Summary: Authentic Spanish paella prepared in a wide pan with Bomba rice, saffron, vegetables, tender chicken, and seafood, cooked using the traditional open-flame technique in 60 minutes for 6 portions.
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Category: Main Dishes, Spanish Cuisine
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Quick overview
- Dish: Paella
- Category: Main Dishes, Spanish Cuisine
- Cuisine: Spanish
- Main ingredient: Bomba rice, 500 g (high-absorption short-grain rice)
- Guide: 12 most popular Mediterranean dishes: favourite recipes of Mediterranean cuisine
- Total time: 60 minutes (20 min prep + 40 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 450 g)
- Key technique: Sofrito base creation and socarrat crust formation
- Preparation types: Sautéing, simmering, reduction
- Dietary info & Allergens: Crustaceans, molluscs (shellfish), gluten-free
- Suitable for: Festive lunches, family gatherings, weekend dinners
- Nutritional values (per 1 portion): 540 kcal, Protein: 28.0 g, Fat: 16.5 g, Carbohydrates: 68.0 g
- Storage: 2 days in the fridge, 3 months in the freezer
- Pairing: Spanish lager, dry white Albariño, sparkling mineral water
- In short: The ultimate Spanish rice masterpiece with golden saffron, tender meats, and a crispy bottom layer.
- Last updated: 2025-05-15
WAGUU says: “Never stir the rice after adding the broth; this ensures the authentic development of the coveted socarrat crust.”
How to take it further: Warm the 26 cm plate, plate the portion in the centre with a clean rim; put a glass of red wine, cutlery and a few herb leaves behind it.
Key facts
| Prep time: | 20 minutes |
| Cooking time: | 40 minutes |
| Temperature: | Medium-high heat, then medium-low |
| Number of portions: | 6 portions |
In a nutshell
Experience the rich culinary heritage of Valencia and the Mediterranean coast with this genuine paella recipe, featuring aromatic saffron threads, ripe tomatoes, bell peppers, chicken, and fresh seafood cooked to absolute perfection.
Ingredients
Base portions: 6 portions • Portion weight: 450 g
| Ingredient | Amount | Quality |
|---|---|---|
| Bomba rice | 500 g | Authentic Spanish short-grain rice |
| Chicken thighs | 400 g | Boneless, cut into bite-sized pieces |
| Shrimps | 300 g | Large, peeled and deveined |
| Mussels | 300 g | Fresh, cleaned and scrubbed |
| Saffron threads | 1 g | High-grade La Mancha saffron |
| Chicken broth | 1200 ml | Rich homemade stock |
| Olive oil | 60 ml | Extra virgin Spanish olive oil |
| Garlic | 4 cloves | Freshly minced |
| Ripe tomatoes | 300 g | Grated, skin discarded |
| Red bell pepper | 200 g | Sliced into strips |
| Green beans | 150 g | Trimmed flat green beans |
| Sweet paprika | 5 g | Spanish Pimentón de la Vera |
| Salt | 15 g | Fine sea salt |
| Lemon | 150 g | Cut into wedges for serving |
Why you will love this recipe
- Authentic Flavours: Combines premium saffron, rich sofrito, and fresh seafood for genuine Spanish taste.
- Perfect Texture: Explains the precise technique to achieve the coveted crispy socarrat rice bottom.
- Crowd Pleaser: An impressive centerpiece dish that brings family and friends together around the table.
Success guaranteed: Follow the precise broth-to-rice ratios and heat control guidelines for foolproof results every single time.
Recipe overview
Prep: 20 min | Cooking: 40 min | Difficulty: Medium | Portions: 6 portions | Type: Main Dish | Origin: Spanish
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing Ingredients and Infusing Saffron – 10 min
Appliances: Small saucepan, bowl
1. Measure out all ingredients accurately. Warm 200 ml of the chicken broth in a small saucepan until hot, add the saffron threads, and let them steep for 10 minutes to release their golden colour and aroma. Clean and chop all vegetables, and cut the chicken thighs into 3 cm bite-sized pieces.
VKB: Visual check: saffron liquid turns a deep golden-yellow.
Before moving to the next step:
Ensure the saffron has steeped sufficiently so the colour is evenly extracted into the warm broth.
Phase 2: Searing Chicken and Vegetables – 10 min
Appliances: Paella pan (or wide frying pan), wooden spoon
2. Place the paella pan over medium-high heat and pour in the extra virgin olive oil. Add the chicken thigh pieces and season with 5 g of sea salt. Sauté for 6 minutes until golden brown on all sides. Push the chicken to the outer edges of the pan. Add the red bell pepper strips and green beans to the centre, sautéing for 4 minutes until tender and lightly charred.
VKB: Chicken skin/surface shows a rich golden-brown sear without burning.
Before moving to the next step:
Do not crowd the centre of the pan; ensure vegetables have contact with the pan base for proper caramelisation.
Phase 3: Building the Sofrito Base – 5 min
Appliances: Paella pan
3. In the centre of the pan, add the minced garlic and sauté for 1 minute until fragrant. Stir in the sweet Spanish paprika and grated ripe tomatoes. Cook the mixture down, stirring continuously, for 4 minutes until the tomato juices reduce significantly and form a thick, concentrated paste.
VKB: Sofrito darkens in colour and loses excess water, becoming thick and jammy.
Before moving to the next step:
Keep heat moderate during paprika addition to prevent burning and bitterness.
Phase 4: Adding Rice and Broth – 5 min
Appliances: Paella pan
4. Pour the Bomba rice evenly across the pan, stirring it gently into the sofrito and meat mixture for 1 minute so each grain is coated with oil and flavours. Pour in the remaining 1000 ml of chicken broth along with the infused saffron broth. Add another 10 g of salt and stir once to distribute evenly across the pan.
VKB: Rice grains are evenly dispersed across the bottom of the pan with no large mounds.
Before moving to the next step:
Remember: do not stir the rice after this point, or starch will release and create a sticky risotto texture instead of fluffy grains.
Phase 5: Simmering and Arranging Seafood – 15 min
Appliances: Paella pan
5. Bring the liquid to a robust boil over high heat for 5 minutes, then reduce the heat to medium-low. Simmer undisturbed for 8 minutes until much of the liquid is absorbed by the rice. Arrange the peeled shrimps and cleaned mussels decoratively on top of the rice, pressing the hinge of the mussels slightly into the grain bed.
VKB: Liquid level drops below the top of the rice grains; seafood starts to change colour.
Before moving to the next step:
Ensure heat is not too high during simmering to avoid burning the bottom before liquid is properly absorbed.
Phase 6: Forming Socarrat and Resting – 5 min
Appliances: Paella pan, clean kitchen towel
6. Increase the heat to medium-high for the final 2 minutes to create the socarrat (listen for a gentle crackling sound from the bottom of the pan). Turn off the heat, cover the paella pan with a clean kitchen towel, and let it rest for 3 minutes before serving with lemon wedges.
VKB: Mussels are fully opened, shrimp are pink and opaque, and a pleasant toasted aroma rises.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Paella pan | 40 cm diameter | Wide shallow skillet | Uneven heat distribution if too thick |
| Saucepan | 1 litre capacity | Small pot | Boiling over if heat is too high |
| Kitchen towel | Standard cotton cloth | Paper towels | Synthetic fabrics melting near hot pan |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 120.0 kcal | 540.0 kcal | 3240.0 kcal |
| Fat | 3.7 g | 16.5 g | 99.0 g |
| of which saturates | 0.8 g | 3.5 g | 21.0 g |
| Carbohydrates | 15.1 g | 68.0 g | 408.0 g |
| of which sugars | 1.2 g | 5.4 g | 32.4 g |
| Protein | 6.2 g | 28.0 g | 168.0 g |
| Salt | 0.6 g | 2.7 g | 16.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always use Bomba or Calasparra rice; ordinary long-grain rice absorbs liquid incorrectly and lacks starch capacity.
- Tip 2: Steep saffron in warm broth well in advance to maximise pigment and flavor extraction.
- Tip 3: Maintain an even flame across the entire base of the paella pan for uniform rice cooking.
- Tip 4: Let the cooked paella rest covered with a cloth before serving to allow moisture to redistribute evenly.
Scientific background
Bomba rice features a unique pearlescent crystalline structure with high amylose content, allowing it to absorb up to three times its volume in broth without breaking down or becoming mushy. The Maillard reaction occurring during the high-heat searing of chicken and the final socarrat caramelisation produces hundreds of volatile aromatic compounds that define authentic paella flavor.
Fine Dining – Professional techniques
- Plate composition: Serve family-style directly in the polished paella pan or plate individual portions with symmetrically arranged seafood on top.
- Textural contrasts: Contrast the tender, fluffy interior rice grains with the delightfully crispy caramelized socarrat crust at the base.
- Temperature contrast: Serve piping hot garnished with room-temperature fresh lemon wedges for a vibrant acid lift.
- Aromatic garnishes: Finish with freshly chopped flat-leaf parsley and a drizzle of premium extra virgin olive oil just before presentation.
Sensory radar
- Appearance: Vibrant golden-yellow rice grains studded with red pepper strips, green beans, pink shrimp, and dark mussels.
- Aroma: Rich oceanic scent combined with earthy saffron, sweet paprika, and savory chicken broth.
- Taste: Deep umami depth balanced by sweet seafood notes, aromatic garlic, and bright citrus acidity from lemon.
- Texture: Perfectly separated, firm yet tender rice kernels underpinned by a crunchy golden bottom crust.
Pairing
- BEER: Crisp Spanish pale lager or refreshing Pilsner.
- WINE: Dry, mineral-driven Albariño or lightly chilled crisp Verdejo.
- NON-ALCOHOLIC: Sparkling lemon water with fresh mint or iced herbal citrus infusion.
Various preparation variants
- Valencian Paella: Traditional inland version featuring chicken, rabbit, butter beans, and flat green beans without seafood.
- Vegetarian Paella: Plant-based variation substituting rich vegetable broth and adding artichoke hearts, mushrooms, and broad beans.
Allergens and dietary information
Contains: Crustaceans, molluscs • Gluten: Naturally gluten-free (verify broth ingredients) • Not suitable for: Shellfish allergy sufferers
Suitable for
Festive lunches, weekend family dinners, celebratory gatherings, and outdoor summer parties.
Substitution catalog
- Bomba rice: Calasparra rice or Arborio rice as a secondary alternative
- Chicken broth: Vegetable stock or fish fumet
FAQ
Can I stir the rice while it cooks?
No, stirring releases starch and turns the dish into a risotto-like texture instead of traditional fluffy paella grains.
What is socarrat and how do I get it?
Socarrat is the prized crispy bottom crust. It forms naturally during the last two minutes of cooking when heat is increased slightly until a crackling sound is heard.
Can I use standard long-grain rice?
It is not recommended because long-grain rice does not absorb liquid in the same proportion and lacks the required starch characteristics.
How do I reheat leftover paella?
Reheat gently in a skillet with a splash of water over medium heat to restore moisture without drying out the rice.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Use a larger 60 cm paella pan and scale liquid proportionally • 20+ people: Cook in two separate pans or utilise a professional outdoor gas paella burner setup.
Sides and Serving
- Crusty artisanal bread – Perfect for soaking up flavorful pan juices (not included in the recipe)
- Fresh tomato salad with red onion – Adds a crisp, refreshing acidic balance (not included in the recipe)
Serving: Serve piping hot directly from the center of the table with fresh lemon wedges and chopped parsley.
Storage and reheating
Fridge: 2 days • Freezer: 3 months • Reheating: Reheat in a skillet over medium heat with a tablespoon of water.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Stirring the rice – Stirring after broth addition releases excess starch, resulting in a sticky risotto consistency rather than separate grains.
- Incorrect water ratio – Using too much or too little liquid ruins the rice texture and prevents proper cooking.
- Burning the saffron – Adding saffron directly to scorching oil destroys its delicate aromatic compounds instead of infusing them in warm broth.
- Skipping the resting phase – Not letting the paella rest covered prevents moisture redistribution and compromises the final texture.