Try this homemade Paella recipe the whole family will love. Made with sausage, chicken, mussels and manila. Easy step-by-step instructions included.
This Paella is built around simple, easy-to-find ingredients. It comes together quickly and makes 4 servings. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
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1.
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Take chicken wings, but not drumettes, and place in a stockpot with 10 cups water, 1 onion and 2 garlic cloves.
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Season well with salt and pepper.
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Cook until 8-9 cups of stock remain.
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Pass through sieve.
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Discard chicken, onion & garlic.
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Set aside stock.
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2.
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Brown chorizo in a skillet.
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Set aside.
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3.
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Brown chicken drumettes in 1 tbsp olive oil.
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Set aside.
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4.
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Scrub mussels & clams under cold water.
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Set aside.
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5.
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Devein shrimp by cutting through back with sharp knife, or you can peel it and devein it if you prefer.
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6.
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Wash rice at least 3 times, until water runs clear.
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Drain well.
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7.
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In the pan you will use for the dish, saute onion & garlic in 2 tbsp olive oil until onion is soft.
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Don't brown.
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8.
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Add rice to onion and saute rice for about 2 minutes, stirring.
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9.
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Add 8 cups broth and the wine.
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10.
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Break up the tomatoes by hand into small pieces and add with juice from can.
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11.
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Add saffron, red pepper flakes, salt and pepper.
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I sometimes add 1/2 teaspoons cayenne pepper instead of the red pepper flakes if people don't want heat in the dish.
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Stir well.
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12.
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Place drumettes over rice in wagon wheel design.
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13.
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Evenly scatter the chorizo over rice.
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14.
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Arrange the shrimp, scallops and squid over rice.
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15.
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Arrange the clams and mussels over all, with the opening of each facing up, so that when they open, you will be able to see into them.
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16.
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Scatter pimento and peas evenly over all.
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If you can't find canned pimento, use a very thinly sliced red bell pepper.
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17.
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Bring to a boil over med heat.
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Reduce to simmer, cover and leave until liquid is almost completely absorbed by rice.
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Taste the rice when it appears almost ready.
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If it is a little hard to the bite, add a little of the reserved broth or water (1/2 cup), cover and leave for a few more minutes.
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It shouldn't be hard, nor should it be too wet.
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Turn off stove and leave the dish undisturbed for 5 minutes before uncovering and serving.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.
No specific allergen information. Please check the ingredient list for possible allergens.
My Personal Notes
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["1 lb spanish chorizo sausage, sliced up", "12 chicken wings, cut drumettes off the rest of the wing, reserve all", "12 mussels, fresh", "18 manila clams, fresh", "1 12 lbs shrimp, fresh jumbo", "12 snow crab claws", "1 lb sea scallops", "1 lb squid, sliced", "¼ teaspoon saffron, crushed (You can add up to 1/2 tsp. if you like the flavor)", "1 onion, chopped", "3 garlic cloves, minced", "2 lbs bomba rice, imported from Spain", "28 ounces italian canned tomatoes, I use Cento brand San Marzano", "2 pimientos, sliced (I use canned Goya brand, (""Pimenton"")", "1 ½ cups frozen peas", "8 cups chicken broth", "6 ounces white wine, I use Fume Blanc", "1 ½ teaspoons red pepper flakes (optional)", "1 teaspoon salt", "½ teaspoon pepper"].
Yes, Paella falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.