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 (21)


    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)


    Delicious paella! I left out the chicken and used a package of mixed seafood that I picked up at Whole Foods yesterday, which worked perfect! I scaled this down to 6 servings (1-1/2 cups paella rice), and I needed close to 5 cups of chicken broth in order for the rice to be al dente. Just a warning for others, to have some extra broth hot and ready in case you need it. My husband LOVED this, and is already asking me to make it when his family comes to visit us from Italy over the holidays!  -  09 Oct 2017  (Review from Allrecipes USA and Canada)