True Spanish Paella with Saffron

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 30 min Cook: 35 min Serves 4 Spanish cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 300g chicken thighs into 2cm pieces and season with 1 tsp paprika.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Rest for 5 minutes, then garnish with lemon wedges and serve directly from the pan.

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.

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