How to Make Spanish Paella with Chicken & Seafood

If you’re craving an unforgettable meal that effortlessly combines vibrant flavors, textures, and aromas, this Spanish Paella with Chicken & Seafood recipe is your new best friend. Bursting with saffron-infused rice, juicy chicken, fresh seafood, and a medley of vegetables, this dish captures the heart of Spain’s culinary heritage. Whether you’re cooking for a family dinner or a festive gathering, Spanish Paella with Chicken & Seafood brings warmth, color, and authentic taste to your table in just a few easy steps.

Why You’ll Love This Recipe

• A balanced blend: Combines tender chicken and fresh seafood for a rich, layered flavor profile perfect for any palate.
• Vibrant presentation: Filled with colorful bell peppers, peas, and saffron-yellow rice that make dining visually joyful.
• One-pan wonder: All cooked in a single paella pan or large skillet, minimizing cleanup and maximizing convenience.
• Adjustable ingredients: Easy to customize based on what’s fresh, in season, or what you prefer on your plate.
• Great for social cooking: Perfect for family meals or entertaining guests, turning cooking into a fun, shared experience.

Ingredients You’ll Need

The magic of Spanish Paella with Chicken & Seafood lies in using simple, high-quality ingredients that come together beautifully. Each element builds flavor, texture, and that authentic Spanish color that makes paella truly special.

• Chicken thighs: Boneless and skin-on for juicy and flavorful meat that holds up well during cooking.
• Shrimp and mussels: Fresh or thawed to bring that ocean-fresh taste and succulent bite.
• Short-grain rice: Such as Bomba or Arborio, perfect for absorbing broth without turning mushy.
• Saffron threads: Provide the signature golden hue and subtle aromatic flavour that defines traditional paella.
• Bell peppers and peas: Add sweetness, crunch, and vibrant color, balancing the savory components.
• Garlic and onions: Build a deeply savory base with essential warmth and fragrance.
• Chicken broth: Ensures the rice cooks perfectly and adds depth to the entire dish.
• Olive oil: For sautéing and helping to crisp the rice’s bottom layer, known as socarrat.
• Smoked paprika: Brings a subtle smoky undertone that enriches the overall flavor.
• Lemon wedges: To finish the dish with a fresh, zingy touch just before serving.

Variations for Spanish Paella with Chicken & Seafood

This classic recipe invites creativity, so don’t hesitate to tweak it based on your preferences, dietary needs, or what’s in your pantry. Here are some delicious variations to inspire you.

• Vegetarian paella: Skip the meat and seafood; add extra veggies like artichokes, green beans, or roasted red peppers for a plant-based delight.
• Mixed seafood only: Use a variety of shellfish like clams, squid, and scallops for a purely seafood-centric feast.
• Spicy twist: Add smoked chorizo or a pinch of red chili flakes to give the dish a bold, spicy kick.
• Gluten-free option: Naturally gluten-free by choosing the right rice and fresh ingredients; perfect for those with gluten sensitivities.
• Dairy-free modification: This dish is dairy-free by nature, making it ideal for anyone avoiding milk products.

How to Make Spanish Paella with Chicken & Seafood

Step 1: Prepare the ingredients

Start by rinsing and patting dry the chicken thighs and seafood. Chop the bell peppers, onion, and garlic finely. Soak the saffron threads in a bit of warm chicken broth to release their flavors while you prep.

Step 2: Brown the chicken

Heat olive oil in a large paella pan or skillet over medium-high heat. Add the seasoned chicken thighs skin-side down, cooking until golden and crispy. Remove the chicken and set aside, leaving the flavorful oil behind.

Step 3: Sauté vegetables and spices

Add the onions, garlic, and bell peppers to the pan. Cook until softened and fragrant, then stir in smoked paprika and toasted rice for a minute to toast the grains and coat them well with the oil and spices.

Step 4: Add broth and saffron

Pour in the chicken broth infused with saffron and bring it to a gentle simmer. Nestle the browned chicken pieces back into the pan and cook uncovered for about 10 minutes to start softening the rice.

Step 5: Add seafood and peas

Arrange the shrimp and mussels on top along with the peas. Cover loosely and let everything cook together until the seafood is cooked, rice is tender, and the mussels have opened, about 8-10 more minutes.

Step 6: Rest and serve

Once cooked, remove the pan from heat and allow the paella to rest for 5 minutes. This helps the flavors settle and the bottom layer crisp up into the beloved socarrat. Serve with fresh lemon wedges for squeezing on top.

Pro Tips for Making Spanish Paella with Chicken & Seafood

• Use the right rice: Short-grain varieties like Bomba absorb liquid perfectly without turning mushy.
• Do not stir the rice: Once the rice begins cooking with broth, avoid stirring to encourage a nice crust at the bottom.
• Infuse with saffron early: Soak your saffron in warm liquid before adding to maximize flavor and color.
• Fresh seafood is key: Use fresh or properly thawed seafood for the best taste and texture.
• Patience matters: Allow the paella to rest off the heat for a few minutes to develop flavors and create the socarrat.

How to Serve Spanish Paella with Chicken & Seafood

Garnishes

Bright lemon wedges are a must, adding a fresh citrus zing that cuts through the richness of the paella. Fresh chopped parsley or a sprinkle of smoked paprika can add extra color and aroma.

Side Dishes

Serve with a simple green salad or a Spanish tomato salad to balance the meal with crisp freshness. Crusty bread is perfect for mopping up any leftover juices.

Creative Ways to Present

Present your paella straight from the pan set on the table to capture that authentic Spanish vibe. For a festive touch, add edible flowers or colorful roasted vegetables on top.

Make Ahead and Storage

Storing Leftovers

Transfer leftovers to an airtight container and keep refrigerated for up to 2 days. The flavors will intensify, making for delicious next-day meals.

Freezing

Spanish Paella with Chicken & Seafood can be frozen for up to a month. Divide into portions and use freezer-safe containers. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stovetop with a splash of broth to loosen the rice, or microwave with a damp paper towel to retain moisture. Avoid overcooking to keep the seafood tender.

FAQs

Can I use other types of seafood?

Absolutely! Feel free to include clams, scallops, or squid depending on what you enjoy or have on hand. Just adjust cooking times slightly.

Is saffron necessary in this recipe?

Saffron is traditional and gives paella its distinct aroma and color, but you can substitute with turmeric for color if saffron is unavailable, though flavor will differ.

Can I make this paella vegetarian?

Yes! Simply omit chicken and seafood, adding hearty vegetables like artichokes, zucchini, and mushrooms for a fulfilling vegetarian paella variant.

What type of pan should I use?

A traditional wide, shallow paella pan is ideal for even cooking and socarrat formation, but a large skillet can also work well if a paella pan is unavailable.

How do I know when the rice is done?

The rice should be tender but still slightly firm to the bite; if the liquid is absorbed and rice feels crunchy, add a little more broth and cook a bit longer.

Final Thoughts

Cooking Spanish Paella with Chicken & Seafood is more than preparing a meal; it’s a chance to embrace vibrant flavors, celebrate togetherness, and bring a bit of Spain right to your kitchen. This recipe’s ease, adaptability, and amazing taste make it a kitchen staple you’ll want to revisit again and again. Give it a go, and watch how this dish transforms ordinary dinners into festive moments full of warmth and joy.

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