Paella Recipes: 12 Pans Inspired by Spain’s Giant Festival Paellas That Feed 1,400 People

These paella recipes start with a pan so big it needs a team to stir it. On YouTube, a Korean eating star’s 8 kg giant paella challenge in Spain pulled 4.8 million views in two months, and a video on how 160 kilogram festival paellas feed 1,400 people passed one million. A classic Spanish paella lesson from a London chef has 6.1 million views. Millions of people clearly love watching saffron rice cook in a pan as wide as a car tire. The good news is that the same flavors fit in a home pan. Below you will find twelve paella recipes, from the original Valencian version with chicken and beans to black squid ink rice, a noodle cousin from the coast and an easy oven pan for a crowd. If you love little plates too, our Spanish tapas recipes make a perfect start to the party..

Paella Recipes Begin With Spain’s Giant Festival Pans

In towns around Valencia, paella is a party, not just a dinner. Cooks build pans more than two meters wide, and one viral video showed festival paellas of 160 kilograms that feed 1,400 people in a single afternoon. Everyone watches for the socarrat, the crispy, toasted layer of rice that forms on the bottom of the pan, and friends politely fight over the last spoonful. Your pan at home will be smaller, but the rules are the same, and a slice of Spanish and Portuguese desserts makes a sweet finish..

You will need: 2 cups bomba or other short grain rice, 5 cups hot chicken or seafood stock, a big pinch of saffron, 1/4 cup olive oil, 1 onion, 3 garlic cloves, 1 grated tomato, 1 tsp sweet smoked paprika, 1 lb shrimp, 1 lb mussels, 1 cup peas, 1 red pepper in strips, lemon wedges, salt.

How to make it: 1. Warm the saffron in the hot stock. 2. Cook onion, pepper and garlic in olive oil in a wide pan, then add tomato and paprika. 3. Stir in the rice for one minute, pour in the stock and spread the rice evenly. 4. Simmer 10 minutes without stirring. 5. Press in shrimp and mussels, scatter peas and cook 8 to 10 minutes more until the liquid is gone. 6. Raise the heat for 1 minute to form the socarrat, then rest 5 minutes and serve with lemon.

Paella Valenciana, the Original of All Paella Recipes

This is the dish that started it all. The word paella comes from the Valencian word for frying pan, and the classic version from the rice fields near Valencia uses chicken, often rabbit, flat green beans and big white butter beans called garrofo, plus saffron and a sprig of rosemary. There is no seafood and no chorizo here, and Valencians are proud of that. You can read more about the history of paella. If rabbit is hard to find, chicken thighs work well, much like our favorite one pot chicken and rice suppers.

You will need: 2 lb chicken thighs in pieces (or chicken and rabbit), 1/3 cup olive oil, 8 oz flat green beans, 1 can butter beans drained, 1 grated tomato, 1 tsp sweet paprika, saffron, 2 cups bomba rice, 6 cups hot water or light stock, 1 rosemary sprig, salt.

How to make it: 1. Brown the chicken well in olive oil in a wide pan, about 15 minutes. 2. Add green beans and cook 3 minutes. 3. Stir in tomato and paprika, then the water and saffron; simmer 20 minutes. 4. Add butter beans and salt, then sprinkle in the rice evenly. 5. Cook 18 minutes without stirring, laying the rosemary on top for the last 5. 6. Rest 5 minutes under a clean towel.

Seafood Paella Recipe Loaded With Prawns and Mussels

Paella de marisco is the version most visitors order by the beach, and of all the paella recipes it is the one that looks best on a crowded table. Whole prawns sit on top like a crown, mussels and clams open in the steam, and a seafood stock made from the prawn shells gives the rice a deep, sweet flavor. The secret is to cook the shellfish only at the end so it stays tender. If you love a big shared pot like a seafood boil at home, this pan is the elegant Spanish relative.

You will need: 1 lb large shell-on prawns, 1 lb mussels, 8 oz clams, 8 oz squid rings, 1/4 cup olive oil, 1 onion, 3 garlic cloves, 1 grated tomato, 1 tsp paprika, saffron, 2 cups bomba rice, 5 cups fish or seafood stock, parsley, lemon.

How to make it: 1. Sear the prawns in olive oil for 1 minute per side and set aside. 2. Cook squid, onion and garlic, then add tomato and paprika. 3. Stir in rice, then the hot stock with saffron. 4. Simmer 10 minutes without stirring. 5. Tuck in mussels and clams, lay the prawns on top and cook 8 to 10 minutes. 6. Rest, then finish with parsley and lemon.

Mixed Paella With Chicken, Chorizo and Shrimp

Paella mixta mixes land and sea in one pan, and it is the crowd pleaser at many tourist cafes and family parties. Purists in Valencia may raise an eyebrow, but home cooks around the world love this paella recipe because everyone finds something they like. Chicken gives body, chorizo brings smoky color, and langoustines or shrimp make it look like a celebration. Cook each protein the right amount of time and the pan comes together beautifully, just like the best fast shrimp dinners do.

You will need: 1 lb chicken thighs in chunks, 4 oz Spanish chorizo sliced, 12 shrimp or langoustines, 1 lb mussels, 1 onion, 1 red pepper, 3 garlic cloves, 1 grated tomato, saffron, 2 cups short grain rice, 5 cups chicken stock, 1/4 cup olive oil, peas, lemon.

How to make it: 1. Brown chicken and chorizo in olive oil, then push to the sides. 2. Cook onion, pepper and garlic in the middle, add tomato. 3. Stir in rice, then the hot stock and saffron. 4. Simmer 12 minutes without stirring. 5. Add shrimp, mussels and peas and cook 8 minutes. 6. Let the bottom toast for a minute, then rest and serve.

Arroz Negro, the Black Squid Ink Paella

Arroz negro looks dramatic, with rice as black as night, but it tastes gently of the sea. The color comes from cuttlefish or squid ink stirred into the stock, and it is cooked in the same wide pan as other paella recipes along the coast of Valencia and Catalonia. Strips of red pepper on top make a striking contrast. It is always served with a spoonful of allioli, a garlic sauce, so fans of creamy garlic dinners will fall in love fast.

You will need: 1 lb squid or cuttlefish cut in pieces, 2 to 3 tsp squid ink, 1/4 cup olive oil, 1 onion, 1 green pepper, 3 garlic cloves, 1 grated tomato, 2 cups bomba rice, 5 cups fish stock, roasted red pepper strips, lemon. For the allioli: 1 cup mayonnaise and 2 grated garlic cloves.

How to make it: 1. Saute squid in olive oil until golden. 2. Add onion, pepper and garlic, then tomato. 3. Stir in rice, then the hot stock mixed with the ink. 4. Simmer 18 minutes without stirring. 5. Lay red pepper strips on top in the last minutes. 6. Rest 5 minutes and serve with garlic allioli and lemon.

Vegetable Paella With Artichokes and Peppers

A vegetable paella proves that paella recipes do not need meat to get big flavor. Spain grows wonderful artichokes, peppers and green beans, and in spring many families fill the pan with whatever the garden gives them. Smoked paprika and saffron do the heavy lifting, and a good vegetable stock keeps the rice rich. It is a smart choice when you are feeding vegetarian guests, and it pairs well with a summer dish like these colorful ratatouille recipes.

You will need: 6 artichoke hearts quartered, 1 red and 1 yellow pepper in strips, 6 oz green beans, 1 cup cherry tomatoes, 1 cup peas, 1/4 cup olive oil, 1 onion, 4 garlic cloves, 2 tsp smoked paprika, saffron, 2 cups short grain rice, 5 cups vegetable stock, rosemary, lemon.

How to make it: 1. Brown artichokes and peppers in olive oil, then set some aside for the top. 2. Cook onion, garlic and green beans. 3. Add paprika, rice and hot stock with saffron. 4. Simmer 15 minutes without stirring. 5. Arrange artichokes, peppers, tomatoes and peas on top and cook 5 more minutes. 6. Rest, add rosemary and serve with lemon.

Fideua, the Noodle Cousin of Paella Recipes

Fideua comes from the coast south of Valencia, around the town of Gandia, and it swaps rice for short, thin noodles. The noodles are toasted in olive oil first, then cooked in rich fish stock in a paella pan until they curl up and turn crisp on top. Like the rice version it is topped with prawns and mussels and served with garlic allioli. Pasta lovers who enjoy our handmade pasta ideas should put this one on the list right away.

You will need: 12 oz short thin noodles (fideo or broken spaghetti), 1/4 cup olive oil, 8 oz squid, 12 prawns, 1 lb mussels, 1 onion, 3 garlic cloves, 1 grated tomato, 1 tsp paprika, saffron, 4 cups hot fish stock, allioli and lemon to serve.

How to make it: 1. Toast the noodles in olive oil until golden, then set aside. 2. Sear prawns and squid, then cook onion, garlic, tomato and paprika. 3. Return noodles, add hot stock with saffron. 4. Simmer 8 minutes without stirring. 5. Add mussels and prawns and cook until the liquid is gone. 6. Let the top crisp under a hot oven for 2 minutes, then rest and serve.

Oven-Baked Sheet Pan Paella for a Crowd

Not everyone owns a giant paella pan, and that is fine. A large rimmed sheet pan in a hot oven gives you the same wide, shallow layer of rice, and the corners turn wonderfully crisp. This is the easiest of all the paella recipes for holiday parties, because the oven does the work while you greet guests. Brown the chicken and chorizo first for flavor, then let everything bake together. Put it next to a few dishes from our crockpot potluck recipes and the whole party is fed.

You will need: 2 lb chicken thighs, 6 oz chorizo sliced, 1 lb shrimp, 2 cups short grain rice, 5 cups hot chicken stock, saffron, 1 onion, 1 red pepper, 4 garlic cloves, 1 cup crushed tomatoes, 2 tsp smoked paprika, 1 cup peas, olive oil, lemon, parsley.

How to make it: 1. Heat oven to 450 F. 2. Brown chicken and chorizo in a skillet, then cook onion, pepper and garlic. 3. Spread rice on an oiled sheet pan, add the vegetables, tomatoes, paprika and hot saffron stock. 4. Lay chicken and chorizo on top and bake 20 minutes. 5. Add shrimp and peas and bake 8 to 10 minutes more. 6. Rest 5 minutes, top with lemon and parsley.

Chicken and Chorizo Skillet Paella for Weeknights

This weeknight paella recipe fits in a 12 inch skillet and is on the table in about 45 minutes. Cast iron holds heat beautifully, which means a better crispy bottom when you turn up the flame at the end. Smoky chorizo seasons the oil, so every grain of rice picks up a warm red color. It is the kind of easy, one pan dinner that turns a regular Tuesday into a little trip to Spain. Find more ideas in our cast iron skillet recipes collection.

You will need: 4 boneless chicken thighs, 4 oz Spanish chorizo sliced, 1 small onion, 1 red pepper, 2 garlic cloves, 1 1/2 cups short grain rice, 3 1/2 cups hot chicken stock, a pinch of saffron, 1 tsp smoked paprika, 3/4 cup peas, olive oil, lemon, parsley.

How to make it: 1. Brown seasoned chicken in a cast iron skillet and set aside. 2. Crisp the chorizo, then cook onion, pepper and garlic in its oil. 3. Stir in paprika and rice, then hot stock with saffron. 4. Nestle in the chicken and simmer 18 minutes without stirring. 5. Add peas for the last 5 minutes. 6. Turn the heat up for 1 minute until it crackles, then rest and serve.

Holiday Lobster Paella, the Fanciest of Paella Recipes

In many Spanish homes, the holidays call for something special, and a seafood rice with lobster is a festive favorite. Split lobster halves lying across golden saffron rice look stunning in the middle of a holiday table, and the shells add amazing flavor to the stock. Among holiday paella recipes it feels the most luxurious, but it takes less effort than a roast. Serve it for a seafood Christmas Eve, or make a smaller pan as part of a cozy Christmas dinner for two.

You will need: 2 lobster tails or 1 whole lobster split, 12 large prawns, 1 lb mussels, 1/4 cup olive oil, 1 onion, 3 garlic cloves, 1 grated tomato, saffron, 1 tsp paprika, 2 cups bomba rice, 5 cups seafood stock, lemon, parsley.

How to make it: 1. Sear lobster pieces and prawns briefly in olive oil and set aside. 2. Cook onion, garlic, tomato and paprika. 3. Stir in rice, then hot stock with saffron. 4. Simmer 12 minutes without stirring. 5. Arrange lobster, prawns and mussels on top and cook 8 minutes until the shellfish is done. 6. Rest under a towel, then add lemon and parsley.

Arroz con Pollo, the Latin American Cousin

Spanish rice traditions traveled across the ocean and turned into arroz con pollo, a beloved chicken and rice dish all over Latin America. In Colombia, as in this photo from Barranquilla, it is often served with fresh salad and sweet fried plantains. Unlike most paella recipes it is usually stirred and cooked in a deep pot, with more vegetables and a softer texture. It is pure comfort food, and it sits happily next to the other dishes in our South American dinners gallery.

You will need: 2 lb chicken pieces, 2 cups long grain rice, 4 cups chicken stock, 1 onion, 1 red pepper, 1 carrot diced, 3 garlic cloves, 1/2 cup tomato sauce, 1 tsp cumin, 1 tsp ground annatto or turmeric, 1 cup peas, olive oil, cilantro, salt.

How to make it: 1. Brown the chicken in oil and set aside. 2. Cook onion, pepper, carrot and garlic until soft. 3. Add tomato sauce, cumin, annatto and rice and stir 2 minutes. 4. Return chicken, pour in stock and bring to a boil. 5. Cover and cook on low 20 minutes, adding peas at the end. 6. Fluff, top with cilantro and serve with salad and plantains.

Paella Recipes Tip: Wide Pan, No Stirring, Then Rest

Every great pan of paella follows a few simple rules. Use a wide, shallow pan so the rice cooks in a thin layer. Choose short grain rice such as bomba, which drinks up stock without turning mushy. Most important, never stir once the rice goes in. Just listen for a gentle crackle at the end, which means the socarrat is forming. Then cover the pan with a clean towel and rest it for five minutes. For more inspiration, browse our Spanish dinners at home.

You will need: A 15 to 18 inch paella pan or wide skillet, bomba or Calasparra rice, good saffron, homemade or low sodium stock, olive oil, lemon wedges, a clean kitchen towel.

How to make it: 1. Use about 2.5 cups of stock for every cup of bomba rice. 2. Spread the rice evenly and stop stirring. 3. Rotate the pan on the burner so it cooks evenly. 4. Add shellfish near the end so it stays tender. 5. Listen for a light crackle and smell for toasting, then turn off the heat. 6. Rest 5 minutes under a towel, then serve straight from the pan.