Get ready to savor the rich flavors of Spain with our collection of 20 mouth-watering paella recipes! Whether you’re a seasoned chef or a culinary newbie, we’ve got a paella dish that’s sure to tantalize your taste buds and leave you wanting more.
From classic seafood paellas to innovative vegetarian and vegan options, our recipe roundup is packed with a diverse range of flavors and ingredients. Say hello to the bold combination of chorizo and chicken, the vibrant colors of roasted bell peppers and olives, or the decadent indulgence of lobster and scallops. With so many delicious variations to choose from, you’re sure to find the perfect paella recipe for your next dinner party, family gathering, or cozy night in.
Stay tuned as we explore the world of paella and bring you the most mouth-watering recipes that will transport your taste buds straight to the sun-kissed coast of Spain!
Classic Spanish Seafood Paella
Experience the rich flavors of Spain with this iconic seafood paella recipe. This classic dish is a staple of Mediterranean cuisine, featuring succulent seafood, savory rice, and aromatic spices.
Ingredients:
– 1 cup uncooked Calasparra or Spanish rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams, squid)
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups fish broth
– 1 cup water
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add seafood and cook until lightly browned, about 5 minutes.
4. Add rice, saffron mixture, smoked paprika, salt, and pepper. Stir to combine.
5. Cook for 1 minute, then add fish broth and water. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
Cooking Time: 30-40 minutes
Chicken and Chorizo Paella
A classic Spanish dish that combines the flavors of chicken, chorizo sausage, and saffron-infused rice.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb Spanish chorizo, sliced
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– 4 cups chicken broth
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 minutes. Remove from pan and set aside.
3. Add the chorizo to the pan and cook for an additional 2-3 minutes, until crispy.
4. Add the onion and garlic to the pan and cook until softened, about 3-4 minutes.
5. Stir in the smoked paprika and saffron mixture. Cook for 1 minute.
6. Add the Arborio rice to the pan and stir to combine with the spices. Cook for 2-3 minutes, or until lightly toasted.
7. Add the chicken broth and bring to a simmer. Return the chicken to the pan and cook, covered, for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
8. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 25-30 minutes
Vegetable Paella with Artichokes and Peas
A flavorful and colorful Spanish-inspired dish that combines the sweetness of artichokes, the freshness of peas, and the heartiness of saffron-infused rice.
Ingredients:
– 1 cup uncooked paella rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 artichoke heart, canned or fresh
– 1 cup frozen peas
– 1 teaspoon smoked paprika
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Heat oil in a large skillet or paella pan over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add artichoke heart, peas, smoked paprika, saffron mixture, salt, and pepper. Stir to combine.
4. Add rice and water; bring to a boil.
5. Reduce heat to low; simmer, covered, for 20-25 minutes or until rice is cooked and liquid has been absorbed.
6. Serve hot, with lemon wedges on the side (optional).
Cooking Time: 25-30 minutes
Black Squid Ink Paella
This traditional Spanish dish gets a dramatic twist with the addition of squid ink, giving it a rich, mysterious color and intense flavor. This recipe serves 4-6 people.
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
– 1/4 cup squid ink
– 4 cups chicken broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add shrimp and mussels; cook until pink and opened, 2-3 minutes.
4. Stir in squid ink, chicken broth, smoked paprika, salt, and pepper.
5. Add rice to the pan, stirring to combine with liquid.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is tender and liquid absorbed.
7. Serve hot with lemon wedges.
Cooking Time: 30-35 minutes
Mixed Meat Paella with Rabbit and Duck
A classic Spanish dish gets a unique twist with the addition of rabbit and duck, creating a hearty and flavorful mixed meat paella.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 tablespoons olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 pound rabbit, cut into bite-sized pieces
– 1/2 pound duck breast, cut into bite-sized pieces
– 2 cups chicken broth
– 1 cup mixed vegetables (such as peas, carrots, and corn)
– 1 teaspoon saffron threads
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the onion and red bell pepper; cook until tender, about 5 minutes.
3. Add the garlic, rabbit, and duck; cook until browned, about 5-7 minutes.
4. Add the chicken broth, mixed vegetables, saffron, salt, and pepper. Stir to combine.
5. Add the Arborio rice; stir to coat with the liquid.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
7. Serve hot, garnished with lemon wedges.
Cooking Time: 30-35 minutes
Vegan Mushroom and Spinach Paella
This vegan take on the traditional Spanish dish combines sautéed mushrooms, spinach, and smoky paprika with flavorful vegetable broth and aromatic spices. Perfect for a comforting and satisfying meal.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Heat oil in a large skillet or paella pan over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Add paprika, saffron mixture, rice, and water/broth. Stir well.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is tender.
6. Stir in spinach; cook until wilted.
7. Season with salt and pepper to taste. Serve hot, with lemon wedges if desired.
Cooking Time: 25-30 minutes
Spicy Shrimp and Sausage Paella
Experience the bold flavors of Spain with this spicy shrimp and sausage paella recipe, perfect for a quick and satisfying meal. This classic Spanish dish is packed with succulent shrimp, savory sausage, and flavorful rice.
Ingredients:
– 1 cup uncooked paella rice
– 2 cups water or chicken broth
– 1 lb large shrimp, peeled and deveined
– 1 lb spicy chorizo sausage, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large skillet or paella pan over medium-high heat.
2. Add sausage and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. Add onion, garlic, and red bell pepper to the pan and cook until vegetables are tender, about 5 minutes.
4. Add shrimp and cook until pink, about 2-3 minutes per side.
5. Add rice, water or broth, diced tomatoes, smoked paprika, salt, and pepper to the pan. Stir to combine.
6. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
7. Return sausage to the pan and stir to combine.
Cooking Time: 30-35 minutes
Lobster and Scallop Paella
A classic Spanish dish gets a luxurious twist with the addition of succulent lobster and scallops to this flavorful paella recipe.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups chicken broth, warmed
– 1/4 cup olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 pound mussels, scrubbed and debearded
– 1 pound clams, scrubbed
– 1/2 pound lobster meat, diced
– 1/2 pound scallops, rinsed and patted dry
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until translucent, about 3 minutes.
3. Add mussels and clams; cook until shells open, about 5 minutes.
4. Add lobster and scallops; cook until pink and cooked through, about 5-7 minutes.
5. Add rice, broth, smoked paprika, salt, and pepper. Stir to combine.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until liquid is absorbed.
7. Serve hot with lemon wedges on the side (if desired).
Cooking Time: 30-40 minutes
One-Pan Paella with Bell Peppers and Olives
Savor the flavors of Spain with this hearty one-pan paella recipe, featuring juicy bell peppers and savory olives. This dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb Spanish rice
– 2 cups chicken broth
– 1 tsp saffron threads
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 large bell peppers (any color), sliced
– 1/4 cup pitted green olives, sliced
– 2 tbsp olive oil
– 1 onion, chopped
– 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 cook until browned, about 5 minutes. Remove from the pan and set aside.
3. Add the onion and bell peppers to the pan; cook until tender, about 5-7 minutes.
4. Stir in the rice, chicken broth, saffron, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover the pan, and simmer for 20-25 minutes or until the rice is cooked and liquid has been absorbed.
6. Add the cooked chicken back into the pan and stir in the olives. Serve hot.
Cooking Time: 30-35 minutes
Smoky Paprika and Chicken Paella
Experience the rich flavors of Spain with this hearty paella dish, infused with smoky paprika and juicy chicken.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp smoky paprika
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– 1 cup chicken broth
– 1/2 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan; cook until softened, about 3-4 minutes.
4. Stir in the smoky paprika and saffron mixture. Cook for 1 minute.
5. Add the rice and chicken broth to the pan. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the liquid is absorbed and the rice is tender.
6. If using wine, add it to the paella and cook for an additional 2 minutes.
7. Serve hot, garnished with chopped parsley.
Cooking Time: 35-40 minutes
Seafood Paella with Mussels and Clams
This classic Spanish dish from the Valencia region combines succulent seafood with flavorful saffron-infused rice, perfect for a special occasion or a cozy dinner.
Ingredients:
– 1 cup uncooked paella rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mussels, scrubbed and debearded
– 1 pound clams, scrubbed
– 1 pound shrimp, peeled and deveined
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 can (14.5 oz) diced tomatoes
– 1 cup fish stock or chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mussels, clams, and shrimp; cook for 5 minutes, stirring occasionally.
4. Stir in saffron mixture, tomatoes, fish stock, salt, and pepper.
5. Add rice; stir to combine with seafood and liquid.
6. Bring to a boil; reduce heat to low and simmer, covered, for 20-25 minutes or until rice is tender.
7. Remove from heat; let rest for 5 minutes before serving.
8. Garnish with parsley, if desired.
Cooking Time: 30-40 minutes
Spanish Saffron-infused Paella
This classic Spanish dish is a flavorful and aromatic rice-based meal that’s perfect for any occasion. Our recipe adds a touch of luxury with saffron, giving the paella its signature yellow hue and rich flavor.
Ingredients:
– 1 cup uncooked Calasparra rice
– 2 cups chicken broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams)
– 1 pound chorizo, sliced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– 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 until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the mixed seafood and chorizo; cook until the seafood is pink and the chorizo is crispy, about 5 minutes.
5. Add the rice, chicken broth, and soaked saffron; stir to combine.
6. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
7. Serve hot, garnished with lemon wedges.
Cooking Time: 25-30 minutes
Quick and Easy Weeknight Paella
Looking for a flavorful and satisfying meal that’s ready in no time? This Quick and Easy Weeknight Paella is perfect for a busy evening, packed with protein-rich chicken, tender seafood, and savory vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup mixed seafood (shrimp, mussels, clams), scrubbed and debearded
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked Arborio rice
– 4 cups water or chicken broth
– 2 tbsp olive oil
– 1 tsp smoked paprika (optional)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Add the onion and garlic; cook until softened, about 3-4 minutes.
4. Add the seafood and cook for an additional 2-3 minutes or until pink.
5. Stir in the rice, water or broth, smoked paprika (if using), salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid has been absorbed and the rice is cooked.
Cooking Time: 20-25 minutes
Serve hot and enjoy!
Paella with Roasted Red Peppers and Chorizo
This classic Spanish dish gets a smoky twist with the addition of roasted red peppers and spicy chorizo. Saffron-infused rice and tender seafood make for a flavorful and filling meal.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 pound chorizo, sliced
– 2 red bell peppers, roasted (see note)
– 2 cups mixed seafood (shrimp, mussels, clams), cleaned and patted dry
– 2 tablespoons saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add chorizo; cook until browned, about 5 minutes.
4. Add roasted red peppers, seafood, saffron mixture, salt, and pepper. Stir to combine.
5. Cook rice according to package instructions, then add to paella pan.
6. Reduce heat to low and simmer, covered, for 15-20 minutes or until liquid is absorbed and rice is tender.
Cooking Time: 25-30 minutes
Garlic Butter Shrimp and Asparagus Paella
A flavorful and vibrant Spanish-inspired dish that combines succulent shrimp, tender asparagus, and savory rice.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 cups uncooked paella rice
– 4 cups chicken broth, warmed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup unsalted butter, softened
– 1 bunch fresh asparagus, trimmed
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook paella rice according to package instructions. Set aside.
3. In a large skillet, heat olive oil over medium-high. Add garlic and sauté until fragrant, 30 seconds.
4. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from pan.
5. In the same skillet, add butter and asparagus. Cook until asparagus is tender, about 4-5 minutes.
6. Combine cooked paella rice, warmed chicken broth, and cooked shrimp in a large serving dish.
7. Top with asparagus mixture and season with salt and pepper to taste.
8. Serve hot, garnished with lemon wedges if desired.
Cooking Time: Approximately 20-25 minutes.
Lemon and Herb Vegetarian Paella
This vibrant and flavorful paella recipe is a twist on the classic Spanish dish, packed with colorful vegetables, tangy lemon, and aromatic herbs. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups vegetable broth
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 zucchini, sliced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, red bell pepper, yellow bell pepper, and zucchini. Cook until tender, about 5 minutes.
3. Add Arborio rice, vegetable broth, lemon juice, parsley, thyme, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: 25 minutes
Paella with Smoked Sausage and Peas
A classic Spanish dish gets a smoky twist with the addition of chorizo-style smoked sausage and sweet peas.
Ingredients:
– 1 cup uncooked Arborio rice (paella rice)
– 2 cups chicken broth
– 1 lb smoked sausage, sliced
– 1 cup frozen peas
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Add the diced onion and minced garlic to the pan and cook until softened, about 3 minutes.
4. Add the Arborio rice to the pan and stir to coat with oil and mix with onion mixture. Cook for 1-2 minutes.
5. Add the chicken broth, smoked sausage, and saffron-infused water to the pan. Stir to combine.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
7. Stir in frozen peas during last 5 minutes of cooking.
8. Serve hot with lemon wedges, if desired.
Cooking Time: 25-30 minutes
Traditional Valencian Paella with Snails
Paella, the iconic dish from Valencia, Spain, is a savory rice-based masterpiece that’s perfect for any occasion. This recipe adds an elegant twist by incorporating tender snails, adding depth and complexity to this beloved dish.
Ingredients:
– 1 cup uncooked Calasparra rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 12-15 snails, cleaned and patted dry
– 1 cup chicken broth
– 1 cup water
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the snails; cook for 2-3 minutes, until they start to release their juices.
4. Add the chicken broth, water, saffron, smoked paprika, salt, and pepper; stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
6. Serve hot with lemon wedges on the side, if desired.
Cooking Time: 30-40 minutes
Paella with Roasted Tomatoes and Green Beans
This classic Spanish dish gets a flavorful twist with the addition of roasted tomatoes and green beans, adding natural sweetness and crunch. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked paella rice
– 2 cups chicken broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (such as green beans, red bell peppers)
– 2 roasted tomatoes (see note), diced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chicken; cook until browned, about 5-6 minutes.
4. Add mixed vegetables, roasted tomatoes, paella rice, and smoked paprika.
5. Pour in chicken broth; bring to a boil.
6. Reduce heat to low; simmer, covered, for 20-25 minutes or until rice is tender.
Cooking Time: 25-30 minutes
Spicy Andouille and Chicken Paella
Spicy Andouille and Chicken Paella Recipe
Paella, a classic Spanish dish, gets a spicy twist with the addition of Andouille sausage and chicken. This hearty one-pot meal is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/2 lb Spicy Andouille sausage, sliced
– 2 cups uncooked Arborio rice
– 4 cups chicken broth
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
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 minutes. Remove from the pan and set aside.
3. Add the sausage and cook until browned, about 3-4 minutes. Remove from the pan and set aside with the chicken.
4. Add the onion, garlic, and bell pepper to the pan and cook until the vegetables are tender, about 5 minutes.
5. Add the Arborio rice and smoked paprika to the pan, stirring to combine. Cook for 1 minute.
6. Add the chicken broth, one cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
7. Return the chicken and sausage to the pan and cook until heated through, about 5 minutes.
8. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your mealtime with these 20 flavorful paella recipes for every occasion! From classic seafood and chicken options to vegan, vegetarian, and meat-lovers’ delights, there’s something for everyone. Discover how to make a traditional Valencian paella with snails or go bold with spicy Andouille and chicken. Impress your guests with lobster and scallop paella or keep it simple with one-pan paellas featuring bell peppers and olives. Whether you’re in the mood for seafood, meat, or veggies, these mouthwatering recipes will guide you to a deliciously authentic Spanish culinary experience.