Recipe

Spiced Paella Recipe

A luscious, rich weeknight-friendly paella with smoky spices, saffron-kissed rice, and crisp-edged socarrat you can actually pull off at home.

By Matt Campbell

•

4.8

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Paella has a reputation. It sounds like an all-day, special-pan, don’t-breathe-wrong kind of dish. But here’s the truth: the best home paella is not about perfection, it’s about layers. Toasty rice. A broth that tastes like you tried harder than you did. A little smoke, a little brightness, and that crunchy, golden bottom you “accidentally” planned the whole time.

This Spiced Paella leans into warm Spanish-ish flavors with smoked paprika, a whisper of cumin, and saffron (or turmeric if your spice cabinet is living in reality). It’s rich and cozy, but it still has those pops of freshness from lemon and parsley that make you go back for a second scoop even when you’re full.

Why It Works

Big flavor with accessible ingredients: smoked paprika, garlic, and a quick homemade broth do most of the heavy lifting.
One-pan logic: you build fond from chicken and chorizo, then the rice soaks up every good decision.
Socarrat without stress: the final uncovered simmer plus a short high-heat finish helps you get that crisp rice layer.
Flexible proteins: keep it classic with chicken and shrimp, or swap in what you have without wrecking the vibe.

Pairs Well With

Simple Arugula Salad with Lemon Vinaigrette
Garlic Roasted Green Beans
Pan Con Tomate (Tomato Rubbed Toast)
Citrus Olive Oil Cake

Storage Tips

Paella leftovers are a gift, especially if you like crispy edges. Here’s how to keep it tasting great.

Refrigerate

Cool quickly, then store in an airtight container for up to 3 days.
If your paella includes shrimp, I recommend eating it within 2 days for best texture.

Freeze

You can freeze paella for up to 2 months, but the texture is best if you freeze rice + chicken + veggies and add fresh seafood when reheating.

Reheat (best methods)

Skillet: Add a splash of broth or water, cover to steam 2 to 3 minutes, then uncover and crisp the bottom. This brings the socarrat energy back.
Microwave: Cover and add a small splash of liquid. It works, but you lose the crisp.

Common Questions

Do I need a paella pan?

No. A wide 12 to 14-inch skillet works. Cast iron gives great browning, but any heavy, wide pan is fine. The key is a wide surface area so the rice cooks evenly.

What rice is best for paella?

Traditional choices are bomba or Calasparra. If you cannot find them, use short-grain rice like arborio. Avoid long-grain rice. It will not give you the same creamy-yet-separate texture.

Can I stir paella?

After you add the rice and broth, stir once to level everything, then stop. Not stirring helps the rice cook in an even layer and helps form socarrat.

How do I know when the socarrat is happening?

You’ll hear a gentle crackling and smell a warm, toasty aroma at the end. If it smells sharply burnt, add a splash of broth and reduce heat immediately.

Can I make this ahead?

You can prep components ahead: mix the spice blend, chop aromatics, and make the broth. For best texture, cook the paella close to serving time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12 to 14-inch wide skillet or paella pan
Medium pot (for broth)
Chef’s knife and cutting board
Wooden spoon
Measuring cups and spoons
Tongs (helpful for chicken and shrimp)

The first time I tried to make paella at home, I treated it like risotto and stirred it like my life depended on it. The flavor was good, but the texture was a little… emotionally supportive. Over time I learned the real secret is restraint: build a bold base, spread the rice, then let it do its thing. Now it’s one of my favorite “invite people over” meals because it looks dramatic, tastes rich, and the whole process feels like cooking with confidence even if you’re still Googling how to pronounce socarrat.

Spiced Paella Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6 servings

Ingredients

1 1/2 cups bomba rice (or other short-grain rice)
4 cups low-sodium chicken stock
1/4 tsp saffron threads (or 1/2 tsp turmeric, optional swap)
2 tbsp olive oil, plus more as needed
1 lb bone-in, skin-on chicken thighs (or boneless thighs), patted dry
6 oz Spanish chorizo, sliced into half-moons (not Mexican raw chorizo)
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
4 cloves garlic, minced
2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes (optional)
1 tbsp tomato paste
1/2 cup dry white wine (or extra stock)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 cup frozen peas
1 lb large shrimp, peeled and deveined
1 lemon, cut into wedges
1/3 cup chopped fresh parsley

Optional add-ins: 1/2 cup jarred roasted red peppers (sliced), 1 (12 oz) jar marinated artichokes (drained), or a handful of olives for a briny pop.

Instructions

Warm the broth and bloom the saffron. In a medium pot, heat the chicken stock until hot but not boiling. Add saffron, stir, and keep warm on low. (If using turmeric, add it to the stock too.)
Sear the chicken. Heat a wide skillet or paella pan over medium-high heat. Add 2 tbsp olive oil. Season chicken with salt and pepper. Sear until deeply golden, 4 to 5 minutes per side. Transfer to a plate. (It will finish cooking in the rice.)
Render the chorizo. Add sliced chorizo to the pan and cook 2 to 3 minutes until it releases oil and browns lightly. Scoop to the plate with the chicken, leaving the flavorful oil behind.
Build the base. Lower heat to medium. Add onion and bell pepper. Cook 5 to 7 minutes until softened, scraping up browned bits. Add garlic, smoked paprika, cumin, and red pepper flakes. Cook 30 seconds until fragrant.
Tomato paste and deglaze. Stir in tomato paste and cook 1 minute to caramelize slightly. Pour in the wine and simmer 1 to 2 minutes, scraping the pan until glossy.
Add rice, then stop stirring later. Add rice and stir for 1 minute so the grains get coated in the spiced oil. Spread the rice into an even layer.
Add broth and arrange proteins. Pour in the warm saffron broth. Give it one good stir to distribute everything, then do not stir again. Nestle the chicken and chorizo back into the pan.
Simmer uncovered (first stage). Adjust heat so it gently simmers. Cook about 14 to 16 minutes, rotating the pan occasionally for even cooking, until the rice is mostly visible on top but still a little firm when you bite a grain, and you still see a bit of liquid bubbling around the edges.
Add shrimp, then add peas late. Nestle shrimp into the rice. Cook 5 to 7 minutes until shrimp are pink and just cooked through and the rice is tender. Add the peas in the last 1 to 2 minutes, just long enough to warm them through and keep them bright.
Chase the socarrat. Turn heat to medium-high for 45 to 90 seconds. Listen for gentle crackling and smell for toasty goodness. If it starts to smell burnt, stop immediately.
Rest, then serve. Remove from heat, cover with foil, and rest 5 minutes. Finish with parsley and lemon wedges.

Nutrition information is estimated.

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