Spanish Seafood and Chicken Paella
A homemade version of the quintessential Spanish Paella, featuring rice, saffron, vegetables, chicken, and seafood.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
Full Ingredient List
- 1/4 cup extra virgin olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 4 cloves garlic
- 3 roma tomatoes, very finely diced
- 1 bay leaf
- 1 teaspoon paprika
- 1 pinch saffron threads
- 1/4 cup white wine
- 4 boneless, skinless chicken thighs, cut into pieces
- 1/4 cup fresh chopped parsley
- 2 cups Spanish rice
- 5 cups chicken broth
- 1/2 cup frozen peas
- 1/2 lb jumbo shrimp, peeled, tail on
- 1/2 lb mussels, cleaned
- 8 oz calamari rings
- Salt and pepper
- Lemons for garnish
Paella Base
Tools and Equipment
- 14 inch skillet or large pan
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1/4 cup | extra virgin olive oil | preferably Spanish EVOO | any good quality olive oil |
| 1 | onion | diced | |
| 1 | bell pepper | diced, preferably 1/2 red and 1/2 green | |
| 4 cloves | garlic | minced | |
| 3 | roma tomatoes | very finely diced | 8 oz. tomato sauce |
| 1 | bay leaf | ||
| 1 teaspoon | paprika | sweet or smoked | |
| 1 pinch | saffron threads | 1 teaspoon saffron powder | |
| 1/4 cup | white wine | ||
| 4 | chicken thighs | boneless, skinless, cut into pieces | pork loin, turkey, rabbit, chorizo |
| 1/4 cup | parsley | fresh and chopped, divided |
Instructions
- Step 1: In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell peppers, and garlic, cooking until the onion is translucent. (Tips: Maintaining medium heat is key to soften the onions without burning.)
- Step 2: Add chopped tomatoes, bay leaf, paprika, saffron, and season with salt and pepper to taste. Stir and cook for 5 minutes. (Tips: You can adjust the spice level by choosing smoked or sweet paprika.)
- Step 3: Add the white wine to the pan and cook for an additional 10 minutes, allowing the wine to reduce. (Tips: Allowing the wine to reduce is important for developing depth of flavor.)
- Step 4: Add the chicken pieces, half of the chopped parsley, and rice to the skillet. Cook for 1 minute. (Tips: Stir the ingredients well to ensure the rice is coated in the flavors.)
- Step 5: Pour the chicken broth slowly around the pan to help the rice evenly distribute. Bring to a boil, then reduce heat to medium-low without stirring further. (Tips: Do not stir to allow the formation of socarrat, the crispy rice layer at the bottom.)
- Step 6: Cook uncovered for about 15-18 minutes, then nestle shrimp, mussels, and calamari into the rice. Sprinkle the peas on top and cook for another 5 minutes or until the seafood is done and liquid absorbed.
- Step 7: Remove the pan from heat. Cover with a lid or foil, place a kitchen towel over, and let rest for 10 minutes. (Tips: The resting period helps the rice absorb any remaining liquid for perfect texture.)
- Step 8: Garnish with the remaining parsley and lemon slices before serving. (Tips: Fresh lemon adds a nice zest to balance the flavors.)
Additional Information
Notes: For an authentic touch, use high-quality saffron. If unavailable, saffron powder can be a substitute. Adjust the seafood and meat components based on preference or availability.