Paella is a famous Spanish dish that fosters moments of togetherness. In Valencia (where this dish originates and is officially called Paella Valenciana), paella is found in abundance — often cooked over open fires in restaurants or family homes and eaten for lunch on Sundays. The region’s constant, uninterrupted sunshine and rich soils mean that Valencia has one of the best-stocked natural larders in Spain.
Rabbit, chicken, and snails make up the fundamental ingredients of a true, traditional Paella Valenciana, which is rather interesting for a port city. In Dorset, we have excellent shellfish, chicken, and pork — which our family seafood paella recipe incorporates.
What’s the secret to a good paella?
To make the best paella, use high-quality ingredients to ensure it’s rich and full of flavour, just like the original. Look for local, seasonal produce — you may even find that you create your own unique family recipe as a result! If you’re using lower-quality ingredients, try swapping water for stock to enhance the flavours.
Another key tip: don’t stir the paella too much after adding the rice. When you’re finished cooking, you should have a lovely crispy layer at the bottom — this is called the socarrat, and it’s absolutely delicious.
Seafood Paella Recipe
Ingredients
- 500g mussels, cleaned (discard any that don’t close when tapped)
- 6 chicken thighs or breasts, skin on, cut into quarters
- Plain flour, for dusting
- 2 tbsp olive oil
- 100g chorizo, sliced
- 6 slices pancetta (or bacon)
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 large pinch saffron
- 2 litres hot chicken stock
- 1 heaped tsp smoked paprika
- 500g paella rice (or short-grain rice like Arborio)
- 2 handfuls peas, fresh or frozen
- 10 king prawns, raw and peeled
- 2 small squid, cleaned, halved, and scored
- Small bunch parsley, chopped
- 2 lemons, cut into wedges
Method
1. Prep the seafood and chicken
- Scrub and rinse the mussels in cold water. Discard any that stay open when tapped.
- Preheat oven to 190°C / 375°F.
- Season the chicken with salt and pepper, then dust lightly with flour.
2. Brown the chicken
- Heat 2 tbsp olive oil in a large, deep frying pan or paella pan.
- Fry the chicken pieces for 5–7 minutes, turning until golden brown on both sides.
- Transfer the chicken to a baking tray and bake for 30 minutes, until cooked through.
3. Cook the flavour base
- In the same pan, fry the chorizo and pancetta until browned and a little crispy.
- Add the onion and garlic. Cook for 3–4 minutes, until soft and fragrant.
4. Build the stock
- Stir half the saffron into the hot chicken stock. Let it steep for a few minutes — this adds colour and aroma.
5. Add rice and spices
- Pour the saffron stock into the pan.
- Add smoked paprika and rice, stirring gently to mix everything.
- Simmer over medium heat for about 20 minutes, stirring occasionally so the rice doesn’t stick.
6. Add the seafood
- When the rice is almost tender and most of the liquid is absorbed, add:
- Remaining stock
- Peas, mussels, prawns, and squid
- Cover and cook for 10 minutes, until the mussels open, prawns turn pink, and squid is tender.
7. Finish and serve
- Gently stir in the baked chicken pieces.
- Sprinkle over chopped parsley.
- Serve straight from the pan with lemon wedges on the side
FAQ’s
What is the best fish to put in paella?
Mussels, prawns and squid are the best fish to put into a paella. They are cooked in the broth and add flavour and liquid, infusing the rice and broth. Delicious!
What does a traditional paella contain?
A traditional paella - Paella Valenciana - contains rabbit, chicken, snails and garrofon beans. In Valencia, these ingredients are locally sourced and add richness and flavour to the dish.
What is the most important spice in paella?
Saffron is the most important spice in paella. It gives it its distinct orange colour and an earthy, floral aroma that’s a key component of the dish.
