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De Perfecte Paella uit één pan

Making paella? With this recipe for 4–6 people you can prepare an authentic Spanish dish in a single pan. Delicious with chicken, chorizo and seafood.

Recipe

The Perfect One-Pan Paella

Authentic paella recipe for 4–6 people. Easy to prepare and full of flavor with chicken, chorizo and seafood.

Course Main course
Kitchen Spanish
Servings 4–6 people

Preparation time

Preparation time 40 minutes
Stiffen up min. 5 min
Total 50 minutes

Equipment

  • Paella pan
  • Wooden spoon
  • Gas burner or barbecue

Ingredients

  • 300 g chicken, cut into pieces
  • 150 g chorizo, sliced
  • 200 g shrimp
  • 500 g mussels
  • 1 red and 1 yellow bell pepper
  • 1 large onion
  • 3 garlic cloves
  • 1 can diced tomatoes (400 g)
  • 300 g paella rice (bomba or calasparra)
  • 750 ml chicken stock
  • Saffron threads
  • 1 tsp paprika powder
  • Olive oil, salt, pepper
  • Lemon wedges

Basic Paella Recipe

    1. Preparation: Heat the paella pan (e.g., Blackwell Paellapan Plaatstaal ø 34 cm) over medium heat and warm the olive oil.
    2. Meat & Sausage: Brown the chicken pieces all over until golden. Add the chorizo slices and fry briefly. Remove both from the pan and set aside.
    3. Vegetables: Sauté the onion and garlic until translucent. Add the bell peppers and diced tomatoes and let simmer for a few minutes.
    4. Rice: Stir in the paella rice until the grains glisten in the sauce.
    5. Broth & Spices: Pour in the hot stock and add saffron and paprika powder. Season to taste and return the chicken and chorizo to the pan.
    6. Cooking: Let the rice cook gently for 18–20 min without stirring so a crispy crust (socarrat) forms.
    7. Seafood: Add the shrimp and mussels after 10 minutes. Cover loosely and cook until the mussels have opened and the shrimp are pink.
    8. Finishing: Remove the pan from the heat, cover with a tea towel and let rest for 5 min.
    9. Serving: Serve with lemon wedges and eat straight from the pan.

Paella is a dish you'll proudly bring to the table. The combination of juicy chicken, spicy chorizo and fresh seafood on a bed of saffron rice makes this recipe irresistible. The secret weapon is the socarrat: the crispy rice crust that forms on the bottom of the pan. Take your time and don't stir the rice, and the result will be optimal.

A good sheet-steel paella pan conducts heat evenly and ensures that perfect crispy bottom. Serve the paella straight from the pan with fresh lemon wedges on the side. That way you bring the atmosphere of a Spanish terrace to your own dining table. Enjoy!