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Seafood Chicken Paella

Seafood Chicken Paella

Discover the rich flavors of Spain with this easy-to-make Seafood Chicken Paella recipe. Perfect for gatherings or weeknight dinners!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 small red bell pepper, diced
  • 4 piece boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 large tomatoes, chopped
  • to taste Salt and pepper
  • 10-12 mussels scrubbed and debearded
  • 225 grams squid rings
  • 3 cups low-sodium chicken or fish stock
  • 2 cups medium-grain or jasmine rice
  • ½ cup frozen peas
  • 1 teaspoon saffron threads or powder
  • 1 teaspoon sweet or smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 600 grams shrimp, peeled and deveined
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon roasted red pepper strips

Equipment

  • Large skillet or paella pan
  • Wooden spoon or spatula
  • Cutting board and knife
  • Measuring cups and spoons
  • Measuring spoons

Method
 

  1. Heat olive oil in a large skillet or paella pan over medium heat.
  2. Add the chopped onion, minced garlic, and diced red bell pepper, sauté for about 3 minutes.
  3. Push the veggies to the side and add the chicken pieces, browning them until golden brown.
  4. Mix in the chopped tomatoes, salt, and pepper, cooking for another 5 minutes until thickened.
  5. Add mussels and squid rings, cooking for 5 minutes until mussels open slightly.
  6. Pour in the stock, rice, peas, saffron, paprika, garlic powder, and onion powder; stir to combine.
  7. Bring to a boil, lower the heat, and cover the pan.
  8. Let the rice simmer for about 15 minutes, stirring occasionally.
  9. Once the rice is almost done, scatter the shrimp across the top.
  10. Cover and cook for another 5-7 minutes until shrimp are pink and opaque.
  11. Garnish with parsley and roasted red pepper strips, then serve straight from the pan.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 170mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 20mg

Notes

To elevate your Seafood Chicken Paella, consider toasting the rice for 2 minutes before adding the stock for a nuttier flavor. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently. For a twist, use vegetable broth for a vegetarian option or skip the chicken for a seafood-only variety. Serve directly from the pan for a rustic experience and garnish with lemon wedges for an added touch of freshness. Enjoy!
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