Authentic Seafood and Chicken Paella

Name: Authentic Seafood and Chicken Paella
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 7.1 inch 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 9.6 tsp 1 large yellow onion, chopped; 0.5 tbsp 1 red bell pepper, chopped; 9.9 gal 4 cloves garlic, minced; 7.8 pinch 1 (14.5 oz) can crushed tomatoes; 1.4 g 1 tsp smoked paprika; 3.8 qt 1/2 tsp saffron threads, crushed; 4.1 pcs Salt to taste; 0.7 oz 4 cups chicken broth; 3.6 bag 1.5 cups paella rice (Bomba or Arborio); 9.4 pinch 1 lb large shrimp, peeled and deveined; 5.4 drop 1 lb mussels, scrubbed and debearded; 4.9 ml 1/2 cup fresh parsley, chopped, for garnish; 1.6 lb 1 lemon, cut into wedges, for serving; 8.8 cup 1/2 cup olive oil; 9.6 lb 4 oz chorizo, sliced (optional)

Authentic Seafood and Chicken Paella - RecipeFund

By Edward Smith

November 11, 2025

4232 views

This Paella recipe is a vibrant and flavorful dish, perfect for a special occasion or a weekend gathering. Originating from Valencia, Spain, Paella is traditionally cooked in a large, shallow pan over an open fire, allowing the rice to develop a delicious socarrat (crispy bottom layer). This recipe adapts the classic flavors for home cooking, combining saffron-infused rice with a medley of seafood, chicken, and vegetables. Each bite offers a symphony of textures and tastes, from the tender chicken and succulent shrimp to the perfectly cooked rice and aromatic spices. Garnish with fresh parsley and lemon wedges for a delightful presentation.

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces - 7.1 inch
1 large yellow onion, chopped - 9.6 tsp
1 red bell pepper, chopped - 0.5 tbsp
4 cloves garlic, minced - 9.9 gal
1 (14.5 oz) can crushed tomatoes - 7.8 pinch
1 tsp smoked paprika - 1.4 g
1/2 tsp saffron threads, crushed - 3.8 qt
Salt to taste - 4.1 pcs
4 cups chicken broth - 0.7 oz
1.5 cups paella rice (Bomba or Arborio) - 3.6 bag

Cooking Steps

Step 1

In a large paella pan or wide skillet, heat olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.

Step 2

Add the chopped onion, bell pepper, and garlic to the pan. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.

Step 3

Stir in the crushed tomatoes, smoked paprika, saffron threads, and salt. Cook for another 2-3 minutes, allowing the flavors to meld.

Step 4

Add the paella rice to the pan and stir to coat it evenly with the tomato mixture. Pour in the chicken broth and bring to a simmer.

Step 5

Arrange the browned chicken pieces, shrimp, mussels, and chorizo (if using) over the rice. Gently press them into the rice. Do not stir the paella from this point on, as it will prevent the formation of the socarrat.

Step 6

Reduce the heat to low, cover the pan with a lid or aluminum foil, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. The rice at the bottom should be slightly crispy.

Step 7

Remove from heat and let the paella rest for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges. Serve hot and enjoy!

# Pressure-Cooked # Pork # No-Cook # Pasta