Go Back
–+ servings
Seafood Chicken Paella

Seafood Chicken Paella

Discover the magic of Spain with this easy Seafood Chicken Paella recipe. Perfect for gatherings, packed with flavor, and ready in 50 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 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 pieces boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 large tomatoes, chopped
  • to taste salt and pepper
  • 10-12 pieces mussels, cleaned
  • 225 g 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 smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 600 g shrimp, peeled and deveined
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon roasted red pepper strips

Equipment

  • Large skillet or paella pan
  • Wooden spoon
  • Cutting board
  • Sharp knife
  • Measuring cups/spoons

Method
 

  1. Heat the olive oil in a large skillet or paella pan over medium heat.
  2. Add the onion, garlic, and red bell pepper; sauté for about 3 minutes.
  3. Toss in the chicken pieces and let them brown slightly.
  4. Stir in the tomatoes, salt, and pepper; let it simmer for 5 minutes.
  5. Add the mussels and squid; cook for 5 minutes until they release their flavors.
  6. Pour in the stock, rice, peas, saffron, paprika, garlic powder, and onion powder; stir gently.
  7. Bring the mixture to a boil, then lower the heat and cover.
  8. Let the rice absorb the liquid, stirring occasionally until tender.
  9. Add the shrimp and continue cooking until they turn pink and opaque.
  10. Sprinkle the parsley and roasted red pepper strips on top before serving.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

For a different twist, you can replace mussels with clams or scallops, or omit the chicken for a seafood-only version. A lighter option could use cauliflower rice. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of broth. For freezing, portion it into servings and thaw overnight before reheating. Use high-quality saffron and stock for the best flavor, and serve the paella straight from the pan for a rustic touch. Garnish with lemon wedges for extra brightness!
Tried this recipe?Let us know how it was!