Spanish Paella with Chicken and Seafood
Transport your taste buds to the sun-soaked coasts of Spain with this vibrant Spanish Paella with Chicken and Seafood, a show-stopping one-pan dish that embodies the essence of Mediterranean cuisine. This recipe harmonizes tender, golden-browned chicken thighs, smoky chorizo, succulent shrimp, and briny mussels with saffron-infused short-grain rice for a flavorful feast. Enhanced by aromatic spices like smoked paprika and saffron threads and punctuated with colorful veggies like red bell peppers, peas, and juicy tomatoes, this paella is a celebration of bold flavors and irresistible textures. Perfect for gatherings or an indulgent weeknight dinner, serve it freshly garnished with parsley and a squeeze of zesty lemon for a truly authentic experience.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Smoked paprika
- 6 ounces Chorizo sausage (sliced)
- 1 medium Yellow onion (diced)
- 4 pieces Garlic cloves (minced)
- 1 large Red bell pepper (sliced)
- 2 medium Tomatoes (grated or finely diced)
- 2 cups Short-grain rice (e.g., Bomba or Arborio)
- 4 cups Chicken stock
- 1 pinch Saffron threads
- 8 pieces Raw shrimp (peeled and deveined)
- 8 pieces Mussels (cleaned and debearded)
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley (chopped)
- 4 pieces Lemon wedges
Instructions
Heat 2 tablespoons of olive oil in a large paella pan or wide skillet over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Brown the chicken thighs on both sides until golden, about 5 minutes per side. Remove and set aside.
Add the sliced chorizo to the pan and cook until lightly browned, about 3 minutes. Remove and set aside with the chicken.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion, minced garlic, and sliced red bell pepper until softened, about 5 minutes.
Stir in the grated tomatoes, 1 teaspoon of smoked paprika, and a pinch of saffron threads, cooking for 2-3 minutes to combine the flavors.
Add the rice to the pan, stirring to coat it in the mixture, and cook for 1-2 minutes to toast the grains.
Pour in the chicken stock and bring the mixture to a gentle boil. Nestle the chicken thighs and chorizo slices into the rice mixture. Reduce the heat to low and simmer uncovered for 15 minutes.
Arrange the shrimp and mussels on top of the rice, pressing them slightly into the mixture. Scatter the frozen peas over the top.
Cover the pan with foil or a lid and continue cooking for another 10-12 minutes until the seafood is cooked through, the mussels have opened, and the rice has absorbed most of the liquid.
Remove from heat and let the paella rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1806 mg | 79% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.7 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1112 mg | 24% | |
*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.
