One-Pan Spanish Paella with Seafood, Chicken, & Chorizo

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This Spanish seafood paella combines tender chicken, smoky chorizo, shrimp, mussels, calamari, and saffron rice in one impressive pan. Authentic, colorful, and packed with bold Mediterranean flavors. Perfect for dinner parties and special occasions.

Authentic Spanish Paella at Home (No Trip to Spain Required)

If you think paella is intimidating, reserved for restaurants, or "too advanced" for a home kitchen, my recipe will change your mind. And while it takes a bit more attention than a simple weeknight dinner, I promise it's far easier than it looks. There are no advanced techniques required, just patience during the simmer.

The best part is you can make it your own: swap in clams for mussels, add scallops, or make it seafood-only by skipping the chicken and chorizo entirely. And if you love seafood as much as I do, try my popular seafood recipes such as my Mediterranean salmon with rice, reader-favorite Greek shrimp orzo, and always a hit Creamy Scallop Spaghetti with Capers.

What Is Authentic Paella?

Traditional Spanish paella varies quite a bit depending on the region. Paella Valenciana, considered the original version, is typically made with rabbit, chicken, and green beans rather than seafood. Seafood paella, or paella de marisco, developed along Spain's coast and features shrimp, mussels, and squid instead of meat. But don't worry, I'm not going to send you out to catch a rabbit for this recipe.

What most people picture when they think of paella today, a colorful pan loaded with chicken, chorizo, and seafood, is technically called paella mixta (mixed paella). While purists may argue that chicken, chorizo, and seafood don't belong together in the same pan, this version has become one of the most popular styles both in Spain and around the world. That's exactly what we're making today!

Why My Recipe Works

Spanish paella has a reputation for being complicated, but once you understand the process, it's surprisingly straightforward and incredibly rewarding. I make it all in one pan (a proper paella pan if you have one, but any wide, shallow skillet works).

• Authentic flavors: saffron-scented rice, smoky chorizo, juicy chicken, and a trio of seafood come together in layers of flavor that taste as if they came straight from a seaside restaurant in Spain. I deliberately kept the seafood additions staggered so the mussels, shrimp, and calamari are all cooked at exactly the right moment. They are all plump, tender, never rubbery.
• Nutrition-wise, it's naturally dairy-free and gluten-free, and it's protein-packed thanks to the chicken, chorizo, and seafood working together in one pot.
• Well-balanced meal: It's a complete meal in one pan. You get protein, seafood, vegetables, and rice all cooked together, which means fewer dishes and maximum flavor.
• It's a true celebration dish: Paella is designed to be shared, and you will love serving it directly from the pan at the table. It always draws attention, impresses guests, and becomes the centerpiece (and the talk!) of the meal!

If you enjoy Mediterranean-inspired dinners, don't miss my Greek shrimp bowls, Mediterranean salmon, Greek Shrimp with Orzo and Feta, and seafood pasta recipes.

Ingredients and Substitutions

• Chicken thighs: Boneless, skinless chicken thighs stay juicier than chicken breast through the browning and simmering process. I prefer them over chicken breast because they are much more forgiving.
• Rice: Bomba and Calasparra are traditional rices used in paella. They have high quantities of amylose, which creates a unique firm, fluffy, non-sticky texture. However, these kinds of rice can be tricky to find in some parts of the United States. You can use Arborio rice in place of the Bomba or Calasparra; however, keep in mind that it will be creamier, stickier, and less authentic. 
• Chorizo: Spanish chorizo is best for this dish. You can also use Andouille or merguez, or even Smoked kielbasa. Avoid using fresh Mexican chorizo if possible, as it is a bit too greasy and soft for paella. If you are only able to find large chorizo chubs, cut them into ¼-inch rounds, then either halve or quarter them.
• Chicken Stock: You can use seafood or vegetable stock if you want to replace the chicken stock. Avoid using beef stock as it is not compatible with paella. If you don't have any stock, just use water.
• Mussels: Fresh mussels should be tightly closed before cooking and should open on their own during cooking. Clams are a solid substitute if mussels aren't available.
• Shrimp: Large shrimp hold up well to the short cooking time near the end. I like keeping the tails on for presentation, though it's entirely optional. You can also use scallops instead of or in addition to shrimp.
• Calamari: Rings are the easiest cut to work with here and cook quickly. Cook them just until opaque, since calamari turns rubbery fast if left in too long. If you cannot find raw calamari rings, ask the seafood counter for whole squid bodies (tubes) and cut them into rings yourself.
• Diced tomatoes: These add acidity and body to the sofrito base. Fresh, grated tomato is a common substitute in traditional Spanish kitchens if you'd rather skip the canned version.
• Vegetables. You will also need onion (or shallots), garlic, red bell pepper (or any other color), and frozen peas (or fresh peas).
• Smoked paprika: You can use regular paprika, too.
• Saffron threads: Steeping saffron in warm water before adding it to the pan draws out its color and flavor more fully. There isn't a true substitute for saffron, though a pinch of turmeric can mimic the color and replicate the visual effect.
• Other ingredients: You will also need olive oil, garlic, fresh parsley, salt and pepper.

How to Make Spanish Paella (Step-by-Step)

Let me show you how it works. I promise it is not as complicated as its reputation suggests. Here is the short version (but with helpful process photos). Full amounts and more detailed instructions are in the recipe card at the bottom.

• Brown the meats. Cook the chorizo in olive oil until it releases its orange oil, then remove it. Sear the seasoned chicken cubes in that same flavored oil and set aside with the chorizo.

• Make the sofrito. Soften the onion and bell pepper, then add garlic and smoked paprika and cook one minute until fragrant.

• Toast the rice. Stir the rice into the sofrito and toast 2 to 3 minutes, then add tomato paste and cook one more minute until it darkens.

• Add the liquids and stop stirring. Pour in the bloomed saffron, diced tomatoes, and warm stock. Return the chicken and chorizo. Stir gently once to distribute, then do not touch it again.
• Simmer undisturbed. Bring to a boil across two burners, drop to low, and simmer 20 minutes, rotating the pan a quarter turn every couple of minutes so it cooks evenly.

• Add the seafood and rest. Nestle in the mussels, shrimp, and calamari and cook 10 to 12 more minutes until the mussels open and the liquid is gone. Scatter the peas, turn off the heat, and let the pan rest 5 to 8 minutes before serving.

Behind the Recipe Testing

I spent hours researching traditional techniques and tested this recipe twice before landing on the final method. Some of the instructions might seem a little unusual at first, but I wrote the recipe to give the reader the best results.

My goal was to develop a method that works with equipment most people already have while staying as true as possible to the traditional stovetop technique rather than moving the pan to the oven. After all the testing, the method I found most reliable and repeatable for the average home kitchen is the one in the recipe card below, and I explain it in more detail here.

• One of the biggest challenges was the pan itself. Most recipes instruct you to use a traditional paella pan over a single stovetop burner. While that is technically the classic setup, I found that the pan never heated evenly on a standard home stove. The rice cooked too quickly in the center while the edges lagged behind, leading to inconsistent texture and doneness.
• I tested the recipe again using two burners, rotating the pan throughout cooking to distribute the heat more evenly. Even this required some attention, but it produced much more consistent results. That's why the final recipe asks you to cook over two burners and occasionally rotate the pan. It does require a little babysitting, but it gives the best balance of evenly cooked rice, proper texture, and great flavor on a typical home stovetop.
• The ideal, traditional setup for cooking paella is still a dedicated paella burner or a gas grill, both of which heat the entire bottom of the pan evenly. However, very few home cooks in the U.S. own a paella burner, and many don't have a gas grill either. 

The Secret to Great Paella

• Leave the Rice Alone. Don't stir the paella like a risotto. Leave it undisturbed while cooking.
• Be flexible. Paella is a very traditional Spanish dish. However, like pizza, there can be many variations, and you should adjust the recipe to fit your needs.
• Don't Overload the Pan. If you are adding other ingredients, make sure you don't add too much or try to add it at the very end. The more things you put into your paella while it cooks, the harder it will be to cook properly.
• Add seafood toward the end to avoid overcooking.
• If it's taking a long time for the shrimp to turn pink, feel free to flip them once one side has turned pink.

Use the Right Pan

• Traditional paellera (paella pan): a wide, shallow, two-handled carbon steel (or polished/stainless steel) pan with sloped sides. The wide surface area is the whole point: it lets the rice cook in a thin, even layer so it cooks quickly and evenly, and it's what makes the socarrat (that crispy bottom crust) possible. Paella pans come in different sizes. For this recipe, I use a 14"-16" traditional paella pan. Paella pans can be quite thin, so be mindful of your heat. If you are finding it's beginning to burn your ingredients, lower the heat.
• No paella pan? Use a wide, shallow skillet or sauté pan of a similar diameter (14"-16"), ideally one with a wide flat cooking surface rather than tall, sloped sides. A large cast iron skillet works well for heat retention!
• Avoid anything too deep or narrow, like a Dutch oven or stockpot. For paella, what matters most is a wide cooking surface, and the pan's diameter matters more than its depth. Too much depth (especially paired with a diameter too small for the amount of paella you're cooking) traps steam, which stops the rice from cooking in that thin, even layer and prevents the socarrat from forming on the bottom.
• No pan big enough for the full recipe? Split the recipe across two smaller pans (12"-13" each) rather than piling it into a deep pot. This preserves the thin-layer cooking that paella depends on.
• Oven-safe alternative: A large, shallow oven-safe skillet or roasting pan can also work if you finish the dish in the oven instead of stovetop burners. Even though you'll lose a bit of the stovetop socarrat effect and may need to broil briefly at the end to crisp the bottom.

Let's Talk About Socarrat

Socarrat is the toasted layer of rice at the bottom of the pan, and it is the reason people scrape paella pans with such enthusiasm. Here is what I want you to know about getting it.

• Listen for it. In the last several minutes of cooking, you will hear a faint crackling under the pan. That sound is the socarrat forming. It is the single best cue you have.
• Do not stir. I know it goes against every instinct. Stirring releases starch and gives you a creamy rice dish instead of paella. Rotate the pan; do not stir the rice.
• Give it 30 extra seconds. If you hear crackling but want more crust, raise the heat slightly for 30 to 60 seconds at the very end. Pull it the moment you smell toast rather than smoke.
• Rest before serving. The rest at the end lets the grains firm up and makes the crust easier to lift out in sheets.

Variations

• All-Seafood (Paella de Marisco): Skip the chicken and chorizo, doubling the mussels, shrimp, and calamari. Add clams, langoustines, or lobster for a feast.
• Valencian Paella (Paella Valenciana): Classic version with chicken, rabbit, and snails, plus beans like garrofón (large white beans).
• Vegetable Paella: Seasonal vegetables (artichokes, asparagus, zucchini, mushrooms).
• Black Paella (Arroz Negro): A dramatic version made with squid ink, seafood, and garlic aioli on the side.

Serving Ideas

• Bread. A basket of warm bread is always welcome alongside paella. Serve my easy garlic bread, rustic seeded rye bread, or soft garlic butter dinner rolls if you're serving paella family-style for a crowd.
• Oven-Roasted Asparagus with Asiago, Bacon, and Garlic
• Green Bean Salad with Bacon, Pecans, Cranberries, and Feta - This colorful side works particularly well for holiday entertaining or special occasions.
• Tapas. You can also serve Spanish paella the traditional way, as the centerpiece surrounded by a few simple tapas. This setup feels festive and encourages everyone to gather around the table and serve themselves directly from the paella pan. My favorite options include marinated olives, my savory cheese log, roasted red peppers, Manchego cheese, garlic almonds, and sliced cured meats.
• Wine: And of course, let's not forget about a cold, dry white wine or a pitcher of sangria!

Fresh Salads To Serve with Paella

• Greek Salad
• Tomato Cucumber Avocado Salad
• Strawberry Spinach Salad with Feta and Pecans
• Blood Orange Spinach Salad

FAQ

1. What is socarrat? Socarrat is the crispy, toasted layer of rice that forms on the bottom of the pan. It's one of the most prized parts of authentic paella and develops during the final minutes of cooking.
2. Can I make paella without a paella pan? Yes, you can. A wide, shallow skillet that's 14 to 16 inches across works as a substitute. What matters most is surface area, since a wider pan means more rice makes contact with the bottom and forms that crisp socarrat layer. A narrow, deep pot won't give you the same result no matter how long you cook it.
3. Why shouldn't I stir paella? Stirring releases starch and creates a creamy risotto-like consistency. Traditional paella rice should remain separate and fluffy.
4. Why is my rice mushy instead of firm? This usually comes down to too much liquid or too much stirring. I recommend measuring your stock carefully and resisting the urge to stir once the rice starts simmering. Stirring releases starch and turns the texture creamy, which is what you want in risotto but not in paella.
5. Why is my paella rice still hard? Usually the rice needs more liquid or more cooking time. I recommend keeping a little warm stock nearby. If the rice is still firm but the liquid is gone, add a small amount of stock and continue cooking gently.
6. Can I use frozen seafood instead of fresh? You can, though I recommend thawing it fully and patting it dry before adding it to the pan. Frozen seafood holds extra moisture that can water down your rice if it goes in still icy or wet.
7. What if my mussels don't open during cooking? Discard any mussels that remain closed after cooking. This is a sign they weren't alive when they went into the pan, and eating them isn't worth the risk.

More Mediterranean Recipes

• Mixed Paella with Chicken, Shrimp, and Sausage - my easier weeknight version, no saffron required
• Shrimp Risotto - creamy arborio rice with sun-dried tomatoes and spinach
• Greek Chicken and Lemon Rice - a 30-minute one-pot rice skillet
• Greek Shrimp with Orzo and Feta - one pan, 30 minutes, Mediterranean flavors
• Shrimp Scampi - restaurant-quality lemon garlic butter shrimp in 20 minutes
• Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta - a meatless rice dish that doubles as a side
• Lemon Shrimp Orzo with Asparagus - light, lemony, and fast
• The Most Amazing Greek Salad - the 15-minute salad I serve alongside almost everything

Browse all of my seafood recipes and rice recipes for more dinner ideas. If you try my version of Spanish paella or have questions, I'd love to hear what you think in the comments below. Julia.