Print

Paella: Everything you Need to Know!

pan of paella with chicken, peppers and shrimp
Print Recipe

If I could pick one dish that captures pure magic in a pan, it would be Paella. It’s bold, it’s smoky, it’s full of character — and once you master it, it becomes the ultimate dinner party showstopper.

Today, we’re walking you through everything you need to know to make the best Paella at home — even if you don’t have fancy imported ingredients.
Let’s dive in. 🔥

What is Paella, Really?

Paella (pronounced pah-EH-yah, not pie-EL-uh, I beg you) is Spain’s most famous rice dish — and for good reason. It’s hearty, it’s layered with smoky flavour, and when you do it right, you get that glorious golden crust on the bottom called socarrat.

Traditionally, it’s made with bomba rice, a short-grain rice grown in Valencia that absorbs flavour without turning mushy. It’s also cooked without stirring — that’s key! Unlike risotto, you want those grains to sit undisturbed, soaking in all that glorious stock and building a little crispy magic at the bottom.

But here’s the thing: you don’t need bomba rice to make great paella. Arborio (yes, the same one for risotto) is an excellent stand-in if you treat it right.
Spoiler alert: it’s about technique, not just ingredients.

Building Flavour: The Secret Weapon — Sofrito

If you’re serious about Paella, you need to know about sofrito.
Sofrito is the powerhouse base that builds deep umami flavour into every bite. Think of it as the secret handshake of great Spanish cooking.  Keep reading for this recipe, but, pro-tip:  Make a big batch. Freeze it in small containers. Thank yourself later.

Let’s Talk About Smoked Spanish Paprika

If our spice drawer could only have one treasure, it would be Spanish Smoked Paprika (pimentón).  We say this often.

It adds that earthy, smoky, almost mysterious quality that makes Paella Paella. No shortcuts here. No substitutions. Just real-deal paprika.
(Also amazing on grilled meats, roasted veggies, and stirred into soups. You’re welcome.

Ingredients

Units Scale

For the Sofrito:

  • 1/2 cup extra virgin olive oil
  • 2 yellow onions, finely diced
  • 3-4 cloves garlic, thinly sliced
  • 1/2 cup good quality tomato paste

For the Paella:

  • 4 oz fresh chorizo sausage, crumbled
  • 2-3 bone-in, skin-on chicken thighs, cut into pieces
  • 1 1/4 cups short-grain rice (Arborio or Bomba)
  • 1/4 cup good drinking white wine
  • 3 1/4 cups water or stock
  • 1 tsp Spanish smoked paprika (hot or sweet!)
  • 1/4 cup prepared sofrito
  • 8 large shrimp
  • 2-3 piquillo or roasted red peppers, sliced into thin strips
  • 1/2 lb Mussels, optional
  • Olive oil, as needed
  • Salt, as needed

Instructions

  1. Make the Sofrito  This can be done ahead of time– see above.
  2. Heat the oil over medium-high heat in a large, heavy bottomed sauté pan
  3. Add the onions, turn down the heat to low, and cook slowly until they are thoroughly caramelized, about 1 hour. (dark caramel colour, taste sweet and candy like)
  4. Add the garlic and cook for another 15 minutes. Add the tomatoes and saffron and cook until the mixture has a thick jam-like consistency, about 1 hour or until it smells amazing.
  5. Pat-dry chicken pieces and season generously with salt.
  6. In a wide, heavy-bottomed pan (paella pan if you have it!), heat a bit of olive oil over medium-high.
  7. Add the crumbled chorizo and chicken. Brown well. This is flavour country.
  8. Stir in the rice and toast it in all those tasty fats.
  9. Stir in the sofrito. Coat every grain lovingly.
  10. Spread the rice out evenly across the pan. Now stop stirring.
  11. Pour the white wine over the rice. Let it bubble and evaporate. Do. Not. Stir.
  12. Sprinkle the smoked paprika across the rice.
  13. Pour in the stock or water. Bring to a simmer, then lower heat and cook uncovered for 10–15 minutes.
  14. Nestle in your shrimp (or mussels, if using) during the last few minutes.  Cook until shrimp is pink and mussels are opened.
  15. Scatter the roasted red peppers on top.
  16. Cover with foil or a lid and let it steam for 5 more minutes off the heat.
  17. Serve hot — and listen for applause 🙂

Notes

Bonus: Mojo Verde (aka The Freshest Sauce Ever)

Mojo Verde is the perfect, zippy, herby sauce to drizzle on your finished Paella. It’s optional, but highly recommended if you want to win hearts.

Ingredients:

  • 6–7 sprigs cilantro
  • 4–5 sprigs parsley
  • 1 clove garlic
  • ½ tsp ground cumin
  • Zest and juice of 1 lemon
  • Olive oil, as needed
  • Salt, as needed

How to Make Mojo Verde:

  1. Finely chop cilantro stems and leaves, parsley leaves, and mince the garlic.

  2. Mix with lemon zest, a few drops of lemon juice, a splash of olive oil, and a pinch of cumin.

  3. Season with salt. Adjust lemon/olive oil to taste.

  4. Drizzle generously over your finished Paella.

Bright. Zesty. Life-changing.

Substitutions for Paella

  • Rice: Arborio is a great sub for Bomba. You could also use Calrose or other short-grain rice in a pinch.

  • Proteins: Swap chicken thighs for drumsticks, or add mussels, clams, squid, or even lobster tails if you’re feeling fancy.

  • Sofrito: In a major time crunch, a good quality jarred tomato sauce mixed with sautéed onions and garlic will do.

  • Paprika: Absolutely no sweet paprika! It must be smoked Spanish paprika for authentic flavour.

What to Know (and Avoid) When Making Paella

  • Don’t stir once you add the liquid. Stirring breaks up the rice and prevents the socarrat from forming.

  • Use a wide, shallow pan. Surface area matters. Too deep, and you’ll end up steaming, not crisping.

  • Taste your stock before you pour it in. If it’s bland, so will your rice.

  • Don’t overload it with seafood. Classic paella is about balance — rice first, seafood second.

  • Socarrat is the prize. A tiny bit of toasted rice at the bottom is not burnt — it’s heaven.

Storage Recommendations

  • Leftovers keep beautifully in the fridge for up to 3 days.

  • Reheat gently in a skillet with a splash of stock or water.

  • Avoid microwaving if possible — it ruins the beautiful textures.

  • You can even crisp the leftovers back up in a pan for a bonus second round of socarrat!

FAQ About Paella

Can I make Paella ahead of time?
You can make the sofrito and prep your proteins ahead. The rice itself should be cooked fresh for best results.

Can I make Paella without a Paella pan?
Absolutely. A large, wide stainless steel or cast iron pan works beautifully.

Why is my Paella mushy?
You either stirred it after adding liquid (nooo!) or used too much water. Keep the rice-to-liquid ratio right and trust the process.

Do I need saffron for Paella?
Traditional Valencia Paella uses saffron, but it’s pricey. For this style (more rustic), smoked paprika alone gives gorgeous colour and flavour.

Final Thoughts

Paella isn’t just a recipe — it’s a feeling. A celebration. A pan full of stories.
Whether you’re making it for date night, Sunday family dinner, or a backyard bash, it always feels like something special.

Now go grab a bottle of wine, cue up some Spanish guitar music, and let’s make Paella magic happen.
¡Salud!

Learn More about Spanish Food!  Take this FREE Online Cooking Class!  Included is the video download,  shopping list, cooking guide & recipes!   We think you will love it!

https://www.theculinarystudio.ca/products/spanish-supper?_pos=2&_sid=d19435e9d&_ss=r

Find it online: https://blog.theculinarystudio.ca/recipes/how-to-make-paella/