Paella Recipe


For the Shrimp Stock (optional – see notes)

  • Shells from at least 1 pound of shrimp
  • ½ medium onion – roughly chopped
  • 2 cloves garlic – smashed
  • 3 large bay leaves
  • 5 cups water

For the Herb Blend

  • 1 cup fresh parsley – chopped
  • ⅓ cup fresh lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic – minced

For the Paella

  • 4 cups homemade shrimp stock – (or low-sodium chicken broth or store-bought clam juice or seafood stock)
  • 2 cups low-sodium chicken broth
  • 1 cup dry white wine – (or additional shrimp or chicken stock)
  • 1 teaspoon saffron threads – (approximately 1 gram)
  • 2 tablespoon olive oil
  • 2 links (approx. 7 ounces) Spanish chorizo – cut into 1/2-inch slices
  • 1 pound jumbo shrimp – peeled and deveined
  • 1 large onion – finely diced
  • 2 red bell peppers – finely diced
  • 5 cloves garlic – minced
  • 1 teaspoon salt
  • 1 cup diced tomatoes – (canned or fresh)
  • 1 teaspoon sweet paprika
  • 3 cups uncooked Paella rice – (bomba rice, Valencia rice, Calasparra rice)
  • 1 cup frozen green peas
  • 1 pound calamari – thawed
  • 1 pound mussels – scrubbed
  • 1 pound short-neck clams
  • lemon wedges – for serving


  • To make homemade shrimp stock: this step is optional but absolutely worth it (especially if you purchased shrimp with the shells and tails left on).
  • Start by thawing the shrimp (if frozen). Remove shells and tails (or leave tails on – up to you). Transfer the shrimp to a large bowl and set aside in the refrigerator until ready to use. Meanwhile, add the shells to a large pot. Add the roughly chopped onion, smashed garlic, and bay leaves. Fill with at least 4-5 cups of water.
  • Bring to a boil over high heat before reducing to low heat. Cover and simmer for 45-60 minutes. Strain the broth through a fine-mesh strainer into a separate pot or container. Measure out the desired amount (I used 4 cups).
  • Prepare the herb blend by combining the chopped parsley, fresh lemon juice, olive oil, and garlic in a small bowl. Mix to combine and set aside.
  • Combine your stock. Once your homemade shrimp stock has been strained and measured, transfer the desired amount (in my case, I used 4 cups) to a medium stockpot with 2 cups chicken broth and 1 cup white wine (you need 7 cups of liquid total). Bring to a gentle simmer over medium heat. Add the saffron, mix well to combine, and reduce heat to low. Cover and gently simmer until needed.
  • Peel and devein the shrimp (if you haven’t done so already), leaving the tails on, or removing them (up to you). Set aside, you’ll need them in a sec.
  • Heat 1 tablespoon of olive oil in a large paella pan over medium-high heat. Add the sliced sausage and cook for 2-3 minutes, stirring as needed (see notes). Remove from pan to a clean plate. Set aside.
  • Add the shrimp to the pan (add additional olive oil, if needed). Cook shrimp for 1-2 minutes on each side, or until nearly cooked. Remove from the pan to a clean plate. Set aside.
  • Reduce heat to medium. Add one more tablespoon of olive oil and add the onions and bell pepper. Mix thoroughly to combine. Cook, stirring often, for 10-15 minutes. Add the salt and garlic, cook for an additional minute before adding the diced tomatoes, sweet paprika, and thawed (and drained) calamari. Cook, stirring often, for an additional 3-5 minutes.
  • Add the dry rice to the pan and mix thoroughly with the aromatics. Allow the rice to toast for 1-2 minutes, stirring occasionally.
  • Add the herb mixture, thawed peas, sausage, and slowly add the broth. Mix thoroughly to combine and stir the rice often. Bring to a boil, then reduce heat to medium-low heat. Stir for approximately 5 minutes then stop stirring for the remainder of the cooking time.
  • Cook, uncovered for 15 minutes.
  • Nestle the clams, mussels, and shrimp into the rice mixture. Cook for 5-10 minutes, or until shells open (discard any unopened shells). Rotate the pan every few minutes to ensure even cooking.
  • Remove from heat, drizzle with fresh lemon juice, and cover with a towel. Allow paella to rest for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges, if desired.

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