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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 authentic dish from Spain’s Valencia region that combines tender chicken, fresh seafood, saffron-infused short-grain rice, and colorful vegetables. This well-balanced recipe delivers a feast for both the eyes and palate, perfect for family gatherings or special occasions. It’s approachable for cooks of all levels, offering a comforting yet impressive meal that captures the sunny, coastal flavors of Spain.

Ingredients

Proteins

  • Chicken thighs (bone-in, skin-on) – 4 to 6 pieces
  • Seafood mix (shrimp, mussels, clams) – 1 to 1.5 pounds total

Rice and Broth

  • Spanish short-grain rice (Bomba or Arborio) – 1 ½ cups
  • Chicken broth (warm) – 4 cups

Vegetables and Flavorings

  • Fresh tomatoes (chopped) – 2 medium
  • Red bell pepper (chopped) – 1 large
  • Garlic cloves (minced) – 3 to 4
  • Frozen peas – ½ cup

Spices and Fats

  • Olive oil – 3 tablespoons
  • Saffron threads – ½ teaspoon
  • Smoked paprika – 1 teaspoon

Garnish

  • Fresh parsley (chopped) – 2 tablespoons
  • Lemon wedges – for serving

Instructions

  1. Prepare Ingredients and Sofrito: Chop 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 infuses the dish with deep, rich flavors.
  2. Brown the Chicken: Add chicken thighs, skin side down, to the pan. Cook until golden brown on all sides to lock in juices and enhance flavor. Remove the browned chicken and set aside.
  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 maintain their structure. Sprinkle saffron threads over the rice and then pour in the warm chicken broth evenly. Return the chicken pieces to the pan.
  4. Simmer and Add Seafood: Bring broth to a gentle simmer without stirring. This allows even cooking and helps form the prized socarrat crust. 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 rice is tender.
  5. Rest and Garnish: Remove pan from heat and cover loosely with foil or a clean kitchen towel. Let rest for 5 minutes to allow flavors to meld and steam to finish cooking the rice. Garnish with chopped parsley and lemon wedges before serving.

Notes

  • Use a wide, shallow paella pan for even cooking and to develop the socarrat crust.
  • Avoid stirring the rice after adding broth to ensure proper texture and socarrat formation.
  • Soak saffron threads in warm broth beforehand to enhance color and distribute flavor evenly.
  • Always use the freshest seafood available for the best taste and texture.
  • Take care when browning chicken to develop deep flavor.

Nutrition

Keywords: Spanish paella, chicken paella, seafood paella, saffron rice, traditional paella, Valencia paella, gluten-free paella

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