True Spanish Paella with Saffron
A traditional paella made with authentic saffron and fresh seafood, capturing the essence of Valencia's coastal cuisine. This spanish-inspired one pot ready in about 65 minutes pairs short-grain rice, saffron threads, chicken thighs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250g short-grain rice
- 0.5g saffron threads
- 300g chicken thighs
- 150g shrimp
- 1 tsp paprika
- 4 garlic cloves
- 1 medium onion
- 2 tbsp tomato paste
- 50g pimientos
- 500ml chicken stock
- 1 lemon
Instructions
- Step 1: Cut 300g chicken thighs into 2cm pieces and season with 1 tsp paprika.
- Step 2: Heat 2 tbsp olive oil in a paella pan over medium-high heat, then cook chicken until golden brown (6 minutes), remove and set aside.
- Step 3: Add 4 minced garlic cloves and 1 sliced onion to the same pan, cooking until soft (4 minutes), then stir in 2 tbsp tomato paste and cook for 1 minute.
- Step 4: Add 250g short-grain rice and stir to coat, then add 0.5g saffron threads steeped in 1 tbsp warm stock, followed by 500ml chicken stock and 50g sliced pimientos.
- Step 5: Nestle chicken and 150g shrimp into the rice, bring to a gentle simmer, and cook uncovered for 20 minutes without stirring until rice is tender and bottom forms a crispy socarrat layer.
- Step 6: Rest for 5 minutes, then garnish with lemon wedges and serve directly from the pan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does True Spanish Paella with Saffron take to make?
Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover True Spanish Paella with Saffron?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice from drying out.
Can I substitute ingredients in True Spanish Paella with Saffron?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale True Spanish Paella with Saffron for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with True Spanish Paella with Saffron?
Spanish one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
