Spanish Paella Recipe with Seafood

Learn how to make this authentic Spanish Paella recipe that is loaded up with vegetables, chicken, and fresh seafood!

Paella in its simplest form is chicken or rabbit that is cooked with sofrito, Bomba rice, and broth. This version of paella is known as Paella de Valencia. We oftentimes think of paella being a combination of proteins such as chicken, sausage, and seafood. This however is incorrect and is almost always one or the other and never a combination. When only seafood is used as the main protein, it is known as Paella de Mariscos.

Ingredients for this recipe:

• 6 total chicken parts (3 each thigh and drums)
• 2 tablespoons olive oil
• 2 peeled and small diced small yellow onions
• 1 seeded and small diced red bell pepper
• 3 finely minced cloves of garlic
• 2 cored and medium diced fresh tomatoes
• 4 ounces prepared squid
• 2 teaspoons paprika
• 2 cups bomba rice (or short grain)
• pinch saffron threads
• 4 cups chicken stock
• 12 fresh mussels
• 6 fresh clams
• 6 extra-large shrimp (U10)
• ½ cup peas
• sea salt and pepper to taste

Serves 12

Prep Time: 10 minutes

Cook Time: 90 minutes

Procedures:

1. Season the chicken well on both sides with salt and pepper. Set aside.
2. Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6-8 minutes per side or until browned and most of the way cooked.
3. Remove the chicken from the pan and set it aside.
4. Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.
5. Stir in the peppers and garlic and continue to cook and stir for 8-10 minutes or until the peppers are tender and roasted.
6. Add the tomatoes and cook for about 8-10 minutes or until the tomatoes are broken down.
7. Stir in the rice and saffron and cook for 3-4 minutes.
8. Next, add in the stock and season very well with salt and pepper and mix everything together until combined.
9. Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan.
10. Cook over low to medium heat for 20 minutes or until most of the stock is gone and barely bubbling on the top.
11. Cover the pan and cook over low heat for 15 minutes.
12. Garnish with optional chopped fresh parsley.

Chef Notes:

Make-Ahead: This recipe is meant to be eaten right away. You may be able to leave the cover on the pan of the paella and keep warm for maybe 30 minutes before serving.

How to Reheat: Add the desired amount of paella to a pan along with a few tables of liquid and cook over low heat while stirring until hot. You can also warm in the microwave.

How to Store: Cover and store for up to 2 days. This recipe will not freeze well.

If you cannot get the authentic rice used in this recipe, Bomba, then substitute with arborio or any other short-grain rice.

Here is the pan I used (this is an affiliate link that allows me to make a few dollars if you chose to buy it): https://amzn.to/2MXA1Ma

Broth or stock options include: chicken stock, fish stock, shrimp stock, or water

You can use 1 cup of canned crushed tomatoes as a substitute for fresh tomatoes.