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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 flavorful one-pan dish that combines saffron-infused short-grain rice, juicy chicken thighs, fresh shrimp and mussels, and a colorful medley of vegetables. This traditional Spanish meal offers a rich, layered taste with a beautifully balanced presentation, perfect for family dinners or festive gatherings. The recipe is easy to customize, naturally gluten-free and dairy-free, and brings authentic warmth and color to your table.

Ingredients

Scale

Proteins

  • 4 boneless, skin-on chicken thighs
  • 8–10 fresh or thawed shrimp, peeled and deveined
  • 12 fresh or thawed mussels, cleaned

Rice

  • 1 1/2 cups short-grain rice (Bomba or Arborio)
  • 1 pinch saffron threads

Vegetables

  • 1 red bell pepper, chopped finely
  • 1 green bell pepper, chopped finely
  • 1 cup fresh or frozen peas
  • 1 medium onion, chopped finely
  • 3 cloves garlic, minced

Liquids and Fats

  • 4 cups chicken broth
  • 3 tablespoons olive oil

Spices and Seasonings

  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

Garnishes

  • Lemon wedges for serving
  • Fresh chopped parsley (optional)
  • Additional smoked paprika for sprinkling (optional)

Instructions

  1. Prepare the ingredients: Rinse and pat dry the chicken thighs and seafood. Chop the bell peppers, onion, and garlic finely. Soak the saffron threads in a small amount of warm chicken broth to release their flavor.
  2. Brown the chicken: Heat olive oil in a large paella pan or skillet over medium-high heat. Season the chicken thighs with salt and pepper, then cook skin-side down until golden and crispy. Remove chicken and set aside, leaving the flavorful oil in the pan.
  3. Sauté vegetables and spices: Add chopped onions, garlic, and bell peppers to the pan. Cook until softened and fragrant. Stir in smoked paprika and the rice. Toast the rice for about a minute, ensuring it gets evenly coated with oil and spices.
  4. Add broth and saffron: Pour in the chicken broth infused with saffron threads and bring the mixture to a gentle simmer. Nestle the browned chicken pieces back into the pan. Cook uncovered for about 10 minutes to begin softening the rice.
  5. Add seafood and peas: Arrange shrimp, mussels, and peas on top of the rice mixture. Cover loosely and continue to cook until the seafood is fully cooked, rice is tender, and mussels have opened, approximately 8-10 minutes more.
  6. Rest and serve: Remove the pan from the heat and allow the paella to rest for 5 minutes. This lets flavors settle and the bottom layer crisp into the socarrat. Serve with lemon wedges and optional garnishes like fresh parsley or a sprinkle of smoked paprika.

Notes

  • Use short-grain rice like Bomba for ideal absorption and texture.
  • Avoid stirring the rice once broth is added to encourage socarrat formation.
  • Soak saffron in warm broth early to maximize color and flavor.
  • Use fresh or properly thawed seafood for best taste and texture.
  • Let the paella rest off heat before serving to enhance flavor and crispiness.

Nutrition

Keywords: Spanish paella, chicken and seafood paella, saffron paella, gluten free paella, one-pan Spanish dish

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