If there’s one dish that captures the heart of Spanish cuisine, it’s paella. This vibrant, saffron-scented rice dish hails from Valencia and has earned its place as Spain’s national treasure. Traditionally cooked over an open flame in a wide, shallow pan, paella is a celebration of local ingredients—rice, fresh seafood, meats, and seasonal vegetables—layered with flavour and history.
Paella might seem like a dish reserved for restaurants or festive gatherings, but it’s surprisingly achievable in your own kitchen. This easy paella recipe honors the rich Spanish tradition while offering smart shortcuts and substitutions that make it weeknight-friendly. Whether you’re using chicken, seafood, or both, the result is a one-pan masterpiece that brings the taste of Spain straight to your table.
Making it on your Gas Skottel Braai
Always preheat your gas braai for 7–10 minutes before cooking to ensure the grids reach the right temperature. Leave one burner off to create a cool zone—a safe space to move ingredients that are well-seared on the outside but need extra time to cook through gently. This technique helps prevent over-charring while allowing food to finish perfectly.
Did you know the Skottel Braai originated with South African farmers who used an old plough shear over an open fire to prepare meals outdoors. Today, the Skottel is a versatile cooking surface, ideal for everything from traditional breakfasts and paellas to sausages, eggs, stir-fries, and more—making it a staple for outdoor cooking enthusiasts.
Easy One-Pan Spanish Paella
Ingredients
Base Ingredients (Essential for Every Paella): Must include
- Olive oil – ideally Spanish, or any high-quality extra virgin olive oilSpanish rice – Bomba or Calasparra preferred; see substitutions below
Saffron threads – high quality recommended; or substitute 1 tsp saffron powder –
Chicken thighs – bone-in or boneless, skin removed, cut into chunks
Chicken broth – or fish stock, if making your own from seafood shells
Saffron is a vibrant, aromatic spice used in both sweet and savory dishes to enhance flavour, aroma, and colour. Its distinctive threads can be added directly to recipes like paella, soups, or stews, where they infuse the dish as they cook. For more even distribution, saffron can also be lightly ground and steeped in a few tablespoons of hot (or cold) water before adding—unlocking its full depth of flavour and golden hue.
Seafood (Optional):
- Jumbo shrimp – peeled and deveined (see note on cooked vs raw below)Mussels – cleaned and debearded
Calamari rings – fresh or thawed from frozen Alternative sea food – clams, scallops, firm white fish (cod, monkfish, halibut), or crab meat
Vegetables & Aromatics:
- 1 onion finely chopped
- 1 red bell pepper sliced
- 3 cloves garlic minced
- 2 tomatoes finely chopped
- ½ cup frozen pease optional
- ¼ cup chopped fresh parsley plus more for garnish
- lemon wedges for serving
Spices & Seasoning:
- 1 or more bay leaves
- 1 tsp paprika smoked or sweet
- salt and freshly ground black pepper to taste
Liquids:
- ½ cup dry white wine
- 3-4 cups chicken broth or fish stock enough to cover the rice
Rice Substitutions:
- If Bomba or Calasparra rice isn’t available, use Arborio, sushi rice, or a medium-grain rice. Avoid long-grain or jasmine rice.
Instructions
Sauté the aromatics:
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Add the onion, bell pepper, and garlic. Sauté for 4–5 minutes until the onion is soft and translucent.
Build the flavour base:
- Add the chopped tomato, bay leaf, paprika, saffron, salt, and pepper. Stir to combine and cook for another 5 minutes until fragrant and thickened.
Deglaze with wine:
- Pour in the white wine and let it simmer for about 10 minutes, allowing the alcohol to cook off and the flavors to concentrate.
Add chicken and rice:
- Stir in the chicken and chopped parsley. Cook for 1–2 minutes, then add the rice and stir briefly to coat it in the seasoned mixture.
Add broth and simmer (no stirring):
- Pour in the broth slowly and evenly, gently shaking the pan to distribute the rice in an even layer. Do not stir from this point onward. Bring to a boil, then reduce the heat to medium-low. Simmer uncovered for 15–18 minutes, gently shaking the pan once or twice as it cooks.
Add seafood and peas:
- Nestle the shrimp, mussels, and calamari into the rice. Sprinkle peas over the top. Continue cooking without stirring for another 5 minutes, or until most of the liquid has been absorbed and the rice is tender.Note: If the rice is still undercooked, add ¼ cup more broth or water and cook a few minutes longer.
Rest and serve:
- Remove the pan from heat. Cover with foil or a lid, then place a clean kitchen towel over the top. Let the paella rest for 10 minutes before serving. Garnish with fresh parsley and lemon wedges.
🦐 Shrimp Tip
- Raw shrimp: Add during cooking (step 6), and they’ll cook perfectly in the hot broth.Pre-cooked shrimp: Add at the very end, just before covering the pan to rest, so they don’t overcook.