The savory, aromatic flavors of paella have captivated palates around the world. This iconic Spanish dish is more than just a meal – it’s a celebration of culture, community, and cuisine. Whether you’re a seasoned chef or a culinary newcomer, paella is a recipe that can be enjoyed by all.
In this article, we’ll dive into the world of paella, exploring 18 mouthwatering recipes that showcase the versatility and richness of this beloved dish. From classic seafood combinations to innovative vegetarian and vegan twists, our selection has something for every taste and occasion. Whether you’re hosting a dinner party or looking for a quick weeknight meal, we’ve got you covered with these flavorful paella recipes.
Stay tuned for our first recipe: the classic Spanish Seafood Paella – a dish that will transport your taste buds straight to the sun-kissed Mediterranean coast.
Classic Spanish Seafood Paella
This iconic Spanish dish is a flavorful and visually stunning one-pot meal that combines succulent seafood, savory rice, and aromatic spices.
Ingredients:
– 1 cup uncooked paella rice
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams, squid)
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the mixed seafood; cook until the seafood is lightly browned, about 5 minutes.
4. Add the rice, saffron mixture, smoked paprika, salt, and pepper. Stir to combine.
5. Add the water; bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
6. Serve hot with lemon wedges on the side.
Cooking Time: 25-30 minutes
Chicken and Chorizo Paella
Discover the bold flavors of Spain with this hearty paella recipe, featuring tender chicken, spicy chorizo, and flavorful rice.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1/2 cup uncooked Arborio rice (Spanish short-grain rice)
– 1/4 cup olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1/2 cup chorizo, sliced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add onion and garlic; cook until softened, 3-4 minutes.
4. Add chorizo; cook for an additional minute.
5. Stir in rice, tomatoes, broth, salt, and pepper. Bring to a boil.
6. Reduce heat to low; simmer, covered, for 20-25 minutes or until liquid is absorbed and rice is tender.
7. Serve hot with lemon wedges on the side, if desired.
Cooking Time: 25-30 minutes
Vegetable Paella with Artichokes and Peas
Experience the rich flavors of Spain with this hearty vegetable paella, infused with artichoke hearts and sweet peas.
Ingredients:
– 1 cup uncooked Arborio rice (paella rice)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup frozen peas
– 2 cups vegetable broth
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the onion and garlic; cook until softened (3-4 minutes).
3. Add the artichoke hearts, peas, vegetable broth, saffron mixture, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer.
5. Add the Arborio rice, stirring to coat with the liquid.
6. Reduce heat to low; cover and cook for 20-25 minutes or until the rice is tender and creamy.
Cooking Time: 20-25 minutes
Spicy Shrimp and Sausage Paella
This recipe combines the bold flavors of Spain with the spicy kick of chorizo sausage and succulent shrimp, all wrapped up in a deliciously flavored paella.
Ingredients:
– 1 lb Spanish rice (paella rice)
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 lb chorizo sausage, sliced
– 1 lb large shrimp, peeled and deveined
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add chorizo sausage; cook, stirring occasionally, until browned (5-6 minutes).
4. Add shrimp; cook until pink and cooked through (2-3 minutes per side).
5. Add rice, water, smoked paprika, salt, and pepper. Stir to combine.
6. Bring to a boil; reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed.
7. Serve hot with lemon wedges, if desired.
Cooking Time: 30-40 minutes
Black Squid Ink Paella
Experience the bold flavors of Spain with this unique Black Squid Ink Paella recipe, where squid ink adds a mysterious depth to this classic dish.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 tablespoons olive oil
– 1 onion, diced
– 1 pound mixed seafood (shrimp, mussels, clams)
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/4 teaspoon squid ink powder (or 2 tablespoons squid ink liquid)
– 2 cups fish broth
– Salt and pepper to taste
Instructions:
1. Heat oil in a large paella pan over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add seafood, garlic, smoked paprika, and squid ink powder (or liquid). Cook for 2-3 minutes.
4. Add rice, fish broth, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked.
6. Remove from heat and let rest for 5 minutes before serving.
Cooking Time: 30-40 minutes
Mushroom and Asparagus Paella
This classic Spanish dish gets a fresh twist with the addition of earthy mushrooms and tender asparagus, all cooked to perfection in a flavorful saffron-infused rice.
Ingredients:
– 1 cup uncooked paella rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 pound fresh asparagus, trimmed
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mushrooms and asparagus; cook until tender, about 5 minutes.
4. Add rice, water, saffron mixture, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked and liquid has been absorbed.
6. Remove from heat; let rest for 5 minutes before serving.
Cooking Time: 30-35 minutes
Lobster and Scallop Paella
Paella is a classic Spanish dish that combines flavorful ingredients with saffron-infused rice. This recipe takes it to the next level by adding succulent lobster and scallops for a decadent treat.
Ingredients:
– 1 cup uncooked paella rice
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 pound lobster meat, cut into bite-sized pieces
– 12 large scallops
– 2 cups chicken broth
– 1 cup water
– 2 teaspoons saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add lobster and scallops; cook until pink and opaque, about 5-7 minutes.
4. Add rice, broth, water, and saffron mixture. Stir to combine.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Valencian Paella with Rabbit and Snails
Experience the rich flavors of Spain with this hearty Valencian Paella recipe, featuring tender rabbit and succulent snails.
Ingredients:
– 1 cup uncooked Calasparra rice (or Spanish rice)
– 2 pounds rabbit pieces (thighs, legs, and shoulders), cut into bite-sized pieces
– 1 pound snails, cleaned and rinsed
– 4 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add rabbit pieces; cook until browned, about 5 minutes. Remove from pan.
3. Add snails; cook until they release their liquid and the liquid evaporates, about 5 minutes.
4. Add onion and garlic; cook until softened, about 3 minutes.
5. Add saffron mixture, diced tomatoes, and chicken broth; stir to combine.
6. Add Calasparra rice; cook for 1-2 minutes, stirring constantly.
7. Return rabbit pieces to pan; cover with lid or foil.
8. Cook over low heat, undisturbed, for 20-25 minutes or until rice is tender and liquid has been absorbed.
Cooking Time: 45-50 minutes
One-Pan Vegan Paella
A twist on the classic Spanish dish, this vegan paella is a flavorful and nutritious one-pan wonder. Perfect for a quick and easy dinner or a special occasion.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked brown rice
– 2 cups vegetable broth, warmed
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup mixed bell peppers, sliced
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet or paella pan over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the brown rice and cook for 1 minute, stirring constantly.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid has been absorbed and the rice is cooked.
6. Stir in the artichoke hearts, bell peppers, smoked paprika, salt, and pepper.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Smoky Paprika and Chicken Paella
Discover the rich flavors of Spain with this hearty paella recipe, infused with smoky paprika and juicy chicken.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups chicken broth
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Heat the olive oil in a large skillet or paella pan over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan; cook until the onion is translucent, about 3 minutes.
4. Stir in the smoked paprika and saffron mixture; cook for 1 minute.
5. Add the Arborio rice to the pan; cook, stirring constantly, for 2-3 minutes or until lightly toasted.
6. Add the chicken broth, browned chicken, salt, and pepper. Bring to a boil; reduce heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
7. Sprinkle with parsley before serving.
Cooking Time: 30-35 minutes
Seafood Paella with Mussels and Clams
Savor the flavors of Spain with this hearty seafood paella, loaded with succulent mussels and clams.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, scallops, mussels, clams)
– 2 cups fish stock
– 1 cup water
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add seafood; cook until pink and just set, about 5 minutes.
4. Add rice, fish stock, water, and saffron mixture. Bring to a boil; reduce heat to low and simmer, covered, for 20-25 minutes or until rice is tender.
5. Remove from heat; let rest for 5 minutes. Serve hot, garnished with parsley if desired.
Cooking Time: 30-40 minutes
Spanish Chorizo and Shrimp Paella
Experience the bold flavors of Spain with this classic paella recipe, featuring spicy chorizo and succulent shrimp.
Ingredients:
– 1 lb uncooked Arborio rice
– 2 cups chicken broth
– 1 cup water
– 2 tbsp olive oil
– 1/2 cup diced Spanish chorizo
– 1/2 cup peeled and deveined shrimp
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add chorizo and cook until browned, about 3-4 minutes. Remove from pan.
3. Add onion and garlic; cook until softened, about 2-3 minutes.
4. Add rice to the pan, stirring to coat with oil and mix with onion mixture.
5. Add chicken broth, water, smoked paprika, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
7. Stir in cooked chorizo and shrimp. Cook for an additional 2-3 minutes or until seafood is pink and cooked through.
8. Garnish with parsley, if desired.
Cooking Time: 30-35 minutes
Lemon and Herb Infused Paella
Brighten up your dinner table with this vibrant and aromatic paella, infused with the zest of lemon and a medley of fresh herbs. This classic Spanish dish is given a modern twist with the addition of citrusy brightness and herbaceous depth.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups chicken broth
– 1/4 cup olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, tomatoes, artichoke hearts)
– 1 tsp saffron threads
– 1 tsp dried thyme
– 1 tsp chopped fresh rosemary
– Zest of 1 lemon
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mixed vegetables, saffron, thyme, rosemary, and lemon zest; cook for an additional 2-3 minutes.
4. Add Arborio rice and chicken broth; bring to a simmer.
5. Reduce heat to low; cover and cook for 20-25 minutes or until liquid is absorbed.
6. Fluff with a fork and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Garlic Butter Shrimp Paella
Experience the flavors of Spain with this classic paella dish infused with garlic butter and succulent shrimp.
Ingredients:
– 1 cup uncooked paella rice
– 2 cups water
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 1/4 cup butter
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Heat oil in a large paella pan or skillet over medium-high heat.
3. Add garlic and sauté for 1 minute until fragrant.
4. Add butter and stir until melted.
5. Add shrimp and cook for 2-3 minutes until pink.
6. Add paella rice, water, smoked paprika, salt, and pepper. Stir to combine.
7. Bring to a boil, then cover and transfer to the preheated oven.
8. Bake for 20-25 minutes or until rice is cooked and liquid has been absorbed.
9. Garnish with chopped parsley if desired.
10. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Spicy Andouille Sausage Paella
A twist on the classic Spanish dish, this Spicy Andouille Sausage Paella combines the bold flavors of andouille sausage with the comfort of saffron-infused rice. This hearty one-pot meal is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 lb spicy andouille sausage, sliced
– 1 cup uncooked Spanish rice (Calasparra or Bomba)
– 2 cups chicken broth
– 1/4 cup saffron threads, soaked in 2 tbsp hot water
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add sausage; cook until browned, about 5 minutes. Remove from pan.
3. Add onion, garlic, and bell pepper; cook until tender, about 5-7 minutes.
4. Add rice, chicken broth, saffron mixture, diced tomatoes, smoked paprika, salt, and pepper. Stir to combine.
5. Bring to a boil; reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
6. Return sausage to the pan; stir to combine. Cook for an additional 2-3 minutes.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Roasted Red Pepper and Chickpea Paella
A vibrant and flavorful twist on the classic Spanish dish, this paella combines roasted red peppers with chickpeas, saffron-infused rice, and a hint of smokiness.
Ingredients:
- 1 cup uncooked Spanish rice (such as Bomba or Calasparra)
- 2 cups vegetable broth
- 1 can chickpeas (14.5 oz), drained and rinsed
- 2 roasted red peppers, diced
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
Instructions:
- In a large saucepan, heat the olive oil over medium-high. Add the onion and cook until translucent, about 3-4 minutes.
- Add the garlic and cook for an additional minute, stirring constantly to prevent burning.
- Add the rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
- Gradually add the broth, stirring continuously to prevent lumps. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
- Stir in the chickpeas, roasted red peppers, smoked paprika (if using), salt, and pepper.
Cooking Time: 35-40 minutes
Spanish-Style Paella with Clams and Prawns
Experience the rich flavors of Spain with this classic paella dish, loaded with succulent clams and prawns.
Ingredients:
– 1 cup uncooked Spanish rice (Calasparra or Bomba)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 pound clams, scrubbed and rinsed
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper, to taste
– Lemon wedges, for serving
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add shrimp and clams; cook, stirring occasionally, until shells open and prawns turn pink, about 5-6 minutes.
4. Stir in smoked paprika, saffron mixture, and diced tomatoes.
5. Add rice to the pan, stirring to combine with the seafood and tomato mixture.
6. Cook, covered, for 20-25 minutes or until rice is tender and liquid has been absorbed.
7. Serve hot, garnished with lemon wedges.
Cooking Time: 25-30 minutes
Quick and Easy Weeknight Paella
This classic Spanish dish gets a modern twist with this speedy recipe, perfect for a weeknight dinner that’s full of flavor and minimal fuss.
Ingredients:
– 1 cup uncooked Arborio rice (short-grain rice)
– 2 cups chicken broth
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 large red bell pepper, diced
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tsp saffron threads, soaked in 1 tbsp hot water
– 1 tsp smoked paprika (optional)
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet and set aside.
3. Add bell pepper and onion to skillet; cook until tender, about 5 minutes.
4. Add garlic and cook for 1 minute.
5. Add rice and stir to coat with oil and mix with vegetables. Cook for 1-2 minutes.
6. Add broth, saffron mixture, smoked paprika (if using), salt, and pepper. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender and liquid has been absorbed.
Cooking Time: 30-35 minutes
Summary
Get ready to ignite your taste buds with these 18 flavorful paella recipes! From classic Spanish seafood paella to vegan and vegetarian options, there’s something for every occasion. Indulge in bold flavors like spicy shrimp and sausage, smoky paprika and chicken, or roasted red pepper and chickpea. Impress your guests with luxurious ingredients like lobster and scallop, or black squid ink. Whether you’re a seafood lover, meat-eater, or plant-based pal, these paella recipes will satisfy your cravings. So go ahead, gather your ingredients, and start cooking up some delicious Spanish-inspired dishes!
