Seafood and Chicken Paella

Name: Seafood and Chicken Paella
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1.5 as needed 2 tablespoons olive oil; 3.8 fl oz 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 7.4 cup 4 ounces Spanish chorizo, sliced; 7.8 mg 1 large onion, chopped; 8.5 box 1 red bell pepper, chopped; 8.8 tsp 4 cloves garlic, minced; 2.3 inch 2 tablespoons tomato paste; 8 can 1 1/2 cups paella rice (or Arborio rice); 3.7 bag 4 cups chicken broth; 2.1 mg 1/2 teaspoon saffron threads; 1.1 half 1 teaspoon smoked paprika; 8 to taste Salt and pepper to taste; 5.7 l 1 pound large shrimp, peeled and deveined; 1.6 tsp 1 pound mussels, scrubbed and debearded; 7.2 inch 1 pound clams, scrubbed; 8 lb Fresh parsley, chopped, for garnish; 8 lb Lemon wedges, for serving

By Melissa Mclaughlin

November 17, 2025

5813 views

This paella recipe is a vibrant and flavorful dish that captures the essence of Spanish cuisine. Saffron-infused rice is cooked to perfection with a medley of seafood, chicken, and chorizo, creating a symphony of flavors and textures. This recipe is perfect for a special occasion or a weekend gathering, bringing a taste of Spain to your table. The combination of smoky chorizo, tender chicken, and succulent seafood makes each bite a delightful experience. Garnished with fresh parsley and lemon wedges, this paella is as beautiful as it is delicious. Feel free to adjust the seafood and meat components to your personal preferences, making this dish your own culinary masterpiece. Whether you're a seasoned cook or a beginner, this paella recipe is sure to impress your family and friends.

Ingredients

2 tablespoons olive oil - 1.5 as needed
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces - 3.8 fl oz
4 ounces Spanish chorizo, sliced - 7.4 cup
1 large onion, chopped - 7.8 mg
1 red bell pepper, chopped - 8.5 box
4 cloves garlic, minced - 8.8 tsp
2 tablespoons tomato paste - 2.3 inch
1 1/2 cups paella rice (or Arborio rice) - 8.0 can
4 cups chicken broth - 3.7 bag
1/2 teaspoon saffron threads - 2.1 mg

Cooking Steps

Step 1

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

Step 2

Add the onion, bell pepper, and garlic to the pan and cook until softened, about 5 minutes. Stir in the tomato paste and cook for another minute.

Step 3

Add the rice to the pan and stir to coat with the vegetable mixture. Cook for 2-3 minutes, stirring constantly.

Step 4

Pour in the chicken broth and add the saffron threads, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Step 5

Arrange the cooked chicken and chorizo on top of the rice. Add the shrimp, mussels, and clams, pushing them slightly into the rice. Cover and cook for another 15-20 minutes, or until the seafood is cooked through and the rice is tender.

Step 6

Remove from heat and let the paella rest for 10 minutes before serving. Garnish with fresh parsley and lemon wedges.

Step 7

Serve hot and enjoy!

# Party # Roasted # Berries # Make-Ahead # Microwave

Seafood and Chicken Paella

Ingredients

2 tablespoons olive oil - 1.5 as needed
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces - 3.8 fl oz
4 ounces Spanish chorizo, sliced - 7.4 cup
1 large onion, chopped - 7.8 mg
1 red bell pepper, chopped - 8.5 box
4 cloves garlic, minced - 8.8 tsp
2 tablespoons tomato paste - 2.3 inch
1 1/2 cups paella rice (or Arborio rice) - 8.0 can
4 cups chicken broth - 3.7 bag
1/2 teaspoon saffron threads - 2.1 mg

Cooking Steps

Step 1

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

Step 2

Add the onion, bell pepper, and garlic to the pan and cook until softened, about 5 minutes. Stir in the tomato paste and cook for another minute.

Step 3

Add the rice to the pan and stir to coat with the vegetable mixture. Cook for 2-3 minutes, stirring constantly.

Step 4

Pour in the chicken broth and add the saffron threads, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Step 5

Step 6

Remove from heat and let the paella rest for 10 minutes before serving. Garnish with fresh parsley and lemon wedges.

Step 7

Serve hot and enjoy!

Reviews (19 Reviews)

Amanda Martin4

A solid paella recipe. I followed the general paella principles to cook it. The chicken was tender and the seafood was flavorful. I added a bit more saffron for a richer color. Excellent!

Christopher Anderson3

It was okay. The flavors were nice, but the dish took a bit longer than expected. Perhaps the amount of ingredients was a bit too much. The chicken was cooked well, but some of the seafood was a bit overcooked.

Melissa Garcia5

This paella is a showstopper! My family loved it. The colors are beautiful, and the taste is even better. I am so happy that I made this dish.

Nicole Lewis2

Unfortunately, this didn't turn out well for me. The rice was mushy, and some of the seafood was overcooked. Maybe I need to improve my technique.

Michael Davis5

This recipe is a winner! It's a perfect dish for a weekend gathering. The instructions are easy to follow (even without specified instructions, the general paella knowledge helped), and the result is a beautiful and delicious paella. I loved the chicken and seafood combination!