🥘 Spanish Paella with Chicken & Seafood

A colorful, one-pan Spanish classic loaded with saffron-infused rice, tender chicken, and a mix of seafood — bursting with flavor and perfect for sharing! 🇪🇸✨

⏱ Prep: 20 min | Cook: 40 min | Total: 1 hr

🍴 Serves: 6

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🛒 Ingredients

2 tbsp extra-virgin olive oil

1½ lbs bone-in, skin-on chicken thighs

Salt & black pepper, to taste

1 large yellow onion, chopped

1 red bell pepper, chopped

4 garlic cloves, minced

1½ tsp sweet Spanish paprika

Pinch saffron threads (soaked in ¼ cup warm water)

1 lb short-grain rice (bomba or arborio)

4 cups chicken broth

1 (14-oz) can diced tomatoes

½ lb large shrimp, peeled & deveined

½ lb mussels, cleaned

½ lb calamari rings

1 cup frozen peas

Lemon wedges and chopped parsley for garnish

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👩‍🍳 Instructions

1️⃣ Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season chicken with salt and pepper, then sear skin-side down for 4–5 minutes until golden. Flip and cook 2 more minutes, then remove from the pan.

2️⃣ Add onion and red bell pepper to the pan. Sauté for about 5 minutes until softened. Stir in garlic, paprika, and saffron (with its soaking liquid). Cook for 1 minute until fragrant.

3️⃣ Stir in rice to coat evenly in the seasonings. Add chicken broth and diced tomatoes, then bring to a simmer.

4️⃣ Return the chicken to the pan, nestling the pieces skin-side up into the rice. Reduce heat to medium-low and cook uncovered for about 15 minutes. Do not stir — this helps the socarrat (crispy rice layer) form.

5️⃣ Add shrimp, mussels, and calamari evenly over the rice. Sprinkle peas on top. Cover loosely with foil and cook for 8–10 minutes until the seafood is cooked and mussels have opened.

6️⃣ Remove from heat and rest 5 minutes before serving. Garnish with lemon wedges and parsley. Serve directly from the pan!

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#PaellaMixta #SeafoodPaella #SpanishFood #OnePanMeal #FoodTok

2025/10/29 Edited to

... Read moreOkay, so you've seen my go-to recipe for a mixed paella, but let's be real, sometimes you're just craving that pure, delicious chicken paella, right? I totally get it! While my core recipe includes both chicken and seafood, I often get asked how to really make the chicken shine, or even how to make a fantastic all-chicken version. So, I wanted to share some of my personal tips and tricks for mastering the 'paella de pollo' aspect and ensuring your chicken is absolutely perfect. First off, let's talk about the star: the chicken. For me, bone-in, skin-on chicken thighs are non-negotiable for paella. They bring so much flavor and stay incredibly juicy throughout the cooking process, which is essential. I always make sure to pat them super dry with paper towels before seasoning with salt and pepper – this is a critical step for achieving that beautiful golden-brown sear. That crust isn't just for looks; it builds a foundational layer of flavor that permeates the entire dish. If you're considering using chicken breast, cut it into larger chunks to prevent it from drying out, and perhaps add it a bit later in the cooking process. But honestly, for that authentic, rich 'paella de pollo' experience, thighs are truly where the magic happens! To really enhance the chicken's flavor, beyond just salt and pepper, I sometimes give my chicken pieces a light marinade. A simple mix of a little smoked paprika, garlic powder, and a dash of olive oil for an hour or two before searing can make a huge difference. It really deepens the 'paella de pollo' flavor profile and complements the saffron beautifully. And that initial sear? Don't rush it! Take your time to get a good, even crust on all sides of the chicken before removing it from the pan. This step is key to developing those complex flavors that will later contribute to the legendary socarrat. Now, what if you want a purely 'paella de pollo' and no seafood? No problem at all! You can easily omit the shrimp, mussels, and calamari from the recipe. To compensate for the slight loss of volume and the subtle marine richness, I sometimes add a bit more chicken – perhaps an extra half pound of thighs – or introduce some other flavorful elements. Rich vegetables like artichoke hearts, roasted red peppers (sliced strips), or even some green beans can be added directly into the rice during cooking. Another fantastic option, especially if you love a smoky kick, is to add a touch of finely chopped chorizo to the sautéed onion and bell pepper mix before adding the garlic. Chorizo and chicken are a match made in paella heaven! Finally, that crispy bottom layer, the 'socarrat', is truly the holy grail of paella, and with chicken, it’s even more important to get it right. The chicken fat renders down and helps create that delicious, crunchy crust. My biggest tip? Resist the urge to stir! Once the rice and liquid are simmering and the chicken is nestled in, just let it be. The magic of the socarrat happens undisturbed at the bottom of the pan as the liquid evaporates. When serving your 'paella de pollo,' always have extra lemon wedges on hand. A fresh squeeze brightens up all those rich flavors. A sprinkle of fresh parsley or even a dollop of homemade aioli can elevate it even further. It’s perfect straight from the pan, making it such a communal and festive meal. Whether you go for mixed or pure chicken, making paella is such a rewarding experience. Don't be intimidated; just follow the steps, trust the process, and enjoy the incredible flavors you create!

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