Maria's Classic Paella
Featured in Allrecipes Magazine

Maria's Classic Paella

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MariaTheSoaper 34

"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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1 h 25 m servings 814 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 814 kcal
  • 41%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 80.1g
  • 26%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1150 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


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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...

Used a can of Rotelle in place of plum tomatoes.

Use 4 1/2 cups of Chicke

I add the salt and pepper to broth. Thanks

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

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 majori...

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