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