My version of paella (sorry to all the Spanish people, but it’s amazing) 🫶🏼 if you love a loaded paella, this is your recipe! It’s filled with chicken, calamari, clams and shrimp 😍 
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Cooking time 40 mins
Total time 40 mins
course Main
cuisine Spanish
servings 4 servings


  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 yellow onion
  • 1 red bell pepper
  • 200 g chicken thighs
  • 120 g canned diced tomatoes
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 100 ml white wine
  • saffron threads
  • 750 ml chicken stock
  • 280 g bomba rice
  • 8 shrimps (best with shells as it gives flavour)
  • 100 g calamari
  • 200 g littleneck clams
  • 50 g green peas
  • 2 lemons (cut into wedges for serving)
  • 5 g fresh parsley for serving


  • Chop the garlic, onion and bell pepper in small pieces.
  • Fry the garlic and onion in olive oil in a big sauté or paella pan for a few minutes. Stir in the bell pepper. 
  • Add the chicken to the sofrito, fry till its colored. It does not have to be cooked all the way through. 
  • Add the diced tomatoes, bay leaf, smoked paprika, salt and pepper. Fry this until almost all the liquid is gone and add the saffron and white wine. Let this simmer until the majority has reduced. 
  • Add the rice and stir for 1 minute. Shake the pan to even the rice and pour in the broth. Let is simmer uncovered for 15 minutes. Not all the water should have been evaporated. If it is the case, add a bit more water.
  • Add the calamari, clams, shrimps and peas on top of the paella and cook for another 5-8 minutes. 
  • Once there is no liquid bubbling anymore and the rice starts to toast on the bottom of the pan, cut the heat and cover with foil for 10-12 minutes. 
  • Remove the foil, top with flat parsley leaves, chili flakes and lemon.
course Main
cuisine Spanish
keyword Paella, Seafood paella, Spanish food
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