La Tapa Paella for Two
Indulge in the vibrant flavors of Spanish cuisine with "La Tapa Paella for Two," a perfectly portioned, seafood-rich dish designed to transport you to the sun-soaked streets of Valencia. This one-pan recipe combines tender chicken, succulent shrimp, and briny mussels with saffron-kissed rice, smoky paprika, and a medley of colorful vegetables like red bell peppers and peas. With just 20 minutes of prep and 30 minutes of cooking time, this recipe strikes the perfect balance of convenience and authenticity. Garnished with fresh parsley and served with zesty lemon wedges, this paella is ideal for an intimate dinner, celebrating bold flavors in every bite. Perfect for seafood lovers and fans of Spanish cuisine, this classic dish is as satisfying as it is stunning to serve.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 piece Chicken thigh, boneless and skinless, diced
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 pieces Medium shrimp, peeled and deveined
- 6 pieces Mussels, cleaned and de-bearded
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Tomato, grated or finely chopped
- 0.75 cup Short-grain rice (like Bomba or Arborio)
- 2 cups Chicken stock
- 0.25 teaspoon Saffron threads
- 0.5 cup Red bell pepper, thinly sliced
- 0.25 cup Frozen peas
- 2 pieces Lemon wedges
- 1 tablespoon Fresh parsley, chopped (optional)
Instructions
Heat 1 tablespoon of olive oil in a medium-sized skillet or paella pan over medium heat.
Season the diced chicken thigh with smoked paprika, 1/2 teaspoon of salt, and black pepper. Add it to the pan and cook for 5-6 minutes until golden brown. Remove and set aside.
In the same pan, add the shrimp and sear for 1-2 minutes on each side until just pink. Remove and set aside.
Add the remaining tablespoon of olive oil to the pan, followed by the onion and garlic. Cook for 2-3 minutes until softened and fragrant.
Stir in the grated tomato and cook for another 2 minutes until the mixture thickens slightly.
Add the rice to the pan and stir to coat it in the tomato mixture, allowing it to toast lightly for 1-2 minutes.
Warm the chicken stock in a small saucepan and stir in the saffron threads. Let it steep for 1-2 minutes to release its color and aroma.
Pour the saffron-infused stock over the rice in the pan. Arrange the cooked chicken, red bell pepper slices, and mussels over the rice. Bring the mixture to a gentle simmer over medium-low heat.
Do not stir the rice—allow it to cook undisturbed for about 15-18 minutes, until most of the liquid is absorbed, adding the peas during the last 5 minutes of cooking.
Add the shrimp back to the pan on top of the rice for the last 2-3 minutes to heat through.
Once the paella is finished, remove it from the heat and cover it with a clean kitchen towel. Let it rest for 5 minutes to allow the flavors to meld.
Garnish with fresh parsley if desired and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.7 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 129 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 907 mg | 19% | |
*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.
