This easy paella is a one-pan rice dish with chicken, chorizo, shrimp, clams, and vegetables.
It's not the traditional Spanish version, but a simple, approachable recipe you can make at home with easy-to-find ingredients.
The rice cooks in a flavorful sofrito and broth, with saffron or a simple substitute if needed.
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Ingredients You'll Need
Notes and Substitutions
- Rice: Use short- or medium-grain rice. Bomba is traditional but harder to find. Arborio is a good option - it absorbs flavor well and holds its shape. Don't use long-grain rice.
- Saffron: A small pinch adds the classic golden color and a light flavor. If you don't have it, use turmeric, annatto, or paprika for color.
- Chicken stock: Use chicken, seafood, shrimp, or vegetable stock. The amount may vary depending on the rice, so check the package for the liquid ratio.
- Proteins and vegetables: Rice is the star of the dish, so use any protein and vegetables you like.
How to Make Paella (Step-by-Step)
Step 1: Brown the chorizo
Heat a little oil in a wide, shallow pan over medium-high heat.
Lightly brown 1 chorizo (sliced), then transfer to a plate.
Step 2: Sear the shrimp
Season 6 ounces shrimp with salt and pepper.
Sear over high heat for about a minute, then transfer to a plate.
Step 3: Sear the chicken
Season 8 ounces chicken (cut into pieces) with salt and pepper.
Sear until lightly browned, adding more oil if needed. Transfer to a plate.
Step 4: Start the sofrito
Lower the heat to medium. Then, add:
- ¼ cup olive oil
- 1 medium onion (finely chopped)
- 4 garlic cloves (minced)
- 1 cup finely chopped ripe tomatoes
- salt and pepper (to taste)
Cook until softened and caramelized.
Step 5: Cook the sofrito
Cook, stirring often, until the sofrito dries out a bit and turns darker.
It should look thick and almost like a paste.
Don't rush this part because it makes the paella taste better.
Step 6: Add the rice and meat
Add 1 cup arborio rice and stir it into the sofrito so the grains are coated.
Add the seared chicken and chorizo back in.
Step 7: Add the stock and saffron
Add 2 cups chicken stock and a small pinch of saffron (steeped in 1 tablespoon of warm water).
Stir everything once, then let it come to a boil.
Step 8: Add the clams
Push 10 Manila or littleneck clams into the rice.
Cover and cook over low heat until the rice is almost done.
Don't stir so the rice stays fluffy, not creamy.
Step 9: Add the shrimp and vegetables
Add the shrimp, ½ bell pepper (cut into strips), and ¼ cup peas.
Cover and cook until the rice is done and the liquid is absorbed, about 10 minutes.
Discard any clams that didn't open.
Step 10: Toast the bottom
Turn up the heat for a few minutes to toast the bottom layer of rice.
You're looking for a light crispy layer at the bottom.
Top with parsley, lemon wedges, and a drizzle of olive oil.
Serve the paella hot. The crispy rice at the bottom, called socarrat, is the best part!
Cooking Tips
- Use a wide pan so the rice cooks evenly.
- Don't stir too much after adding the liquid so the rice stays separate.
- Keep the heat low while the rice cooks so it doesn't burn.
- Add shrimp and vegetables at the end so they don't overcook.
- Turn up the heat at the end to get the crispy bottom (socarrat).
Recipe FAQs
Traditional paella is a Spanish rice dish from Valencia, cooked in a wide, shallow pan called a paellera.
It usually includes rice, saffron, chicken or rabbit, beans, and sometimes seafood, with a crispy rice layer at the bottom called socarrat.
No, this is a simplified version made with easy-to-find ingredients. It's inspired by traditional paella, but simplified for everyday cooking.
Short- or medium-grain rice is best. Bomba is traditional, but arborio is easier to find and works well.
Yes. You can use turmeric, annatto, or paprika for color, but the flavor will be a little different.
Socarrat is the crispy toasted layer of rice at the bottom of the pan. It's one of the best parts of paella.
More Spanish-Inspired Filipino Dishes
- Empanada: Savory pastry with meat and vegetables.
- Gambas: Shrimp in olive oil with garlic.
- Sarciadong isda: Fried fish with tomatoes and eggs.
- Relleno: Stuffed dishes like rellenong bangus or manok.
- Morcon: Stuffed beef rolls cooked in tomato sauce.
- Arroz caldo: Chicken rice porridge with ginger.
- Tsokolate: Filipino hot chocolate made with tablea.
- Longganisa: Sweet or garlicky Filipino sausage.
- Sopas: Creamy chicken macaroni soup.
Other Rice Recipes You May Like
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📖 Recipe
Easy Paella Recipe
Equipment
- Wide, shallow pan
Ingredients
- 1 chorizo sliced
- 6 ounces shrimp peeled and deveined
- 8 ounces chicken cut into pieces
- 1 medium yellow onion finely chopped
- 4 garlic cloves minced
- 1 cup finely chopped ripe tomatoes
- 1 cup arborio rice
- 2 cups stock (chicken, seafood, or shrimp)
- A pinch of saffron steeped in 1 tablespoon of warm water (or turmeric/annatto)
- 10 Manila or littleneck clams soaked and scrubbed
- ½ red bell pepper cut into strips
- ¼ cup peas
- Salt and pepper
- Extra-virgin olive oil
- Lemon wedges
- Fresh parsley chopped
Instructions
- Brown the chorizo in a wide pan; set aside.
- Season and quickly sear the shrimp; set aside.
- Season and sear the chicken; set aside.
- Sauté onion, garlic, and tomatoes in olive oil.
- Cook until darker, thick, and paste-like.
- Stir in the rice, chicken, and chorizo.
- Add stock and saffron; bring to a boil.
- Push in the clams, cover, and cook on low. Do not stir.
- Add shrimp, bell pepper, and peas. Cover until rice is cooked and liquid is absorbed.
- Turn up the heat briefly to form the crispy bottom, or socarrat. Garnish and serve.
Notes
- Rice: Use short- or medium-grain rice. Bomba is traditional; arborio works well. Avoid long-grain rice.
- Saffron: A small pinch adds golden color and light flavor. Use turmeric, annatto, or paprika for color if needed.
- Stock: Use chicken, seafood, shrimp, or vegetable stock. Check the rice package for the liquid ratio.
- Proteins and vegetables: Rice is the star, so use any protein and vegetables you like.
- Use a wide pan so the rice cooks evenly.
- Don't stir too much once the liquid is added.
- Cook on low so the rice doesn't burn.
- Add shrimp and vegetables at the end.
- Turn up the heat at the end for the crispy bottom (socarrat).
Mary says
This recipe really impressed my family, thank you so much for this!
Nora Reyes says
Hello Mary, It's always my pleasure! Thank you so much for trying it out.
Mark says
This was so good! I see what you’re saying about cooking the sofrito long enough - it made a huge difference. I added some squid, too. Thanks!
Nora Rey says
Hi Mark, that's right! Cooking the sofrito long enough will give your paella a good start.
Alice says
Thanks for the recipe! You made it seem so simple. Looking forward to making it tonight.
Nora Rey says
Hi Alice, Thank YOU and I hope you enjoyed it! =)