chicken and seafood paella

Chicken and Seafood Paella Recipe

by Samantha McLeod

“Paella is the very essence of Spanish cuisine, while British Columbia has the best seafood. You cannot go wrong with this recipe, I promise you.

Use the best ingredients to make the best Chicken and Seafood Paella. Spanish round rice and Spanish saffron are of the utmost in this recipe. Fresh Spot Prawns, succulent Humboldt squid, and plump mussels straight from Comox on the island. And of course, free range vegetarian fed chicken from one of our many ethical farms in BC.

“Make sure your paella has Socarrat, the beautiful slightly burnt rice at the bottom of the pan. If you achieve Socarrat, you have made a perfect paella.” Spain on a Fork.

This Chicken and Seafood Paella recipe is loaded with Spanish flavours, fresh as hell seafood, and believe it or not, it is very easy to make.

chicken and seafood paella

Chicken and Seafood Paella

“Paella is the very essence of Spanish cuisine, while British Columbia has the best seafood. You cannot go wrong with this recipe, I promise you. Use the best ingredients to make the best Chicken and Seafood Paella. Spanish round rice and Spanish saffron are of the utmost in this recipe.… Recipes Paella, Prawns, Seafood, One pot dinner, Spanish Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 cleaned tube of squid, cut into small squares

2 chicken breast, cut into 1-inch pieces

24 spot prawns, deveined and shell on

16 fresh mussels, scrubbed and kept in cold water

½ cup extra virgin Greek olive oil

6 cloves garlic, minced

1 medium onion, minced

1 red bell pepper, cut into thin slices

2 bunches fresh parsley, finely chopped

1 small tin Greek tomato paste

½ cup tomato puree

2 teaspoons smoked Spanish paprika

1 teaspoon Spanish saffron powder

2 cups round rice

Sea salt to taste

2 teaspoons black pepper (less if you do not like too spicy)

5 cups chicken stock

lemon wedges for serving

Instructions

Pour the olive oil into a paella pan (or large fry pan) and place over medium-high heat.

Add the chicken into the pan, sauté for 4 minutes, then remove the chicken from the pan and set aside.

Add the squid into the oil, sauté for 2 minutes, remove and set aside.

Add the onions and garlic into the pan and sauté until the aromatics are released, and before the garlic goes brown.

Add the red bell pepper, mix well and continue to cook for 1 minute. Add the chopped parsley and stir quickly.

Now, Add the tomato paste, heat through and then add the tomato puree. Sprinkle with the smoked paprika, sea salt and black pepper, continue to cook for a couple of minutes.

This is when you add the rice so it can grab up all those yummy flavours. Stir well to avoid the rice sticking to the bottom (that comes later)

Time to toss in the squid, give it a quick stir, and pour in the chicken stock and the saffron, stir well and bring to a simmer.

Use a wooden spoon to gently distribute the rice throughout the pan, cook for 10 minutes until the liquid has been reduced a bit but still lots left to cover the seafood.

Add the prawns and the mussels, cook for another 3 minutes and then lower the heat to a low-medium heat, do not mix the rice after this point, you can give the pan a quick shake once in a while.

Keep cooking for another 10 minutes. The rice should be cooked now, and all the broth absorbed.

“Crank up to a medium-high heat for 1 minute - this technique is to make the Socarrat, the burnt rice on the bottom of the pan”

Turn off the heat, cover the paella pan completely with tinfoil, and let it rest for 10 minutes

Uncover the paella, plate it and serve with wedges of lemons. 

Alternately, you can serve it in tiny dishes as a Spanish tapas.

Notes

Remove and discard any unopened mussels. This dish can also be served in tiny dishes for Spanish tapas.

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