One pan, BIG “wow” dinner 🥘✨
🥘✨ Paella night = instant main character energy. Juicy chicken, shrimp, mussels + that golden saffron rice with a crispy bottom (socarrat!)… it tastes like a trip to Spain
✅ Ingredients
✅ 1/4 cup extra virgin olive oil (Spanish EVOO if you have it)
✅ 1 onion, diced
✅ 1 bell pepper, diced (I like 1/2 red + 1/2 green)
✅ 4 cloves garlic, minced
✅ 3 Roma tomatoes, very finely diced (or 8 oz tomato sauce)
✅ 1 bay leaf
✅ 1 tsp paprika (sweet or smoked)
✅ 1 pinch saffron threads
✅ Salt + pepper, to taste
✅ 1/4 cup white wine
✅ 4 boneless, skinless chicken thighs, cut into pieces
✅ 1/4 cup fresh chopped parsley, divided
✅ 2 cups Spanish rice
✅ 5 cups chicken broth
✅ 1/2 cup frozen peas
✅ 1/2 lb jumbo shrimp or prawns (about 12), peeled, tail on
✅ 1/2 lb mussels (about 10–12), cleaned (beards removed)
✅ 8 oz calamari rings
✅ Lemons, for garnish 🍋
👩🍳 Instructions
1. Heat 1/4 cup olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic. Cook until onion is translucent.
2. Add tomatoes, bay leaf, paprika, saffron, salt + pepper. Cook 5 minutes.
3. Pour in 1/4 cup white wine and cook 10 minutes. Taste and adjust salt.
4. Add chicken, 2 Tbsp of the chopped parsley, and 2 cups rice. Cook 1 minute.
5. Slowly pour 5 cups chicken broth all around the pan. Jiggle pan to level rice. Do not stir from here on out!
6. Bring to a boil, then reduce to medium-low. Cook 15–18 minutes uncovered (you can gently shake the pan once or twice).
7. Nestle shrimp, mussels, and calamari into the rice. Sprinkle 1/2 cup peas on top. Cook ~5 more minutes (no stirring) until liquid is mostly absorbed and rice is nearly tender.
* If rice isn’t cooked, add 1/4 cup more water/broth and keep cooking.
8. Remove from heat. Cover with lid or foil + place a towel over it. Rest 10 minutes.
9. Garnish with remaining parsley + lemon slices and serve! 🍋🌿
📌 SAVE this recipe!
Find the full recipe at Tastes Better From Scratch (link in bio!) 💛
#Paella #OnePanDinner #SeafoodDinner #DinnerIdeas #SpanishFood
Having lived in Madrid, I can attest that this paella recipe truly captures the essence of authentic Spanish cooking. One of the most exciting parts of making paella at home is the unique socarrat—the golden, crispy layer of rice that forms at the bottom of the pan. Achieving this requires patience and not stirring the rice once the broth is added, allowing it to cook evenly and develop that delightful crust. I recommend using Spanish extra virgin olive oil if you can find it, as it adds an unmistakable depth to the flavor. The blend of fresh seafood — jumbo shrimp, mussels, and calamari rings — combined with tender chicken thighs gives a wonderful balance of textures and tastes. If you're new to saffron, it might seem pricey, but a small pinch goes a long way, and it's essential for that authentic aroma and golden color. When purchasing saffron threads, ensure they're high quality — the flavor and color impact is worth it. A tip I picked up from locals in Madrid is to use good-quality short-grain rice, such as Calasparra or Bomba rice. These varieties absorb the broth well without turning mushy, which is crucial for a perfect paella. This recipe also embraces the tradition of layering flavors: sautéed onion, bell peppers, garlic, and tomatoes form the base, slowly simmered with white wine and spices, allowing the ingredients to meld beautifully. Resting the cooked paella covered for 10 minutes before serving lets the flavors settle and the rice finish absorbing any remaining liquid. Garnishing with fresh parsley and lemon slices adds brightness and freshness that complements the rich seafood and spices. In my experience, paella is more than a dish—it's a celebration, perfect for sharing with friends or family. Preparing this one-pan dinner brings a bit of Spanish festivity into your kitchen and offers an impressive yet approachable meal option that offers big "wow" factor with ease.
See more comments