By Sabine Venier
Updated Oct 20, 2025
I love a one-pan rice dish, and this paella is the fanciest one I’ve ever had. Paella is a popular seafood and rice dish from Spain that’s made in a wide, shallow pan to create a crispy crust– yum! I love the contrast of the moist rice, crispy crust, and flavorful meat and seafood. It’s summer in a pan!
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Ever since I first tried paella, I’ve been obsessed. This dish seems so complicated, but it all comes together in one pan, which makes for easy cleanup and simple prep. It makes me feel so fancy when I make paella at home, and it always impresses my guests.
Tips for Beginners
- Don’t rinse the rice. I recommend that you don’t rinse the rice for this dish. Rice is covered in starch, and that helps thicken up the paella as it cooks.
- Check your mussels carefully for freshness. If any are slightly open, gently press them shut. If the shells stay closed, they are safe to eat; it the shells reopen, toss the mussel.
- Don’t stir the paella as it cooks . Otherwise, you won’t get that crispy crust and the rice will turn mushy.
- Get a crispy crust. To achieve the crispiest crust, after the liquid is mostly absorbed, increase the heat for a couple of minutes until you can smell the rice toasting at the bottom, then remove from heat.
Ingredients1x2x3x
- ▢ 2 tablespoons olive oil plus more if needed
- ▢ 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- ▢ ½ teaspoon Kosher salt
- ▢ ¼ teaspoon freshly ground black pepper
- ▢ 8 ounces Spanish chorizo* sliced into ½-inch rounds
- ▢ 1 onion finely chopped
- ▢ 1 red bell pepper seeded and finely chopped
- ▢ 2 cloves garlic minced
- ▢ 2 tomatoes peeled and finely diced
- ▢ 1½ cups short-grain Spanish rice** such as Bomba or Calasparra
- ▢ 4 cups low-sodium chicken broth warmed
- ▢ 1 pinch saffron threads***
- ▢ ½ teaspoon smoked paprika
- ▢ ½ cup finely chopped flat-leaf parsley divided
- ▢ ½ cup frozen peas
- ▢ 12 large shrimp**** peeled and deveined
- ▢ 1 dozen mussels***** scrubbed and debearded
- ▢ lemon wedges optional, for serving
Video
Instructions
- In a 14-inch skillet or paella pan, heat 2 tablespoons olive oil over medium heat. Add the chicken, season with salt and pepper, and brown for about 5-7 minutes. Remove the meat and set aside. 2 tablespoons olive oil, 1 pound boneless, skinless chicken thighs, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper
- In the same pan, add the chorizo and cook until browned. Remove and set aside with the chicken. 8 ounces Spanish chorizo*
- Add more olive oil if needed and sauté onion, red bell pepper, and garlic until onion is translucent. 1 onion, 1 red bell pepper, 2 cloves garlic
- Stir in the tomatoes and cook for an additional 3 minutes to create the sofrito. Push the sofrito to the sides of the pan. 2 tomatoes
- Add the rice to the center of the pan and toast it for 1-2 minutes, then mix it with the sofrito. 1½ cups short-grain Spanish rice**
- Pour in the warm chicken broth and saffron, spreading the rice and vegetables evenly in the pan. Do not stir after this point. 4 cups low-sodium chicken broth, 1 pinch saffron threads***
- Return the chicken and chorizo to the pan and sprinkle over the smoked paprika and half of the parsley. Gently shake the pan to settle everything. ½ teaspoon smoked paprika, ½ cup finely chopped flat-leaf parsley
- Simmer for about 15 minutes.
- Then sprinkle the peas over the rice and arrange the shrimp and mussels on top, pushing them down into the rice slightly. Cook for another 10 minutes or until the seafood is cooked and the mussels have opened (discard any that don’t open). ½ cup frozen peas, 12 large shrimp****, 1 dozen mussels*****
- Remove from heat and cover the paella with a lid or foil. Let it rest for 5 minutes before serving.
- Garnish with the remaining parsley and serve with lemon wedges on the side. lemon wedges
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Paella Step by Step
Brown the Chicken: In a 14-inch skillet or paella pan, heat 2 tablespoons olive oil over medium heat. Add 1 pound of boneless, skinless chicken thighs cut into bite-sized pieces, season with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper, and brown for about 5-7 minutes. Remove the meat and set aside.
Cook the Chorizo: In the same pan, add 8 ounces of sliced Spanish chorizo and cook until browned. Remove and set aside with the chicken.
Sauté the Onion and Pepper: Add more olive oil if needed and sauté 1 finely chopped onion, 1 finely chopped red bell pepper, and 2 minced cloves of garlic until onion is translucent.
Make the Sofrito: Stir in 2 peeled and finely diced tomatoes and cook for an additional 3 minutes to create the sofrito. Push the sofrito to the sides of the pan.
Add the Rice: Add 1½ cups of short-grain Spanish rice to the center of the pan and toast it for 1-2 minutes, then mix it with the sofrito.
Pour in the Broth: Pour in 4 cups of warm chicken broth and a pinch of saffron threads, spreading the rice and vegetables evenly in the pan. Do not stir after this point.
Simmer the Paella: Return the cooked chicken and chorizo to the pan and sprinkle over ½ teaspoon of smoked paprika and ¼ cup of finely chopped parsley. Gently shake the pan to settle everything. Simmer for about 15 minutes.
Add the Seafood: Sprinkle ½ cup of frozen peas over the rice and arrange 12 large peeled and deveined shrimp and 12 scrubbed and debearded mussels on top, pushing them down into the rice slightly. Cook for another 10 minutes or until the seafood is cooked and the mussels have opened (discard any that don’t open).
Steam and Serve: Remove from heat and cover the paella with a lid or foil. Let it rest for 5 minutes before serving. Garnish with the remaining ¼ cup of finely chopped parsley and serve with lemon wedges on the side.
How to Store and Reheat
Store leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat in a covered skillet over medium-low heat until warm. Add a splash of water or stock if the rice seems dry.
Serving Suggestions
Paella is a classic Spanish seafood dish that pairs beautifully with a glass of Spanish white wine or sangria . I like to serve some light and fresh gazpacho as an appetizer to this rich and filling dish, but I recommend you keep it simple—you don’t want to fill up on apps when you have this delicious meal to look forward to.
more rice dishes to try!
Crockpot Chicken and Rice
Turkey Rice Casserole
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Slow Cooker Velveeta Broccoli Rice Casserole Recipe
Chicken Broccoli Cheese Rice Casserole
Paella Recipe
Ingredients
- 2 tablespoons olive oil plus more if needed
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 ounces Spanish chorizo* sliced into ½-inch rounds
- 1 onion finely chopped
- 1 red bell pepper seeded and finely chopped
- 2 cloves garlic minced
- 2 tomatoes peeled and finely diced
- 1½ cups short-grain Spanish rice** such as Bomba or Calasparra
- 4 cups low-sodium chicken broth warmed
- 1 pinch saffron threads***
- ½ teaspoon smoked paprika
- ½ cup finely chopped flat-leaf parsley divided
- ½ cup frozen peas
- 12 large shrimp**** peeled and deveined
- 1 dozen mussels***** scrubbed and debearded
- lemon wedges optional, for serving
Instructions
- In a 14-inch skillet or paella pan, heat 2 tablespoons olive oil over medium heat. Add the chicken, season with salt and pepper, and brown for about 5-7 minutes. Remove the meat and set aside. 2 tablespoons olive oil, 1 pound boneless, skinless chicken thighs, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper
- In the same pan, add the chorizo and cook until browned. Remove and set aside with the chicken. 8 ounces Spanish chorizo*
- Add more olive oil if needed and sauté onion, red bell pepper, and garlic until onion is translucent. 1 onion, 1 red bell pepper, 2 cloves garlic
- Stir in the tomatoes and cook for an additional 3 minutes to create the sofrito. Push the sofrito to the sides of the pan. 2 tomatoes
- Add the rice to the center of the pan and toast it for 1-2 minutes, then mix it with the sofrito. 1½ cups short-grain Spanish rice**
- Pour in the warm chicken broth and saffron, spreading the rice and vegetables evenly in the pan. Do not stir after this point. 4 cups low-sodium chicken broth, 1 pinch saffron threads***
- Return the chicken and chorizo to the pan and sprinkle over the smoked paprika and half of the parsley. Gently shake the pan to settle everything. ½ teaspoon smoked paprika, ½ cup finely chopped flat-leaf parsley
- Simmer for about 15 minutes.
- Then sprinkle the peas over the rice and arrange the shrimp and mussels on top, pushing them down into the rice slightly. Cook for another 10 minutes or until the seafood is cooked and the mussels have opened (discard any that don’t open). ½ cup frozen peas, 12 large shrimp****, 1 dozen mussels*****
- Remove from heat and cover the paella with a lid or foil. Let it rest for 5 minutes before serving.
- Garnish with the remaining parsley and serve with lemon wedges on the side. lemon wedges
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
