The Best Spanish Paella Recipe with Seafood and Chicken

Cook the Chorizo and Chicken

Heat 1 tablespoon of olive oil in your 30cm cast iron skillet (or paella pan) over medium heat. Add the sliced chorizo and cook for 2-3 minutes until it releases its oils. Add the chicken pieces, season with salt and cook for 5-7 minutes until lightly golden. Transfer both to a plate and set aside.

Sauté the Vegetables

Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, garlic, and red bell pepper. Cook for 3-4 minutes until softened. Stir in the smoked paprika (if using) and cook for another 30 seconds.

Add Rice and Tomatoes

Add the paella rice to the pan and stir to coat the grains in the oil and spices. Pour in the crushed tomatoes along with their juices and stir well.

Simmer the Paella Base

Pour in the chicken stock or broth and saffron water, then season with salt to taste. Stir everything well, then reduce the heat to low and simmer uncovered for 10 - 12 minutes. Avoid stirring from this point otherwise your rice will become stodgy.

Add the Seafood and Peas

Stir in the cooked chicken and chorizo. Arrange the prawns, mussels, and frozen peas on top of the rice. Simmer on low heat for another 10–12 minutes, or until the seafood is cooked through, the mussels have opened, and the rice is tender. Turn the seafood halfway through the cooking time to ensure even cooking. Discard any mussels that remain closed. By this point, the liquid should be mostly absorbed and the rice fully tender.

Rest and Serve

Remove the pan from heat, cover it with foil or a lid, and let the paella rest for 5 minutes. During this time, the rice will absorb any remaining liquid. If your rice looks a bit stodgy add a splash of stock or water to loosen it. Garnish with fresh parsley and serve with lemon wedges.