Spanish Paella with Chicken & Seafood is a vibrant and flavorful dish that perfectly captures the heart of Spanish cuisine. Bursting with rich aromas and a combination of succulent chicken, fresh seafood, and earthy saffron-infused rice, this iconic meal is both a feast for the eyes and the palate. Whether you’re cooking for family or impressing friends, mastering this recipe will bring the authentic taste of Spain right to your kitchen with ease and satisfaction.
Why You’ll Love This Recipe
- A perfect blend of flavors: The combination of chicken and seafood creates a harmonious taste rich in depth and variety.
- One-pan wonder: Everything cooks in a single paella pan, making clean-up simple and efficient.
- Customizable ingredients: Easy to adapt to what’s fresh or on hand without losing its signature charm.
- Vibrant presentation: The colorful mix of saffron rice, seafood, and vegetables is as stunning as it is delicious.
- A social meal experience: Paella invites sharing, perfect for gatherings and special occasions.
Ingredients You’ll Need
These simple yet essential ingredients work together to create the rich flavors, beautiful color, and perfect texture that define a traditional Spanish Paella with Chicken & Seafood. Each element plays an important role in capturing authenticity and delivering a memorable meal.
- Chicken thighs: Use bone-in, skin-on pieces for juiciness and flavor depth.
- Fresh seafood: A mix of shrimp, mussels, and squid adds briny sweetness and texture.
- Short-grain rice: Bomba or Arborio rice absorbs flavors while maintaining a firm bite.
- Saffron threads: The signature spice that lends a golden color and a subtle, earthy aroma.
- Smoked paprika: Adds warmth and slight smokiness to the dish.
- Garlic and onions: The classic foundation for savory depth.
- Bell peppers and tomatoes: Provide sweetness and texture contrast alongside freshness.
- Chicken stock: Creates a rich cooking liquid that infuses the rice.
- Olive oil: Essential for sautéing and enhancing the richness.
- Frozen peas: For a pop of color and a hint of sweetness near the end.
Variations for Spanish Paella with Chicken & Seafood
One of the best things about making Spanish Paella with Chicken & Seafood is how easily you can tailor it to fit your taste buds or pantry supplies. Here are some popular twists to inspire your own version.
- Vegetarian option: Swap seafood and chicken for artichokes, roasted peppers, and mushrooms for a plant-based delight.
- Spicy kick: Add fresh chili or cayenne pepper for those who want a fiery bite.
- Different proteins: Use rabbit, chorizo, or even lobster to create unique regional takes.
- Herb variations: Try adding fresh parsley, thyme, or rosemary for herbal complexity.
- Grain swaps: Experiment with quinoa or farro for a different texture, though authentic rice is preferred.
How to Make Spanish Paella with Chicken & Seafood
Step 1: Prepare your ingredients
Start by cleaning and cutting the chicken into manageable pieces. Rinse and drain your seafood, peel the shrimp, chop vegetables finely, and measure out your spices and rice carefully. This prep sets a smooth cooking flow.
Step 2: Brown the chicken
Heat olive oil in your paella pan over medium-high heat. Add chicken pieces skin side down and brown until golden on all sides. This seals in juices and develops a deep flavor base. Once browned, set the chicken aside.
Step 3: Sauté the vegetables and aromatics
In the same pan, add onions, garlic, and bell peppers. Cook until softened and fragrant, scraping up any browned bits from the chicken. Then stir in smoked paprika and diced tomatoes to build that rich, smoky layer.
Step 4: Toast the rice and add stock
Add your rice to the pan, stirring to coat the grains in oil and spices. Toasting for a minute or two enhances nuttiness. Pour in warm chicken stock infused with saffron threads, distributing evenly but do not stir after this point to allow the socarrat, or crispy bottom, to develop.
Step 5: Arrange chicken and start simmering
Return the browned chicken to the pan, partially nestling it into the rice. Allow the mixture to simmer gently over medium heat. This step lets the rice absorb all the flavors while cooking the chicken through.
Step 6: Add seafood towards the end
Once the rice has absorbed most of the liquid but is still tender, place shrimp, mussels, and squid on top. Cover the pan loosely with foil or a lid to steam the seafood without overcooking the rice. Cook for another 5 to 8 minutes until shells open and shrimp turn pink.
Step 7: Final touches
Scatter frozen peas across the surface for color and a burst of sweetness. Let the paella rest off the heat for 5 minutes before serving. This final step allows flavors to settle and the dish to become perfectly cohesive.
Pro Tips for Making Spanish Paella with Chicken & Seafood
- Use authentic saffron: It may be pricey, but saffron is key for authentic color and flavor.
- Do not stir after adding stock: This preserves the coveted crispy bottom layer known as socarrat.
- Opt for a wide, shallow pan: This ensures even cooking and maximizes surface area for the rice.
- Fresh seafood is best: Use the freshest shrimp, mussels, and squid for the cleanest taste and texture.
- Let it rest: Allowing paella to sit before serving enhances texture and flavor absorption.
How to Serve Spanish Paella with Chicken & Seafood
Garnishes
Simple garnishes can elevate presentation and taste—think fresh lemon wedges, a sprinkle of chopped parsley, and a drizzle of good quality extra virgin olive oil to brighten flavors.
Side Dishes
Serve Spanish Paella with a crisp green salad or roasted vegetables for balance. Crusty bread is also perfect for soaking up any leftover juices from the pan.
Creative Ways to Present
Present paella straight from the pan at the table for a rustic, communal feel, or portion onto vibrant ceramic plates with a garnish. Adding a cold Spanish white wine or sangria complements the meal beautifully.
Make Ahead and Storage
Storing Leftovers
Place leftover paella in an airtight container and refrigerate for up to 2 days. Make sure it cools completely before sealing to maintain freshness and prevent sogginess.
Freezing
While paella is best fresh, you can freeze leftovers by placing cooled portions in freezer-safe containers. Thaw overnight in the fridge before reheating gently to preserve texture.
Reheating
Reheat paella over low heat with a splash of water or broth added to loosen the rice. Cover the pan to steam and warm evenly without drying out your delicious seafood and chicken.
FAQs
Can I make Spanish Paella with Chicken & Seafood without saffron?
While saffron adds an unmistakable aroma and color, you can substitute with turmeric in a pinch, but the flavor and authenticity will be noticeably different.
What type of rice is best for paella?
Short-grain rice like Bomba or Calasparra is ideal because it absorbs liquid well while staying firm, unlike long-grain varieties that can become mushy.
Can I use frozen seafood for this recipe?
Yes, frozen seafood can work in a pinch, but try to thaw it fully and pat dry before adding to avoid excess moisture affecting the rice texture.
Is it necessary to use a traditional paella pan?
A wide, shallow pan is best for authentic cooking, but a large skillet can suffice if you don’t have a paella pan, provided you cook in batches and maintain even heat.
How do I get the crispy socarrat layer?
Cook the paella over medium heat without stirring once the stock is added, and allow it to gently crisp on the bottom for that prized caramelized texture.
Final Thoughts
Making Spanish Paella with Chicken & Seafood is a rewarding culinary adventure that brings warmth and vibrant flavors to your table. With its striking colors, comforting aromas, and delightful combination of textures, this dish is bound to become a cherished favorite. Give it a try, and enjoy the delicious taste of Spain in your own home!