Seafood & Chicken Paella
Paella is a world-famous Spanish rice dish from Valencia, known for its saffron-infused rice and mix of proteins like seafood, chicken, or rabbit. This version includes shrimp, mussels, and chicken for a delicious balance of land and sea.
Total Time
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: ~1 hour
Serves: 6
Ingredients
Proteins:
12 large shrimp, peeled and deveined
12 mussels, cleaned
2 boneless chicken thighs or breasts, cut into chunks
Optional: 1 chorizo sausage, sliced (adds smoky flavor)
For the Base:
2 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 medium tomatoes, grated or finely chopped
1 tsp smoked paprika
Pinch of saffron threads (or ½ tsp turmeric as a sub)
Salt & pepper to taste
1½ cups Bomba or Arborio rice (short grain)
4 cups chicken or seafood broth (warm)
½ cup frozen peas
Lemon wedges, for serving
Fresh parsley, chopped (for garnish)
Instructions
1. Sear the Chicken:
Heat olive oil in a large paella pan or wide skillet over medium heat.
Season chicken with salt and pepper; sear until golden (not fully cooked), then remove and set aside.
2. Build the Sofrito:
In the same pan, sauté onion, garlic, and both bell peppers for 5–7 minutes until soft.
Add grated tomato, paprika, and saffron. Cook for another 5 minutes to build deep flavor.
3. Toast the Rice:
Stir in the rice and cook for 1–2 minutes to coat with oil and absorb flavors.
4. Add Broth & Proteins:
Pour in warm broth. Stir once to distribute evenly.
Arrange chicken, shrimp, and mussels on top.
Simmer gently without stirring for 18–20 minutes until rice is tender and liquid is mostly absorbed.
5. Add Final Touches:
Scatter peas on top. Cover with foil or a lid, reduce heat to low, and let steam for 5 minutes.
If you like the crispy bottom crust (so carrot), increase heat for the last 2 minutes without stirring.
6. Serve:
Let rest for a few minutes. Garnish with parsley and lemon wedges.
Notes & Tips
- Do not stir after adding the broth – paella traditionally forms a crust on the bottom.
- Use a paella pan for best results, or a wide skillet for even cooking.
- Saffron is key to authentic flavor but can be substituted with turmeric in a pinch.
- You can swap proteins;use squid, clams, or even tofu for a vegetarian twist.
- Use homemade or high-quality broth for richer flavor.
Frequently asked questions FAQs
Q: Can I make paella ahead of time?
A: It’s best fresh, but you can prep the sofrito and proteins ahead. Reheat gently to avoid overcooking seafood.
Q: What kind of rice is best?
A: Bomba rice is ideal for absorbing liquid without becoming mushy. Arborio (risotto rice) is a good alternative.
Q: How do I get socarrat (crispy bottom)?
A: After the liquid is absorbed, turn up the heat for the last 2 minutes and listen for light crackling.
Nutrition Information
Calories: 300 kcal
Protein:35g
Carbohydrates: 45g
Fat: 20g
Fiber: 5g