Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

The national dish of Spain. From Cooking Light May 2000

Ingredients Nutrition


  1. Combine parsley; 1/4 cup lemon juice, 1 tbsp olive oil and garlid to make herb blend. Set aside.
  2. Prepare broth - mix together water saffron and chicken broth in saucepan.
  3. Heat 1/2 tbsp oil in large skillet over medium heat.
  4. Saute chicken and remove.
  5. Saute sausage and prosciutto and remove.
  6. Saute shrimp and remove.
  7. Reduce heat to medium low.
  8. Add onions and peppers and saute for 10 min or until soft.
  9. Add tomatoes, paprika and garlic and cook for 5 min.
  10. Add rice, cook for 1 min.
  11. Add meat (not seafood), rice, herb blend, and broth.
  12. Simmer on low for 10 minutes
  13. Add mussels - cook 5 min.
  14. Add shrimp and peas- cook 5 min.
  15. Sprinkel 1/4 cup lemon juice on top.
  16. Remove pan from heat, cover with a towel (or similar) and let sit for 10 minutes.
Most Helpful

Fantastic. I used a mix of chicken and shrimp. The lemon juice really makes this dish sing as does the saffron. Best Paella recipe I have come upon, updated and authentic ingredients, quick cooking and delicious end product

MarraMamba September 17, 2014

Other than using bacon instead of prosciutto, and omitting the mussels, which I dont like, I followed the recipe, what a marvellous combination of flavours and colour!!!! This is truly a feast for a king, and one of those dishes which really makes your mouth water in anticipation!! I just cant imagine what you could add to this to make it better, a fabulous restaurant quality meal at home, definitely a great one to share with guests! Thank you Deantini, really enjoyed this, made for ZWT 8

Karen Elizabeth July 31, 2012

Te chuparse los dedos! I was questionable about some of the step, but this came out beautifully! I followed the directions, but had to use long grain rice and double the amount of chicken since I didn't have fresh mussels (too bad, they really add to the presentation). I used Smoked Spanish Paprika which I purchase just for this dish. The aroma was awesome! I never used it before. This recipe is delicioso and so versatile. Thank you so much for posting. Made for ZWT5.

threeovens May 14, 2009