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Classic Spanish Paella with Saffron Rice

45 minutes. Cook
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Paella, with its vibrant colors and rich flavors, is one of Spain’s most iconic dishes. Hailing from the Valencia region, this flavorful one-pan wonder has a history as colorful as its ingredients. With roots dating back to the 18th century, paella was originally cooked over open flames by farm laborers and shepherds. Today, it has evolved into a beloved dish known worldwide, each region in Spain adding its own twist. In this article, we’ll explore the classic Spanish Paella with saffron rice, a recipe that stays true to its Valencian origins.

Historical Context: Paella’s origin lies in the fields of Valencia, where it was initially prepared by laborers using ingredients readily available in the region. The term “paella” itself is derived from the Old Valencian word “paelle,” which refers to the shallow, wide pan traditionally used to cook this dish. Over time, paella’s popularity spread beyond the Valencian borders, leading to various regional adaptations, including seafood paella and mixed paella, each featuring its unique combination of ingredients. The saffron-infused rice, succulent chicken, rabbit, and garden-fresh vegetables in the classic Spanish paella continue to captivate food enthusiasts worldwide.


  1. Prepare the Saffron Infusion: In a small bowl, crumble the saffron threads and add a tablespoon of hot water. Allow it to steep for a few minutes, creating a vibrant saffron infusion.
  2. Sear the Meat: Heat the olive oil in the paella pan over medium-high heat. Season the chicken thighs and rabbit pieces with salt, pepper, and paprika. Sear them until golden brown on both sides, then remove and set aside.
  3. Sauté the Aromatics: In the same pan, add the chopped onion and garlic. Sauté until they turn translucent and fragrant.
  4. Add the Bell Peppers: Incorporate the sliced bell peppers and smoked paprika into the pan. Sauté for a few more minutes until the peppers begin to soften.
  5. Incorporate the Rice: Add the Arborio or Bomba rice to the pan, stirring to coat it evenly with the oil and flavors. Let it toast for a minute or two.
  6. Pour in the Saffron Infusion: Drizzle the saffron infusion over the rice, giving it a striking golden hue.
  7. Pour the Broth: Carefully pour in the chicken broth, ensuring the rice is evenly distributed across the pan.
  8. Return the Meat: Place the seared chicken thighs and rabbit pieces (if using) back into the pan. Arrange them evenly.
  9. Simmer and Cook: Reduce the heat to medium-low and allow the paella to simmer uncovered for about 20 minutes. Avoid stirring the rice during this time.
  10. Layer the Seafood: After 20 minutes, nestle the shrimp into the rice and scatter the peas on top. Continue to simmer for an additional 10-15 minutes, or until the rice is tender and the shrimp turn pink.
  11. Let It Rest: Remove the paella from heat, cover it with a clean kitchen towel, and let it rest for 5 minutes. This allows the flavors to meld and the rice to absorb any remaining liquid.
  12. Garnish and Serve: Before serving, garnish the paella with fresh parsley and lemon wedges. The lemon wedges can be squeezed over individual servings for an extra burst of flavor.
  13. Serve and Enjoy: Scoop generous portions of the classic Spanish paella onto plates, making sure to include a mix of rice, meat, and seafood in each serving. Delight in this savory, saffron-infused masterpiece that pays homage to Spain’s culinary heritage.

prep time
30 minutes.
cooking time
45 minutes.
total time
1 hour 15 minutes.


  • Large paella pan or a wide, shallow skillet

  • Wooden spoon

  • Cutting board and knife

  • Measuring cups and spoons

  • Small bowl

  • Paella burner or large stovetop burner

  • Heat-resistant gloves (if using a paella burner)


  • 2 cups Arborio or Bomba rice

  • 1/2 cup extra-virgin olive oil

  • 1 onion, finely chopped

  • 4 cloves garlic, minced

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon saffron threads

  • 1 teaspoon paprika

  • 4 bone-in chicken thighs

  • 2 rabbit hindquarters, cut into chunks (optional)

  • 12 large shrimp, peeled and deveined

  • 1/2 cup fresh or frozen peas

  • 1 lemon, cut into wedges

  • 4 cups chicken broth

  • Salt and pepper to taste

  • Fresh parsley, chopped, for garnish


Prepare the saffron infusion.
Sear the meat and set aside.
Sauté aromatics and bell peppers.
Incorporate rice and broth.
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