The Spanish Table Paella
Transport your taste buds straight to Spain with "The Spanish Table Paella," a show-stopping dish brimming with classic Mediterranean flavors and vibrant colors. This authentic paella recipe features tender bone-in chicken thighs, smoky slices of chorizo, succulent shrimp, and fresh mussels nestled atop a bed of saffron-infused short-grain rice. Cooked in a wide paella pan to achieve the prized socarrat—a crispy golden rice layer at the bottom—this dish captures the essence of traditional Spanish cuisine. Aromatic garlic, sweet red bell peppers, and zesty diced tomatoes create a flavorful base, while a squeeze of fresh lemon and a sprinkle of parsley provide the perfect finishing touch. Whether you're hosting a gathering or craving a taste of Spain, this one-pan meal will make any occasion unforgettable. Ready in just over an hour, it's an irresistible centerpiece for your dining table.
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Ingredients
- 4 tablespoons Extra virgin olive oil
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Salt
- 2 teaspoons Smoked paprika
- 8 ounces Chorizo sausage (sliced)
- 1 pound Peeled and deveined shrimp
- 1 pound Mussels (scrubbed and debearded)
- 4 cloves Garlic (minced)
- 1 large Yellow onion (finely diced)
- 1 large Red bell pepper (sliced into thin strips)
- 14.5 ounces Diced tomatoes (canned, with juices)
- 4 cups Chicken stock
- 0.5 teaspoons Saffron threads
- 2 cups Short-grain rice (such as Bomba or Arborio)
- 0.5 cups Frozen peas (thawed)
- 4 pieces Lemon wedges
- 0.25 cups Chopped fresh parsley
Directions
Step 1
Heat 2 tablespoons of olive oil in a large, wide paella pan over medium-high heat.
Step 2
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of smoked paprika. Sear the chicken thighs until browned on both sides (about 4-5 minutes per side). Remove and set aside.
Step 3
In the same pan, add the remaining 2 tablespoons of olive oil. Sauté the chorizo slices for 2-3 minutes until they release their oils. Remove and set aside.
Step 4
Add the shrimp to the pan, cooking for about 1-2 minutes per side until just pink. Remove and set aside.
Step 5
Reduce the heat to medium. Add the minced garlic, diced onion, and red bell pepper to the pan. Cook for 5-7 minutes, stirring frequently, until softened.
Step 6
Stir in the diced tomatoes and cook for 2 more minutes to combine.
Step 7
Pour in the chicken stock, stir in the saffron threads, and season with the remaining 1 teaspoon of salt and smoked paprika.
Step 8
Bring the stock to a simmer and sprinkle the rice evenly across the pan. Stir briefly to distribute the rice evenly, but do not stir as it cooks.
Step 9
Nestle the browned chicken thighs into the rice mixture. Allow the paella to simmer gently over medium-low heat for 20 minutes, uncovered. Rotate the pan occasionally for even cooking.
Step 10
After 20 minutes, arrange the precooked shrimp, mussels, and sautéed chorizo over the rice. Add the thawed peas across the top.
Step 11
Cover the pan tightly with foil and cook for another 10-15 minutes, until the mussels have opened and the rice has absorbed most of the liquid. Discard any unopened mussels.
Step 12
Remove the foil and increase the heat for 1-2 minutes to develop the socarrat (crispy rice layer at the bottom). Be careful not to burn it!
Step 13
Sprinkle the paella with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
| Serving size | 4628.4 grams (4628.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5083 |
| Total Fat 265.70g | 341% |
| Saturated Fat 65.80g | 329% |
| Cholesterol 1875mg | 625% |
| Sodium 12171mg | 529% |
| Total Carbohydrate 235.30g | 86% |
| Dietary Fiber 23.10g | 83% |
| Total Sugars 42.30g | |
| Protein 451.10g | 902% |
| Vitamin D 406IU | 2028% |
| Calcium 1014mg | 78% |
| Iron 44mg | 244% |
| Potassium 7226mg | 154% |
Source of Calories