PAELLA AUTHENTIC RECIPE

Paella is the heart of Spanish cooking. I remember the first time I tasted real paella in Valencia. The rice was perfectly cooked with a crispy bottom layer called socarrat. It was smoky, savory, and unforgettable. Over the years, I learned how to make it at home. In this post, I will share authentic paella recipes and delicious variations. From chicken to seafood, vegetarian to easy weeknight versions, there is a paella for everyone. Let me show you how to bring Spain to your table.

Paella Authentic Recipe

This Paella Authentic Recipe is the real deal. It comes from the Valencia region of Spain. The key ingredients are paella rice, saffron rice, and a good paella pan. The rice absorbs all the flavors from the broth, meat, and vegetables. The bottom layer gets crispy and golden. That is the socarrat, and it is the best part. I learned this recipe from a Spanish friend. The blog has all the traditional steps.

Ingredients

2 cups Bomba or Calasparra rice (paella rice)
4 cups chicken broth, warm
1/2 teaspoon saffron threads
1/4 cup olive oil
4 chicken thighs, cut into pieces
1/2 cup rabbit meat (optional, traditional)
1 onion, finely chopped
4 cloves garlic, minced
2 tomatoes, grated
1 teaspoon smoked paprika
1 cup green beans, cut into 1 inch pieces
1/2 cup butter beans (lima beans)
Salt to taste
Lemon wedges for serving

How To Make

Heat olive oil in a paella pan over medium high heat.
Sear chicken and rabbit until golden brown. Remove and set aside.
In the same pan, sauté onion and garlic until soft.
Add grated tomatoes and smoked paprika. Cook for 2 minutes.
Add green beans and butter beans. Cook for 2 minutes.
Return meat to the pan. Add rice and stir to coat for 1 minute.
Pour warm broth over the rice. Sprinkle saffron and salt.
Do not stir after this point. Cook on medium heat for 10 minutes.
Reduce heat to low. Cook for another 8 to 10 minutes until rice is tender and liquid is absorbed.
Increase heat to high for the last 1 to 2 minutes to create the socarrat (crispy bottom).
Remove from heat. Cover with foil and rest for 5 minutes.
Serve with lemon wedges.

Paella Chicken Recipe

Paella Chicken Recipe skips the seafood and focuses on tender chicken. This chicken paella is perfect for those who prefer poultry. The spanish rice soaks up the juices from the chicken. It is a chicken rice dish that feeds a crowd. I make this for family dinner often. The blog has tips for getting golden, crispy chicken skin.

Ingredients

2 cups paella rice
4 cups chicken broth
1/2 teaspoon saffron
1/4 cup olive oil
1.5 pounds chicken thighs, bone in, skin on
1 onion, chopped
4 cloves garlic, minced
2 tomatoes, grated
1 teaspoon smoked paprika
1 cup frozen peas
1 red bell pepper, sliced
Salt and pepper
Lemon wedges

How To Make

Heat oil in a paella pan. Season chicken with salt and pepper. Sear skin side down until golden, about 5 minutes. Flip and cook 3 minutes. Remove.
In the same pan, cook onion and garlic until soft.
Add grated tomatoes and paprika. Cook for 2 minutes.
Add rice and stir for 1 minute.
Add warm broth and saffron. Place chicken back in the pan, skin side up.
Do not stir. Cook on medium heat for 10 minutes.
Add peas and bell peppers. Cook on low for another 8 minutes.
Increase heat to high for 2 minutes to crisp the bottom.
Rest for 5 minutes. Serve with lemon.

Paella Easy Recipe

Paella Easy Recipe is for busy weeknights. Easy paella uses simple ingredients and one pan. I skip the paella pan and use a large skillet. Quick paella still has that wonderful smoky flavor. The one pot meal comes together in under 45 minutes. Perfect for when you want Spanish flavors without the fuss. The blog has shortcuts that do not sacrifice taste.

Ingredients

1.5 cups short grain rice
3 cups chicken broth
1/4 teaspoon turmeric or a pinch of saffron
2 tablespoons olive oil
1 pound boneless chicken thighs, cut into chunks
1 onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 cup frozen mixed vegetables (peas, carrots, corn)
Salt and pepper

How To Make

Heat oil in a large skillet over medium high heat. Season chicken with salt and pepper. Cook until browned, about 5 minutes. Remove.
In the same skillet, cook onion and garlic for 2 minutes.
Add rice and smoked paprika. Stir for 1 minute.
Add broth, turmeric or saffron, and chicken. Bring to a boil.
Reduce heat to low. Cover and simmer for 20 minutes without stirring.
Add frozen vegetables. Cook uncovered for 5 minutes.
Fluff with a fork. Serve.

Paella Shrimp Recipe

Paella Shrimp Recipe is light and full of ocean flavor. Shrimp paella cooks faster than meat versions. The seafood rice is bright with lemon and saffron. Shellfish paella is perfect for summer dinners. I add peas and roasted red peppers for color. The blog has tips for keeping shrimp tender and not overcooked.

Ingredients

2 cups paella rice
4 cups seafood or vegetable broth
1/2 teaspoon saffron
1/4 cup olive oil
1 pound large shrimp, peeled and deveined, tails on
1 onion, chopped
4 cloves garlic, minced
2 tomatoes, grated
1 teaspoon smoked paprika
1 cup frozen peas
1 roasted red pepper, sliced
Salt and pepper
Lemon wedges

How To Make

Heat oil in a paella pan. Season shrimp with salt. Sear for 1 minute per side until pink. Remove and set aside.
In the same pan, cook onion and garlic until soft.
Add grated tomatoes and paprika. Cook for 2 minutes.
Add rice and stir for 1 minute.
Add warm broth and saffron. Do not stir. Cook on medium heat for 15 minutes.
Add peas and roasted red pepper. Cook for 5 more minutes.
Arrange shrimp on top. Cook for 2 minutes.
Remove from heat. Cover and rest for 5 minutes.
Serve with lemon wedges.

Paella Seafood Recipe

Paella Seafood Recipe is a feast for the eyes and the stomach. This seafood paella is loaded with shrimp, mussels, clams, and calamari. The mixed paella is also called paella mixta. The spanish paella tastes like a trip to the coast. The blog has a guide to buying and cleaning fresh shellfish.

Ingredients

2 cups paella rice
4 cups fish or chicken broth
1/2 teaspoon saffron
1/4 cup olive oil
8 large shrimp, peeled, tails on
12 mussels, scrubbed and debearded
12 clams, scrubbed
1/2 cup squid rings
1 onion, chopped
4 cloves garlic, minced
2 tomatoes, grated
1 teaspoon smoked paprika
1/2 cup peas
1 red bell pepper, sliced
Salt
Lemon wedges and parsley

How To Make

Heat oil in a large paella pan. Sear shrimp for 1 minute per side. Remove. Set aside.
Add mussels and clams to the pan. Cover and cook until they open, about 2 minutes. Remove any that do not open. Set aside.
In the same pan, cook onion and garlic until soft. Add squid and cook for 1 minute.
Add tomatoes and paprika. Cook for 2 minutes.
Add rice and stir for 1 minute.
Add broth and saffron. Do not stir. Cook on medium heat for 15 minutes.
Add peas and bell peppers. Cook for 5 minutes.
Arrange shrimp, mussels, clams, and squid on top. Cook for 2 minutes.
Remove from heat. Cover and rest for 5 minutes.
Garnish with parsley and lemon wedges.

Paella Vegetarian Recipe

Paella Vegetarian Recipe is proof that meatless meals can be magnificent. This vegetarian paella uses artichokes, bell peppers, green beans, and tomatoes. The saffron rice still has that golden color and floral aroma. Vegetable paella is perfect for meatless monday. The blog has a vegan option using vegetable broth and no butter.

Ingredients

2 cups paella rice
4 cups vegetable broth
1/2 teaspoon saffron
1/4 cup olive oil
1 onion, chopped
4 cloves garlic, minced
2 tomatoes, grated
1 teaspoon smoked paprika
1 cup artichoke hearts, quartered
1 cup green beans, cut
1 red bell pepper, sliced
1 cup frozen peas
Salt and pepper
Lemon wedges

How To Make

Heat oil in a paella pan. Sauté onion and garlic until soft.
Add tomatoes and paprika. Cook for 2 minutes.
Add artichokes, green beans, and bell pepper. Cook for 3 minutes.
Add rice and stir for 1 minute.
Add warm broth and saffron. Do not stir. Cook on medium heat for 15 minutes.
Add peas. Cook for 5 more minutes.
Increase heat to high for 2 minutes to crisp the bottom.
Remove from heat. Rest for 5 minutes.
Serve with lemon wedges.

Paella Authentic Spanish Recipe

Paella Authentic Spanish Recipe follows the Valencian tradition. Authentic paella originally used chicken, rabbit, and snails. This version uses chicken and rabbit with green beans and butter beans. Spanish paella does not mix seafood and meat. The traditional paella has a deep, savory flavor from the sofrito and broth. The blog has the original recipe passed down for generations.

Ingredients

2 cups Bomba rice
4 cups chicken broth
1/2 teaspoon saffron
1/4 cup olive oil
4 chicken thighs, cut
1/2 cup rabbit, cut into pieces (optional)
1 onion, finely chopped
4 cloves garlic, minced
2 tomatoes, grated
1 teaspoon sweet paprika
1 cup green beans, cut
1/2 cup butter beans
Salt
Lemon wedges

How To Make

Heat oil in a paella pan. Season chicken and rabbit with salt. Sear until golden on all sides. Remove.
In the same pan, cook onion and garlic until soft.
Add grated tomatoes and paprika. Cook for 2 minutes.
Add green beans and butter beans. Cook for 2 minutes.
Return meat to the pan. Add rice and stir for 1 minute.
Add warm broth and saffron. Do not stir. Cook on medium heat for 10 minutes.
Reduce heat to low. Cook for another 10 minutes until rice is tender.
Increase heat to high for 2 minutes to create socarrat.
Rest for 5 minutes. Serve with lemon.

Paella Chicken Chorizo Recipe

Paella Chicken Chorizo Recipe is bold and smoky. The chicken chorizo combination adds so much flavor. I use Spanish chorizo for that paprika kick. This chorizo rice is a crowd pleaser. It is a one pot meal perfect for parties. The blog has tips for cooking chorizo so it does not get greasy.

Ingredients

2 cups paella rice
4 cups chicken broth
1/2 teaspoon saffron
1/4 cup olive oil
1 pound chicken thighs, boneless, cut into chunks
4 ounces Spanish chorizo, sliced
1 onion, chopped
4 cloves garlic, minced
2 tomatoes, grated
1 teaspoon smoked paprika
1 cup frozen peas
1 red bell pepper, sliced
Salt
Lemon wedges

How To Make

Heat oil in a paella pan. Sear chicken until browned. Remove.
In the same pan, cook chorizo until crisp. Remove with a slotted spoon.
Sauté onion and garlic until soft.
Add tomatoes and paprika. Cook for 2 minutes.
Add rice and stir for 1 minute.
Add broth, saffron, chicken, and chorizo. Do not stir. Cook on medium heat for 15 minutes.
Add peas and bell peppers. Cook for 5 minutes.
Increase heat to high for 2 minutes.
Rest for 5 minutes. Serve with lemon.

Paella Authentic Delicious Recipe

This Paella Authentic Delicious Recipe lives up to its name. The traditional paella has layers of flavor from the sofrito, saffron, and broth. Authentic spanish cooking takes time, but the result is worth it. Every bite is savory and satisfying. The blog has a video showing how to achieve the perfect socarrat.

Ingredients

2 cups Bomba rice
4 cups chicken or seafood broth
1/2 teaspoon high quality saffron
1/4 cup extra virgin olive oil
1/2 pound shrimp (optional)
1/2 pound mussels (optional)
1 onion, finely chopped
4 cloves garlic, minced
2 ripe tomatoes, grated
1 teaspoon sweet smoked paprika
1 cup green peas
1 lemon, cut into wedges
Fresh parsley
Salt

How To Make

Heat olive oil in a paella pan. If using seafood, sear shrimp quickly and set aside. Add mussels and cook until opened, then remove.
Sauté onion and garlic until soft and translucent.
Add grated tomatoes and paprika. Cook until the mixture thickens, about 3 minutes.
Add rice and stir to coat each grain.
Pour warm broth over the rice. Sprinkle saffron and salt. Do not stir.
Cook on medium heat for 10 minutes. Do not stir.
Lower heat and cook for another 8 minutes.
Add peas and any seafood. Cook for 2 more minutes.
Raise heat to high for 1 to 2 minutes to form socarrat.
Remove from heat. Cover with foil and rest for 5 minutes.
Garnish with parsley and lemon wedges.

Paella Homemade Authentic Spanish Recipe

Skip the restaurant and make Paella Homemade Authentic Spanish Recipe in your own kitchen. Homemade paella tastes fresher and you control the ingredients. Authentic spanish method with a paella pan over medium heat. The rice absorbs all the flavors from the broth and meat. The blog has a printable checklist for first timers.

Ingredients

2 cups Calasparra or Bomba rice
4 cups homemade chicken broth
1/2 teaspoon saffron threads
1/4 cup Spanish olive oil
1 pound chicken thighs, bone in
1/2 cup rabbit meat (optional)
1 onion, chopped
4 cloves garlic, minced
2 tomatoes, grated
1 teaspoon smoked paprika
1 cup green beans
1/2 cup lima beans
Salt
Lemon wedges

How To Make

Warm the broth with saffron in a separate pot. Keep hot.
Heat oil in a paella pan over medium high heat.
Season chicken and rabbit with salt. Sear until golden brown on all sides. Remove.
In the same pan, cook onion and garlic for 2 minutes.
Add tomatoes and paprika. Cook for 2 minutes.
Add green beans and lima beans. Cook for 2 minutes.
Return meat to the pan. Add rice and stir to coat for 1 minute.
Pour the hot saffron broth into the pan. Do not stir.
Cook on medium heat for 10 minutes. Do not stir.
Reduce heat to low. Cook for another 10 minutes.
Increase heat to high for 2 minutes to create socarrat.
Remove from heat. Cover with a kitchen towel and rest for 5 minutes.
Serve with lemon wedges.

Frequently Asked Questions

What is the best rice for paella?

Bomba or Calasparra rice from Spain. They absorb a lot of liquid without becoming mushy. Short grain rice like Arborio can work but is not ideal.

Do I really need a paella pan?

A paella pan helps create the socarrat because of its wide, shallow shape. But you can use a large skillet or cast iron pan. Just make sure it is wide.

Why is my paella mushy?

You stirred the rice after adding the broth. Never stir paella once the liquid is added. Also use the right rice and do not overcook.

What is socarrat?

Socarrat is the crispy, caramelized layer of rice at the bottom of the pan. It is considered a delicacy. Increase heat at the end to create it.

Can I make paella without saffron?

Saffron gives paella its signature color and flavor. You can substitute with turmeric for color, but the taste will be different.

How do I store leftovers?

Store paella in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of broth to revive the rice.

Conclusion

Paella is more than a dish. It is a celebration of Spanish culture and family meals. Whether you make the authentic recipe with chicken and rabbit, a seafood paella, or an easy paella for a weeknight, each version is special. I hope you try the paella chicken chorizo or the vegetarian paella. They are all delicious. Remember to be patient with the rice and do not stir. With practice, you will get that perfect socarrat. Happy cooking.