic Paella With Chicken and Vegetables

SAVE IT

A traditional Spanish dish made with chicken, vegetables, and saffron-infused rice.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 lbs chicken thighs, cut into bite-sized pieces
• 2 medium onions, diced
• 3 medium tomatoes, diced
• 2 medium bell peppers, diced
• 2 teaspoons smoked paprika
• 1 teaspoon saffron threads
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups chicken broth

Instructions

1. Heat olive oil in a large paella pan or skillet over medium-high heat.
2. Add chicken to the pan and cook until browned, about 5-7 minutes.
3. Add diced onions, tomatoes, and bell peppers to the pan and cook until vegetables are tender.
4. Add smoked paprika, saffron threads, salt, and pepper to the pan and stir to combine.
5. Add Calasparra rice to the pan, stirring to combine with vegetables and spices.
6. Add chicken broth to the pan, bringing to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.

Paella With Lamb and Artichokes

SAVE IT

Savory lamb and artichoke paella, a traditional Spanish dish.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 lbs boneless lamb shoulder, cut into 1-inch pieces
• 2 large onions, chopped
• 2 large artichokes, quartered
• 2 large tomatoes, diced
• 2 cloves garlic, minced
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups chicken broth

Instructions

1. Heat olive oil in a large paella pan or skillet over medium-high heat.
2. Add the lamb and cook until browned, about 5 minutes.
3. Add the onions, artichokes, and garlic, and cook until the vegetables are tender.
4. Add the tomatoes, saffron, smoked paprika, salt, and pepper, and cook for 2 minutes.
5. Add the rice and stir to coat the rice with oil and distribute the ingredients evenly.
6. Add the chicken broth and bring to a boil.
7. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
8. Remove from heat and let rest for 5 minutes before serving.

Paella With Cuttlefish and Shrimp

SAVE IT

Savory Spanish paella with cuttlefish and shrimp.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup cuttlefish, cleaned and cut into pieces
• 1 cup shrimp, peeled and deveined
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups fish stock
• 1 lemon, cut into wedges

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until it is translucent, about 5 minutes.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the cuttlefish and shrimp, cooking until they are lightly browned, about 5 minutes.
5. Stir in the smoked paprika, saffron threads, salt, and black pepper.
6. Add the Calasparra rice, stirring to coat the rice in the oil and mix with the seafood and spices.
7. Add the fish stock, bringing the mixture to a boil.
8. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
9. Serve the paella hot, with lemon wedges on the side.

Mixed Meat and Seafood Paella

SAVE IT

Savory mixed meat and seafood paella, a classic Spanish dish.

Ingredients

• 1 cup uncooked Arborio rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound chorizo, sliced
• 1 pound shrimp, peeled and deveined
• 1 pound chicken, cut into bite-sized pieces
• 1 cup mixed seafood
• 2 cups chicken broth
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the sliced chorizo and cook for 2-3 minutes, until browned.
5. Add the chicken and cook until browned, about 5-7 minutes.
6. Add the mixed seafood and cook for 2-3 minutes, until lightly browned.
7. Add the shrimp and cook until pink, about 2-3 minutes.
8. Add the Arborio rice, chicken broth, saffron threads, and smoked paprika.
9. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
10. Season with salt and pepper to taste, and serve hot.

Conclusion

You’ve explored 21 authentic Spanish paella recipes, but what’s stopping you from trying them all? Imagine the flavors of smoked paprika and saffron dancing on your taste buds. Can you envision the perfect paella, with each ingredient blending in harmony? You’re now equipped to create traditional Spanish dishes like a pro, so get cooking and make your paella dreams a reality.