Spanish Paella Recipe with Seafood

Learn how to make this authentic Spanish Paella recipe that is loaded up with vegetables, chicken, and fresh seafood!
Paella in its simplest form is chicken or rabbit that is cooked with sofrito, Bomba rice, and broth. This version of paella is known as Paella de Valencia. We oftentimes think of paella being a combination of proteins such as chicken, sausage, and seafood. This however is incorrect and is almost always one or the other and never a combination. When only seafood is used as the main protein, it is known as Paella de Mariscos.
Ingredients for this recipe:
• 6 total chicken parts (3 each thigh and drums)
• 2 tablespoons olive oil
• 2 peeled and small diced small yellow onions
• 1 seeded and small diced red bell pepper
• 3 finely minced cloves of garlic
• 2 cored and medium diced fresh tomatoes
• 4 ounces prepared squid
• 2 teaspoons paprika
• 2 cups bomba rice (or short grain)
• pinch saffron threads
• 4 cups chicken stock
• 12 fresh mussels
• 6 fresh clams
• 6 extra-large shrimp (U10)
• ½ cup peas
• sea salt and pepper to taste
Serves 12
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures:
1. Season the chicken well on both sides with salt and pepper. Set aside.
2. Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6-8 minutes per side or until browned and most of the way cooked.
3. Remove the chicken from the pan and set it aside.
4. Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.
5. Stir in the peppers and garlic and continue to cook and stir for 8-10 minutes or until the peppers are tender and roasted.
6. Add the tomatoes and cook for about 8-10 minutes or until the tomatoes are broken down.
7. Stir in the rice and saffron and cook for 3-4 minutes.
8. Next, add in the stock and season very well with salt and pepper and mix everything together until combined.
9. Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan.
10. Cook over low to medium heat for 20 minutes or until most of the stock is gone and barely bubbling on the top.
11. Cover the pan and cook over low heat for 15 minutes.
12. Garnish with optional chopped fresh parsley.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten right away. You may be able to leave the cover on the pan of the paella and keep warm for maybe 30 minutes before serving.
How to Reheat: Add the desired amount of paella to a pan along with a few tables of liquid and cook over low heat while stirring until hot. You can also warm in the microwave.
How to Store: Cover and store for up to 2 days. This recipe will not freeze well.
If you cannot get the authentic rice used in this recipe, Bomba, then substitute with arborio or any other short-grain rice.
Here is the pan I used (this is an affiliate link that allows me to make a few dollars if you chose to buy it): amzn.to/2MXA1Ma
Broth or stock options include: chicken stock, fish stock, shrimp stock, or water
You can use 1 cup of canned crushed tomatoes as a substitute for fresh tomatoes.

[@michaelwinter8583]

FINALLY - a website that DOESN'T have you watch endless commercials, try to sell you frivolous CRAP and have go SOMEWHERE ELSE for the simple ingredient list!!!!! I will definitely come back when I am OUT SHOPPING! (Kudos to you - it tastes great.)

[@marisahernandez8606]

I'm Spanish, I live in Spain and I do paella very often. You forgot to add the saffron! I never add peas to the paella, it is not common. We don't cover the paella will another pot/pan. We cover the paella after 18-20 min cooking we turn off the stove and cover the paella with a clean kitchen cloth and let it settle for 10 min. After this time the rice is perfect. I must say this is one of the best paella recepies I have seen done by a non-spaniard. 👏👏👏👍

[@andreatherese1099]

he added a couple of strands in there at one point- but it was quick! Good to know about the cloth. :)

[@lidiafetfatzes285]

He did add the safron!!!

[@sweetfancymoses2942]

What he didn’t mention was the soccarat. Best part of the paella

[@wendyrodrigues6966]

He did add saffron...

[@WV123]

Did you watch the video. He definitely added saffron.

[@ChellyJ]

I grew up in Miami with a lot of Spanish influence in my life. And my mother used to make paella, as well as One of my teachers in elementary school who I respected dearly. This has been my comfort food, and I’m just now learning to make it myself. Thank you so much🙏🏾

[@elenaene5901]

I love the way how you explain the process, it helps a lot for those like me which needs more details not a just vague receipt. Thank you and keep doing it as its great!!

[@MirnaEJiron]

Dear Chef Billy, may 5th was my 61st. Birthday and I celebrated by making your Paella, and may I say it was “delicious “. I took the time you recommended to sauté the onions and roast the pepper , and I cooked the chicken to perfection, then adding, the broth , some pawns, fish and pees. 😁🙌🏻 I loved it!!!... and so did everyone who had it. Que’ Rico! 😋 because of you I’ve upped my game in cooking.... thank you 😊🙏

[@Worldfamousegg]

LOL!!!!!! May 5th is a Mexican celebration Americans do here. However, paella is Spanish not Mexican. LOL!!!!!!!

[@marieantoinettev712]

@@Worldfamousegg Originally, paella is an Arabic word for an Arabic heritage dish of medieval Iberia, precisely Andalusia .

[@geog26]

@@marieantoinettev712 and marie antoinette was born in Austria ;)

[@GLL1959]

@@marieantoinettev712 Error grave. “Paella” deriva del latín “patella”, que quiere decir sartén. En los países de influencia romana, el nombre de la sartén deriva del mismo vocablo del latín: poêle, pan, padella…

[@snowballthekitty8567]

Thank you for this recipe. It is so delicious! I only had shrimp and 1 chicken breast so I chopped the chicken up. The rice is cooked to perfection and the dish is bursting with flavor. Me and my family loved it!

[@jonathanm9436]

I made this for Boxing Day lunch for family and friends - it worked really well - a full-flavoured rustic dish with lots of textures and a bit of 'wow' factor too. The greatest lesson learned came from borrowing a friend's paella pan, which is a pretty cheap, thin one through which the heat did not travel well, even on my induction top. So, tip, buy as heavy a based pan as you can find and afford.

[@zinamalak2608]

I love your paella and very much like your way of cooking, making it easy and fun for everyone even begginers.

[@vizii4399]

The way you explain is so calming and soothing. Thanks for the another great recipe

[@renejoygenotiva]

thanks for giving specific instructions, i did it perfectly for the first time! became my best valentines recipe for my wife! i am very thankful for that.

[@jbebb7249]

Just made this. Fantastic!! I’ll do it again soon!

[@bionicsjw]

Without question my favorite chef cooking channel. I'm making Paella tonight and even though I've made it 50 times I'm going to go with your method.

[@yuditjung3577]

True! Really the BEST Paella recipe! Thank you, Chef Parisi!

[@yolandavaldez5256]

Oh,yeah Mr.P delicious I always wanted to learn how to make this thanks to you now I know how to make it thank you May God Bless 🙏

[@lidiafetfatzes285]

I thought I was crazy when I told os my husband I ate paella with fish too. Nuts! Love it!

[@Carlois50]

Becoming your biggest fan. Thanks for breaking it down and making it simple to follow.

[@umajuneja8113]

Thanks for the recipe enjoyed making this yummy dish love all your recipes

[@normajoskenbeamora4747]

THAT'S ABSOLUTELY TRUE, WHEN YOU COOK, YOU CAN COOK EVEN IN A ROCK!! 👩‍🍳

[@ozzdunn9034]

Thank you for the simple and straightforward instructions. Cheers.

[@marisaburt9609]

I'm going to try. I love your style!

[@OfficialJamesMartin]

Thank you for sharing this...It's been years since I made this and it was an easy remember with your help

[@mariapatriciasalcedo149]

So loving yor own style Paella can’t wait to make my own..thank you

[@paulfiorino7463]

LOVE your enthusiasm and attention to detail!

[@vito336]

I always envision Spanish fishermen, boat pulled up on the sand, a fire of drift wood, and cooking whatever they caught that day

[@attrition2379]

ok

[@Dablkwid0w2008]

Hmm

[@josemontalvan5671]

Out of all making this dish I like this the best will make hope it comes out as good as yours look yummy thanks for the video

[@tishsuliven7793]

This is the BEST video I’ve seen on making Parlla. Love your teaching style. I’ve found the perfect recipe. Thank you.

[@darcyferrigno]

My mom spent a good portion of her childhood in Spain. She used to make paella, especially when entertaining because it feeds a group so well. Going to have to try out your version!

[@robbiesuguitan8468]

I made this dish and followed the recipe, no chicken , wow amazing. I understand on why to take your time. It’s show in the taste at the end. Thank you so much for sharing

[@rogerw830]

Love it. Gonna try it this weekend

[@mariapatriciasalcedo149]

Wohoho.can’t wait to cook mine.your paella is easy to follow and look so yummy😍..Thank you so much for the effort❤️

[@kandycandy1]

Oye! Te salió excellent! Okay this is a very good recipe! Gracias! Muchas gracias!

[@philipgriffiths7129]

Excellent definitely going to use your recipe thanks so much😀😀😀

[@paellapans]

That's a great looking Paella!!! Very informative video 😀

[@jz2120]

I started with your sourdough video and fell in love with your cooking style and the way you teach. Thanks for sharing!

[@keithsargent6963]

My mom used to make this when we lived in Florida in the 60’s. I don’t know where she got the recipe for it, but I learned to love it.

[@agustincorrea3244]

Looks delicious I make Paella at home a few times during the years and everyone try’s it again after their done. I enjoy making it with lots of seafood. Will add chicken for the next one. Thanks for sharing. I also add a beer too.

[@falconf17i]

This looks incredible! I got a Wok or big pasta pot! Definitely will make it! Gotta get some fresh clams & oysters this would be great for meal prep 🥘

[@wemcal]

This has to be the BEST paella instruction I’ve seen on KZbin.. ‘Using what’s available’ is the most important statement ever.. love this video and your paella looks amazing

[@sfsd911]

I love seafood paella. Thanks for the recipe.

[@TheofficialAtishaReliford]

Beautiful. This is a must try for me.

[@silviagamarra8064]

U are very good teacher thank u love the recipe looks delicious ❤

[@romiolariu]

One of my favorite dishes.

[@kirevi8]

looks amazing 🤩ı am going to try it tonight for hubby. thank you very much for sharing💚

[@jontee6181]

Simple and looking good 👍

[@katyzayyat5739]

Super..Super..Super. Love this combination, thank u.

[@ChefBillyParisi]

Thank you so much

[@LutzKitchenByLek]

I'm new here. It is an amazing recipe! I will try today. Thank you for sharing.

[@sweetmery1988]

I just love how you explain everything in details and give substitutes ... I appreciate your videos Love from Morocco 🤍 I’d love to see you try some Moroccan dishes (tajine or pastillas...) ☺️

[@ChefBillyParisi]

Thanks for watching!

[@sandybuttau731]

Food cook on wood fire outdoors taste so.much better

[@atrain132]

7:37 couldn't agree more! That's the beauty of it. Incredible dish my man. Thanks for uploading this👍

[@ChefBillyParisi]

My pleasure!

[@l0567]

Thank you, chef! My favorite dish. I love that your approach is authentic, and I'm excited to make this.

[@ChefBillyParisi]

Thanks for watching!

[@shielaaposaga2394]

Delicious wishing someday I learned how cook it

[@Satans_lil_helper]

Looks fabulous. I have to finish with a olive oil and lemon juice. Must be the California in me. Well done.

[@minouchka5655]

Looks delicious

[@kayo2711]

Thanks for the detailed steps and the recipe, made it last night, was really good!👍🏼

[@horaliarn]

Looks amazing! I usually have a pot of stock simmering on the stove, and I add the meat of a chile choricero for color and flavor. I also use pork in addition to chicken. Thanks for sharing chef!

[@judyrobas5123]

This is my first to see this vid. Im just impressed, motivated, inspired and listen very well to every word you say. I guess you're a such a great trainer. How I wish I'm one of your trainees. You really explained very detailed, and so well. You're tone of voice as a trainer is relaxed. I can feel that you're really pushing someone to be someone! Very good! I'm glad I saw this vid. Have a great new year ahead from Philippines! God bless.

[@brucequisido6417]

amazing recipe, as always

[@nevashneenaicker6161]

Loved this! Thank you 😊

[@alyssastropicalfruittrees5754]

Looking delicious👌

[@euclidessoares6650]

Chef Billy Parisi, this made the for my family for xmas, and it was a great success. Outstanding recipe and very well explained. Big thanks!!!

[@carmennavarro9509]

Thank you so much. I had been looking for this recipe for such a long time.blessings

[@normajoskenbeamora4747]

CORRECTING MYSELF. PAELLA PRONUNCIATION PAH EH YAH. DELICIOUS!!! 👩‍🍳

[@lilithsmith1290]

You are a very good chef .

[@shirleyhelms1105]

My Mouth is Watering.Yum.

[@kalishajnz]

I love paella but it's not something I get to enjoy on a regular basis. I will be making this because you made it so easy to follow.

[@ChefBillyParisi]

Hope you enjoy

[@diegoml4846]

Seems tasty, and is not one of the worst that I’ve seen across internet. Everything seems rather ok, alt ought some ingredients are missing and more importantly that is not a proper paella pan for that amount of rice. In Spain we use huge pans for paella even when cooking small quantities, that is because the idea is to cover the base of the pan with a slim portion of rice which allows all to cook fine and burn a little the bottom part. Also it would be hard to see any paella in Spain with so much toppings, it’s all about the taste of the rice and how it absorbs the flavour of the other ingredients. Pd: valencians are very strict on what is and what is not paella, the official one is the one with rabbit although I don’t think that’s anyone’s favourite. In Valencia anything that scapes the official recipe is not called paella but arroz (rice) it’s cooked all the same and in my opinion most arroces taste better than official paella, specially “arroz del senyoret”. A good example on the rice being the main actor here is arroz a banda that has no toppings and is still amazingly good.

[@Piquequi]

literalmente estos extranjeros que se piensan que saben hacer una paella y hacen cosas bien raras... personalmente a mi la paella me encanta, mucho mas que otros tipos de arroces, pero bueno, esq mi tia es especialista en paella y ps eso jajaj pero weno, todos los aroces en valencia estan buenisimos, lo que me fastidia esq los chefs de primera de otros paises desvirtuan nyestra comida haciendo estas cosaa :((

[@Firewalkwithme84]

Me encanta el conejo, creo que lo intentaré la próxima vez. 😊

[@marieantoinettev712]

Thank you chef for the clear explanation and clear steps. Love it! Subscribing to your Chanel!

[@juanbautistajuan1320]

Esto tiene de paella solo donde se a cocinado el resto es ni se sabe

[@nonikjalan]

I tried it only today, so yummy 🤤

[@dsousa665]

I just love paella! This dish is definately incredible!

[@ChefBillyParisi]

So good!

[@laurelbozman6997]

In Madrid there was a little restaurant that every Sunday made paella. First come, first served. Once it was gone no more until the following Sunday. It was so delicious

[@aliciacorelli2908]

Thank you, excellent explanation

[@dinacancilla2825]

Excellent thank you so much !!!

[@zizistavrakou3786]

Thank you so much You are amazing.

[@marilyncastro3148]

Looks delicious! I will definitely try this recipe!

[@gardeningisfun1139]

I was craving paella today and because I'm recovering from covid my mouth was just craving for it also for some energy one thing that I did wrong was I used long grain rice parboiled cause I didn't have any short grain🤷🏻‍♀️ but It turned out delicious anyways and so filling yumminess.

[@myfive0]

Thank you for the recipe just made minus the class. It is soooo good.

[@bxhitter]

Great job!

[@hiramabiff885]

I grew up in Miami but I moved to Georgia in 1982. Due to the pandemic I have become the family chef. Thank you for this video. I already ordered a Paella pan on Amazon and I plan to make my first attempt.

[@maryalove5534]

(: The "attempt" is a great start!!!!! ... 🏆☺

[@somaiomar9992]

You missed the most beautiful thing in a paella ! The socarat, the crust in the bottom of the paella is like gold. It is extremely delicious and everyone will fight for it as it is served. The flavors of the safran are not well extracted (put the strains in a little bit of water and add it after you put liquid in your paella) it will also give your paella the golden color. It is a crime in spain to mix food from the sea with food from the earth(in this case chicken and seafood). Other than that, I love your style of videos and the way you explain things. Keep it up 😊

[@cl605]

Wow, so good

[@allstarmobileentertainment757]

i love the way you teach ..it's fast and simple...will try this one

[@svetlanasergeeva2427]

Wonderful!

[@marinacross3525]

It's looking so good that paella congratularion shef

[@chaimaerakhim9169]

Yes It's always about skills I once challenge my self to make bread but I don't have a oven so I made it in a pan I also made a so delicious cake in pane without oven now I have an oven and I miss those days :D

[@xinglinjiang4952]

going to try

[@richardp1471]

Absolutely beautiful 😋😋😋😋😍😍

[@ChefBillyParisi]

Thank you so kindly!!

[@irwincua889]

Thank you for this recipe. I noticed my rice was a bit mushy. I used a deep pan, am not sure if this could be the reason.

[@bradsimpson8724]

You're correct. A shallow pan with sloped sides won't capture as much of the steam, which condenses more easily on higher, straight sides and runs back down onto the surface of the paella. The other thing a lot of people do is wimp out on the heat. A defining characteristic of paella is the caramelized layer of rice on the bottom of the pan(known as soccarat, which was not mentioned in this video). If you don't have a paella pan(I don't either), I'd recommend a big stainless frying pan. I tried it using my high-sided pan that I make risotto in, and it didn't turn out as well. I don't claim to be a pro, but I do make a simplified paella semi-regularly(one-pan weeknight meals are my friend) and that's been my experience. Hope it helps.

[@rawanmohty2901]

Thank you chef!!

[@lindaang7814]

Definitely will try this, I don't have Paella pans, but I have the 14" All Clad stainless steel pan, I think it'll work.... will it??? Thanks for sharing this very detail n beautiful recipe 😊

[@rickymagicanada]

Nicely done Chef, love your paella. I consider myself a paella lover. Thank you for sharing

[@franksantos3418]

I make my Paella very similar. My friends love it but they are intimidated by my recipe. So I am just going to forward this video to them. Since Chef Billy explained it so well that a 10 year old can follow and make a great Paella. Thank you and Go Cubbies!

[@ChefBillyParisi]

Thanks for watching! Cards!!!

[@kimmetcalfe5686]

My go to for celebrations 🍾

[@annarobinson72]

Wow! You are amazing! You make everything look easy and and doable! I love the way you cook all this meals that I love!❤ Thank you❤ I learned to cook Paella from a Great Espanish Man😍❤ who told me, no matter what you cook, always use good quality ingredients! And everything you cook is going to taste delicious!😍❤ I do that!😍❤

[@julianortiz4151]

Bravo. One of the better paella recipes and cooking methods I’ve come across on KZbin! I’ve seen a ton. Only criticism is that for paella to be totally authentic is that you do want the bottom layer of rice to be well toasted, or to have what the Spanish call socarrat. I’ve seen a lot of videos where they straight up burn it to try to get this but rather what you want is a crispy caramelized layer underneath. That should have been mentioned but that’s ok that it wasn’t. Was just happy to see the proper method and ingredients, which wasn’t so much about what you used but what you didn’t. I’ve seen way too many paella videos that should have been titled as Jambalaya because they added a ton of cayenne. The differences are more than subtle.

[@palmiccz]

Hello, what would you recommend as one of the best recipes for this beautiful meal at YT?

[@julianortiz4151]

@@palmiccz , the best ones are almost always in Spanish. Again, I liked this video so this one is good to start out with. If you don’t speak Spanish, you’ll be hard pressed to find truly authentic paella video recipes in English.

[@palmiccz]

@@julianortiz4151 ok thanks

[@siniorgolazo]

@@palmiccz check Omar Allibhoy's recipe. It's on Jamie Oliver's channel and it's as authentic as it gets.

[@palmiccz]

@@siniorgolazo This one right? Thanks! kzbin.info/www/bejne/gpDHdYitlLaoerc

[@siavashshaghighi2655]

Thank you so so much. Very easy and easy to follow your instructions. You are great

[@GLL1959]

En España el arroz se guisa en la paella. Se llama paella al recipiente para hacerlo y al guiso de arroz que se hace en la paella. Jamás lleva cebolla ni pimiento rojo ni guisantes. Tomate, muy poco. Ajos sí. Y la proporción de arroz es mucho mayor: se trata de comer arroz con un poco de pollo o marisco, o ambos. Pero domina el arroz. Es más, los puristas no quieren los tropezones de pollo o lo que sea, lo que quieren es más arroz. A otros guisos de arroz que no cumplen estos requisitos se le llama arroz con lo que sea, no paella. Y suelen ser fantásticos, pero no son paella. Ejemplos de arroz en paella que no son paella: arroz con bacalao, con coliflor y garbanzos, con bogavante, con verduras solo, con costilla de cerdo… Ah, y los arroces en paella siempre son secos. Los arroces caldosos no se pueden hacer en una paella por razones obvias. En fin, hay que hacer un máster para entender los arroces españoles

[@danielchen5982]

Exactly, call it chicken fried rice, call it seafood fried rice, but this is no paella. It it culturally offensive to call it by its Spanish name.

[@Firewalkwithme84]

Gracias por esto muy apreciada 👌🏾🙌🏾

[@blackcheesemozeralla9206]

I made this recipe today, TASTE EXACTLY LIKE THE ONE I HAD AT THE RESTAURANT

[@oscarlontoc8284]

Very impressed sir

[@margiecapiyoc3544]

Wow yummy idol🙋🤗❤️❤️❤️🇵🇭🇵🇭👍🖖

[@eae1994]

I lookedup a few recipes and approaches, and this seems to align with what I thought. Thank you sir!

[@alexiszulueta6808]

WELL DONE!