Al Andalus Paella
Transport your taste buds to the sun-drenched coasts of southern Spain with this vibrant Al-Andalus Paella—a stunning fusion of tender chicken, fresh seafood, and fragrant spices. Infused with saffron and seasoned with sweet paprika and cumin, this dish pairs perfectly aromatic rice with succulent prawns, mussels, and green peas for a colorful, crowd-pleasing meal. The recipe's step-by-step method ensures crispy, golden chicken and perfectly cooked rice, all without stirring—a hallmark of authentic paella. Topped with fresh parsley and a squeeze of lemon, Al-Andalus Paella is ideal for sharing at gatherings or elevating weeknight dinners. Ready in just an hour, this traditional Spanish treasure will leave your guests savoring every bite.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 500 grams boneless, skinless chicken thighs
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 large sweet onion, diced
- 1 large red bell pepper, sliced
- 4 cloves garlic cloves, minced
- 1 large tomato, grated
- 300 grams short-grain rice (e.g., Bomba or Arborio)
- 1 liter seafood stock or fish stock
- 0.5 teaspoon saffron threads
- 300 grams prawns or large shrimp
- 300 grams mussels, cleaned and debearded
- 100 grams frozen green peas
- 2 tablespoons fresh parsley, chopped
- 4 quarters lemon wedges, for serving
Instructions
Heat the olive oil in a large paella pan or wide, shallow skillet over medium heat.
Season the chicken thighs with sweet paprika, ground cumin, sea salt, and black pepper. Add them to the pan and cook until golden brown on both sides, about 6–8 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the diced onion and cook for 3–4 minutes until softened. Add the red bell pepper slices and cook for an additional 2 minutes.
Stir in the minced garlic and grated tomato. Cook for 2 minutes until the tomato mixture reduces slightly and becomes aromatic.
Add the rice to the pan and stir to coat it in the tomato mixture, cooking for 1–2 minutes to lightly toast the grains.
Pour in the seafood stock and stir in the saffron threads. Bring the mixture to a gentle simmer and shake the pan slightly to distribute the rice evenly. Do not stir the rice from this point on.
Nestle the chicken thighs back into the pan, followed by the prawns and mussels. Cover the pan with a lid or foil and let simmer for 15–18 minutes until the rice is tender and the liquid is nearly absorbed.
Scatter the frozen green peas over the paella during the last 5 minutes of cooking.
Remove the pan from the heat and let it rest, covered, for 5 minutes.
Garnish the paella with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.9 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1359 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
