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4.6 from 27 votes

Classic Spanish Paella

This Classic Spanish Paella rivals any restaurant paella! Sometimes, nothing compares to good home cooking, and a classic Spanish recipe, courtesy of your mother.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 people
Calories: 615 kcal
Course: Dinner
Cuisine: Spanish

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 6 cloves garlic large, finely chopped
  • 1 small red bell pepper diced into small pieces
  • 4 large boneless skinless chicken thigh fillets cut into bite-sized pieces
  • 4 large tomatoes chopped
  • ½ cup dry white wine sauv blanc, pinot gris - optional
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 10-12 mussels scraped and cleaned properly
  • 8 ounces calamari rings
  • 3 ¾ cups low sodium chicken broth or stock, or homemade fish stock
  • 2 cups medium grain rice or jasmine rice
  • ½ cup frozen peas
  • 1 teaspoon saffron powder or saffron threads
  • 1 teaspoon paprika sweet or smoked
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 21 ounces Shrimp
  • 2 tablespoons fresh flat leaf parsley chopped
  • 1 tablespoon fire roasted bell peppers strips capsicum strips

Instructions

    Cup of Yum
  1. Heat oil in a large sized non-stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).
  2. Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.
  3. Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas and saffron. Mix all ingredients until well combined.
  4. Bring to a boil; reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is ALMOST cooked through.)
  5. Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.
  6. Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavour to serve. Drizzle with a small amount of olive oil over the top before serving.

Notes

  • Seafood: Fully shelled shrimp is ideal and traditional in paella, but we prefer peeled, tail on shrimp. If you don't like seafood, replace with 2 large chicken thigh fillets.Chicken: Substitute with pork if desired.Rice: Medium grain or jasmine rice yield the best results.Fire roasted peppers: Make your own by placing them on direct flame over a gas cooker or stove top until they char and the skin begins to crease and peel.

Nutrition Information

Calories 615kcal (31%) Carbohydrates 73g (24%) Protein 51g (102%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.02g Cholesterol 323mg (108%) Sodium 332mg (14%) Potassium 914mg (26%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 823IU (16%) Vitamin C 29mg (32%) Calcium 116mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 615

% Daily Value*

Calories 615kcal 31%
Carbohydrates 73g 24%
Protein 51g 102%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.02g 1%
Cholesterol 323mg 108%
Sodium 332mg 14%
Potassium 914mg 19%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 823IU 16%
Vitamin C 29mg 32%
Calcium 116mg 12%
Iron 6mg 33%

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