How to Make Spanish Paella with Chicken & Seafood

If you have ever craved an enticing dish that bursts with vibrant flavors, textures, and colors, then learning how to make Spanish Paella with Chicken & Seafood is a must. This iconic Spanish dish perfectly blends tender chicken, fresh seafood, fragrant saffron-infused rice, and a medley of vegetables for a comforting yet impressive meal. Whether you’re hosting family, friends, or just treating yourself, this recipe will transport your taste buds straight to the sunny coasts of Spain with every hearty bite.

Why You’ll Love This Recipe

• Authentic Flavor Experience: Captures the traditional tastes of Spain’s Valencia region using fresh, quality ingredients.
• Balanced Protein Variety: Combines chicken and seafood for a delightful mix of textures and tastes.
• Visually Stunning Presentation: Finds its beauty in vibrant colors, making it a feast for the eyes as well as the palate.
• Simple Yet Impressive: An approachable recipe that looks like it took hours but can be made at home by any level cook.
• Perfect for Gatherings: A crowd-pleaser that feeds multiple people and invites sharing and conversation.

Ingredients You’ll Need

These ingredients are the heart and soul of the dish, each adding essential flavor, texture, and color. From bright red bell peppers to the fragrant saffron that gives paella its signature hue, every component matters for that perfect balance.

• Chicken thighs: Use bone-in, skin-on for juicy and flavorful meat that stays tender during cooking.
• Seafood mix: A combination of shrimp, mussels, and clams for fresh ocean taste and texture.
• Spanish short-grain rice (Bomba or Arborio): Ideal for absorbing liquid without becoming mushy.
• Fresh tomatoes: Adds natural sweetness and acidity to the sofrito base.
• Red bell pepper: Brings color and a subtle sweetness to the dish.
• Garlic cloves: Infuses savory depth and aroma.
• Olive oil: Classic Mediterranean staple for sautéing and flavor.
• Chicken broth: Provides rich, savory liquid for cooking the rice.
• Saffron threads: The magical spice that imparts color and unique flavor to the rice.
• Smoked paprika: Adds smoky depth and warmth to the seasoning.
• Frozen peas: A pop of bright green sweetness.
• Fresh parsley and lemon wedges: For garnish and finishing brightness.

Variations for Spanish Paella with Chicken & Seafood

This recipe is wonderfully adaptable, making it easy to personalize based on what you have in your pantry, dietary preferences, or family favorites. Feel free to experiment and make it your own!

• Vegetarian Version: Swap chicken and seafood with artichoke hearts, roasted peppers, and a variety of mushrooms.
• Spicy Kick: Add sliced chorizo or a pinch of cayenne pepper for a smoky, spicy twist.
• Different Proteins: Replace chicken with rabbit or use only seafood for a pure maritime paella.
• Gluten-Free Adaptation: Naturally gluten-free, just be sure your broth and seasonings contain no gluten additives.
• Seasonal Vegetables: Incorporate asparagus, green beans, or cherry tomatoes based on what’s fresh and available.

How to Make Spanish Paella with Chicken & Seafood

Step 1: Prepare Ingredients and Sofrito

Begin by chopping your garlic, red bell peppers, and tomatoes. Heat olive oil in a wide paella pan or heavy skillet over medium heat. Add garlic and bell peppers first, sautéing until soft. Then stir in tomatoes and smoked paprika to create a fragrant sofrito base that will infuse the entire dish with deep, rich flavors.

Step 2: Brown the Chicken

Add the chicken thighs, skin side down, to the pan. Cook until golden brown on all sides for the best flavor and texture. Browning locks in juices and gives your paella that perfect savory note. Remove chicken and set aside once browned.

Step 3: Toast the Rice and Add Broth

Pour in the rice and gently stir to coat it fully in the oil and sofrito mixture. Toast the grains lightly to help them retain structure during simmering. Sprinkle in the saffron threads, then pour in the warm chicken broth, distributing it evenly. Return the chicken pieces to the pan.

Step 4: Simmer and Add Seafood

Bring the broth to a simmer without stirring. This allows the rice to cook evenly and form the beloved socarrat crust at the bottom. About 10 minutes before the rice is done, nestle shrimp, mussels, and clams into the rice. Sprinkle frozen peas on top and continue cooking until seafood is just cooked through and the rice is tender.

Step 5: Rest and Garnish

Remove the pan from heat and cover loosely with foil or a clean kitchen towel. Let the paella rest for 5 minutes to allow flavors to marry and steam to finish cooking the rice evenly. Garnish with chopped parsley and lemon wedges before serving.

Pro Tips for Making Spanish Paella with Chicken & Seafood

• Use the Right Pan: A wide, shallow paella pan ensures even cooking and the development of the socarrat crust.
• Don’t Stir the Rice: Avoid stirring after adding broth to let the rice cook properly and form the signature crispy bottom.
• Soak Saffron in Warm Broth: Enhances the color and unleashes the aromatic flavor evenly throughout the dish.
• Fresh Seafood is Key: Use the freshest shrimp, mussels, and clams for the best taste and texture.
• Patience with Browning: Take your time browning chicken; it’s crucial for flavor depth.

How to Serve Spanish Paella with Chicken & Seafood

Garnishes

A generous sprinkle of fresh parsley and wedges of lemon brighten the dish and add a refreshing zing that cuts through the richness.

Side Dishes

This paella pairs beautifully with a simple green salad dressed in sherry vinegar or a platter of crusty rustic bread to soak up every last bite of the seafood-infused broth.

Creative Ways to Present

Serve the paella straight from the pan at the center of your table to keep the communal spirit alive, or use individual shallow bowls to showcase the colorful ingredients lavishly on each plate.

Make Ahead and Storage

Storing Leftovers

Wrap cooled paella tightly and refrigerate in an airtight container for up to 2 days. Rice dishes absorb flavors well, making for even tastier leftovers.

Freezing

For longer storage, freeze paella in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat paella over low heat in a covered skillet or microwave with a splash of broth or water to restore moisture and fluffiness.

FAQs

Can I use other types of rice for paella?

While traditional Spanish paella uses short-grain Bomba rice, Arborio is a good substitute because of its similar absorption and texture. Avoid long-grain rice, which won’t yield the proper consistency.

Is it necessary to use saffron?

Saffron is essential for authentic flavor and color, but if unavailable, turmeric can provide color and mild aroma as an alternative, though the taste will differ.

Can I make this dish vegetarian or vegan?

Yes! Replace the chicken and seafood with hearty vegetables like artichokes, mushrooms, green beans, and roasted peppers, using vegetable broth for flavor.

What is socarrat and how do I get it?

Socarrat is the crispy, caramelized rice crust at the bottom of the pan, a prized part of paella. Achieve it by cooking over medium-high heat without stirring once the liquid is added, allowing rice to stick and crisp gently.

How long does it take to make Spanish Paella with Chicken & Seafood?

From prep to serving, it typically takes around 60 to 75 minutes, including resting time to let flavors meld perfectly.

Final Thoughts

Mastering how to make Spanish Paella with Chicken & Seafood is a celebration of flavor, culture, and togetherness. This dish invites you to savor the delicious fusion of land and sea, to fill your kitchen with warmth, and to share unforgettable meals with those you care about. Give it a try—you’ll fall in love with every vibrant, tender, and perfectly seasoned bite.

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