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Paella recipe with chicken, seafood, rice and vegetables served in a bowl.

Dinner Party Paella Recipe

Course: Main
Cuisine: Spanish
Keyword: Party
Difficulty: Medium
Number of Ingredients: 15
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories: 510kcal
Author: Marilyn
Prepare this paella recipe for your next dinner party for a memorable meal. My favorite Valencia-style paella looks like a feast when you set a decorative dish on the dinner table abounding with chicken, seafood, chorizo, rice, vegetables, herbs, and spices.

Print Recipe


  • Paella pan, Dutch oven, or wide shallow skillet


  • 3 lb frying chicken, cut into 8 pieces
  • 1 tablespoon paprika
  • 2 teaspoon dried oregano
  • Kosher salt
  • Freshly ground pepper
  • ¼ cup virgin olive oil, divided
  • 2 chorizo sausages. thickly sliced
  • 1 sweet onion (such as Vidalia), diced
  • 4 cloves garlic, crushed
  • 1 bunch flat-leaf parsley leaves chopped reserve some for garnish
  • 1 15-oz can whole tomatoes, drained and hand-crushed
  • 4 cups short-grain white rice
  • 6 cups warm water
  • Pinch saffron threads
  • 1 lb jumbo shrimp, peeled and deveined
  • 12 littleneck clams, scrubbed
  • 1 lb firm white fish, cut into 2-inch chunks (optional)
  • 1 cup frozen peas, thawed
  • 1 lemon, cut into wedges


  • Season chicken with paprika, oregano, salt, and pepper.
  • In the paella pan over medium-high heat, add 2 tablespoon oil and heat until shimmering. Add the chorizo and cook, stirring, 5 minutes or until browned all over. Transfer to a plate and set aside. Add the chicken skin-side down and cook, turning, 7 minutes or until browned all over. Transfer chicken to plate and set aside.
  • Reduce heat to medium. Add onion and 1 tablespoon oil; cook, stirring, for 3 minutes. Add the garlic and parsley; cook, stirring, 1 minute or until fragrant. Add the tomatoes, and more oil as necessary, and cook until the mixture caramelizes and the flavors meld.
  • Add the rice and cook, stirring to coat the rice with the mixture. Stir in water and saffron. Reduce heat to simmering and cook, stirring infrequently, 10 minutes. Add chicken and chorizo, tucking them into the rice without stirring and cook 8 minutes. Add the shrimp and clams, tucking them into the rice without stirring and cook 5 minutes or until shrimp is just barely turning pink. Add the fish (if using) and the peas. Cook, gently shaking the pan, 3 minutes or until rice is al dente, shrimp is pink, fish is opaque and peas are heated through.
  • Remove from heat and let stand 5 minutes. Serve garnished with remaining parsley and lemon wedges.


Traditional paella has a toasted rice bottom called socarrat.  Before removing from the heat in step 5, turn the heat up for 30 seconds until you can smell the rice toast at the bottom. Quickly remove from heat.


Calories: 510kcal | Carbohydrates: 55g | Protein: 33g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 167mg | Sodium: 604mg | Potassium: 436mg | Fiber: 2g | Sugar: 2g | Vitamin A: 933IU | Vitamin C: 23mg | Calcium: 108mg | Iron: 3mg