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Spanish Paella with Chicken & Seafood

Spanish Paella with Chicken & Seafood
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Spanish Paella with Chicken & Seafood is a vibrant and traditional Spanish dish combining tender chicken, fresh seafood, and aromatic saffron-infused rice. This one-pan recipe balances savory and smoky flavors, colorful vegetables, and a touch of Spanish heritage to deliver a delightful meal perfect for family gatherings or festive occasions.

Ingredients

Scale

Proteins

  • 500g chicken thighs, cut into bite-sized pieces
  • 300g seafood mix (shrimp, mussels, and clams)

Rice and Broth

  • 1 ½ cups short-grain rice (Bomba or Arborio)
  • 4 cups chicken stock infused with saffron threads
  • A pinch of saffron threads

Vegetables & Aromatics

  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium tomatoes, fresh or canned, diced

Spices & Oils

  • 1 teaspoon smoked paprika
  • 3 tablespoons olive oil

Instructions

  1. Prepare the ingredients: Clean and cut the chicken into bite-sized pieces, peel and devein the shrimp, and chop the peppers, onions, and garlic finely. Measure the rice and prepare the chicken stock infused with saffron to ensure smooth cooking.
  2. Brown the chicken: Heat olive oil in a wide paella pan or large skillet over medium-high heat. Add the chicken pieces and brown them thoroughly to lock in flavors and develop a rich base. Remove the chicken and set aside.
  3. Sauté the vegetables and build the sofrito: In the same pan, gently cook the onions, garlic, and peppers until softened. Add in the tomatoes and smoked paprika, stirring well to create a flavorful sofrito that will form the foundation of the paella.
  4. Add rice and liquids: Stir the rice into the sofrito until well coated. Gently pour in the saffron-infused chicken stock, spreading the rice evenly. Do not stir once the liquid is added to encourage the formation of the coveted crispy bottom layer called socarrat.
  5. Incorporate protein and seafood: Return the browned chicken to the pan and nestle the shrimp, mussels, and clams into the rice. Cover the pan and simmer on low heat until the rice is fully cooked, the seafood shells open, and all flavors meld harmoniously.
  6. Rest before serving: Remove the pan from heat and allow the paella to rest for a few minutes. This resting period helps the flavors settle and improves the texture of the dish before serving.

Notes

  • Use a proper paella pan with a wide, shallow surface for even rice cooking and authentic socarrat formation.
  • Do not stir the rice after adding the liquid to allow the bottom crust to form.
  • Soak saffron briefly in warm stock to release its color and aroma fully.
  • Use fresh seafood for the best flavor and texture.
  • Maintain moderate heat to prevent burning or drying out the ingredients.

Nutrition

Keywords: Spanish paella, chicken paella, seafood paella, saffron rice, traditional Spanish dish, one-pan meal, gluten free, party food, festive dinner

Find it online: https://sophiespace.com/spanish-paella-with-chicken-seafood/