Maria's Classic Paella

    1 hour 25 minutes

    This traditional Spanish paella is packed with mussels, clams, prawns, chicken, chorizo and saffron rice.

    1 person made this

    Serves: 8 

    • 1L chicken stock
    • 20 saffron threads, crushed
    • 180ml olive oil
    • 4 chicken thighs
    • 150g chopped onion
    • 4 cloves garlic, minced
    • 4 links chorizo de Bilbao (spicy Spanish semi-cured sausage)
    • 400g Spanish paella rice
    • 2 teaspoons Spanish sweet paprika
    • 100g grated peeled roma or plum tomatoes
    • 8 clams in shell, scrubbed, or more to taste
    • 8 mussels, cleaned and debearded, or more to taste
    • 8 prawns, peeled and deveined (leave tails)
    • 3 red capsicums, cut into strips
    • 280g peas
    • salt and ground black pepper to taste
    • 30g chopped fresh flat-leaf parsley
    • 8 wedges lemon
    • 1 baguette, sliced

    Preparation:25min  ›  Cook:55min  ›  Extra time:5min  ›  Ready in:1hour25min 

    1. Bring stock to a simmer in a stockpot over medium-low heat. Stir crushed saffron into the simmering stock.
    2. Heat olive oil in a paella pan over medium heat. Fry chicken thighs in hot oil until lightly browned, 3 to 5 minutes per side. Add onion and garlic; cook and stir until the onion has softened, 5 to 7 minutes more. Arrange the chorizo into the pan around the chicken thighs and cook until warmed, 3 to 5 minutes per side.
    3. Pour rice into the paella pan and stir to coat with oil; season with sweet paprika. Stir grated tomato into the rice and cook until the tomato is warmed, 2 to 3 minutes.
    4. Pour chicken stock into the paella pan and bring to the boil while scraping any browned bits of food off the bottom of the pan with a flat-edged wooden spoon. Smooth surface of rice with the wooden spoon in an even layer so it cooks evenly.
    5. Reduce heat to medium-low and continue to cook, without stirring, until the rice has softened but has yet to completely absorb the stock, 15 to 30 minutes.
    6. Place clams and mussels, hinged-side down, into the rice; continue simmering until the mussels and clams open, 5 to 7 minutes.
    7. Nestle prawns into the rice; add red capsicum and peas. Continue cooking until the bottom of the rice is browned and fragrant, about 10 minutes. Remove from heat and cool 5 to 10 minutes. Season with salt and pepper, sprinkle parsley over the paella and garnish with lemon wedges. Serve with baguette slices.


    A special 4-person paella pan was used to make this traditonal Spanish paella. If you're not able to find a paella pan in a specialty kitchen shop, you can also use a large flat-bottomed pan for this recipe, but it does need to have a flat bottom and able to be heated evenly to cook the rice.

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    Reviews in English (12)


    Used a can of Rotelle in place of plum tomatoes.  -  15 Mar 2014  (Review from Allrecipes USA and Canada)


    My son woke up this morning with the bug to cook. Eager to assist, I suggested this Paella recipe which I saw printed in the Aug/Sep 14 allrecipes magazine. Other than not being familiar with grated tomatoes, which I found described on the internet, the recipe was easy to follow. I used crushed tomatoes anyway and strained them. Seemed to work fine. Great flavor, dramatic presentation. I will use this one again. Thanks  -  06 Jul 2014  (Review from Allrecipes USA and Canada)


    This was my first time making paella, but it won't be my last! We loved this dish. I made it on Christmas Eve so I added a grilled lobster, prawns and blue crabs, but I wouldn't do that unless it's a special occasion. There was a definite learning curve to making this dish. Mine took more chicken stock than the recipe called for, I'm not sure how much more because I just kept adding it until my rice was the right texture. Also, I started this dish on one stove burner, but quickly noticed I needed to use two of them. I also had to keep rotating the pan to ensure the pot was cooking evenly. We have a small wood fire in our backyard and I think I would like to try cooking this over that next time. The best part of this dish is the rice! The rice has a gorgeous brown crust that forms and it is flavored beautifully with the onions, garlic and chorizo. I am really looking forward to making this again! Thanks Maria for a great recipe!  -  26 Dec 2015  (Review from Allrecipes USA and Canada)

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