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Spanish Paella with Chicken & Seafood

Spanish Paella with Chicken & Seafood
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Spanish Paella with Chicken & Seafood is a vibrant and flavorful one-pan dish combining tender chicken thighs, fresh shrimp, mussels, and squid with aromatic saffron-infused paella rice. This traditional Spanish recipe from Valencia offers a perfect balance of savory flavors, stunning colors, and authentic Mediterranean richness, ideal for entertaining or a special family meal.

Ingredients

Scale

Proteins

  • Chicken thighs, seasoned with salt and pepper (about 1.5 lbs)
  • Fresh seafood: 8 oz shrimp (deveined), 8 oz mussels (scrubbed), 8 oz squid (cleaned and sliced)

Vegetables & Aromatics

  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 sweet red bell peppers, chopped
  • 1 cup green peas (fresh or frozen)
  • 2 medium tomatoes, diced

Grains & Spices

  • 2 cups paella rice (Bomba or Arborio)
  • 1 teaspoon saffron threads

Liquids & Fats

  • 4 cups chicken broth
  • 3 tablespoons olive oil

Garnishes

  • Lemon wedges
  • Chopped fresh parsley (optional)
  • Extra olive oil for drizzling

Instructions

  1. Prepare Your Ingredients: Clean and chop all vegetables. Season the chicken thighs with salt and pepper. Devein shrimp and scrub mussels to ensure they are ready for cooking.
  2. Brown the Chicken: Heat olive oil in a large paella pan or wide skillet over medium-high heat. Add the chicken thighs skin-side down and cook until golden brown on all sides. Remove and set aside to preserve the flavorful crust.
  3. Sauté Aromatics and Vegetables: In the same pan, add more olive oil if needed. Sauté diced onions and garlic until translucent and fragrant. Add chopped red bell peppers and cook until softened, releasing a sweet aroma.
  4. Toast the Rice and Add Tomatoes: Stir in the rice to coat it with the oil and aromatics, allowing it to toast slightly for about a minute. Add diced tomatoes and cook for another two minutes to deepen the flavor base before adding liquids.
  5. Add Broth, Saffron, and Simmer: Pour in the chicken broth infused with saffron threads slowly. Stir everything just once to distribute ingredients evenly. Bring to a gentle boil, then reduce heat to a simmer without stirring, allowing the rice crust (socarrat) to form.
  6. Layer in Chicken and Seafood: Return the browned chicken to the pan, tucking it into the rice. Arrange shrimp and mussels on top, pressing down slightly. Cover the pan with foil or a lid and cook until the seafood is opaque and the rice is tender.
  7. Add Peas and Final Touches: Scatter green peas over the paella during the last five minutes of cooking. Once done, remove from heat and let the dish rest for a few minutes to set the flavors before serving.

Notes

  • Saffron patience: Soak saffron threads in warm broth before adding to release maximum flavor and color.
  • Don’t stir the rice: Resist stirring after adding liquid to encourage formation of the prized crispy socarrat layer.
  • Use a wide, shallow pan: Ensures even cooking and allows rice to spread out for better texture.
  • Fresh seafood matters: Use the freshest shrimp and mussels for the brightest and sweetest paella taste.
  • Let it rest: Allow the paella to sit off heat for 5 to 10 minutes to deepen flavors.

Nutrition

Keywords: Spanish paella, paella with chicken and seafood, Mediterranean rice dish, saffron rice, Valencia cuisine, one-pan meal, gluten free paella

Find it online: https://emillycooks.com/spanish-paella-with-chicken-seafood/