Spanish Paella with Chicken and Seafood

Name: Spanish Paella with Chicken and Seafood
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 2 cups bomba rice (or arborio/calasparra as substitute); 4 cups seafood stock; 1 teaspoon saffron threads; 1 medium onion, finely chopped; 3 garlic cloves, minced; 2 ripe tomatoes, grated; 1 cup green beans, trimmed; 1 cup green peas; 1 teaspoon Spanish smoked paprika; Salt and pepper to taste; 500g boneless chicken thighs, cut into chunks; 200g shrimp, peeled and deveined; 150g calamari rings; 200g mussels, cleaned; 200g clams, cleaned; 4 tablespoons extra virgin olive oil; Lemon wedges for serving

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Paella is more than just a meal – it’s a celebration on a plate. For me, Spanish Paella with Chicken and Seafood brings back warm memories of wandering through Barcelona’s bustling markets, inhaling the aromas of saffron and smoked paprika, and watching locals gather around a large pan of paella mixta. This style of paella combines the richness of chicken with the delicate brininess of fresh seafood, making it a perfect choice for a leisurely lunch. It’s hearty yet light, colorful yet simple, and always invites everyone to gather and share.

History & Origins of Paella
Ingredients for Spanish Paella with Chicken and Seafood
Step-by-Step Guide: How to Make Spanish Paella with Chicken and Seafood
Equipment Notes
Cooking Tips for the Best Paella
Serving Suggestions
Related Chicken Recipes for Lunch
FAQs About Spanish Paella with Chicken and Seafood
Conclusion

History & Origins of Paella

Paella’s story begins in Valencia, Spain, where it started as a rustic farm dish cooked over an open fire. Traditionally, it featured rabbit, chicken, and vegetables. As it traveled to coastal regions, seafood naturally became part of the recipe, creating chicken and seafood paella, also known as paella mixta. The name “paella” comes from the wide, shallow pan it’s cooked in – the paellera – designed to create the prized crispy rice layer known as socarrat.

Ingredients for Spanish Paella with Chicken and Seafood

For the Rice

2 cups bomba rice (or arborio/calaparra as substitute)
4 cups seafood stock
1 teaspoon saffron threads
1 medium onion, finely chopped
3 garlic cloves, minced
2 ripe tomatoes, grated
1 cup green beans, trimmed
1 cup green peas
1 teaspoon Spanish smoked paprika
Salt and pepper to taste

Meat & Seafood

500g boneless chicken thighs, cut into chunks
200g shrimp, peeled and deveined
150g calamari rings
200g mussels, cleaned
200g clams, cleaned

Other Essentials

4 tablespoons extra virgin olive oil
Lemon wedges for serving

Step-by-Step Guide: How to Make Spanish Paella with Chicken and Seafood

1. Prep the ingredients: Pat chicken dry and season with salt, pepper, and smoked paprika. Clean seafood, discarding any mussels or clams that won’t close when tapped.

2. Infuse the stock: Warm seafood stock in a saucepan and add saffron threads. This step unlocks the spice’s color and aroma.

3. Sear the seafood: Heat olive oil in the paella pan. Sear shrimp for about 1 minute per side until just pink, then remove.

4. Brown the chicken: Add chicken pieces and brown on all sides. This caramelization adds depth of flavor.

5. Cook the vegetables: Add onion, garlic, and tomatoes, cooking until softened. Stir in green beans and peas for color and freshness.

6. Add rice and seasonings: Stir in rice, paprika, and a ladle of hot stock. Spread rice evenly across the pan.

7. Layer in the flavors: Nestle browned chicken into the rice. Pour in the remaining stock and avoid stirring from this point.

8. Add seafood: Arrange mussels and clams hinge-side down so they steam open. Add calamari and shrimp towards the end to prevent overcooking.

9. Create the socarrat: Increase heat briefly at the end to form the crispy bottom layer.

10. Rest and serve: Remove from heat, cover loosely with foil, and let rest for 5 minutes before serving with lemon wedges.

Paella pan with rich tomato sauce, calamari rings, green beans, and peas cooking over heat

Equipment Notes

A traditional paella pan ensures even cooking and helps create the socarrat, but a wide, shallow skillet works in a pinch. Avoid deep pots that trap steam and make rice mushy.

Cooking Tips for the Best Paella

Sear proteins first to lock in juices and flavor.
Stop stirring after adding stock to encourage even cooking.
If rice is undercooked but liquid is gone, cover with a damp kitchen towel to steam.

Serving Suggestions

Serve family-style at the table. Pair with potato croquettes recipe for a tapas feel, watermelon salad with feta cucumber mint for freshness, and lime squash drink recipe as a non-alcoholic drink. End lunch with best zucchini bread recipe.

Explore grilled chicken caesar salad, sheet pan chicken pitas, or saucy gochujang noodles with chicken for more variety.

FAQs About Spanish Paella with Chicken and Seafood

Can I make paella without a paella pan?

Yes, use a wide skillet for similar results.

What can I substitute for bomba rice?

Arborio or calasparra rice are good options.

How do I get perfect socarrat?

Stop stirring once stock is added and turn up heat briefly at the end.

Can paella be made ahead?

Cook components in advance, but assemble fresh for best texture.

Close-up of Spanish paella with shrimp, mussels, green beans, peas, and saffron rice on a plate with lemon wedge and fork

Conclusion

Spanish Paella with Chicken and Seafood is more than a recipe – it’s a culinary journey to Spain, full of vibrant flavors and textures that turn lunch into a festive experience.

Whether you’re a busy parent, a student grabbing lunch on the go, or anyone hungry for something wholesome and delicious, this recipe fits the bill. Don’t forget to leave a comment or tag us with your cooking success! Follow Daily Tasty Recipe on Pinterest and instagram for more inspiration.

Spanish Paella with Chicken and Seafood

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History & Origins of Paella