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.

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

Description

Spanish Paella with Chicken and Seafood is a festive and flavorful dish that combines tender chicken, fresh seafood, and vibrant vegetables with saffron-infused rice. It’s a celebration of Spanish cuisine, perfect for sharing at a leisurely lunch.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Pat chicken dry and season with salt, pepper, and smoked paprika. Clean seafood, discarding any mussels or clams that won’t close when tapped.
Warm seafood stock in a saucepan and add saffron threads to infuse.
Heat olive oil in a paella pan. Sear shrimp for about 1 minute per side until just pink, then remove.
Add chicken pieces and brown on all sides.
Add onion, garlic, and tomatoes, cooking until softened. Stir in green beans and peas.
Stir in rice, paprika, and a ladle of hot stock. Spread rice evenly across the pan.
Nestle browned chicken into the rice. Pour in the remaining stock and stop stirring.
Arrange mussels and clams hinge-side down. Add calamari and shrimp towards the end of cooking.
Increase heat briefly at the end to create the socarrat.
Remove from heat, cover loosely with foil, and let rest for 5 minutes before serving with lemon wedges.

Notes

For best results, avoid stirring after adding stock. If rice is undercooked but liquid is gone, cover with a damp towel to steam. A wide pan ensures even cooking and a perfect socarrat.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Lunch
Method: Stovetop
Cuisine: Spanish

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 4g
Sodium: 720mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 30g
Cholesterol: 110mg