How to Cook Paella Step by Step: Bring Spain to Your Kitchen

Few dishes capture the soul of Spain quite like paella — that vibrant, golden rice dish bursting with color, flavor, and tradition. Originally from Valencia, paella is more than just food; it’s an experience. The sizzling pan, the aroma of saffron, and the mix of seafood, meat, and vegetables create a feast that feels festive every time. And the best part? You can make it at home — no plane ticket required.

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Step 1: Gather Your Ingredients

To make a traditional paella, you need fresh ingredients and bold flavors. While there are many regional variations, this recipe follows the classic seafood and chicken paella combination.

Ingredients:

• 2 cups Bomba or Arborio rice (short-grain rice is key!)
  
• 4 cups chicken or seafood broth
  
• ½ lb chicken thighs (cut into bite-sized pieces)
  
• ½ lb shrimp, mussels, or clams (fresh or frozen)
  
• 1 small onion, finely chopped
  
• 1 red bell pepper, sliced
  
• 2 cloves garlic, minced
  
• 1 medium tomato, grated or diced
  
• ½ cup peas
  
• 1 teaspoon smoked paprika
  
• A pinch of saffron threads (soaked in warm water)
  
• Olive oil, salt, and pepper to taste
  
• Lemon wedges and fresh parsley for garnish
  

Pro tip: The rice matters most — long-grain rice won’t work. Bomba or Arborio rice absorbs flavor while keeping a perfect bite.

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Step 2: Prep & Sear the Meats

Start by heating a few tablespoons of olive oil in a large, wide paella pan (or a large skillet if you don’t have one).

• Add the chicken pieces and brown them on all sides — this adds depth to the flavor.
  
• Remove the chicken once golden and set it aside.
  
• If using seafood like shrimp, sear them quickly (about 1 minute per side), then remove and set aside.
  

The fond — that golden crust at the bottom of the pan — will give your rice amazing flavor later.

Pro tip: Don’t overcrowd the pan; sear in batches if needed.

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Step 3: Build the Sofrito — the Flavor Base

Sofrito is the heart of paella — a mix of aromatics that infuse the entire dish.

1. In the same pan, add a little more olive oil if needed.
   
2. Sauté onions and garlic until fragrant and translucent.
   
3. Stir in the grated tomato and bell pepper. Cook until it thickens into a rich, deep sauce.
   
4. Add the smoked paprika and stir well.
   

This flavorful base gives paella its signature Spanish depth and warmth.

Pro tip: Don’t rush the sofrito — low and slow brings out the best flavor.

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Step 4: Add the Rice & Broth

Time to build the body of the paella.

• Add the rice to the pan and stir for about a minute to coat it with the sofrito.
  
• Pour in the saffron-infused broth and season with salt and pepper.
  
• Stir once gently to distribute the rice evenly — and then leave it alone.
  

From this point on, you’re not making risotto — no constant stirring! The rice needs to sit undisturbed so a beautiful socarrat (that crispy layer of caramelized rice at the bottom) can form.

Pro tip: The secret to authentic paella is that golden crust — don’t stir once the liquid is added!

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Step 5: Add the Toppings

When the rice has cooked for about 10 minutes, gently place the chicken and seafood back into the pan.

• Nestle shrimp, mussels, and clams into the rice so they steam as it finishes cooking.
  
• Scatter peas on top for color and sweetness.
  

Let it cook uncovered over medium heat for another 10–15 minutes until the rice is tender and the broth is absorbed.

If your pan starts to dry out too quickly, drizzle in a bit more warm broth — but avoid stirring.

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Step 6: Rest & Garnish

Once your paella is done, remove it from the heat and cover loosely with foil. Let it rest for 5–10 minutes — this allows the flavors to settle and the socarrat to crisp up just right.

Before serving:

• Sprinkle with chopped parsley.
  
• Squeeze fresh lemon juice over the top.
  
• Serve directly from the pan for that authentic Spanish touch!
  

Pro tip: Don’t scrape the socarrat — let your guests discover it as a crunchy, flavorful surprise.

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Step 7: Variations to Try

Once you master the basic technique, try these delicious twists:

• Vegetarian Paella: Replace meat and seafood with artichokes, mushrooms, and zucchini.
  
• Paella Mixta: Combine chicken, shrimp, and chorizo for a hearty flavor fusion.
  
• Black Paella (Arroz Negro): Add squid ink for a deep, savory color and unique taste.
  

Pro tip: Whatever version you make, always use short-grain rice and cook it in a wide pan for even cooking and perfect texture.

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The Final Taste of Spain

Making paella at home is about more than just cooking — it’s about creating an experience. The colors, aromas, and textures transport you straight to the Spanish coast with every spoonful. With these simple steps, you’ll master this iconic dish and impress anyone lucky enough to join your table.

So pour yourself a glass of sangria, grab that wooden spoon, and bring the heart of Spain to your kitchen.

Save this recipe for later — your next dinner party deserves a taste of Valencia!