Spanish Paella with Chicken and Seafood

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Spanish Paella with Chicken and Seafood

A carefully crafted Spanish paella is more than just a meal; it is a celebration of color, aroma, and vibrant Mediterranean flavor. This version combines tender chicken, succulent shrimp, calamari, mussels, and clams with golden saffron rice, vegetables, and warm paprika. Everything cooks together in one wide pan, allowing the rice to absorb the rich broth and develop the prized socarrat, the crispy layer at the bottom that paella lovers cherish.

Paella mixta is a wonderful centerpiece for gatherings, weekend cooking, or any special family meal. Despite its impressive appearance, it relies on simple ingredients that build deep flavor through slow simmering, gentle layering, and the natural juices of the seafood. Bring the pan straight to the table and let everyone serve themselves for a true Spanish-style experience.

Ingredients

For the Rice Base

  • 4 cups seafood stock (or chicken stock, if preferred)
  • A generous pinch of saffron threads
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 cup Spanish bomba rice (or Calasparra rice)
  • 1 teaspoon smoked paprika
  • 1 cup crushed tomatoes
  • Salt and black pepper, to taste

Vegetables

  • 1 cup fresh or frozen peas
  • 1 cup cut green beans

Chicken

  • 2 chicken thighs or 1 large chicken breast, cut into medium pieces
  • Salt and black pepper

Seafood

  • 10 to 12 large shrimp, peeled and deveined
  • 1 cup sliced calamari
  • 12 mussels, cleaned
  • 8 to 10 littleneck clams, cleaned

How to Make Spanish Chicken and Seafood Paella

1. Prepare the Stock

Warm the seafood stock in a saucepan over low heat. Add the saffron threads so their color and aroma infuse into the liquid. Keep the stock warm throughout the cooking process.

2. Brown the Chicken

Heat the olive oil in a large paella pan or wide shallow skillet over medium heat. Season the chicken pieces with salt and black pepper, then add them to the pan. Sear until lightly golden on all sides. Remove the chicken and set aside.

3. Build the Sofrito

In the same pan, add the chopped onion and cook until softened. Stir in the minced garlic and cook briefly until fragrant. Add the crushed tomatoes and smoked paprika. Let the mixture simmer for several minutes until it thickens and deepens in color. This base is essential for the rich flavor of your paella.

4. Add the Rice

Stir the rice into the sofrito, coating each grain well so it absorbs the flavors early on. Allow it to toast lightly for one to two minutes.

5. Add Stock and Simmer

Pour in the warm saffron-infused stock. Season lightly with salt and pepper, keeping in mind that the seafood will add some natural saltiness. Return the chicken pieces to the pan, arranging them evenly throughout the rice. Bring the mixture to a gentle simmer without stirring.

6. Incorporate the Vegetables

Add the peas and green beans, distributing them evenly across the surface.

7. Add the Seafood

Once the rice has absorbed some of the liquid and is halfway cooked, begin adding the seafood. Nestle the shrimp, calamari, mussels, and clams into the rice. Continue simmering gently until the mussels and clams open, the shrimp turn pink and firm, and the calamari becomes tender.

8. Create the Socarrat

In the final few minutes, slightly increase the heat to help form the traditional socarrat, the crispy bottom layer of rice. Listen for gentle crackling. Avoid stirring to maintain the texture.

9. Rest and Serve

Remove the paella from the heat and let it rest for five to ten minutes. This allows the flavors to settle and the rice to finish steaming. Bring the entire pan to the table for a beautiful presentation.

Tips for Perfect Paella

  • Use a wide pan so the rice cooks in a thin, even layer.
  • Do not stir once the liquid is added; paella is not cooked like risotto.
  • If some shellfish do not open during cooking, discard them.
  • Warm stock helps the rice cook evenly and prevents temperature shocks.
  • Allow the paella to rest before serving to complete the cooking process.

What to Serve with Paella

This dish is hearty and full of flavor, so serve it with simple sides such as:

  • A crisp green salad
  • Sliced tomatoes drizzled with olive oil and salt
  • Roasted vegetables
    • Lemon wedges for squeezing over the seafood.

 

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