Description
A traditional Spanish dish made with rice, seafood, and chicken.
Ingredients
Scale
- 1/4 cup extra virgin olive oil (Spanish EVOO if possible)
- 1 onion, diced
- 1 bell pepper, diced (½ red, ½ green)
- 4 cloves garlic, minced
- 3 roma tomatoes, very finely diced (or 8 oz tomato sauce)
- 1 bay leaf
- 1 teaspoon paprika (sweet or smoked)
- Pinch saffron threads
- Salt and pepper, to taste
- 1/4 cup white wine
- 4 boneless, skinless chicken thighs, cut into pieces
- 1/4 cup fresh parsley, chopped and divided
- 2 cups Spanish rice (bomba, calasparra, or arroz redonda)
- 5 cups chicken broth
- 1/2 cup frozen peas
- 1/2 lb jumbo shrimp or prawns (about 12), peeled, tail on
- 1/2 lb mussels (10–12), cleaned and debearded
- 8 oz calamari rings
- Lemons, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic. Cook until onion is translucent.
- Add tomato, bay leaf, paprika, saffron, salt, and pepper. Cook 5 minutes.
- Add white wine and simmer for 10 minutes. Taste and adjust salt.
- Add chicken pieces, 2 tablespoons parsley, and rice. Stir and cook for 1 minute.
- Slowly pour broth around the pan. Gently shake the pan to level the rice. Do not stir from this point forward.
- Bring to a boil, then reduce to medium-low. Cook uncovered for 15–18 minutes, gently shaking the pan once or twice only.
- Nestle shrimp, mussels, and calamari into the rice. Sprinkle peas on top. Cook 5 more minutes, until liquid is mostly absorbed and rice is nearly tender.
- If rice needs more time, add 1/4 cup more broth or water.
- Remove from heat. Cover with lid or foil, place a kitchen towel over the top, and let rest 10 minutes.
- Garnish with remaining parsley and lemon slices. Serve.
Notes
- Do not stir after adding broth — this creates the crispy socarrat.
- Use Spanish bomba or calasparra rice if possible. If substituting Calrose (medium grain), reduce broth to 3 3/4 cups.
- High-quality saffron is essential for authentic flavor.
- Fresh or properly thawed frozen seafood both work well.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate
- Calories: 535
- Sugar: 3 g
- Sodium: 1159 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 260 mg
Keywords: Spanish Paella, seafood, chicken, rice