Paella I Recipe -
Paella I Recipe
  • READY IN hrs

Paella I

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"A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    45 mins
  • COOK

    45 mins

    1 hr 30 mins


  1. Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
  2. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
  3. Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
  4. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2002

If you love seafood and shellfish this dish is perfect for you. It's a bit of work to gather all of the ingredients, however once you have them all ready they come together like a dream. I first had this dish when I was in Spain -- this recipe tastes just like the original.

Most Helpful Critical Review
Sep 09, 2003

I wouldn't ever use arborio rice for this recipe again, it's too creamy and once it's done the consistency isn't right - paella isn't supposed to be like a risotto.

Aug 08, 2003

quite authentic and good. italian boyfriend who has eaten paella many times said it tastes like those he had in spain. portions of ingredients are perfect. used safforn threads instead. read another recipe on the net from someone in spain, added tomato paste, thyme and 2 bay leaves. very good flavor but my mussels and shrimps didn't cook coz they were stright out from the fridge. next time might add mussels and shrimps together with the peas n tomatoes to make sure they cook. Important: shellfish MUST be FRESH! don't add too much water, else the rice will be mushy and use aborio rice. they have a firmer bite.

Jun 13, 2007

Please don't waste your money on a fancy "paella pan" unless you already have one...or your getting one as a gift but, just to let you know...I've made a fabulous Paella in a Wok.

Jul 03, 2003

This was my first try at paella. My husband loves paella and said it was better than the ones he has had in finer restaurants. I substituted tumeric for the saffron, and used dried thyme. I too substituded clams for the squid. And put the shell fish in a little sooner than the recipe called for. It was easy to make, and did not take that long to prepare, the only thing that took any time was the chopping of ingredients. I highly recomend this recipe to anyone wanting a good paella.

Jun 20, 2005

This was excellent! My mother was Cuban so I know good paella when I taste it! It was very similar to what she made. I made it for Father's Day and got rave reviews. Which is good because they all know their spanish food! I eliminated the squid and used scallops instead of mussells. This worked great. Also, needs more wine (to taste of course) and I added a little hot sauce, muy bueno! Will make again!

Oct 27, 2010

I admit, I did make some minor changes to the recipe. However, my rating for the recipe is based on the fact if you follow the directions you end up with a risotto consistency and NOT paella. The recipes calls for too much liquid. Despite knowing the recipe called for too much liquid, I went ahead and followed the directions and was greatly disappointed. For "rice" it's best to use 1 part rice and 1.5 parts liquid. When using arborio rice if you use more liquid you get risotto. 12 oz. of rice is 1.75 cups of rice - so the maximum amount of liquid you should use is a generous 2.5 cups. I omitted the white wine for religious reasons - but used 3 1/2 cups of liquid and ended up with risotto. Despite my best attempts to boil the extra liquid off it didn't work. With all that said I would highly recommend cutting back on the liquid by at least 1 cup - and adding more, if needed, as you stir occasionally. I also used soy chorizo (aka soyrizo) instead of pork chorizo. I recommend using 1/4 tsp saffron and 1/4 tsp of smoked paprika (or Spanish paprika). This will increase the flavor greatly and is more traditional. I would start with 1 tsp of salt and add more if needed (depends on how salty your broth is), use 1/4 tsp of black pepper. I used 1 cup of peas and I tripled the amount of shrimp. Overall it was tasty but disappointing. Next time I'll make it with less liquid and will most likely be pleased.

Jan 03, 2011

Truly a remarkable, memorable dish. I've made this several times already (once for a dinner party - to elated, gobbled-up glee) and sometimes for some extras that I freeze for another night. The only successful "changes" that I've made, having prepared it a few times now, is to brown the chorizo and drain b4 adding the onion, peppers, and garlic, have the chicken pre-cooked and cubed, and to toss everything in a large skillet (less the seafood and peas, until prior to serving) and use Vigo brand saffron-flavored rice. Covered, it's typically ready in 40 min. and I haven't found the need for more than 3 c. chicken stock, 1/2 c. wine. I've even used canned, diced Rotel tomatos w/ no complaints. Oh and I'm happier w/o the mussels, so we skip on those. Absolutely amazing!


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  • Calories
  • 524 kcal
  • 26%
  • Carbohydrates
  • 56.6 g
  • 18%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 1162 mg
  • 46%

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

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