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  • Johnny S.

Spanish Paella Recipe

This straight-forward, traditional Spanish recipe will make a great addition to your repertoire. It provides you with everything that you need: proteins, rice, and vegetables, The only thing missing is something spicy and something savory: Vatsana's Hot Sauce!

Servings: 6

Prep time: 20 minutes

Cook time: 40 minutes

Difficulty: ◦◦◦◦

Spicy: ●●◦◦◦ When you add Vatsana's Hot Sauce


  • 1/4 cup extra virgin olive oil

  • 1 onion, diced

  • 1 bell pepper, diced

  • 4 cloves garlic, diced

  • 3 Roma tomatoes, diced

  • 1 bay leaf

  • 1 teaspoon paprika

  • 1 pinch saffron threads (or 1 teaspoon saffron powder)

  • Salt and pepper (to taste)

  • ¼ cup white wine

  • 4 boneless, skinless chicken thighs, cut into pieces

  • ¼ cup fresh parsley, chopped

  • 2 cups Spanish rice

  • 5 cups chicken broth

  • ½ lb jumbo shrimp, peeled and tail-on

  • 1/2 lb mussels, cleaned ("beards" off)

  • 8 oz calamari rings

  • 1/2 cup peas

  • Lemons for garnish

  • 1 bottle of Vatsana's Hot Sauce or Seafood Sauce

Let's begin the adventure:

  1. Add olive oil to a large pan over medium heat. Add the onion, bell peppers, and garlic and cook until onion is translucent, about 3 minutes.

  2. Add chopped tomato, bay leaf, paprika, saffron, salt, and pepper. Stir and cook for 5 minutes.

  3. Add white wine and cook for 10 minutes. Taste and add salt if needed.

  4. Add chicken pieces, 2 tablespoons chopped parsley, and rice to the pan. Stir and cook for 1 minute.

  5. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. Do not stir the mixture anymore because we want the rice at the bottom to cook faster and create a crispy crust called the socarrat.

  6. Bring mixture to a boil. Reduce heat to medium low. Gently shake the pan a couple times during cooking. Cook for about 18 minutes (uncovered).

  7. Nestle the shrimp, mussels, and calamari into the mixture, sprinkle peas on top and continue to cook for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top to be nearly tender.

  8. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

  9. Garnish with fresh parsley and lemon slices.

  10. Serve with Vatsana’s Hot Sauce or Seafood Sauce for that extra kick and savory bites!

Voila! The Spanish Paella with Vatsana's Sauces. Spread the joy!

No printer-friendly recipe is available at this time.


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