Seafood and Chicken Paella
Ah, paella! This iconic Spanish dish always takes me back to sunny evenings with friends, where the aromas of saffron and seafood fill the whole house. Here, I'm offering you a generous and accessible version with tender chicken, juicy shrimp, and fragrant mussels. The rice absorbs all the flavorful broth, while the peas add a touch of freshness. It's a true culinary journey without leaving home. So, grab your largest pan and let yourself be tempted by this colorful wonder. The key? Don't stir the rice after adding the broth to get that light crust at the bottom. You'll see, it's pure joy!
Ingredients
- Round rice300 g
- Chicken (boneless thighs)400 g
- Peeled shrimp200 g
- Mussels200 g
- Red bell pepper1
- Onion1
- Garlic3 cloves
- Canned crushed tomatoes200 g
- Halal chicken broth750 ml
- Saffron (or turmeric)1 pinch
- Frozen peas100 g
- Olive oil3 tablespoons
- Salt and pepperto taste
- Lemon (for serving)1
Nutrition
Instructions
- 1
Heat the olive oil in a large pan (or paella pan). Brown the chicken pieces on all sides, then set aside.
- 2
In the same pan, sauté the chopped onion, crushed garlic, and sliced bell pepper for 5 minutes until tender.
- 3
Add the crushed tomatoes, saffron, salt, and pepper. Stir well and cook for 2 minutes.
- 4
Stir in the rice to coat it with the sauce. Pour in the hot broth, then return the chicken to the pan. Simmer over medium heat for 15 minutes without stirring.
- 5
After 15 minutes, arrange the shrimp, mussels, and peas on top of the rice. Cover and cook for another 10 minutes over low heat until the mussels open and the rice is tender.
- 6
Remove from heat, cover with a cloth, and let rest for 5 minutes. Serve the paella with lemon wedges.
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