If you have been craving a vibrant, unforgettable dish that bursts with the flavors of the Mediterranean, this Spanish Chicken and Seafood Paella Recipe is going to become your new favorite. This dish combines tender chicken thighs and fresh seafood like shrimp, mussels, and calamari with the rich fragrance of saffron, paprika, and garlic, all mingling beautifully with Spanish rice simmered to perfection. Whether it’s a weekend family feast or a lively dinner party, the colors, aromas, and textures come together to create a true celebration on your plate.
Ingredients You’ll Need
Gathering your ingredients for this recipe is simple yet essential. Each item plays a vital role in developing the authentic taste, giving the dish its signature texture, or adding vibrant color that makes paella unmistakably inviting.
- Extra virgin olive oil: Using Spanish EVOO if possible ensures a rich, fruity base to sauté your vegetables and meats.
- Diced onion: Adds sweetness and depth when softened to a translucent perfection.
- Bell peppers (½ red, ½ green): Bring crispness and a pop of color that brightens the final dish.
- Garlic cloves: Infuses every bite with pungent warmth and aroma.
- Roma tomatoes or tomato sauce: Provides acidity and body, marrying all flavors together.
- Bay leaf: Adds subtle earthiness and complexity.
- Sweet or smoked paprika: Delivers that classic Spanish smoky taste essential to paella.
- Saffron threads: The golden spice that gives paella its iconic color and fragrant aroma.
- Salt and pepper: To season perfectly throughout the cooking process.
- White wine: Adds a touch of acidity and depth during the simmering stage.
- Boneless, skinless chicken thighs: Tender and juicy, these provide protein and richness.
- Fresh chopped parsley: Half is cooked in, half reserved for garnish to lend freshness.
- Spanish rice: The star grain that soaks up all those delectable flavors without becoming mushy.
- Chicken broth: The flavorful liquid that melds all ingredients as they cook.
- Frozen peas: Sprinkled on top for a sweet contrast and visual appeal.
- Jumbo shrimp or prawns: Adds a succulent seafood touch that balances the chicken.
- Mussels: Give an oceanic briny bite for authenticity.
- Calamari rings: Tender pieces that complete the mixed seafood medley.
- Lemons: Sliced for garnish and a final hint of brightness when squeezed over each serving.
How to Make Spanish Chicken and Seafood Paella Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat. Add the diced onion, bell peppers, and garlic, cooking them gently until the onion becomes translucent and tender. This step is crucial because it builds the flavorful foundation for your paella.
Step 2: Build the Base Sauce
Next, stir in the finely diced roma tomatoes, bay leaf, paprika, saffron threads, salt, and pepper. Let the mixture cook gently for about five minutes, allowing the tomatoes to break down and the spices to release their aroma. Then, pour in the white wine and let it simmer for 10 minutes to deepen the flavors, tasting to adjust salt as needed.
Step 3: Add Chicken, Parsley, and Rice
Add the chicken thigh pieces along with two tablespoons of chopped parsley and the Spanish rice. Stir briefly to coat the rice and chicken in the rich sauce, cooking for just a minute before proceeding to the next crucial step.
Step 4: Pour in Broth and Spread Evenly
Slowly pour the chicken broth around the pan, making sure the rice forms an even layer. At this point, resist the urge to stir; this is important so that the rice cooks evenly and the socarrat, the delicious crispy crust that makes paella special, can form at the bottom.
Step 5: Simmer Without Stirring
Bring the mixture to a boil, then lower the heat to medium-low. Shake the pan gently once or twice during cooking to level the rice, but do not stir. This patience will reward you with perfectly cooked rice and that coveted crispy bottom. Cook uncovered for about 15 to 18 minutes.
Step 6: Add the Seafood and Peas
Carefully nestle the shrimp, mussels, and calamari into the rice mixture, then sprinkle the peas on top. Continue cooking without stirring for an additional 5 minutes until the liquid is mostly absorbed and the rice is tender. If the rice isn’t fully done by this time, add a little more broth and keep cooking gently.
Step 7: Rest the Paella
Once cooked, remove the pan from heat and cover it with a lid or aluminum foil. Place a kitchen towel over the lid and allow your paella to rest for 10 minutes. This resting period helps the flavors to meld even further and finishes the dish beautifully.
Step 8: Garnish and Serve
Finish by sprinkling fresh chopped parsley over the top and arranging lemon slices around the pan. These final touches brighten the dish and add a lovely fresh contrast to the rich flavors. Serve hot and enjoy!
How to Serve Spanish Chicken and Seafood Paella Recipe
Garnishes
Fresh parsley adds a lovely green pop and refreshing aroma, while lemon wedges provide a zesty kick that elevates each bite. Don’t be shy about encouraging your guests to squeeze some lemon over their slices of paella; it really brightens the flavor profile.
Side Dishes
This dish shines so brightly on its own that sides should be light and complementary. Consider serving a crisp green salad with a simple vinaigrette or some crusty rustic bread to mop up any remaining juices and broth from the pan.
Creative Ways to Present
Paella is inherently communal and beautiful served right in the pan, bringing an inviting and celebratory feel. For a creative touch, present each serving on a colorful plate with contrasting lemon slices and a sprinkle of parsley. Alternatively, you can serve small individual portions in shallow bowls for an elegant dinner gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers of the Spanish Chicken and Seafood Paella Recipe into an airtight container. It will keep well in the refrigerator for up to 3 days, allowing you to enjoy the flavors without any significant loss of freshness or texture.
Freezing
Paella can be frozen, though seafood may become slightly tougher after thawing. For best results, freeze only the chicken and rice mixture without the seafood, then add fresh seafood when reheating. Store in freezer-safe containers and consume within 2 months.
Reheating
To reheat, sprinkle a little water or broth over the paella to revive the moisture, cover loosely with foil, and warm in a 350°F oven until heated through. Alternatively, reheat gently on the stovetop over low heat, stirring carefully to prevent breaking the seafood and rice grains.
FAQs
Can I use other types of rice for this paella?
For the best texture and absorption, Spanish rice or varieties like bomba or calasparra rice are ideal because they maintain firmness and soak up flavors without turning mushy. Long grain or basmati rice might not yield the traditional paella texture.
Do I need a special paella pan to make this recipe?
No special equipment is necessary. A large, wide skillet or sauté pan works perfectly well for this simplified Spanish Chicken and Seafood Paella Recipe. While a traditional paella pan helps with even cooking, it’s not a requirement to make a delicious dish.
Is saffron necessary for authentic flavor?
Saffron is key to authentic paella because it adds a unique aroma, subtle floral notes, and the beautiful golden hue that makes the dish so visually appealing. You can omit it if needed, but the flavor and color will not be quite the same.
How can I tell when the paella is done?
The rice should be tender but not mushy, and most of the broth will be absorbed. The seafood should be cooked through but still tender. You’ll know it’s done when the socarrat, the crispy rice crust at the bottom, forms and the dish has a wonderful aroma.
Can I make this recipe vegetarian?
Absolutely! Swap chicken and seafood for a variety of vegetables like artichokes, green beans, and roasted red peppers. Use vegetable broth instead of chicken broth and keep the paprika and saffron for that signature paella flavor.
Final Thoughts
Trying this Spanish Chicken and Seafood Paella Recipe is like taking a flavorful trip to the heart of Spain right from your kitchen. The combination of textures, aromas, and vibrant ingredients is sure to captivate your senses and impress anyone lucky enough to share it with you. So gather your ingredients, follow these steps, and dive into one of the most joyous and delicious dishes Spain has to offer!
Print
Spanish Chicken and Seafood Paella Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
This authentic Spanish Paella Mixta recipe combines tender chicken, fresh seafood, and fragrant Spanish rice cooked to perfection in a single skillet. Infused with saffron, smoked paprika, and fresh herbs, this dish captures the essence of traditional Madrid paella with a simplified approach perfect for home cooks. Garnished with lemon and parsley, it offers a vibrant and flavorful meal that serves six.
Ingredients
Base Ingredients
- 1/4 cup Extra virgin olive oil (Spanish EVOO if you have it)
- 1 Onion, diced
- 1 bell pepper, diced (½ red and ½ green preferred)
- 4 cloves Garlic, minced
- 3 Roma tomatoes, very finely diced (or 8 oz. tomato sauce)
- 1 Bay leaf
- 1 teaspoon Paprika (sweet or smoked)
- 1 pinch Saffron threads
- Salt and pepper, to taste
- 1/4 cup White wine
Proteins
- 4 boneless skinless chicken thighs, cut into pieces
- 1/2 lb Jumbo shrimp or prawns (about 12), peeled with tail on
- 1/2 lb Mussels (about 10-12), cleaned with beards removed
- 8 oz Calamari rings
Grains and Broth
- 2 cups Spanish rice
- 5 cups Chicken broth
Vegetables and Garnishes
- 1/2 cup Frozen peas
- 1/4 cup Fresh chopped parsley (divided)
- Lemons, for garnish
Instructions
- Prepare vegetables and base: Heat olive oil in a skillet over medium heat. Add diced onion, bell peppers, and garlic. Cook until the onion turns translucent, about 5 minutes. Add finely diced tomatoes, bay leaf, paprika, saffron threads, salt, and pepper. Stir to combine and cook for another 5 minutes to build flavor.
- Add white wine: Pour in the white wine and cook for 10 minutes to reduce slightly, allowing flavors to meld. Taste and adjust salt if necessary.
- Incorporate chicken and rice: Add chicken thigh pieces, 2 tablespoons of chopped parsley, and Spanish rice to the skillet. Stir and cook for 1 minute to coat the rice in the flavorful base.
- Add broth and arrange rice: Slowly pour chicken broth all around the pan. Gently jiggle the pan to spread the rice into an even layer, but do not stir the mixture going forward to encourage socarrat formation.
- Cook rice: Bring the mixture to a boil, then reduce heat to medium-low. Shake the pan gently once or twice during cooking without stirring to keep the rice layer intact.
- Add seafood and peas: After 15-18 minutes of cooking uncovered, nestle shrimp, mussels, and calamari into the rice. Sprinkle frozen peas over the top. Continue cooking for about 5 minutes without stirring until the liquid is mostly absorbed and the rice is nearly tender. Add 1/4 cup more broth or water if rice needs further cooking.
- Rest the paella: Remove the pan from heat, cover with lid or tinfoil, and place a kitchen towel over it. Let rest for 10 minutes to allow flavors to set and the socarrat to develop.
- Garnish and serve: Sprinkle the remaining fresh parsley over the paella and garnish with lemon slices. Serve hot and enjoy!
Notes
- Do not stir the rice after adding the broth to allow the socarrat, the prized crispy crust, to form at the bottom.
- If you cannot find Spanish rice, use medium-grain rice but avoid long-grain varieties for authenticity.
- Saffron is essential for flavor and color; it can be soaked in a tablespoon of warm broth before adding if desired.
- Use fresh seafood for the best flavor and properly clean mussels to avoid grit.
- Chicken broth can be substituted with vegetable broth for a different flavor profile.
