Ingredients
– 1/4 cup olive oil
– 1 onion, diced
– 1 bell pepper, diced (half red and half green)
– 4 cloves garlic
– 3 roma tomatoes, very finely diced or 8 oz tomato sauce
– 1 bay leaf
– 1 teaspoon paprika (sweet or smoked)
– Pinch of saffron threads or 1 teaspoon saffron powder as a substitute
– Salt and pepper to taste
– 1/4 cup white wine
– 4 boneless, skinless chicken thighs, cut into pieces
– 1/4 cup fresh chopped parsley, divided
– 2 cups Spanish rice (preferably bomba, calaspara, or arroz redonda; medium grain like Calrose can be substituted with broth adjustment)
– 5 cups chicken broth (fish stock can be used for more authenticity)
– 1/2 cup frozen peas
– 1/2 lb jumbo shrimp or prawns (about 12), peeled with tail on
– 1/2 lb mussels (about 10-12), cleaned with beards removed
– 8 oz calamari rings
– Lemon slices for garnish
Instructions
1-First, heat 1/4 cup olive oil in a large skillet over medium heat.
2-Next, sauté the onion, bell peppers, and garlic until the onion becomes translucent, taking about 3-4 minutes to build a flavorful base.
3-Add the diced tomatoes or tomato sauce, bay leaf, paprika, saffron, salt, and pepper, then cook for 5 minutes while stirring to meld the spices.
4-Pour in 1/4 cup white wine and cook for 10 minutes, adjusting salt as needed to enhance the broth’s depth.
5-Stir in the chicken pieces and half of the chopped parsley, then add the rice and cook for 1 minute to coat everything evenly.
6-Gradually pour in 5 cups chicken broth, tilting or shaking the pan gently to spread the rice without stirring; bring to a boil.
7-Reduce heat to medium-low and cook uncovered for 15-18 minutes, shaking the pan gently once or twice.
8-Nestle the shrimp, mussels, and calamari into the rice, sprinkle on 1/2 cup frozen peas, and cook for about 5 more minutes without stirring.
9-If the rice isn’t fully cooked, add 1/4 cup more broth or water and continue cooking briefly.
10-Remove from heat, cover with a lid or foil, place a kitchen towel over the lid, and let rest for 10 minutes.
11-Finally, garnish with the remaining parsley and lemon slices before serving for a fresh finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥘 Use a wide, shallow paella pan for the best results – this allows the rice to cook evenly and develop the coveted socarrat (crispy bottom layer)
🍚 Don’t stir the rice after adding the broth – this is crucial for developing the authentic texture and preventing gummy paella
🦐 Add seafood in the right order – place mussels and calamari first as they need more cooking time, then add shrimp in the last few minutes to prevent overcooking
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop cooking
- Cuisine: Spanish
- Diet: Contains meat and seafood
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 8
- Sodium: 950
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 4
- Protein: 28
- Cholesterol: 120