Seafood Paella

Name: Seafood Paella
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 0.7 quarter 2 tbsp olive oil; 2 tsp 1 lb chicken thighs, cut into pieces; 6.5 mg 4 oz chorizo, sliced; 7.3 lb 1 onion, chopped; 8.7 fl oz 1 red bell pepper, chopped; 3.7 fl oz 2 cloves garlic, minced; 6.6 jar 2 tbsp tomato paste; 9.9 pt 1 tsp smoked paprika; 8.8 half 1 1/2 cups paella rice; 1.7 oz 1/2 tsp saffron threads; 3.6 ml 4 cups chicken broth; 3.2 bottle 1/2 lb shrimp, peeled and deveined; 7.3 jar 1/2 lb mussels, scrubbed; 7.5 mg 1/2 lb clams, scrubbed; 4.6 can Lemon wedges, for garnish; 4.1 pinch Fresh parsley, chopped, for garnish

By Antonio Garcia

November 15, 2025

5853 views

This paella recipe is a vibrant and flavorful dish perfect for a gathering. Saffron-infused rice combines with a medley of seafood, chicken, and chorizo, creating a symphony of tastes and textures. Fresh vegetables add a touch of sweetness and color, while smoked paprika lends a delightful smoky aroma. This recipe is designed to be cooked in a traditional paella pan, ensuring even cooking and a beautiful presentation. The socarrat, the crispy bottom layer of rice, is a prized element of a well-made paella. Feel free to adapt the seafood and vegetable components to your liking, using ingredients that are fresh and in season. Garnish with lemon wedges and fresh parsley for a final touch of elegance. Enjoy!

Ingredients

2 tbsp olive oil - 0.7 quarter
1 lb chicken thighs, cut into pieces - 2.0 tsp
4 oz chorizo, sliced - 6.5 mg
1 onion, chopped - 7.3 lb
1 red bell pepper, chopped - 8.7 fl oz
2 cloves garlic, minced - 3.7 fl oz
2 tbsp tomato paste - 6.6 jar
1 tsp smoked paprika - 9.9 pt
1 1/2 cups paella rice - 8.8 half
1/2 tsp saffron threads - 1.7 oz

Cooking Steps

Step 1

Heat olive oil in a paella pan over medium heat. Add chicken and chorizo, cook until browned. Remove and set aside.

Step 2

Add onions, bell peppers, and garlic to the pan. Sauté until softened, about 5 minutes.

Step 3

Stir in tomato paste and smoked paprika. Cook for 1 minute more.

Step 4

Add the rice and saffron. Stir to coat the rice with the mixture.

Step 5

Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, without stirring.

Step 6

Arrange shrimp, mussels, and clams over the rice. Add the cooked chicken and chorizo back to the pan. Cover and cook for another 10-15 minutes, or until the seafood is cooked and the rice is tender.

Step 7

Let the paella rest for 5 minutes before serving. Garnish with lemon wedges and parsley.

# Sautéed # Easter # Rich # Portable

Seafood Paella

By Antonio Garcia

November 15, 2025

5853 views

Ingredients

2 tbsp olive oil - 0.7 quarter
1 lb chicken thighs, cut into pieces - 2.0 tsp
4 oz chorizo, sliced - 6.5 mg
1 onion, chopped - 7.3 lb
1 red bell pepper, chopped - 8.7 fl oz
2 cloves garlic, minced - 3.7 fl oz
2 tbsp tomato paste - 6.6 jar
1 tsp smoked paprika - 9.9 pt
1 1/2 cups paella rice - 8.8 half
1/2 tsp saffron threads - 1.7 oz

Cooking Steps

Step 1

Heat olive oil in a paella pan over medium heat. Add chicken and chorizo, cook until browned. Remove and set aside.

Step 2

Add onions, bell peppers, and garlic to the pan. Sauté until softened, about 5 minutes.

Step 3

Stir in tomato paste and smoked paprika. Cook for 1 minute more.

Step 4

Add the rice and saffron. Stir to coat the rice with the mixture.

Step 5

Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, without stirring.

Step 6

Arrange shrimp, mussels, and clams over the rice. Add the cooked chicken and chorizo back to the pan. Cover and cook for another 10-15 minutes, or until the seafood is cooked and the rice is tender.

Step 7

Let the paella rest for 5 minutes before serving. Garnish with lemon wedges and parsley.

# Sautéed # Easter # Rich # Portable

Reviews (11 Reviews)

Edward Wilson4

Good recipe overall. I used a different type of fish than the recipe suggested, and it turned out great. Next time, I might try adding some bell peppers for more color. The rice was cooked perfectly.

Diana Brown5

Best paella I've ever made! The smoky paprika really makes a difference. The instructions were not specified but I found similar recipes online and it was not that complicated. The flavors were rich and complex, and everyone raved about it. Highly recommend!

George Garcia5

Amazing recipe! Easy to follow and the results were outstanding. The seafood was tender, and the rice had a beautiful color. The smoky paprika flavor really elevates the dish. A new family favorite!

Heidi Martinez3

The paella was okay. I had to adjust the cooking time for the rice. Some of the seafood got a little overcooked. I think better instructions would improve this recipe.

Bob Williams4

This was a really enjoyable paella. The saffron rice was fragrant and the seafood was cooked just right. I added a little extra chorizo because I love it. The presentation with lemon wedges was a nice touch.