Ingredients Seafood 8 Satisfying Paella Recipes By Food & Wine Editors Updated on October 26, 2022 Share Tweet Pin Email Trending Videos Photo: © Kana Okada These incredible paella recipes include plenty of proteins and spices, from chicken and chorizo to mussels, cockles, shrimp, and snapper. Grab your paella pan and get stewing. 01 of 08 Chicken and Pork Paella Christopher Peter Testani In this delicious version of the classic Spanish recipe, chicken, and pork ribs combine with rice, artichoke hearts, and Romano beans for a hearty and satisfying dish, laced with alluring flavors of saffron, garlic, and smoky pimentón. Get the Recipe 02 of 08 Sardinian-Style Paella © Frances Janisch Fregola, the pearl-size Sardinian pasta that is quite similar to couscous, makes a terrific substitute for rice in this paella-style dish; it soaks up a lot of the cooking liquid from the seafood, tomato, and chorizo stew and still stays nicely chewy. For such an impressive main course, it can be prepared surprisingly quickly. Get the Recipe 03 of 08 Seafood Paella © Lucy Schaeffer David Joud, who created this recipe, has been a member of Cook Here and Now since the group's first dinner in 2006. His hearty paella is brimming with browned chicken, seared squid, spicy chorizo, and briny shellfish. For a faster version, omit the sole and crabmeat. Get the Recipe 04 of 08 Spring-Vegetable Paella © William Meppem You don't need a paella pan to make paella; any large frying pan will do. Serve this paella hot or at room temperature (as it is often eaten in Spain), as is or topped with toasted sliced almonds. Get the Recipe 05 of 08 Smoky Paella with Shrimp and Squid © Quentin Bacon At Jaleo, the delightful Spanish restaurant in Washington, D.C., José Andrés prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish and a house-made fish stock. Get the Recipe 06 of 08 Seafood-and-Chicken Paella with Chorizo © Cedric Angeles At her restaurant, Brasa, pork-loving chef Tamara Murphy makes her own chorizo for the excellent paella on her menu. As for the seafood in the dish, she breaks with tradition by sautéing the shrimp and steaming the mussels and clams before adding them to the paella during the last few minutes of cooking. This keeps the seafood moist and delicious. Get the Recipe 07 of 08 Paella Valenciana © Kana Okada Chef Seamus Mullen cooks the rice for this chicken-and-seafood paella as if it were risotto, adding chicken stock gradually. Get the Recipe 08 of 08 Skillet Chicken and Chorizo Paella Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford While Spanish paella is traditionally made in its namesake pan, this cast-iron variation is a great alternative — and it can also go straight from stove to table. The recipe builds layers of flavors as you saute aromatics in the same pan you've used to sear the chorizo and chicken. From delicately floral saffron to smoky paprika and a bright lemony finish, this one-pan meal has it all. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit