Name: Italian-Spanish Paella-Style Risotto Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1 generous pinch (about ¼–½ tsp) saffron threads; 5–6 cups warm chicken stock or seafood stock (low-sodium preferred); 2 Tbsp olive oil; 8 oz (225g) boneless chicken thighs, cut into bite-sized pieces; 4 oz (115g) Spanish chorizo, sliced or diced; 1 medium onion, finely chopped; 1 red bell pepper, diced; 3 garlic cloves, minced; 1½ cups (300g) Arborio rice; ½ cup dry white wine; 1 cup diced fresh or canned tomatoes (with juices); ½ tsp smoked paprika (optional, for extra depth); 8–10 large shrimp, peeled and deveined; 8–10 mussels or clams (scrubbed); ½ cup frozen peas (optional); Salt and freshly ground black pepper, to taste; Juice of ½ lemon; ¼–⅓ cup freshly grated Parmesan cheese; Fresh parsley, chopped (for garnish); Lemon wedges, for serving

This Italian-Spanish Paella-Style Risotto beautifully marries the creamy, luxurious texture of classic Italian risotto with the vibrant, saffron-infused, smoky flavors of Spanish paella. Arborio rice slowly absorbs a golden broth laced with saffron, white wine, and tomatoes, while chorizo adds spicy depth, and a mix of seafood and chicken brings that signature paella seafood-and-meat harmony—all finished with a touch of Parmesan for an Italian twist.

Why You’ll Love This Recipe

This fusion dish delivers the best of both worlds: the comforting, velvety creaminess that only a properly stirred risotto can offer, combined with the bold, sunny Mediterranean taste of paella.

You get tender, perfectly al dente rice infused with saffron’s exotic floral notes, the smoky-spicy kick from Spanish chorizo, briny seafood, and succulent chicken, all in one pan without needing a traditional paella pan or constant babysitting over an open flame.

It’s impressive enough for guests yet approachable for weeknights, feels luxurious without being overly heavy, and the combination of cultures creates layers of flavor—earthy, savory, slightly tangy, and fresh—that keep every bite exciting.

The final flourish of Parmesan and fresh herbs ties the Italian soul to the Spanish spirit, making it a crowd-pleasing showstopper that’s far easier than it looks.

Yield: 6 servings

Italian-Spanish Paella-Style Risotto Recipe

Creamy saffron risotto fused with smoky paella flavors, chorizo, chicken, and seafood.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

1 generous pinch (about ¼–½ tsp) saffron threads
5–6 cups warm chicken stock or seafood stock (low-sodium preferred)
2 Tbsp olive oil
8 oz (225g) boneless chicken thighs, cut into bite-sized pieces
4 oz (115g) Spanish chorizo, sliced or diced
1 medium onion, finely chopped
1 red bell pepper, diced
3 garlic cloves, minced
1½ cups (300g) Arborio rice
½ cup dry white wine
1 cup diced fresh or canned tomatoes (with juices)
½ tsp smoked paprika (optional, for extra depth)
8–10 large shrimp, peeled and deveined
8–10 mussels or clams (scrubbed)
½ cup frozen peas (optional)
Salt and freshly ground black pepper, to taste
Juice of ½ lemon
¼–⅓ cup freshly grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving

Instructions

Start by warming the stock in a saucepan over low heat. Add the saffron threads, crush them lightly between your fingers, and let them infuse for at least 15 minutes while you prep everything else—this creates that gorgeous golden color and aroma.
In a large, heavy-bottomed pan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces with a little salt and pepper, then brown them for 4–5 minutes until golden on the outside but not fully cooked through. Remove and set aside.
In the same pan, add the sliced chorizo and cook for 2–3 minutes until it releases its flavorful oils and starts to crisp. Scoop out the chorizo (leaving the oil behind) and set aside with the chicken.
Reduce heat to medium, add the remaining tablespoon of olive oil if needed, then toss in the chopped onion and diced red bell pepper. Sauté gently for 4–5 minutes until softened and fragrant, stirring occasionally so nothing burns.
Stir in the minced garlic and cook for just 30–60 seconds until aromatic—don’t let it brown or it will turn bitter.
Add the Arborio rice to the pan and stir well to coat every grain in the flavorful oil. Toast the rice for 2 minutes until the edges look slightly translucent—this step builds incredible flavor.
Pour in the white wine and stir continuously until it’s almost completely absorbed by the rice. This deglazes the pan and adds lovely acidity.
Begin adding the warm saffron-infused stock one ladleful (about ½–¾ cup) at a time. Stir gently and frequently until each addition is nearly absorbed before adding the next. After about 15–18 minutes and 4–5 ladles, stir in the diced tomatoes, smoked paprika (if using), reserved chicken, and chorizo. Continue the gradual stock addition and stirring process.
When the rice is almost al dente and creamy (total rice cooking time usually 18–22 minutes), add the shrimp, mussels/clams, and peas (if using). Cover for 3–5 minutes to let the seafood cook through and the shells open—discard any that don’t open. Taste and adjust salt, pepper, and add a squeeze of lemon for brightness.
Remove from heat, sprinkle generously with grated Parmesan and chopped fresh parsley, give one final gentle stir, and serve immediately in shallow bowls with extra lemon wedges on the side for that perfect zesty finish. Enjoy the beautiful fusion of creamy Italian comfort and bold Spanish sunshine!

Notes

This dish is best enjoyed fresh—risotto continues to absorb liquid as it sits, so serve promptly. If you want more of a paella-style socarrat (crispy bottom layer), use a wide, shallow pan and let it sit undisturbed on low heat for the final 3 minutes (watch carefully to avoid burning). Always use warm stock to prevent the temperature drop that can make rice gummy.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 330Total Fat 15gSaturated Fat 4gUnsaturated Fat 11gCholesterol 62mgSodium 316mgCarbohydrates 27gFiber 2gSugar 4gProtein 17g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Warm your broth and infuse the saffron early so it’s ready when you need it—cold liquid shocks the rice and slows cooking. Stir frequently but not frantically; gentle, consistent stirring releases the starches for creaminess without making it gluey.

Taste the rice after about 3–4 ladles of broth to judge doneness—aim for al dente with a creamy texture, not mushy. Use Spanish chorizo (cured or semi-cured) rather than Mexican for authentic flavor and better texture. For extra paella vibes, let the bottom sit undisturbed for the last 2–3 minutes to develop a light socarrat-like crust (without burning).

Have all ingredients prepped (mise en place) because the process moves quickly once you start adding liquids. Finish with a squeeze of lemon right before serving to brighten everything beautifully.

Ingredients Notes

Arborio rice is essential for that signature risotto creaminess through starch release—do not substitute long-grain or instant rice. Saffron threads provide the golden color and distinctive earthy-floral aroma; use high-quality threads and crush them lightly for maximum flavor release.

Spanish chorizo (preferably cured or semi-cured) brings smoky, paprika-rich depth—avoid Mexican chorizo as it crumbles differently and tastes sweeter/spicier. Good-quality seafood stock or chicken stock forms the flavorful base; homemade is ideal but low-sodium store-bought works well.

Dry white wine adds acidity and complexity—choose something you’d drink. Fresh seafood (shrimp, mussels, squid) should be high-quality and cleaned; add delicate items last to prevent overcooking. Roma tomatoes or good canned diced tomatoes give subtle sweetness and body. A final sprinkle of Parmesan bridges the Italian side, adding nutty umami that complements rather than overwhelms the saffron.

Variations and Substitutions

For a seafood-only version (paella de mariscos style), skip the chicken and increase shrimp, mussels, clams, and squid. Make it chicken-focused by using more chicken thigh and omitting seafood for a heartier meat version.

For a vegetarian twist, replace chorizo and seafood with smoked paprika-roasted mushrooms, artichoke hearts, green beans, and peas, and use vegetable stock. Swap chorizo for Spanish-style vegan chorizo or Italian sausage for a different fusion angle.

If saffron is unavailable or too expensive, use turmeric + a pinch of smoked paprika for color (flavor will be milder). Add roasted red peppers or peas for extra color and sweetness. For a spicier kick, include a pinch of red pepper flakes or pimentón picante. In a pinch, use Carnaroli rice instead of Arborio for even creamier results.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess—avoid microwaving as it can make the rice gummy and overcook seafood. Freezing is not recommended because the texture of risotto changes (becomes mushy) and seafood can become tough or rubbery after thawing.