Paella is the kind of dish that feels like a celebration, but it doesn’t require you to be a seasoned chef to pull it off. With the combination of juicy prawns, mussels, squid, and chorizo, this paella is a one-pan wonder that’s perfect for family gatherings, dinner parties, or simply when you want to impress without the fuss.

The beauty of paella lies in its simplicity. With a few fresh ingredients, a bit of patience, and a couple of key techniques, you’ll have a dish that rivals any restaurant offering. Plus, the aromas that fill your kitchen while it simmers are enough to make anyone’s mouth water. To note thought, Chorizo is not traditionally in a Spanish Paella. Feel free to watch the video for step to steps!

For the perfect drink pairing check below the recipe.

Ingredients

1-2 tablespoons olive oil
1 onion, diced (brown, white, or yellow)
200g chorizo (about 2 pieces), sliced into 1/2 cm (1/5") thick rounds
200g squid (calamari), cut into 7mm (1/4") thick rings
3 garlic cloves, minced
1 capsicum, diced
1 1/2 cups Rice, Bomba is the preferred rice
2 ripe tomatoes, peeled and diced, or 3/4 cup canned crushed tomatoes
300g (10 oz) chicken thigh fillets, cut into 1.5" (3.5 cm) pieces
3 1/2 cups chicken stock
1 teaspoon saffron threads
1 cup frozen peas
12-16 medium to large prawns
12 large mussels, cleaned and checked for freshness (I choose not to include these as i personally do not eat them and did not want to waste food)
Lemons , cut into wedges for the garnish

Instructions

Chorizo: Heat 1 tablespoon of oil in a 30cm (10") paella pan or large frying pan over high heat (Note 9). Toss in the chorizo and cook it until browned on both sides (about 3 minutes). Take it out with a slotted spoon and set aside.
Squid: Next, add the squid to the pan and cook it for 45 seconds on each side, then remove and set aside.
Garlic, Onion, Capsicum: If you need more oil, add the rest of it to the pan. Add the garlic and onion, and cook for 2 minutes. Then toss in the capsicum and cook for another minute.
Chicken: Pop the chicken into the pan and cook it for 2 minutes, just until it’s lightly browned but still raw inside.
Add Rice: Add the rice, stirring it through to coat the grains in oil.
Cooking Broth: Now, add most of the chorizo (reserve 1/4 for garnish), the chicken stock, fresh or crushed tomatoes, and saffron. Give it all a good stir.
Simmer 1: Bring it to a simmer, then reduce the heat to keep it simmering gently (don’t let it boil too quickly, or the rice will burn). Let it simmer for 10 minutes—don’t stir! At this point, a bit of rice should be poking up through the surface, but there’ll still be plenty of liquid.
Add Peas, Prawns, and Mussels: Scatter the peas over the top, then nestle the prawns and mussels into the rice (it’s fine if they’re not completely submerged).
Simmer 2: Let it cook for another 8 minutes (turn the prawns halfway if you feel like it) or until the prawns are opaque, the mussels are open, and most of the liquid is absorbed but there’s still a bit left. Discard any mussels that haven’t opened. Remove the pan from the heat.
Check Rice: Give the rice a taste to check if it’s cooked—it should be firm but tender. If it’s too firm for your liking, no worries, just add a splash of hot water (don’t overdo it!) and keep cooking until it’s perfect.
Rest: Scatter the squid and reserved chorizo on top, the residual heat will warm them through, cover with a lid, and let it rest for 5 minutes.
Garnish: Sprinkle with a lemon wedges. Bring it to the table as is, then mix the rice and seafood together before serving!

Perfect Pairings for Your Paella

Now that you’ve got your seafood paella sorted, it’s time to think about what to pair it with. A well-chosen drink can elevate the meal and make it feel even more special. Here are some ideas to complement the vibrant, rich flavours of the paella:

1. Wine:

White Wine: A crisp, dry white like a Spanish Albariño or a zesty Sauvignon Blanc will cut through the richness of the paella and refresh your palate. Albariño is especially popular in Spain’s coastal regions and pairs beautifully with seafood dishes.
Rosé: If you prefer something a bit fruitier, go for a dry rosé. It’s refreshing and complements the slight spiciness of the chorizo while still allowing the seafood to shine.

2. Beer:

Pilsner or Lager: A cold, crisp pilsner is a great option if you’re looking for something light and refreshing to balance the meal. It won’t overwhelm the flavours and will keep things cool as you dig into your paella.
Spanish Beer: For an authentic touch, try a Spanish lager like Estrella Damm or Mahou. They’re light and refreshing with just enough maltiness to complement the smokiness of the chorizo.

3. Cocktails:

Sangria: A classic Spanish drink that’s perfect for sharing with friends and family. Made with red wine, citrus fruits, and a splash of brandy, it’s a vibrant and fruity choice to pair with paella.
Gin and Tonic: With gin being so popular in Spain, a well-made gin and tonic with fresh herbs like rosemary or thyme can complement the herbs and spices in the paella perfectly.

Easy Paella