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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 hearty one-pan dish that blends tender chicken thighs, fresh seafood, and saffron-infused short-grain rice. This traditional Spanish recipe is flavorful, colorful, and perfect for gatherings, offering a balanced combination of textures and tastes with smoky paprika, fresh vegetables, and aromatic spices for an authentic dining experience.

Ingredients

Scale

Proteins

  • 4 bone-in chicken thighs, seasoned with salt and pepper
  • 1 lb seafood mix (shrimp, mussels, and clams), rinsed and patted dry

Rice & Broth

  • 1 ½ cups short-grain rice
  • 4 cups warm chicken broth (homemade or low-sodium)
  • 1 pinch saffron threads (soaked in warm broth)

Vegetables & Aromatics

  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 medium tomatoes, diced (fresh or canned)
  • ½ cup peas

Spices & Oils

  • 2 tsp smoked paprika
  • 3 tbsp olive oil

Garnishes

  • Fresh parsley, chopped
  • Lemon wedges

Instructions

  1. Prep Your Ingredients: Chop onions, mince garlic, and dice tomatoes. Rinse seafood and pat it dry. Season chicken thighs well with salt and pepper.
  2. Brown the Chicken: Heat olive oil in a large, flat pan over medium-high heat. Sear chicken thighs skin-side down until golden brown, then flip and cook briefly on the other side before setting aside.
  3. Sauté the Base: In the same pan, add onions and garlic. Cook until soft and fragrant. Stir in tomatoes, smoked paprika, and soaked saffron threads, allowing the flavors to blend for a few minutes.
  4. Add the Rice: Pour in the short-grain rice, stirring to coat the grain thoroughly with the tomato and saffron mixture. Toast lightly for maximum flavor absorption.
  5. Incorporate Broth and Cook: Pour the warm chicken broth into the pan. Nestle the browned chicken thighs back into the rice mixture. Bring to a gentle simmer without stirring. Cook until rice is tender but not mushy.
  6. Add Seafood and Peas: Arrange the seafood over the rice to steam gently as the dish finishes cooking. Scatter peas on top and cover the pan briefly to let the shellfish open and peas soften.
  7. Rest and Garnish: Remove the pan from heat and cover with a clean towel. Let rest for 5-10 minutes. Finish by sprinkling chopped parsley and serving with lemon wedges for a bright finish.

Notes

  • Use a wide, shallow paella pan if possible to cook the rice evenly and form the socarrat crust.
  • Soak saffron threads in warm broth before adding to distribute color and flavor evenly.
  • Avoid stirring after adding broth to allow proper rice cooking and crust formation.
  • Always use fresh or properly thawed seafood for best texture and taste.
  • Maintain a gentle simmer to prevent burning the bottom or undercooking the rice.

Nutrition

Keywords: paella, spanish paella, chicken paella, seafood paella, saffron rice, one-pan meal, gluten free

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