Paella is arguably Spain’s most iconic dish – colorful, flavorful, and designed to be shared. But its origins are humble.
The original Valencian paella emerged in the 19th century and was made by farmers and field workers using what was readily available: rabbit, chicken, snails, and beans, often cooked over an open fire near the rice fields of Albufera.
Seafood wasn’t part of the original recipe – it came later as paella made its way to the coast and urban areas.
The most common version today is Paella Mixta, a delicious fusion of land and sea that combines chicken, seafood, vegetables, and saffron. It’s the version most people outside Spain recognize, and it’s perfect for both weeknight dinners and festive gatherings.
Ingredients (Serves 4)
Protein & Seafood:
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300 g chicken (e.g. thigh or breast, cut into chunks)
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200 g raw prawns (preferably shell-on for flavor)
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150 g mussels (fresh or pre-cooked)
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100 g squid rings or chopped squid (optional)
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150 g chorizo, sliced (optional but commonly used)
Vegetables:
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1 red bell pepper, sliced into strips
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1 small yellow onion, finely chopped
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2 garlic cloves, minced
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2 ripe tomatoes, grated (or 2 tbsp tomato purée)
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100 g green peas (fresh or frozen)
Base:
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300 ml paella rice (or any short-grain rice like Arborio)
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Approx. 750 ml chicken or seafood stock (hot)
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0.5 g saffron threads (crushed with a pinch of sugar)
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1 tsp smoked paprika
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Salt & black pepper
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Olive oil
To serve:
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Lemon wedges
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Fresh parsley (optional)
Instructions
1. Prepare the saffron:
Dissolve the saffron in a bit of hot stock and set aside to infuse while you prepare the rest.
2. Brown the chicken and chorizo:
Heat a generous amount of olive oil in a large, shallow pan (preferably a paella pan). Brown the chicken pieces evenly. Add chorizo slices and fry briefly. Remove and set aside.
3. Cook the vegetables:
In the same pan, sauté onion, bell pepper, and garlic until softened. Add grated tomatoes or tomato purée and cook until most of the liquid evaporates.
4. Add rice and spices:
Stir in the rice and toast it briefly in the pan so it absorbs the flavors. Add the saffron-infused stock, smoked paprika, salt, and pepper. Stir once to combine – this is the last time you stir the rice.
5. Return chicken and chorizo to the pan:
Distribute evenly. Let simmer over medium heat for about 10 minutes.
6. Add seafood and peas:
Place the prawns, mussels, squid, and peas on top. Press them gently into the rice. Simmer for another 10 minutes, or until the rice is cooked and the liquid has evaporated.
7. Socarrat (crispy bottom):
If you want the traditional crispy base (socarrat), increase the heat for the final 1–2 minutes – but watch closely to avoid burning.
8. Let it rest:
Remove from heat and cover with a clean towel or lid. Let rest for 5–10 minutes.
9. Serve:
Garnish with lemon wedges and chopped parsley (if using). Serve straight from the pan and enjoy with friends or family.
Corkframes Tips:
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Use paella rice if available, but Arborio or other short-grain varieties also work.
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Discard any mussels that remain closed after cooking.
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Don’t stir after the stock is added – paella should be fluffy, not creamy like risotto.
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Pair it with a glass of Spanish white wine, rosé, or cava.
