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)

Rachel Walker5

This is the best paella recipe I have ever tried! The flavors are authentic, and the result is simply stunning. It's worth the effort!

Matthew Jackson2

I struggled with this recipe. The rice didn't cook evenly, and the overall dish was a bit bland. Maybe it was my fault, but I'm not sure I'll try it again.

Stephanie Robinson3

The paella was okay. It needed a little bit more seasoning. I will try it again and experiment with spices next time. Good potential.

Brian Thompson3

The flavor was good, but the presentation wasn't quite as beautiful as the photo. The rice stuck a little to the bottom of the pan. Needs more precise directions perhaps.