8 Satisfying Paella Recipes

Paella Valenciana
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

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.

02 of 08

Sardinian-Style Paella

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.

03 of 08

Seafood Paella

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.

04 of 08

Spring-Vegetable Paella

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.

05 of 08

Smoky Paella with Shrimp and Squid

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.

06 of 08

Seafood-and-Chicken Paella with Chorizo

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.

07 of 08

Paella Valenciana

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.

08 of 08

Skillet Chicken and Chorizo Paella

Chicken and Chorizo Skillet 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.

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