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Seafood Chicken Paella

Seafood Chicken Paella

Transport yourself to Spain with this vibrant Seafood Chicken Paella recipe. Perfect for any occasion, it’s easy to make and bursting with flavors of smoky paprika, saffron, and fresh seafood.
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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 finely chopped
  • 6 cloves garlic minced
  • 1 small red bell pepper diced
  • 4 pieces boneless chicken thighs cut into bite-sized pieces
  • 4 large tomatoes chopped
  • to taste salt and pepper
  • 10-12 pieces mussels cleaned
  • 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 smoked or sweet 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
  • Sharp Knife
  • Wooden Spoon
  • Measuring Spoons
  • Cutting Board

Method
 

  1. Heat olive oil in a large skillet or paella pan over medium heat; sauté chopped onion, minced garlic, and diced red bell pepper for about 3 minutes.
  2. Add chicken pieces; sear until golden brown, then stir in chopped tomatoes, salt, and pepper, and simmer for 5 minutes.
  3. Add mussels and squid rings; cook for about 5 minutes until mussels start to open.
  4. Pour in stock, rice, peas, saffron, paprika, garlic powder, and onion powder; stir gently and bring to a boil.
  5. Lower the heat, cover, and let rice simmer, stirring occasionally and adding more stock if necessary.
  6. When rice is nearly done, scatter shrimp across the top, cover, and cook until shrimp turn pink and opaque.
  7. Sprinkle with chopped parsley and roasted red pepper strips before serving.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gCholesterol: 150mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Use high-quality saffron for the best flavor. Fresh seafood makes a noticeable difference, so opt for it when possible. Adjust seasoning gradually; you can always add more later. Serve the paella directly from the pan for a rustic presentation. Leftover paella keeps well in the fridge for up to 3 days. Reheat gently and add a splash of water to maintain moisture. Avoid overcrowding the pan to ensure even cooking and strive for that crispy socarrat layer at the bottom by following the cooking techniques outlined.
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