Maria's Classic Paella Recipe -
Maria's Classic Paella Recipe

Maria's Classic Paella

Recipe by  

"I have loved paella since the first time I tried it while traveling through Spain at 17. Though I could never make it as great as my friend's mom in Madrid, this recipe comes so close! It's a favorite at our house for Sunday dinner and tastes all the better when made in a traditional paella pan (brought back in a suitcase, no less!). I hope you enjoy it as much as we do!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    55 mins

    1 hr 25 mins


  1. Bring stock to a simmer in a stockpot over medium-low heat. Stir crushed saffron into the simmering stock.
  2. Heat olive oil in a paella pan over medium heat. Fry chicken thighs in hot oil until lightly browned, 3 to 5 minutes per side. Add onion and garlic; cook and stir until the onion is translucent, 5 to 7 minutes more. Arrange the chorizo into the pan around the chicken thighs and cook until warmed, 3 to 5 minutes per side.
  3. Pour rice into the paella pan and stir to coat with oil; season with sweet paprika. Stir grated tomato into the rice and cook until the tomato is warmed, 2 to 3 minutes.
  4. Pour chicken stock into the paella pan and bring to a boil while scraping any browned bits of food off the bottom of the pan with a flat-edged wooden spoon. Smooth surface of rice with the wooden spoon in an even layer so it cooks evenly.
  5. Reduce heat to medium-low and continue to cook, without stirring, until the rice has softened but has yet to completely absorb the stock, 15 to 30 minutes.
  6. Place clams and mussels, hinged-side down, into the rice; continue simmering until the mussels and clams open, 5 to 7 minutes.
  7. Nestle prawns into the rice; add bell pepper and peas. Continue cooking until the bottom of the rice is browned and fragrant, about 10 minutes. Remove from heat and cool 5 to 10 minutes. Season with salt and pepper, sprinkle parsley over the paella, and garnish with lemon wedges. Serve with baguette slices.
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  • Cook's Note:
  • For this recipe, a special 4-person paella pan was used to create the authentic flavors of paella found in Spain. If you're not able to find a paella pan at your local specialty kitchen supply shop, you can also use a large flat-bottomed pan for this recipe, but it does need to have a flat bottom and able to be heated evenly to cook the rice.
  • You can use other vegetables, like green beans, Spanish beans, and artichoke hearts along with the peas in this recipe or leave them out. We prefer just the peas in our paella. You can also use all mussels or all clams, based on your preference.

Reviews More Reviews

Jul 06, 2014

My son woke up this morning with the bug to cook. Eager to assist, I suggested this Paella recipe which I saw printed in the Aug/Sep 14 allrecipes magazine. Other than not being familiar with grated tomatoes, which I found described on the internet, the recipe was easy to follow. I used crushed tomatoes anyway and strained them. Seemed to work fine. Great flavor, dramatic presentation. I will use this one again. Thanks

Mar 15, 2014

Used a can of Rotelle in place of plum tomatoes.


5 Ratings

Jun 14, 2015

Use 4 1/2 cups of Chicke

May 31, 2015

Great flavour! Used turmeric instead of saffron and used the wok so it was a bit burnt. Oily but not terrible.

Nov 21, 2014

Fabulous recipe. The seafood was fantastic, but my favorite part were the pieces of golden chicken. My paella pan is on the larger side, so I will add more rice and stock next time as the majority of mine was caramelized on the bottom of the pan.


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  • Calories
  • 814 kcal
  • 41%
  • Carbohydrates
  • 80.1 g
  • 26%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 38.1 g
  • 59%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 37.4 g
  • 75%
  • Sodium
  • 1150 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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